Tofu Stir Fry
2 servings
30 minutes
Tofu stir-fry is an exquisite dish of Chinese cuisine that combines the tenderness of soy cheese with the rich flavor of spicy seasonings. This recipe originated in Buddhist monasteries where tofu was a primary source of protein. Golden cubes fried to a crispy crust are soaked in a caramel sauce with hints of soy sauce, garlic, ginger, and palm sugar. The mild heat of chili pepper adds zest to the dish while green onions provide freshness. The taste is a balance of sweet, salty, and spicy creating a rich texture. Tofu stir-fry can be served with rice or noodles and pairs wonderfully with vegetable sides. This dish is perfect for those seeking a healthy, nutritious, and flavorful alternative to meat.
1
Heat the wok well (if it's electric, set it to high sear mode). Pour a little (0.2 cm) oil at the bottom and heat it up.
- Vegetable oil: to taste
2
Meanwhile, cut the tofu into large cubes (2 cm) and dust them with starch. If the shallot is large, cut it into quarters, chop the garlic and chili pepper finely, and slice the green onion into sticks of 3-4 cm.
- Firm tofu: 500 g
- Starch: 0.5 teaspoon
- Shallot: 15 pieces
- Garlic: 10 cloves
- Fresh chili pepper: 2 pieces
- Spring onion: 10 stems
3
Fry the tofu cubes until golden brown in two batches and place them on a paper towel (to let the fat drain completely).
- Firm tofu: 500 g
4
Reduce the heat and add shallots, ginger, chili pepper, and garlic to the pan. Sauté for twelve to fifteen minutes, stirring. The vegetables should become glossy and soft.
- Shallot: 15 pieces
- Fresh ginger: 30 g
- Fresh chili pepper: 2 pieces
- Garlic: 10 cloves
5
Add both soy sauces, sugar, crushed pepper, and a little water (about half a cup) - stir and bring to a boil.
- Light soy sauce: 3 tablespoons
- Dark soy sauce: 3 tablespoons
- Palm sugar: 2 tablespoons
- Ground black pepper: 2 teaspoons
6
Return the tofu to the pan, add green onions, and heat everything together for two minutes. The tofu should be coated and soaked in the glossy caramel sauce.
- Firm tofu: 500 g
- Spring onion: 10 stems
