Classic Tofu Stir-Fry
Traditional dish · Chinese
A quintessential Chinese stir-fry featuring firm tofu, vibrant vegetables, and a savory sauce, cooked quickly over high heat.
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Ingredients
- Firm or extra-firm tofu14 oz
- Broccoli florets2 cups
- Carrots, thinly sliced1 cup
- Bell pepper (any color), sliced1 cup
- Snap peas or snow peas1 cup
- Garlic, minced3 cloves
- Ginger, grated1 tbsp
- Soy sauce1/4 cup
- Sesame oil1 tbsp
- Cornstarch1 tbsp
- Vegetable oil2 tbsp
- Water2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Press tofu to remove excess water, then cut into 1-inch cubes. Toss with 1 tbsp soy sauce and a pinch of salt and pepper.
- 2
In a small bowl, whisk together the remaining soy sauce, sesame oil, cornstarch, and 2 tbsp water to make the sauce.
- 3
Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add tofu and cook until golden brown on all sides. Remove tofu and set aside.
- 4
Add the remaining 1 tbsp vegetable oil to the wok. Add garlic and ginger and stir-fry for 30 seconds until fragrant.
- 5
Add broccoli, carrots, and bell pepper. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- 6
Add snap peas and stir-fry for another minute.
- 7
Return the tofu to the wok. Give the sauce a quick whisk and pour it over the ingredients. Stir constantly until the sauce thickens and coats everything.
- 8
Season with salt and black pepper to taste. Serve immediately.
