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Tofu Stir Fry

A tofu-veggie stir fry made tasty with a simple technique that gives the tofu perfect texture and flavour. Serve over rice or on its own for a healthy and delicious weeknight meal.

Author: Minimalist Baker
Recipe type: Stir Fry
Cuisine: Vegan, Gluten Free
Serves: 2-3

Ingredients

STIR FRY

1 14-ounce (396 g) package firm or extra firm tofu
2 cups (200 g) roughly chopped green beans
1 cup (128 g) diced carrots or red pepper
2 Tbsp (30 ml) toasted sesame oil for sautéing (or sub peanut or coconut)

SAUCE

¼ cup (60 ml) low-sodium soy sauce (make sure it’s gluten free if G-Free)
1 Tbsp (6 g) fresh grated ginger
2 Tbsp (27 g) organic brown sugar
1 Tbsp (15 ml) agave, maple syrup (or honey if not vegan)
1 Tbsp (7 g) cornstarch

Instructions

Preheat oven to 400 degrees F (204 C) and begin drying your tofu. Drain, remove it from the package and place between two thick towels folded into the shape of the tofu. Then place a plate or bowl on top and top it with something heavy like a book or skillet. Let it dry for about 15 minutes, changing your towels if they get too wet. Once dry, chop into roughly 1-inch cubes or rectangles (see photo).

The basic trick is first drying the tofu, then baking it at a high temperature to brown it and create a tougher texture, and then letting it set out to dry even more. This gives it a “meat-like” texture, if you will, that makes it much more porous to soak up delicious sauces and far more appetizing in the texture department. With this tofu I can’t help but finish it all – it’s too delicious not to!

Arrange tofu on a lightly greased or parchment-lined baking sheet to prevent sticking and bake for a total of 25-35 minutes, flipping once halfway through to ensure even cooking. This will dry out the tofu and help give it a more meat-like texture. If you want a tougher texture, cook it for 30-35. For a slightly more tender texture, pull it out at 20-25 minutes to check.