Tofu Stir Fry

Some people love take out and some people love cooking. I am the latter. I love to try new recipes. This recipe is better than any take out you can buy and is super easy to throw together.

Original recipe by Melissa Huggins.
Her site is amazing! One of my best finds on the internet.

Recipe

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 342kcal

Ingredients:

Crispy Tofu

  • 400 grams extra firm tofu, pressed and cut into 2.5cm cubes
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons grapeseed oil (or any oil with high smoke point), more if needed

Sauce

  • 1/4 cup tamari sauce (low sodium) or soy sauce (I use soy sauce)
  • 3 tablespoons hoisin sauce
  • 1-2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1/3 cup vegetable broth
  • 2-3 cloves garlic, grated or minced
  • 1 tablespoon fresh grated ginger (sub with frozen, jarred or paste)
  • 1 tablespoon corn starch

Stir Fry

  • 230 grams stir fry noodles (sub with preferred noodles or rice – we usually do brown rice)
  • 2 tablespoons grapeseed oil (or any oil with high smoke point)
  • 1/2 medium red onion, sliced
  • 1 small head (3 cups) broccoli, cut into small florets (about 4cm)
  • 1 large red bell pepper, cut into thin strips (I use 2 peppers)
  •  I add beansprouts, 125 grams (optional)
  • 1/2 teaspoon crushed red pepper flakes (optional)

Instructions:

  1. In a large bowl, gently toss the tofu cubes with the corn starch and salt until all sides are coated. Also, prepare a paper towel-lined plate for when tofu is cooked and set aside. Here I omit the cornstarch.
  2. Add all the sauce ingredients to a medium bowl and whisk to combine well. Taste and adjust flavor if needed. Set aside. 
  3. Cook stir-fry noodles according to package directions. I usually reduce the cook time by 1-2 minutes for firmer noodles. Rinse with cold water and drain well. Drizzle with oil to prevent sticking. 
  4. Heat up a Wok or Large Skillet over medium-high heat for 1-2 minutes. Once heated add oil and wait until it shimmers. Now add prepared tofu cubes and let them sit for 1-2 minutes to brown. Using tongs or sturdy spatula, flip to the other side to brown. Continue until all sides are crispy. Remove from heat and place tofu on the paper towel-lined plate. Wipe out wok.
  5. Place the wok back on the stove over medium-high heat. Once heated, add the oil and wait for it to shimmer. Now add the onions and stir fry for 1-2 minutes until slightly softened. Add the optional red pepper flakes. 
  6. Now add the peppers and broccoli. Stir fry for about 4-6 minutes until the veggies are crisp-tender.
  7. Turn heat down to medium and add the crispy tofu. Whisk the prepared sauce again and pour into the pan. Cook for 1-2 minutes until slightly thickened. Stir often. 
  8. Add the noodles and gently toss to coat. Cook for 1-2 minutes to warm noodles. Remove from heat and serve*.
    I don’t mix the noodles/rice into the wok mix. I allow each person to dish the rice/noodles separate to the wok.

* SERVING IDEAS: lime wedges, sriracha, sliced green onion, chopped cilantro, toasted peanuts. toasted sesame seeds.