Tofu is one of the most maligned and misunderstood foods. Common complaints include: “The texture is weird,” and “It doesn’t taste like anything” and “This isn’t meat, you know.” If you’ve only had sad vegetarian stir-frys with mushy, slimy tofu bits, I get why you’re not a huge fan.
But I love a perfect tofu bite that’s crispy on the outside, creamy on the inside. The best – as is true of pretty much all foods – is when it’s battered and deep-fried and covered in sauce. I’ll happily order that dish in a restaurant, but it’s a bit aggressive for everyday cooking.
This recipe uses quick pan-fried tofu (using The Kitchn’s technique), tons of fresh vegetables, a modest bundle of rice noodles and just enough sauce to tie it all together. The veggies are flexible – you could easily swap in snap peas, mushrooms, baby corn, cabbage, squash; the more, the merrier. So go on and get excited about that tofu.
Ingredients
- Stir-Fry
- 1 12-ounce (340 g) package extra-firm tofu
- 1 teaspoon (5 g) salt
- 2 tablespoons (18 g) cornstarch
- 1 onion, sliced
- 2 small heads broccoli, cut into florets
- 2 red peppers, sliced
- 4 carrots, peeled and sliced into matchsticks
- 1 cup green beans, roughly chopped
- 3 cloves garlic, minced
- 1-inch (2.5 cm) knob ginger, peeled and minced
- 4 ounces (115 g) rice noodles
- Finely chopped green onions or cilantro (optional)
- Sauce
- 1/3 cup (80 ml) soy sauce
- 1/3 cup (80 ml) water
- 2 tablespoons (30 ml) honey or agave
- 2 tablespoons (30 ml) rice vinegar
- 2 tablespoons (18 g) cornstarch
- Splash of sriracha
Instructions
- First, remove excess water from the tofu. Take tofu out of its packaging. Line a plate with a few paper towels, and place the tofu on top. Add another layer of paper towels and a second plate. Place something heavy, like a cast iron skillet or a book, on top of the plate to weigh it down. Leave it for at least 10 minutes.
- Cut the tofu into small pieces, and blot excess moisture with a paper towel. Place pieces in a mixing bowl. Sprinkle with salt and cornstarch; mix well.
- Whisk together sauce ingredients and set aside.
- Cook noodles according to package directions. Rinse under cold water, then drain. Coat with a splash of oil to prevent sticking.
- Heat oil in a wok or large nonstick pan over medium-high heat. Add tofu in a single layer. Cook, turning occasionally, until all sides are golden brown, about 5 minutes. Remove from pan and set aside.
- Add onion, broccoli, peppers, carrots and green beans to the pan. Cook veggies, stirring often and adding more oil if necessary, until they are tender-crisp, 7-10 minutes. Add the ginger, garlic and the sauce the last few minutes of cooking; it will thicken slightly.
- When the veggies are cooked, mix in tofu and noodles until warmed through. Serve with a garnish of green onions or cilantro.
