🥘 Ingredients
- high-heat 3-4 tbsp
- extra-firm tofu ideally, previously frozen and defrosted 1
- kosher salt ½ tsp
- white pepper ½ tsp
- garlic powder ½ tsp
- Heaping Chinese five spice powder ¼ tsp
- cornstarch or arrowroot powder 3 tbsp
- soy sauce or tamari 1 ½ tbsp
- rice vinegar 1 ½ tbsp
- hoisin sauce 2 tbsp
- Shaoxing wine Chinese cooking wine 2 tbsp
- organic brown sugar 1 tbsp
- chili-garlic sauce or sambal oelek for spicy! 2 tbsp
- vegetable broth or water 3 tbsp
- piece fresh ginger 2 inch
- garlic cloves 4
- vegetables of choice 14-16 oz
- cornstarch or arrowroot powder 1 tsp
- cold water 1 tbsp
- black sesame seeds or roasted white sesame seeds 2 tsp
- toasted sesame oil 2 tsp
- cilantro leaves and tender stems ¾ cup
- For serving: Cooked white or brown rice to serve 4
If using a wok, use the greater end of oil (3 tbsp for tofu, 1 tbsp for veggies; otherwise, the tofu will char and stick a bit). If your tofu wasn’t previously frozen, after slicing the pressed tofu into rectangles, gently press down on each rectangle to pat dry to remove some excess water. For different veggie options and prep instructions, see the “How to customize the vegetables” section of the blog post. Here's how to cook them: Mushrooms emit a lot of water, so use more cornstarch slurry: use 1 tbsp (cornstarch + 1 tbsp cold water. Cook hearty veggies (broccoli/carrots) for 1 to 2 minutes before adding softer veggies (bell peppers/bok choy stems/mushrooms). Cook very tender vegetables, like bok choy leaves (or spinach), for just 30 seconds, after the Sauce cooks. If you don’t have leftover rice or ready-to-heat rice, cook 1 1/4 cup dry rice (see Cooked White Rice or Cooked Brown Rice for instructions). If you don’t have a wok, use a 12-inch (30 cm) nonstick frying pan: in step 4(a), heat it over medium-high for 2 minutes, then add oil and heat for 2 more minutes. Cook the tofu on one side for 4 to 5 minutes, then toss and cook for 6 to 7 minutes, shaking the pan or rotating it every minute. Follow the instructions in step 5 but use medium-high heat. You can double the salt and pepper tofu and use the extras for meal prep. You can also double the stir fry sauce. It stores well in an airtight container in the fridge for at least one week. Storage: Keep the leftover tofu and assembled stir fry in separate airtight containers in the fridge for 3 to 5 days. When it’s time to eat, reheat the tofu in a frying pan with a touch of oil to revive some of its crispiness.
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1Gather: high-heat . For the tofu: extra-firm tofu ideally, previously frozen and defrosted , kosher salt , white pepper , garlic powder , Heaping Chinese five spice powder , cornstarch or arrowroot powder . For the stir fry sauce: soy sauce or tamari , rice vinegar , hoisin sauce , Shaoxing wine Chinese cooking wine , organic brown sugar , chili-garlic sauce or sambal oelek for spicy! , vegetable broth or water . For the aromatics & vegetables: piece fresh ginger , garlic cloves , vegetables of choice . For the finishing: cornstarch or arrowroot powder , cold water , black sesame seeds or roasted white sesame seeds , toasted sesame oil , cilantro leaves and tender stems , For serving: Cooked white or brown rice to serve .
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2Drain tofu and wrap in a thin dish towel. Weigh down with a heavy cookbook or skillet. Press for 10-15 minutes , changing the towel halfway through. Meanwhile, stir together the Sauce ingredients in a bowl or measuring cup, and prep your veggies and aromatics.
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3Cut the tofu. Once pressed, slice the tofu in half vertically. From there, slice crosswise into squares that are timer inch wide ( timer cm). (Watch this video for visual instructions.) Transfer to a large bowl or shallow baking pan.
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4Coat the tofu. In a small bowl, combine the salt, white pepper, garlic powder, five spice powder (if using), and cornstarch. Sprinkle half over the tofu, flip the tofu over, and sprinkle with the rest, tossing gently to coat with your hands.
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5Fry the tofu. Line a large plate or cutting board with paper towels. Open some windows, as it will get smoky if you’re using a wok. Heat a flat-bottomed wok over medium-high heat until you start to see light wisps of smoke. Only then add 3 tbsp of the oil (this prevents sticking). Swirl the pan to get oil up the sides (see Note 5 if you don't have a wok). Carefully add the tofu. Cook 3 to 5 minutes, shaking the pan every minute for even cooking, until golden brown on the bottom. Flip and toss the tofu and repeat for 2-4 minutes , until golden brown but not charred on the bottom (reduce the heat if it starts to char). Transfer the tofu to the paper towel-lined surface to absorb excess oil. Wipe out the pan. NOTE: Depending on your wok size and tofu weight, it may not all fit in a wok. You'll get the best results frying in 2 batches.
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6Finish the stir fry. Return the wok to the stove. Heat over high until smoking, then add the remaining 1 tbsp oil. Add garlic and ginger, and stir-fry for 20-30 seconds , tossing frequently so they don’t stick. Add prepped veggies, and stir-fry for 1 to 1 ½ minutes (add sturdy veg like carrots or broccoli for 1 to 2 minutes, then add softer veg like bell peppers for 1 to 1 ½ minutes). Add the Sauce and stir-fry for 2 ½ minutes, then add any tender vegetables (e.g., bok choy leaves) and stir-fry for 30 seconds until wilted.
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7Mix the cornstarch and water in a small bowl until well-dissolved (see Note 3). Add to the pan and stir until thickened and glossy (it won’t take long). Off the heat, add the tofu, cilantro, sesame seeds, and sesame oil. Toss well to coat the tofu. Serve over rice.