How you can Prepare Tofu Stir Fry Garlic clove Tofu Stir Fry Recipe

 

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Spicy Tofu Stir Fry Recipe

Video taken from the channel: AnitaCooks


Add tofu and let cook until golden on all sides, turning occasionally, 7 to 8 minutes. Season with salt and pepper, and remove from skillet and set aside. Heat remaining 1 tablespoon oil. Soft on the inside, with a light golden crisp on the outside and coated with a sticky garlic sauce, this easy and healthy garlic tofu stir-fry recipe is loaded with authentic flavor and tastes better than take-out.

Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes. Stir-fry 2 to 3 minutes more, until the veggies deepen in color and become tender-crisp. Return the tofu to the skillet and add the sauce. Continue to cook. While tofu is cooking, whisk together the ingredients for the sauce in a small bowl.

Add remaining 2 teaspoons oil to the same skillet. Add garlic and onion and cook until fragrant, about 2-3 minutes. Add broccoli and red bell pepper to the skillet and cook for about 5 minutes.

Wrap the tofu in a dish towel, then place a plate on top. Let drain for 10-15 minutes, then remove the plate, unwrap the tofu, and slice into cubes. In a wok or large frying pan, heat the sesame oil over medium heat. Add the tofu and pan fry. How to make tofu stir fry – Step by step Cook the tofu cubes in a skillet with a little bit of oil over medium-high heat until all the sides are golden brown (photo 1).

Remove the tofu from the skillet and set aside. Add the veggies and sautée them over high heat with. The Difference Between Different Types of Tofu.

Tofu is categorized depending upon the amount of water content it contains. Extra-Firm Tofu has the least amount of liquid. It’s what I always recommend for stir fries, especially if it will be cubed like in this General Tso’s Tofu Stir Fry.It still has enough liquid to where you will need to squeeze some of the liquid out. The sweet and savory sauce makes this healthy stir fry extra delicious. A family favorite.

First you arrange the tofu in a single layer in the hot, oiled wok and let it sear for a minute to sear. Then stir-fry the tofu gently for another minute or so. Some crumble is normal and expected — embrace it!

I find that the crumbled bits pick. In stir-fries or in stews, you may need to briefly simmer the tofu with other ingredients to infuse the flavors before adding seasonings in the last 1 to 2 minutes. Do take this as a rough guide; details highly depend on the type of ingredients that are cooked together with the tofu.

List of related literature:

Spray the pan or wok with a little more oil if necessary, then add the tofu and half the garlic and ginger and stir-fry for 1–2 minutes or until lightly browned.

“The CSIRO Low-Carb Diet” by Grant Brinkworth, Pennie Taylor
from The CSIRO Low-Carb Diet
by Grant Brinkworth, Pennie Taylor
Pan Macmillan Australia, 2017

Add more oil if necessary, followed by two cups of cubed firm tofu and a tablespoon each of minced garlic and ginger; cook and stir about three minutes more.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
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Prior to cooking the vegetables, heat the wok, add the oil and tofu, and stir-fry until lightly browned, about 2 minutes.

“DASH Diet For Dummies” by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
from DASH Diet For Dummies
by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
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Heat half the oil in a frying pan over medium heat, add the tofu and cook for 1 minute on each side or until golden.

“The Global Vegan: More than 100 plant-based recipes from around the world” by Ellie Bullen
from The Global Vegan: More than 100 plant-based recipes from around the world
by Ellie Bullen
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When the oil is hot (but not smoking), add the garlic and ginger, stir-fry for 10 seconds until fragrant, then add the tofu.

“The Viking Method: Your Nordic Fitness and Diet Plan for Warrior Strength in Mind and Body” by Svava Sigbertsdottir
from The Viking Method: Your Nordic Fitness and Diet Plan for Warrior Strength in Mind and Body
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Reduce the heat to medium-low, add the tofu, and gently simmer for 2 minutes.

“Japanese Women Don't Get Old or Fat: Secrets of My Mother's Tokyo Kitchen” by Naomi Moriyama, William Doyle
from Japanese Women Don’t Get Old or Fat: Secrets of My Mother’s Tokyo Kitchen
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Add the tofu, soy sauce, turmeric, garlic powder, and red pepper flakes and cook, stirring often, until the tofu is heated through, about 2 minutes.

“The Domestic Geek's Meals Made Easy: A Fresh, Fuss-Free Approach to Healthy Cooking” by Sara Lynn Cauchon
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Heat the oil in a wok or skillet, add the tofu, and stir-fry until crispy and golden, about 5 to 7 minutes.

“The New Vegetarian Cooking for Everyone: [A Cookbook]” by Deborah Madison
from The New Vegetarian Cooking for Everyone: [A Cookbook]
by Deborah Madison
Potter/Ten Speed/Harmony/Rodale, 2014

Add tofu and cook, stirring frequently (stir-frying), until heated through and lightly browned, about 4 minutes.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Add the garlic and firm tofu and continue to stir-fry for a minute or so, until everything smells delicious.

“Land of Fish and Rice: Recipes from the Culinary Heart of China” by Fuchsia Dunlop
from Land of Fish and Rice: Recipes from the Culinary Heart of China
by Fuchsia Dunlop
W. W. Norton, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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68 comments

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  • Did this today, turned out really good, I added multi color peppers and baby orange and yellow carrots, also added some garlic to the oil while cooking the tofu, the result was extremely delicious!

    Ty for the guide!

  • Great video although I’ve made many meat stir fry dishes before I was a bit puzzled on how to perfectly brown tofu and now I realize my mistake was not drying it for long enough and I cubed it before frying. Thanks

  • She didn’t marinate the tofu first? Hmmm… I always marinate mine for at least an hour so that it doesn’t taste like the sole of a shoe…

  • I’m not vegan, but I’m wanting to finally hop into a vegetarian lifestyle. For the ast free years(4-5) I’ve been like.. it’s really hard to explain, but I don’t like eating meat, basically. I love animals, and want to help in any way I can, and eating meat makes me feel sick. I’m also going to try some veggie sushi.��

  • Hello, i love your recipe! It looks so delicious! One question though, i was wondering if i can i use olive oil and grape vinegar instead of sesame oil and oyster sauce?

  • Thank you for this. My whole family loved this recipe. And that’s a lot coming from 3 little picky boys.

    It had a lot of texture and they picked which veggie worked for them.

  • Looks amazing minus the honey! Honey bees are exploiting for their bee barf that we call honey! So it is not vegan! Maple syrup, agave nectar and ect. Can be used to make it vegan!

  • Who fucking comes up with these sound tracks. Can you really wake up in the morning and look at the mirror knowing that you listen to this kind of music. Also, I know ketchup is made out of tomatoes. Is there any other kind? If so, please let me know.

  • I am a longtime sub of you Brett, and Im aware of your cooking videos but I thought it was funny… I typed in crispy tofu and your thumbnail was the closest to what I wanted, clicked and it was you Brett!! lol. thanks you rule. Cant wait for more cooking videos from you!

  • I had some tofu but i didn’t had any idea what to do with it. i searched and found this about an hour ago.
    Now it’s prepared and ready to go. Delicious thank you ��

  • I keep ginger in my freezer then I have it on hand whenever I need it. Just remember to peel it prior to freezing and it’s good to go.

  • ONION TIPS: The trick to minimize crying with onions is to first understand WHY it happens so you can effectively mitigate the effects, and avoid the embarassing nonsense that doesnt work. When you chop onions the cutting motion causes the release of a fine mist of airborne onion juice… the more onions you chop, the more mist it creates. When those tiny droplets make contact with your eyes surface tension causes them to merge with the moisture on the surface of your eyes, and begin to acidify/irritate it, causing the familiar burning sensation. Here are 2 common solutions that both help to a degree.

    1) One way to prevent the mist from reaching your eye is to clip or place a very small fan set on low next to you to keep the mist moving laterally away from you. The smaller your kitchen, the more confined the mist will be and the faster it will be likely to begin irritating your eyes… so having plenty of room and some modest air movement are your friends here.

    2) Another tip is to keep a work bowl of water handy… keep peeled onions submerged while you work, and remove and slice one by one while wet. The water clinging to the onion will inhibit the release of the onion juice mist.

    Bonus tips: Another factor to consider is your knife itself. A blade that is thicker, or duller, creates more of the microscopic mist (due to wedging/crushing) than a blade that is thinner and sharper, so always favor your thinnest and sharpest knife or cleaver for onions. Worst of all is a manual box grater, which will have you suffering in no time… use an enclosed food processor, and wait a few minutes before opening it after grating.

  • Thanks for this. I have discovered that I have a lot of intolerances so I have had to do a complete overhaul on my eating. I’m taking baby steps, but things like this I am incorporating, working towards a healthier diet.

  • I cooked this for dinner. Followed the recipe faithfully. O.M.G. It was devoured. A man who isn’t a tofu fan said he loved it then added “This is the best tofu recipe I’ve ever eaten!” If y’all haven’t tried to make this yet, don’t wait any longer. It’s really, really delicious.

  • Only way how to stop crying when cutting onions is to have a sharp knife. And by the sound of your cutting and tears I asume, this one is dull af:D

  • Freeze the tofu. Defrost overnight at room temp. Freezing changes the texture so that you can squeeze the water out without it squishing through your fingers. It also makes it a lot firmer and has a meaty texture.

  • You pointed out it should be extra firm but would it be alright too just use firm? That’s all I could pick up for the price it was at. Would I have too do anything different?

  • Hi anita, I recently saw yr recipes, the look and delicious, I surely try them.
    I love the vessels u use, can u tell about them snd from can we get them, this kind of heavy base vessels.

  • While I appreciate the use of corn starch to get it crispy. You don’t need it at all. I prefer crisping my tofu in a garlic and red pepper infused olive oil. Gives a nice crisp texture, and soaks up the garlic and pepper. Goes great with soba noodles and a few bits of seaweed.

  • I am a vegetarian that occassionally use l chicken broth with my tofu dishees. I prepare my cripsy tofu in a similar fashion however I use the extra firm type. Then I will put the tofu between two pans to drain the fluid. Afterwards, I will soak the tofu in chicken broth then freeze it until it is hard, which gives it a more meaty texture. Once that is done, I will thaw the tofu press and repeat the previous step pressing the tofu until its dry. Then I will coat with cornstarch then pan fry. It taste great with any type of sauce like sweet and sour or teriakyi.

  • Dear Laura, when will you purchase a good Wok or Wadjang..? Obviously this pot/pan ( how do you call these things in English language..?) was too small…;-) anyhow; I love the dish; simple, easy, healthy and delish….:-)

  • This looks amazing
    The only problem is that u have made a simple recipe into a really long video
    No hates… I’m just saying cz I have all ryts to express my opinions
    Next time pls make the video shorter…. Thnx!!! ��

  • Great recipe! For a wok, try a 14” carbon steel type. They need to be seasoned & maintained, but I have greatly enjoyed mine for many years. The Joyce Chen brands are quite good. Looking forward to trying this recipe!

  • I JUST COOKED THIS AS WE SPEAK AND LET ME TELL YOU IT IS SOOO GOOD I AM NO EXAGGERATING i love how she cooked thisin 6 minutes and i cooked it almost 2 hours..ha

  • I wish I had doubled it, it was that good! And I didn’t even follow your recipe to a T. I steamed the broccoli, sauteed the garlic/onion, tossed that into the broccoli, added the sauce to the hot pan that sauteed garlic/onion cooked down a bit, then just mixed everything together. OMG. I too added some red pepper flakes and topped with sesame seeds. Served with jasmine rice. Thanks!!

  • Great recipe, great tutorial, but music was frustrating. Also, fyi there seemed to be some homograph issues.
    Chili is a pepper.
    Chilly means there’s a chill to the air, or feeling cold.

  • What a lovely recipe, ideal for a vegan potluck or dinner! I have to agree with many others, the music is a little annoying. I would have enjoyed the video even more if there had been no music at all or a gentle, soothing sound instead.

  • So happy to see how well the channel is now doing. I always said you deserved more subscribers. Was a slow start but getting there. How about a spicy Chinese hot pot recipe? Jeremy looks to be putting some weight on haha only messing.

  • Hi Laura. U mentioned ur ginger going bad before u have a chance to use it. I had that problem too. So what I do is I freeze my ginger(put in the door section). When I need it I just take it and cut the amount I need and put the rest back in the freezer again. Or even better if u cut it into smaller pieces before u freeze them.

  • I was looking for a tofu recipe for inspiration and clicked on this without reading the name. And thought “this sounds like Brett.” Oh dang. It’s Brett! Trustworthy. Making this today

  • I have a quick question regarding Soya.. I prefer the less saline, sweeter and denser Soya sauce. Is there a specific name for it?

  • Can you do a meal prep video please?! Like some recipes that can be used for the week that will last and taste good after a few days of pre-making them?

  • I did this exact recipe except I substituted tofu for venison, substituted the homemade sauce for A-1, and substituted the broccoli for potatoes and you were right, it was absolutely phenomenal.

  • Crying a lot while slicing onions means that your knife isn’t sharp enough. The less cutting and the more crushing of onions cells the more you cry.

  • We need to get rid of the non gmo sticker. GMOs are SAVING LIVES. I do t give a shit if your scared it’s not natural. Lemme tell you a story. Green peace is a radical anti gmo group that have been adamantly against gmos for a long time. A few years back they went to a country and burnt a large crop of gmo plants that were feeding the town. Do you wanna know why I’m being so vague? It’s because it’s happened several times. And what happened next? FAMINE! Listen, I don’t care if you wanna get non gmo foods, but remember that groups that make that shit are doing a lot worse than killing animals, there killing people.

  • Hey Laura, I recommend to throw in sesame oil at last just 30 secs before finishing because sesame oil gets oxidized and lose flavor very easily. I’m asian and nothing can be compared to having a wok, I suggest to get on it and order online because it does make a huge difference. Also i love adding half of tea spoon to my sauce and a bit of oyster sauce too. great video!

  • Amazing!!! Just what I’ve been longing for, my fav chinese dish at home with my own selected ingredients and no other additions! Life changing, I tell you!!! Thanks for a wonderful, informative, easy to follow video!!!

  • Just made this for lunch soooo simple and tasty thankyou!!!! I’m nde to your channel and I’m working my way through it’s awesome thanks so much

  • This looks so good and I’ve wanted to do it for so long to see how it differs but I just can’t be bothered. Lol. I just cook my tofu in a wok in a bit of olive oil and seasoning to get it super crisp.

  • It’s never that quick for me. Things like broccoli don’t cook quickly in a stir fry, it takes an inordinate amount of time otherwise it remains hard. And it’s also time consuming getting the tofu browned on all sides. And all the oil gets soaked up almost immediately so there’s no oil with which to do the stir fry. Ugh, I don’t know, it’s never such a quick and beautiful thing as she demonstrates here.

  • Just remember you don’t have to be a vegan to eat and enjoy tofu. I don’t do any of the trying to get the water out of the tofu. I just freeze it take it out. Squeeze it, slice it up and make it crispy in the pan. ��❤️

  • Crisp exterior, moist interior! My local Seattle Thai restaurant rocks crispy tofu, we call it crack tofu. Big cubes! No little slices!

  • I did not know that you could marinate the tofu. That is probably the reason why when I cooked tofu the last time, it was not as tasty as the takeaways.

  • You can toss your cubes of tofu with a little corn starch…..gives a nice crunchy crust after the searing….but still allows the tofu to absorb the other flavors.

  • Yummy as ever!:) I have loved your channel for many years now and i think its clear to see that Parmesan cheese is your go-to, I would love to see some other Italian hard-style cheeses that you love equally as much that are actually vegetarian. Happy New Year btw:)

  • Onions release a chemical irritant into the air when cut. I’ve found the best way to avoid this irritant hitting your eye is to simply blow it away from your face. A small 4″ fan should do the trick. You should be able to place it just off camera and it’s quiet enough that your lav won’t pick it up 😉

  • Laura, You asked for wok recommendations, and I couldn’t be more pleased with my Breville electric wok. I’ve had the older model for eight years and it worked as well last night as it did the first time I used it. The newer model is the Breville BEW600XL Hot Wok. Thanks for all the great recipes!

  • Thank you! Went Vegan about 8 months ago and its be painful not to be able to do any of your recipes because they always looks so delicious.

  • I made this recipe and it was amazing! my family enjoyed it and gave it 5/5 ��!!! You can easily add more Sriracha to it or more honey!!

  • Came here learn how to make the tofu, but I had everything you used to make the recipe. It was soooo delicious!!! Y’all need to make this! ��

  • I went and bought everything., made it just you described. Here’s how it turned out:
    1) it was too dark in color (soya sauce color)
    2) there was no salt at all.. so i had to add a little.
    3) it had no other taste other than strong taste of chili ��.

    It wasn’t close to how it tastes in restaurants. Not sure what went wrong?

  • She should make red velvet cinnamon rolls.
    A Little cocoa and buttermilk in the dough (plus red colouring)
    Little bit of cocoa in the cinnamon filling as well.
    Topped with the usual cream cheese glaze (because red velvet goes well with cream cheese icing).

  • Lovely, Im quite new to Tofu, funny, I always buy this brand:-) Re onions, nothing works to stop crying, don’t believe the old wives… Really nice dish

  • So for anyone who doesn’t like tofu, I would recommend Quorn (not sure if this exists outside the UK). To me it feels like really tender chicken and it is made using bacteria and biotechnology.

  • parang di maganda tignan kapag nagluluto ka at ang dami mong ring nasuot..pero mukha talagang masarap ka magluto..thumbs up for that

  • I will definitely try this recipe! I recommend the Analon wok. I love it so much that I have 2! lol

    http://m.macys.com/shop/product/anolon-advanced-nonstick-14-covered-wok?ID=142774

  • I love tofu! It also works really well if you freeze it first, then let it thaw out, it becomes super absorbent, spongier texture and you can squeeze more liquid out, its a game-changer, especially for stir-fry’s. =)

  • Not saying you’re doing it wrong, because you probably definitely know more than I do about Asian food… but I like to fry my tofu in enough oil to come up about halfway on the chunks. It makes getting an even cook on them much easier, imo.

  • oh that looks delicious! just ran across ur site bouncin around tha net and everything looks so great i dont kno where to begin 😉 can wait to build my pantry w/ your help tho!!! thanx for making your culture so easy to understand for us western folks hahaha! its such a blessing to be able to draw from your expertise Mag…I watch a lotta those videos of various girls cooking in pristine yunnan environments, using giant woks and great little fire powered single pot doo hickies, and they live on huge family farms with acres and acres of produce and livestock of all kinds and it is so beautiful and inspiring, but i could never duplicate that and many times there arent subtitleslet alone pantry lists or any other type of western adaptationswhich i know that that isnt why they were created, and theirs is a different kind of cultural expression and i love them for what they are, for that is precisely why i watch thembut it is just super nice to find you and your unique cultural expression too, and i just wanted to let you know that i cant wait to explore it! thanx for all the hard work girl 😉 stay well in these trying times and thanks again for tha inspiration

  • Can also thoroughly recommend Tofoo Naked (the tofu product used in the video). It doesn’t break apart and has a really nice texture. Also doesn’t have gypsum which I’m, perhaps irrationally so, suspicious of as a food ingredient. That’s quite a nice recipe Jeremy, I knock something similar up myself along with some sticky rice. Om bloody nom!

  • Are those induction cooktops for the Woks? I noticed some of the other burners look more wok shaped, but don’t seem to be coil cooktops.

  • Big fan of Jeremy here. I’m guessing the wok is non stick for the Tofu and seeing the silicon spatula. I love tofu better than meat and have cooked it, can stick.

  • Hi. I’m from Malaysia. When I stir-fry veg like this I usually sauté a sliced onion, then garlic and fresh chillies. I do not add ginger. The rest will be the same. Maybe without the soy sauce. Just some oyster sauce will do. That will be good too. I love all your videos. Thank you for being so inspiring.

  • You should do a Vietnamese pho recipe! Id love to see your take on that. Thumbs up for the healthy recipe too, I’m Definintely making this (minus the oyster sauce)!!:)

  • So for anyone who doesn’t like tofu, I would recommend Quorn (not sure if this exists outside the UK). To me it feels like really tender chicken and it is made using bacteria and biotechnology.

  • Im not a big fan of tofu, although I have to say this looks really good.
    I think I would try swapping this with chicken or maybe pork. Great recipe either way ��
    Thanks for sharing ��

  • I can see by cutting tomato your knife is dull, a super sharp and thin knife will make a dramatic change in tears when cutting onion. A thin Nakari knife works terrific, I can send one out to you to fry on one of your videos. Look me up on Instagram and message me.