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WHO DOESN’T LOVE A GOOD STIR-FRY? INGREDIENTS. 280 g Tofu; 2½ cup Cooked Brown Rice; 4 tbsp Raw Cashews; 1 cup Cauliflower Florets; 1 cup Broccoli Florets; 1 medium Carrot; ½ medium Capsicum; ½ medium Brown Onion; ¼ cup Soy Sauce; 1. Who doesn’t love a good stir-fry?

INGREDIENTS. 280 g Tofu; 2½ cup Cooked Brown Rice; 4 tbsp Raw Cashews; 1 cup Cauliflower Florets; 1 cup Broccoli Florets; 1 medium Carrot; ½ medium Capsicum; ½ medium Brown Onion; ¼ cup Soy Sauce; 1 small knob Ginger; 1 clove Garlic; METHOD. Colorful Tofu Stir Fry. 1. Mix the garlic, 2 tbsp soy sauce and 2 tbsp oil. Add the tofu to the marinade and set aside for 10-15 mins.

Heat 2 tbsp oil in a wok or large frying pan, add the tofu and gently fry for 3-4 mins, turning. Remove from the pan. Spray a wok with olive oil and place on high heat. Add onion, garlic and ginger and stir-fry until softened. Prepare noodles.

Add broccoli, carrot, capsicum, corn and bok choy and stir-fry for 8-9 minutes. Add tofu, noodles and oyster sauce. Divide stir-fry between bowls and serve. Tofu Stir Fry.

This tofu stir fry is cubes of crispy tofu with colorful vegetables in a honey garlic sauce. The perfect meatless main course that’s packed with protein and nutrients! I find myself making stir fry almost every week, I often turn to pepper steak stir fry or chicken and broccoli stir fry.

The tofu is firm and flavorful. The veggies are fresh and colorful. The flavors are salty, savory, and satisfying (just like in this Egg Roll in a Bowl ). Tofu stir fry has all the makings for a fast, healthy dinner you can turn to again and again. 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.

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 a little bit of oil for 2-3 minutes (photo 2). Stir-Fried Tofu with Spring Greens is easy to make and versatile.

See the note in the recipe for suggestions on which leafy greens to use; you can vary it each time. My favorite is baby bok choy! Orange-Glazed Tofu and Broccoli is simple to make and. Cook for 5-7 minutes, stirring often.

When the vegetables have some color and have softened a bit, add the sauce and stir. It should bubble and thicken. Then add the tofu and stir to coat. Cook the mixture for 3-5 minutes, stirring often.

When veggies are cooked to your preferred doneness, remove from heat.

List of related literature:

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
Wiley, 2014

Add the broth, tofu, and fungus; stir-fry until the tofu is hot, about 1 minute.

“The Hakka Cookbook: Chinese Soul Food from around the World” by Linda Lau Anusasananan
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Add tofu and stir, cook until evenly coloured and still slightly moist (about 1–1½ minutes, do not let tofu dry out or overcook).

“4 Ingredients: Fast, Fresh and Healthy” by Kim McCosker
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WHY THIS RECIPE WORKS: For tofu with a crispy outer coating and bold, spicy-sweet flavor, we made crispy tofu fingers and tossed them with a sweet and spicy chili glaze.

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1 teaspoon cornstarch 2 cups bite-sized broccoli 4 Add the tofu to the pan along with the vegetables stir-fry for 4 minutes, or until the tofu is golden and florets brown.

“Belly Fat Diet For Dummies” by Erin Palinski-Wade
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Add the tofu and stir-fry for about 2 minutes.

“The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites” by Naomi Imatome-Yun
from The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites
by Naomi Imatome-Yun
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Add tofu, green onions, cilantro, and sesame seeds; stir-fry until heated through.

“You: On A Diet: The Owner's Manual for Waist Management” by Michael F. Roizen, Mehmet C. Oz
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Add tofu and cook, stirring frequently (stir-frying), until heated through and lightly browned, about 4 minutes.

“The Good Housekeeping Cookbook” by Susan Westmoreland
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by Susan Westmoreland
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In a large, preheated skillet, fry the tofu slices and leeks with 1 tablespoon of toasted sesame oil over medium-high heat until the tofu is golden brown on both sides.

“Macrobiotics For Dummies” by Verne Varona
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Add glaze mixture to skillet and cook, stirring, until glaze is thick and tofu is coated, 1 to 2 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
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by Cook’s Illustrated
America’s Test Kitchen, 2011

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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126 comments

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  • 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.

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

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

  • 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!

  • 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!

  • 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 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.

  • 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.

  • 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

  • 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

  • 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

  • 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.

  • Tofu is really good of it’s done right. I think when people hear what it is they automatically don’t want to try it, but it’s actually good.

  • 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).

  • 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!!

  • 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.

  • Hi! Everything looks pretty, but I’d prefer if the full recipe/instructions were incorporated into the video. But thank you for taking the trouble to write it out so neatly in the description box! Maybe say in the video that the full recipe is below, because you can’t see it unless you manually go in and expand the description. Good-looking food is nice, but me personally, I’m more interested in what’s inside (Taste, nutrition, etc).

  • 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.

  • 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.

  • 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.

  • Idk why his kitchen makes me anxious, like I know he is vegan but there are too many plants hanging and dangling around looks like a forest I’m afraid one day it’s gonna catch on fire

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

  • After finished cooking, if we leave the food in the hot pan, then all the sauce will be absorbed by the pan. Also Italian basil put in a Chinese dish, I would prefer to us either Thai basil or cilantro.

  • Ah the good old days with Lynn… Unpopular opinion maybe but F Chance, bring back Lynn! Or maybe they’re like aged wine and chance just hasn’t been “cellared” enough (lol) max definitely got even more awesome

  • 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!

  • 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

  • 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.

  • 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.

  • 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.

  • Game changer really changed my vue on being vegan and now I’m giving it a go for Veganuary! So far I feel amazing, and I’m really enjoying it. Never going back to meat again but I need to step up my cooking game to become your level! The food looks incredible! Keep you the fantastic work mate!

  • 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!

  • 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.

  • 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…

  • 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.

  • 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.

  • 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?

  • 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.

  • 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.

  • 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 😉

  • 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.

  • 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:)

  • 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.

  • 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!

  • 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!

  • 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

  • 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 ��

  • 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.

  • I watched Game Changers and changed to a Vegan diet the next day. Best decision I have made for my health. I feel great, down 31 lbs in 9 weeks, cholesterol is down dramatically and I feel 10 years younger

  • After finished cooking, if we leave the food in the hot pan, then all the sauce will be absorbed by the pan. Also Italian basil put in a Chinese dish, I would prefer to us either Thai basil or cilantro.

  • Sam, look into having a hat water recirculating pump installed. It can provide all hot water outlets in you house hot water within seconds of turning it on. Love your shows.

  • 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

  • I made the tofu part of this recipe and subbed the peanut flour coating for an almond flour coating bc I don’t have peanuts to blitz up at the ready—still used the marinade part of the recipe though. It was suuuuper yummy. I highly recommend this tofu recipe. I had mine with rice and beans and a small salad.

  • What type of noodle do you use? It looks like ramen but i dont really know and i feel like if i use ramen it will turn out weird, what do you suggest?

  • Just made this after a day working in the garden all day, we were hungry! Can honestly say it was the first time I have really enjoyed tofu. It was ‘bloody lovely’. Husband, who is always sceptical of tofu said it was delicious. Thank you Gaz!!

  • I just made these and have already eaten them xD and they were so yummy! Had to leave the lemon out coz haven’t stocked them but it was still so very good.
    I’m a non vegan (pls not hate) and your kind of activism, showing how good and cool vegan food is, is the right one I think.
    I am thinking about transitioning to being vegan, but there are still some points that I don’t feel sure about. Sometimes when a few vegan ppl are very radical and shame meat eaters (for example in the comments) it makes me feel like running away and I put the whole idea aside.
    (When meat eaters are shaming vegans in the comments it feels also rly bad)
    But your way of “just cooking tasty vegan food“ makes it seem so easy and I rly want to cook more like that. Thank you!

  • So strange….I just finished watching Game Changers����‍♀️ tonight! Such a good movie for everyone to watch. My physician told me about it and stated she started her vegan diet with her two sons��. She could wait to tell her vegan patient��
    Your awesome!!

  • My boyfriend works out and is super allergic to nuts, chickpeas and many beans. How would you suggest he could get just as much protein in without just eating kilos of tofu?

  • Been buying firm tofu for a while, but found it starts to break when squeezing out the water. Where do people get their tofu from/best brand?

  • Tofu is really good of it’s done right. I think when people hear what it is they automatically don’t want to try it, but it’s actually good.

  • Game Changers is mind opening. Also watch James Wilks (the film maker) talking to Joe Rogan he knows his stuff.
    Great recipe Gaz. Can’t wait to make it ❤️

  • 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.

  • 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:)

  • I love the Game Changers movie because it really inspires people. I waited 2 years for that docunentary to finally come out! I am so happy to hear about James and Suzy Cameron’s other plans (pea protein, etc). If I had seen that documentary when I was younger I would have gone vegan a lot sooner. I had no idea that I could be really healthy without animal products, nevermind healthier. I love your videos! Your recipes are my favourite and I will definitely buy your book. I just wanted to say thank you! ☺ I make most of your recipes oil free. Dr. Esselstyn is a big influence for me. I also use his meal plan and recipes but I prefer making your recipes oil free.

  • 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.

  • question: why can’t tofu come in the shop with all the water already removed? not seen a single recipe that’s not called for it to be dried yet

  • 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 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. =)

  • 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.

  • tldr; when coating the tofu, consider mixing the “dressing” with the peanuts right away and kind of push that whole mixture onto the tofu

    i tried to cook this the other day. it was pretty frustrating tbh. the vegetable noodles were fine, but the tofu…
    granted:
    i was working with a bigger amount (800g tofu) than in the video
    my blender did not blend the peanuts as finely as in the video
    i did not plan the quantities of the ingredients well, i kind of mixed what felt right. i did use the same ingredients however (soy sauce, peanut butter, etc.)
    the end result was pretty okay, and it’s just very ‘healthy’ food

    that said…
    what was so frustrating about the whole thing was the dressing and the peanut ‘flour’ just would not stick to the tofu!! in the video it looks so easy: just put it in, turn it around a little and bam! done. when i tried to do it, what little from the dressing would stick to the tofu in the first place was absorbed by the peanut flour, which then (or soon after) would fall off the tofu. in the end i mixed the dressing with the peanuts altogether, which turns into a kind of thick paste. this i would put on the tofu and carefully press it on. most of the time it would stick and even survive a pan-fry and the oven.
    however this whole ordeal took me like 3 hours during which i cursed countless times about how they could talk about being done in 15-20 minutes in the video. obviously i am not a professional chef but that’s also probably not who this video is directed at.

    so yeah: nice recipe but not as easy as it’s made out to be.

  • 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?

  • 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. =)

  • 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.

  • 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!

  • 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 ��

  • 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….:-)

  • 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!

  • 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!!

  • 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!

  • 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?

  • 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)!!:)

  • 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.

  • You’re the best vegan YouTube account hands down! So natural and genuine. Food looks amazing too definitely inspiring me to cook more. I was vegan for three years but don’t claim it anymore because of traveling made it too difficult but still try to mostly eat vegan! Thanks for the inspo!

  • 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.

  • 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.

  • 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.

  • I watched ‘Game Changer’ first and then came here for recipes. This channel and your book have made the transition to full time plant eater so easy and tasty.

  • 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!

  • Made this for my wife tonight and it’s so good. Been cooking vegan for 7 years and this is probably the most I’ve enjoyed tofu. Doubt you’ll see this Gaz but your videos have changed the way I think about cooking. I never realised how little extra effort it took to really knock meals up to the next level. Cheers mate.

  • 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…

  • 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.

  • 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 😉

  • 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.

  • 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.

  • Hi! Everything looks pretty, but I’d prefer if the full recipe/instructions were incorporated into the video. But thank you for taking the trouble to write it out so neatly in the description box! Maybe say in the video that the full recipe is below, because you can’t see it unless you manually go in and expand the description. Good-looking food is nice, but me personally, I’m more interested in what’s inside (Taste, nutrition, etc).

  • 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.

  • 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.

  • 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.

  • 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….:-)

  • 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?

  • Hello, my name is James Matthews and I am the admin of a new group page called Good Vegan & Vegetarian Recipes From All Over The Word. This is a group for those that are interested in a primarily plant-based diet and are looking for great healthy information related to whole-foods, plant-based diet and living. A whole-foods, plant-based diet is a way of eating that celebrates plant foods and cuts out unhealthy items like added sugars and refined grains. Plant-based diets have been linked to a number of health benefits, including reducing your risk of heart disease, certain cancers, obesity, diabetes and cognitive decline.

    I wanted to create a group page where people could get excited about plant-based food and a healthier lifestyle. A place where we can inspire one another to achieved goals and a group where we can share photos, recipes and information with other fellow plant-based people.

    This group will offer products, websites and services to help us live a healthier lifestyle. Feel free to share recipes, pictures, ask questions and more! I would like this page to stay on the topics of vegan, vegetarian and plant-based Whole Foods. Feel free to tweak recipes if you are gluten free, oil free, etc. and ENJOY!

    https://www.facebook.com/groups/172559164150497/?ref=share

  • 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?

  • 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?

  • 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

  • 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.

  • 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.

  • 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.

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

  • 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.

  • 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 ��

  • 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)!!:)

  • 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.

  • 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 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

  • 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!

  • 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.

  • 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 hate tofu. I clicked on the vid because in small screen she looked marvelous. She’s even more marvelous in full screen. Tofu anyone?

  • I hate tofu. I clicked on the vid because in small screen she looked marvelous. She’s even more marvelous in full screen. Tofu anyone?

  • 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!

  • Ah the good old days with Lynn… Unpopular opinion maybe but F Chance, bring back Lynn! Or maybe they’re like aged wine and chance just hasn’t been “cellared” enough (lol) max definitely got even more awesome

  • Sam, look into having a hat water recirculating pump installed. It can provide all hot water outlets in you house hot water within seconds of turning it on. Love your shows.