Veggie Tofu Stir-fry Recipe by My Anosmic Kitchen (2024)

FAQs

What kind of tofu is best for stir fry? ›

For tofu stir-fries, buy extra-firm tofu (or if you can't find that, buy firm tofu). Grace Young, wok guru and author of Stir-Frying to the Sky's Edge, says that for the best texture, “You want to remove as much liquid as possible before you stir-fry, so start with extra-firm.

Use tender tofu and be gentle.

You add the tofu to the pan and gently shake or stir it. You don't vigorously move it around the wok with a spatula, lest it fall apart. There's a fair amount of liquid and seasoning too so the tofu takes on the other ingredients. This is delicate stir-frying with some simmering involved.

In noodle dishes: Add the batch of fried tofu to Teriyaki Noodles, Thai Peanut Noodles, or Drunken Noodles. With rice and veggies: Jazz up a simple rice and vegetable bowl with crispy bites of fried tofu on top. Covered in sauce: Once the tofu is ready, toss it in all kinds of flavorful sauces.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Type of oil to use for frying tofu: Canola is great and so are vegetable/soybean oil and refined peanut oil. In general, choose a neutral-flavored oil that has a high smoking point. That is, don't deep-fry with sesame oil.

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.

How long does it take to press tofu? It takes around half an hour to press the tofu in preparation for cooking. It's simple to do and requires very little effort. You only need a plate, some absorbent fabric or paper, such as clean tea-towels or kitchen paper, and a weight – we often use a frying pan.

Substitutions: If you prefer not to cook with cornstarch, you can substitute in an equal volume of all-purpose flour or potato starch. Tofu: This recipe can also be made with medium-firm tofu, but you'll need to be a bit more gentle while pressing and coating it.

Mix the cornflour, garlic, paprika, salt and pepper in a small bowl. Unravel the tofu from the paper, cut in half through the centre, then cut into triangles, cubes or strips. Toss the tofu pieces in the spiced cornflour to coat all over.

What vegetables go with tofu? ›

Crispy tofu and fresh vegetables like broccoli and spinach, sautéed in a quick and easy garlic sesame sauce.

Key Steps for Crispy Tofu

Slice or cube the tofu after pressing. Coat the tofu in starch before frying.

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Press tofu and cube it. Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.

Cut tofu into cubes. Step 2: Place those cubes in a bowl, and toss gently with 1-2 tablespoons of cornstarch. Step 3: Arrange tofu on a parchment-lined baking sheet and drizzle with some olive oil and salt. Step 4: Bake at 425 degrees for 25 minutes, or until as crispy as you'd like.

White in colour and tender to touch, soft tofu (yun dou fu) contains the highest water content of all tofu types and is widely used in Cantonese and other southern Chinese cuisines. It's similar to Japanese silken tofu, but while very soft it has a bit more “body” to it, making it slightly easier to handle and cut.

Soft silken tofu would be my choice for blending into desserts or slicing into miso soup, but if you're serving it as a main dish or topping it onto bowls, extra-firm is what you'll need. It has a heartier, denser texture and less water content than other types of tofu.

Regular tofu is pressed and has a somewhat spongy texture, and comes in several varieties distinguished by how much water is pressed out. Soft tofu has the least amount of water pressed out, while super-firm has a low moisture content and a dense texture.

In India, Desi Treat produces the most delicious tofu! They put a lot of effort into making it taste real, which makes it unique. You may use their tofu in all sorts of cooking due to its firmness. Moreover, Desi Treat's tofu is a great option whether you're a plant-based food enthusiast or just getting started.