Tofu Woo Recipe

Prepare the Tofu

Press the firm tofu for at least 15 minutes to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top.

Chop the Vegetables

While the tofu is pressing, chop the bell pepper and carrot into thin strips. Thinly slice the green onion, and mince the garlic and ginger.

Cut Tofu

After pressing, cut the tofu into bite-sized cubes.

Marinate Tofu

In a mixing bowl, combine the soy sauce and sesame oil. Add the tofu cubes and gently toss to coat. Let it marinate for 10 minutes.

Coat Tofu with Cornstarch

Sprinkle the cornstarch over the marinated tofu and toss gently until the cubes are evenly coated.

Heat Oil

In a large skillet or wok, heat the vegetable oil over medium-high heat.

Cook Tofu

Add the coated tofu cubes to the hot skillet and cook for about 5-7 minutes, turning occasionally until they are golden brown and crispy.

Add Vegetables

Add the chopped bell pepper, carrot, garlic, and ginger to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Finish with Green Onions

Stir in the sliced green onions and cook for an additional minute.

Garnish and Serve

Transfer the Tofu Woo to a serving plate. Garnish with sesame seeds and fresh cilantro. Serve hot.