Tofu Family Style Recipe

Press and cube tofu

Remove tofu from packaging and drain. Wrap in clean kitchen towels or paper towels and place a heavy weight on top for 15–30 minutes to press out excess water. After pressing, cut the tofu into 1-inch cubes.

Make marinade

In a medium bowl whisk together 1 tbsp low-sodium soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp maple syrup (or honey), 2 minced garlic cloves, and 1 tsp grated fresh ginger. Add 1 tbsp cornstarch and whisk until smooth; the cornstarch helps create a light crust on the tofu.

Marinate tofu

Add the tofu cubes to the marinade and gently toss to coat. Let sit for 10–20 minutes at room temperature (or up to 1 hour in the fridge) so the tofu absorbs flavor.

Prepare sauce

In a small bowl combine 2 tbsp hoisin sauce, 1 tbsp light soy sauce, 1 tbsp vegetable broth (or water), 1/2 tsp toasted sesame oil, and 1/2 tsp chili paste or sriracha. In a separate small cup dissolve 1 tsp cornstarch in 1 tbsp cold water, then add to the sauce and stir until smooth. Set aside.

Prep vegetables

Peel and slice the carrot thinly on a bias. Core and slice the red bell pepper into 1/2-inch strips. Cut the onion into wedges. Trim broccoli into bite-size florets. Slice 2 scallions thinly (reserve remaining scallion for garnish). Mince 2 cloves garlic and grate 1 tsp fresh ginger.

Stir-fry vegetables

Heat a large skillet or wok over medium-high heat. Add 1 tbsp neutral oil and swirl to coat. Add the broccoli and carrots first and stir-fry 2–3 minutes until they begin to brighten and soften. Push vegetables to the side, add the remaining 1 tbsp oil, then add the onion and bell pepper. Stir-fry all vegetables together for another 2–3 minutes until crisp-tender. Add the minced garlic and grated ginger and stir for 30–45 seconds until fragrant.

Pan-fry tofu

In a separate wide nonstick skillet or cast-iron pan, heat 1 tbsp neutral oil over medium-high heat. When hot, add marinated tofu in a single layer (work in batches if needed). Let cook undisturbed 2–3 minutes until golden on the bottom, then flip and cook additional 2 minutes to brown other sides. Continue until all tofu is browned and crisp (about 8–10 minutes total). Transfer tofu to a plate lined with paper towels.

Bring sauce and combine

Return the tofu to the skillet with the vegetables (or add vegetables to the tofu pan if large enough). Pour the prepared sauce over the mixture. Toss gently and cook 1–2 minutes until the sauce thickens and evenly coats tofu and vegetables. Taste and adjust seasoning with salt and pepper as needed.

Garnish and serve

Turn off heat. Stir in sliced scallions (reserved) and sprinkle with toasted sesame seeds and chopped cilantro. Serve family-style over 4 cups cooked rice or noodles with lime wedges on the side for squeezing.