Wok Seared Tofu Recipe

Press and prepare tofu

Drain the 400 g extra-firm tofu and wrap it in a clean towel or paper towels. Place a weighted cutting board or heavy skillet on top and press for 15–20 minutes to remove excess water. This helps the tofu sear crisp.

Cut and marinate

After pressing, cut the tofu into 1-inch cubes. Toss the cubes with 2 tbs low-sodium soy sauce and 1 tsp sesame oil in a bowl until evenly coated. Sprinkle 2 tbs cornstarch and 1 tsp fine salt over the tofu and gently toss to coat each piece; set aside for 5 minutes so cornstarch adheres.

While tofu is pressing, whisk together the sauce: 3 tbs low-sodium soy sauce, 1 tbs oyster sauce (or vegan alternative), 1 tbs rice vinegar, 1 tsp brown sugar or maple syrup, 3 tbs water, 1 tsp cornstarch, 0.25 tsp crushed red pepper flakes, and 1 tsp toasted sesame oil. Stir until the cornstarch is fully dissolved. Set sauce aside.

Prepare all vegetables and aromatics so they are ready to go: mince 4 garlic cloves, grate or mince 1 tbs fresh ginger, slice scallion whites and greens separately, core and slice 1 red bell pepper into thin strips, cut broccoli into 2 cups of small florets, julienne 1 carrot, trim 1 cup snow peas, and drain/halve 0.5 cup baby corn if using.

Heat the wok

Place a wok or large heavy skillet over high heat until very hot (2–3 minutes). Add 2 tbs neutral oil and swirl to coat.

Sear the tofu

Add the coated tofu cubes in a single layer (work in two batches if needed to avoid crowding). Let them sear, without moving, for 2–3 minutes until golden on the bottom. Flip and sear other sides, about 4–6 minutes total, until most sides are golden and crisp. Remove tofu to a plate and keep warm.

Stir-fry aromatics and vegetables

Return the wok to high heat and add a small drizzle (about 1 tbs) of oil if the wok is dry. Add the sliced scallion whites, minced garlic, and minced ginger. Stir-fry for 20–30 seconds until fragrant but not burned. Add carrots and broccoli first; stir-fry 1–2 minutes. Then add red bell pepper, snow peas, and baby corn; continue to stir-fry 1–2 minutes more until vegetables are bright, tender-crisp, and still slightly crunchy.

Return the seared tofu to the wok with the vegetables. Stir the prepared sauce again (the cornstarch may have settled) and pour it over the tofu and vegetables. Stir continuously for 1–2 minutes as the sauce heats and thickens, coating everything evenly. If the sauce becomes too thick, add 1–2 tbs water to reach the desired consistency.

Taste and adjust: add a pinch of salt or up to 1 tbs soy sauce if needed, or a squeeze of lime juice (from the 0.5 lime) for brightness. Finish with 1 tsp toasted sesame oil for aroma and stir to combine.

Turn off the heat. Sprinkle with toasted sesame seeds and chopped scallion greens and/or 2 tbsp fresh cilantro. Serve immediately over 4 cups steamed rice or noodles.