Wok Seared Tofu Recipe

Press and cube tofu

Drain the 16 oz extra-firm tofu. Wrap in a clean kitchen towel or paper towels and place a heavy pan on top for 15–30 minutes to press out excess water. After pressing, cut tofu into 1-inch cubes.

Marinate and coat

In a bowl combine 2 tbs light soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil and 2 minced garlic cloves. Add tofu cubes and gently toss to coat. Let sit 10–15 minutes. After marinating, sprinkle 2 tbs cornstarch over tofu and toss gently so each piece gets a light even coating; this creates a crisp exterior when seared.

Whisk together sauce ingredients in a small bowl: 1 tbs dark soy sauce, 1 tbs light soy sauce, 1 tbs oyster or mushroom sauce (optional), 1 tsp hoisin, 1 tbs vegetable stock or water, 1 tsp sugar and freshly ground black pepper. In a separate small cup dissolve 1 tsp cornstarch in 1 tbs cold water to form a slurry; set both aside.

Prep vegetables

Have all vegetables prepped and ready because stir-frying is quick: slice 1 red bell pepper thinly, trim and break broccoli into 2 cups of bite-sized florets, trim 1 cup snap peas, slice 1 carrot thinly on the diagonal, julienne 1 tbs fresh ginger, mince 2 cloves garlic, and slice scallions separating whites and greens (reserve greens for garnish).

Blanch firmer vegetables (optional)

If you prefer very crisp-tender broccoli and carrots, blanch the broccoli florets and carrot slices in boiling water for 30–45 seconds, then shock in ice water and drain well. Otherwise proceed directly to stir-fry.

Heat wok and sear tofu

Place a wok or large skillet over high heat until very hot. Add 2 tbs neutral oil and swirl. Add the cornstarch-coated tofu in a single layer (work in batches if needed to avoid crowding). Let tofu sear undisturbed for 2–3 minutes until golden, then turn and sear other sides another 2–3 minutes until crisp and browned. Remove seared tofu to a plate lined with paper towels. Add additional 1 tbs oil if doing a second batch.

Aromatics

Reduce heat to high-medium. Add the reserved 1 tbs ginger, the 2 minced garlic cloves and the white parts of the scallions to the hot wok. Stir-fry quickly for about 20–30 seconds until fragrant, taking care not to burn the garlic.

Vegetables

Add carrot slices and broccoli first; stir-fry 1–2 minutes. Add bell pepper and snap peas; continue stir-frying another 1–2 minutes until vegetables are crisp-tender but still bright.

Combine tofu and sauce

Return the seared tofu to the wok. Give the prepared sauce a quick stir, then pour it over the tofu and vegetables. Stir to combine. Pour the cornstarch slurry into the wok and stir constantly as the sauce heats; it should thicken within 30–60 seconds into a glossy coating. If sauce is too thick, add up to 1–2 tbs water or stock to loosen.

Finish

Turn off the heat. Stir in 1 tsp toasted sesame oil for aroma. Taste and adjust seasoning with a pinch more soy or a squeeze of lime if desired. Toss in the green parts of the scallions.

Transfer the wok seared tofu and vegetables to a serving platter or bowls. Sprinkle 1 tsp sesame seeds over the top and serve with lime wedges on the side. Serve immediately with steamed rice or noodles.