Tofu Recipe
Tofu is inexpensive, nutritious and versatile and can be served fresh or cooked with vegetables and/or meat.
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Ingredients
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Tofu and Marinade
Vegetables
Sauce
Cooking & Finish
Method
Tofu and Marinade
- 1
Press and cube tofu
Remove tofu from package and drain. Wrap block in a clean kitchen towel or paper towels and place a heavy weight (cast-iron skillet or cans) on top for 20–30 minutes to press out excess water. After pressing, cut tofu into 1-inch cubes.
- 2
Make marinade
In a medium bowl combine soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and maple syrup. Whisk until combined. Add cornstarch and whisk until smooth; cornstarch will help the marinade cling and create a light glaze when cooked.
- 3
Marinate tofu
Gently toss the cubed tofu in the marinade until evenly coated. Let sit for 10–20 minutes; turn cubes halfway through to ensure even absorption. (If short on time, 5 minutes still adds flavor.)
Vegetables
- 4
Prep vegetables
While tofu marinates, wash and cut broccoli into bite-sized florets, slice bell pepper into strips, thinly slice the carrot on the bias, and slice green onions. Pat vegetables dry so they sear instead of steaming.
- 5
Blanch broccoli (optional)
If you prefer very tender broccoli, bring a small pot of salted water to a boil, add broccoli for 1 minute, then transfer to an ice bath to stop cooking. Drain and pat dry. For crisper broccoli, skip this step and stir-fry directly.
Cooking & Finish
- 6
Pan-fry tofu
Heat 1 tablespoon neutral oil in a large nonstick or well-seasoned skillet over medium-high heat until shimmering. Arrange tofu cubes in a single layer without crowding. Cook undisturbed 3–4 minutes until golden, then flip and cook additional 3–4 minutes to brown all sides. Transfer browned tofu to a plate.
- 7
Stir-fry vegetables
Add the remaining 1 tablespoon oil to the same skillet. Add carrots and stir-fry 1 minute, then add bell pepper and broccoli. Stir-fry 2–3 minutes until vegetables are just tender-crisp.
- 8
Combine tofu and sauce
Return tofu to the skillet with the vegetables. Pour the reserved small amount of marinade plus vegetable broth, oyster sauce, and chili garlic sauce (if using) into the pan. Gently toss to coat. Cook 1–2 minutes until sauce thickens slightly and coats tofu and vegetables. Taste and adjust seasoning with salt and pepper.
- 9
Finish
Turn off heat. Sprinkle sliced green onions and toasted sesame seeds over the dish. Let rest 1 minute so flavors meld.
- 10
Serve
Serve hot over steamed rice, noodles, or alongside a salad. Leftovers keep refrigerated in an airtight container for 3–4 days.