I can remember the first time that I tried tofu. It was in a raw whole-grain wrap with mustard, veggies, and some other ingredients. I couldn’t finish the meal. When it comes to eating, I am a real trooper. I will finish anything because I wouldn’t say I like to waste food. Tofu was not my first choice and has never been my favorite.
It all changed when I went to San Antonio and ate the most delicious tofu. The best tofu I’ve ever eaten was served with coconut brown rice and vegetable stir-fry at a restaurant named Green Vegetarian Cuisine. This dish is a must-try if you are ever in the vicinity. You will never look at tofu the same way again.
After two bites, I was in heaven. I asked the waitress how they managed to make the tofu so delicious! It was not fried. Haaaa-llelujah.
What’s the best part? It was not wet, soft, soggy, or lackluster like the other tofu that I had tried before. She gave me a few directions, and I took mental notes. The same week, I went to the kitchen and tried it myself.
You guys did a great job! I love tofu now. It’s not as tasty as Green Vegetarian cuisine’s version, but it’s close. The more I practice, the better I will get. I’m very confident about this.
Tofu is dried first, then baked at high temperatures to create a more firm texture. Then, it’s left to dry further. It gives it a “meaty” texture that is more porous and absorbent, making it more appealing in terms of texture. This tofu is so delicious I couldn’t stop eating it!
This recipe is a quick, simple stir-fry *. Once you master the basics, you can use this tofu in any recipe that you love. This tofu is great in stir-fries because they are usually very saucy. But I imagine that it would also be good in salads, faux egg salads, and even BBQ sauce.
I’m looking forward to incorporating it into our regular meals to see how versatile it can be. From what I’ve tried so far, my expectations are high.
The tofu was so flavorful because it had been diced, baked, and dried out before being stir-fried with the sauce. Let me know your thoughts after you try this tofu! Even your tofu-hating family members will probably like it.
Ingredients
STIR FRY
- Tofu Extra-firm or Firm in a 14-ounce package
- Green beans, roughly chopped: 2 cups
- 1 cup carrots or red pepper diced
- 2 Tbsp toasted sesame oil for sauteing (or sub peanut or coconut)
SAUCE
- 1/4 cup low-sodium soy sauce
- Fresh grated Ginger 1 Tbsp
- Reduce the amount of brown sugar to 2 tablespoons for a less sweet sauce.
- Reduce the amount of maple or agave syrup to 1 tablespoon (or honey, if you are not vegan) for a sweeter sauce.
- 1 Tbsp of cornstarch
optional
- brown rice, rice, or Quinoa
- Peanut sauce
Instructions
- Start drying your tofu by preheating the oven to 400 degrees F. Drain it, remove it from the package, and place it in between two thick towels that are folded into the shape of tofu. Place a bowl or plate on top, and then add something heavy, such as a skillet or book. Use a Tofu Press.
- Once dry, remove the wrapper and chop the tofu into roughly 1-inch cubes or rectangles (see photo). Unwrap the tofu and chop it into 1-inch rectangles or cubes.
- To prevent tofu from sticking, place it on a baking sheet lightly oiled or lined with parchment paper. Bake for 25-35 mins. Flipping the tofu halfway through will ensure an even cook. The tofu will become more like meat by drying it out. For a more firm texture, cook the tofu for 30 to 35 minutes. Check at 20-25 minutes for a more tender texture.
- Please remove it from the oven once it is golden brown, a little tough and firm. Set it out on a rack to continue drying while you prepare your vegetables. It should be left out for at least 45 minutes, if not longer. I haven’t let it sit out much longer, but it wouldn’t hurt in either case.
- Start the rice here if you are serving it over rice.
- Whisk all the ingredients for the sauce in a small bowl. Set aside.
- Add sesame oil to a large pan over medium heat and swirl it around. Add the veggies and coat them. Cook for 5 to 7 minutes, stirring frequently. Add the sauce when the vegetables are a little softer and have gotten a bit of color. The sauce should bubble up and thicken. Add the tofu and coat it with the sauce.
- Stirring often, cook the mixture for 3 to 5 minutes. Remove from heat when vegetables are at the desired doneness. Serve over rice to make a filling meal or as-is. Fresh is best, but it will keep for a few days in the fridge.
