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Sesame Tofu Stirfry

What you need: 

1 tablespoon oil
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1 small zucchini, diced
5 to 6 shoots of asparagus
1 small head bok choy
1 pound firm or extra firm tofu, cubed
1/2 cup vegetable stock
1 tablespoon soy sauce
3 tablespoons sugar
2 tablespoons sesame oil
salt and pepper
cayenne pepper
paprika
1 tablespoon oil
1 tablespoon cornstarch mixed in 1 tablespoon water

What you do: 

This is good served with rice. If you want to make rice, start cooking it while you prepare the stir fry.
1) Heat oil in a large skillet and fry the ginger and garlic in oil for about 2 minutes on medium heat. Add in the vegetables and fry until soft. Add the tofu and fry for about 5 minutes. You can use almost any vegetables you want, I just used what I had on hand.
2) Add the vegetable stock, soy sauce, sugar, and sesame oil. Season with salt, pepper, paprika and cayenne to taste. I personally like a lot of spice so I usually use 1 teaspoon of cayenne and 1/2 teaspoon of paprika with just a few dashes of salt and pepper.
3) Reduce the heat and simmer for 2 to 3 minutes. Just before removing it from the heat, add the cornstarch mixture to thicken it, mixing welll.
Serve over rice and enjoy!
Source of recipe: Just used what was handy in the kitchen.

Preparation Time: 
10 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

This was VERY delicious. I did the same, I dipped the tofu in an egg wash (Ener-G egg replacer) and then coated it with cornstarch. I fried that in a pan with some vegetable oil until the cornstarch was crispy, then set aside on paper towel to soak up excess oil. I then reheated some new oil, sauteed all the vegetables, added DOUBLE the amount of sauce (this is key!). Then added the cornstarch + water to thicken it. Right before serving, I put the tofu back in the pan with all the vegetables to coat it in the sauce. The breading/cornstarch on the tofu soaks up some of the sauce, that's why I made double. I served this over Japanese soba noodles and it was phenomenal. 3 out of 3 people loved it!

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This was yummy, thanks for the recipe. I breaded the tofu in some cornstarch and flour and fried it first. For the veggies I used zucchini, onion and eggplant, the eggplant definitely soaked up all the flavours of the sauce. I added some chili flakes and sesame seeds as well... my bf who is a vegetarian as well enjoyed making it with me... it was delicious.

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This was tasty! Thanks for sharing. I used onion, carrot, broccoli and bok choy for my veggies. And I added dried crushed chilies instead of cayenne pepper, and no paprika. And I made more sauce cause I love it saucy!! ^-^

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This was good...quick and simple.  I wanted my tofu to be a little crispy, so I fried it separate from the veggies.  I also added some sesame seeds at the end. 

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