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TOFU THAT TASTES GOOD: STIR-FRY
GFVGVDF
Jump to Recipe
I remember the first time I tried tofu. It was raw in a whole grain wrap along
with some mustard and veggies and I honestly couldn’t finish it. And when it
comes to food I’m a trooper. I’ll finish just about anything as I hate wasting
food. But, tofu did not strike my fancy from the start and it’s never really
been my favorite, even in my hardcore vegetarian days.
But, that all changed recently during a trip to San Antonio when I ate the best
tofu of my life. It was in a veggie stir-fry over coconut brown rice at a
restaurant called Green Vegetarian Cuisine. If you’re ever in the area you must
stop by and try this dish. Your view of tofu will be forever changed – promise.
A tofu-veggie stir fry made tasty with a simple technique that gives the tofu
perfect texture and flavor. Serve over rice or on its own for a healthy and
delicious weeknight meal. Feeds 2-3.
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Two bites in and I was in heaven. I had to flag the waitress down and ask her
how in the world they made the tofu taste so good! I thought it was fried, but
it wasn’t. Haaaa-llelujah.
The best part? It wasn’t wet or soft or soggy or lacking in flavor at all like
all of the tofu I’d tried prior. She rattled off a few instructions and I made a
mental note. That same week I hopped in the kitchen and gave it a go myself.
It really worked you guys! I love tofu now. It might not be as delicious as
Green Vegetarian Cuisine’s version, but it’s very close. And the more I practice
the better I’ll get. I have a very good feeling about this.
The basic trick is first drying the tofu, then baking it at a high temperature
to brown it and create a tougher texture, and then letting it set out to dry
even more. This gives it a “meat-like” texture, if you will, that makes it much
more porous to soak up delicious sauces and far more appetizing in the texture
department. With this tofu I can’t help but finish it all – it’s too delicious
not to!
For this recipe I made a quick and simple stir-fry* but once you have the basics
down this tofu could be used in just about any recipe you already love. It works
extremely well in stir fries because they tend to be very saucy, but I also
imagine it would be delicious over salad, in faux-egg salads and even with BBQ
sauce.
I hope to incorporate it into more of the meals we regularly prepare to see just
how versatile it is. But from what I’ve tasted so far, I have very high hopes.
*Note: learn more about stir fry and its origin here.
Because it was diced, baked, left out to dry and then stir-fried in the sauce,
the tofu soaked up so much flavor, rendering it absolutely irresistible. Try
this tofu and let me know what you think! I think even your tofu-hating friends
will approve.
MORE TOFU STIR FRY RECIPES
* 20-Minute Tofu Stir-Fry
* Almond Butter Tofu Stir-Fry
* General Tso’s Tofu Stir-Fry
* Crispy Peanut Tofu & Cauliflower Rice Stir-Fry
TOFU THAT TASTES GOOD: STIR-FRY
A tofu-veggie stir fry made tasty with a simple technique that gives the tofu
perfect texture and flavor. Serve over rice or on its own for a healthy and
delicious weeknight meal. Feeds 2-3.
Author Minimalist Baker
Print SAVE SAVED
4.71 from 264 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings
Course Entree
Cuisine Chinese-Inspired, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days
INGREDIENTS
US Customary – Metric
STIR FRY
* 1 14-ounce package firm or extra-firm tofu
* 2 cups roughly chopped green beans
* 1 cup diced carrots or red pepper
* 2 Tbsp toasted sesame oil for sautéing (or sub peanut or coconut)
SAUCE
* 1/4 cup low-sodium soy sauce (ensure gluten-free for GF eaters)
* 1 Tbsp fresh grated ginger
* 2 Tbsp organic brown sugar (reduce slightly for less sweet sauce)
* 1 Tbsp agave or maple syrup (or honey if not vegan // reduce slightly for
less sweet sauce)
* 1 Tbsp cornstarch
FOR SERVING OPTIONAL
* Brown rice , white rice, or quinoa
* Peanut sauce
INSTRUCTIONS
* Preheat oven to 400 degrees F (204 C) and begin drying your tofu. Drain,
remove it from the package and place between two thick towels folded into the
shape of the tofu. Then place a plate or bowl on top and top it with
something heavy like a book or skillet. Alternatively, use a tofu press.
* Let it dry for about 15 minutes, changing your towels if they get too wet.
Once dry, unwrap, chop tofu into roughly 1-inch cubes or rectangles (see
photo).
* Arrange tofu on a lightly greased or parchment-lined baking sheet to prevent
sticking and bake for a total of 25-35 minutes, flipping once halfway through
to ensure even cooking. This will dry out the tofu and help give it a more
meat-like texture. If you want a tougher texture, cook it for 30-35. For a
slightly more tender texture, pull it out at 20-25 minutes to check.
* Once it’s golden brown and a bit tough and firm, remove from the oven set it
out to dry a bit more while you prep your vegetables. Ideally, it would set
out another 45 minutes or even longer. I haven’t tried letting it set out for
much longer, but I don’t think it would hurt either way.
* If serving over rice, start the rice at this point.
* In a small mixing bowl, whisk together all of the sauce ingredients – set
aside.
* To a large skillet over medium-high heat, add sesame oil and swirl to coat.
Then add veggies and toss to coat. Cook for 5-7 minutes, stirring often. When
the vegetables have some color and have softened a bit, add the sauce and
stir. It should bubble and thicken. Then add the tofu and stir to coat.
* Cook the mixture for 3-5 minutes, stirring often. When veggies are cooked to
your preferred doneness, remove from heat. Serve as is or over rice for a
more filling meal. Best when eaten fresh, though will keep in the
refrigerator for a couple days.
VIDEO
NOTES
*Nutrition information is a rough estimate calculated without rice.
NUTRITION (1 OF 2 SERVINGS)
Serving: 1 servings Calories: 492 Carbohydrates: 44.6 g Protein: 29.4 g Fat:
25.2 g Saturated Fat: 4.1 g Polyunsaturated Fat: 10.27 g Monounsaturated Fat:
8.42 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1241 mg Potassium: 987 mg Fiber:
7.5 g Sugar: 24.7 g Vitamin A: 13648 IU Vitamin C: 19.23 mg Calcium: 611 mg
Iron: 6.03 mg
DID YOU MAKE THIS RECIPE?
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All commentsI made thisQuestions
1. Liliana says
February 25, 2023 at 1:43 am
Healthy, quick, easy and tasty, it ticks all the boxes.
I had to improvise I used sunflower oil, dried ginger and white sugar and
it still tasted amazing
Reply
* Support @ Minimalist Baker says
February 27, 2023 at 10:22 am
Yay! Thanks for the wonderful review and for sharing your modifications,
Liliana!
Reply
2. KM says
February 23, 2023 at 11:28 am
Simple and delicious. I’ve been looking for an easy stir fry sauce that I
can just throw together on a whim, that’s flavourful enough that I don’t
need to marinade tofu, for years. This is it, and it’s going to be my house
stir fry sauce from now on.
Thanks for a great recipe!
Reply
* Support @ Minimalist Baker says
February 23, 2023 at 6:41 pm
We’re so glad you enjoyed it. Thanks so much for the lovely review! xo
Reply
3. Jenn says
January 21, 2023 at 9:05 am
Nice sauce, and I appreciate the inspiration provided by this recipe. For
me, the tofu came out of the oven too chewy. I always press my tofu with
the method described here, but I don’t like hard and chewy meat, and I also
dislike my tofu that way, so next time, I would press and pan fry the tofu,
rather than baking it.
Reply
* Support @ Minimalist Baker says
January 23, 2023 at 9:52 am
Thanks for sharing, Jenn!
Reply
4. Kat says
December 18, 2022 at 5:54 pm
Delicious and beautiful! I loved the texture and color of the tofu and
already have a few plans around baked tofu for future dinners. Thank you
for sharing the technique!
My partner ate all the green beans in the house, so I subbed in some red
cabbage and green peas for the green beans, plus added some more carrots
because I had a lot. The combination worked well and cooked in about five
minutes.
Sauce was a banger, I just added some hot veggie broth after finding it a
little on the thick side for my preferences. (The sauce texture is probably
perfect for most people, I’m just weird.)
Thank you again!!!
Reply
* Support @ Minimalist Baker says
December 19, 2022 at 12:12 pm
Woohoo! Thanks for the great review, Kat!
Reply
5. Kesha says
September 13, 2022 at 8:00 pm
Thanks as always. My sauce burn’t and the tofu was little chewy. The ginger
was also a little raw. Did I miss cooking the sauce?
Reply
* Support @ Minimalist Baker says
September 14, 2022 at 1:12 pm
Hi Kesha, sorry to hear it didn’t turn out how you were hoping! You can
cook the tofu for less time if you’d like it to be more tender. For the
sauce, did you add it in step 7 and cook until it bubbled and thickened?
That should help remove the raw ginger flavor. You could also add it
sooner if that’s still a stronger flavor than you prefer. Hope that helps
for next time!
Reply
6. Brenda says
June 20, 2022 at 8:59 pm
Made this tonight and was good. I loved baking the tofu but found I needed
to add water to the sauce and veggies and found I could have added more to
make the sauce, saucy.
Reply
* Support @ Minimalist Baker says
June 21, 2022 at 10:08 am
Thank you for sharing, Brenda!
Reply
* brenda pasieka says
June 22, 2022 at 12:49 pm
I was thinking that maybe why I needed to add the water is because I
made the sauce a few hours before and let it sit, just so I was
prepared
Reply
* Support @ Minimalist Baker says
June 22, 2022 at 1:56 pm
Ah, yes! That would cause it to thicken.
Reply
7. Annie B. says
June 18, 2022 at 3:04 pm
Hi! I absolutely LOVED this recipe! It was really easy to put together and
I already had pretty much everything I needed. I just really love
vegetables so I did green beans, mushrooms, bell pepper, broccoli, and
carrots. I also added about a tablespoon of garlic to the sauce- 10/10
would recommend. I haven’t baked tofu before using and I really liked the
texture it gave.
All in all, this was a great lunch and I can see myself making it again and
again.
Reply
* Support @ Minimalist Baker says
June 20, 2022 at 1:03 pm
Woohoo! Thanks for the great review, Annie!
Reply
8. Kim says
February 5, 2022 at 6:02 pm
Thank you, Minimalist Baker for another great recipe! I made this for my
family on Lunar New Year. My husband declared that it was better than
anything he’s had from a Chinese restaurant.
Making this was a late afternoon decision, so I did make a few substitutes.
I doubled the recipe (except for the tofu, I only had one block at home)
and used a frozen (but thawed) Asian stir-fry vegetable blend that I had at
home. I served it over sticky rice.
I would definitely make this again!
Reply
* Support @ Minimalist Baker says
February 7, 2022 at 10:39 am
Yay! Thanks so much for the lovely review and for sharing your
modifications, Kim!
Reply
9. GinaWynn says
January 22, 2022 at 5:18 pm
This has become one of my go-to recipes, and a favorite with my family.
It’s very versatile and easy to throw together, and while I sometimes
skipped the tofu-drying in the beginning, the drying method does make a
difference in the texture. Go the extra mile and do it. Make this almost
once a week.
Reply
* Support @ Minimalist Baker says
January 24, 2022 at 11:20 am
Yay! So glad you all enjoy this recipe, GinaWynn. Thanks so much for the
lovely review!
Reply
10. Lester says
January 9, 2022 at 12:54 am
Has anyone tried using the microwave for this drying technique?
Reply
11. Humairah Irfan says
November 23, 2021 at 10:09 pm
I followed the recipe as is, but my tofu didn’t absorb any of the sauce
flavour. How can I fix that?
Reply
* Support @ Minimalist Baker says
November 24, 2021 at 10:42 am
Sorry to hear that, Humairah! We’d suggest cooking the sauce for longer
so it thickens more. Or, you can pour it over the top.
Reply
12. Tammy says
October 16, 2021 at 5:01 pm
This was amazing! We are meat eaters, but trying to incorporate more
plant-based proteins into our diet. My 10 year old said it was delicious! I
used broccoli, carrots, and red & yellow sweet peppers. It was super
colorful and tasty! It will be on my weekend menu rotation now. (Too
time-consuming for a weekday.) Thank you!
Reply
* Support @ Minimalist Baker says
October 18, 2021 at 1:07 pm
Woohoo! We love to hear this. Thanks so much for the lovely review and
for sharing your modifications, Tammy!
Reply
13. Tammy Russell says
October 8, 2021 at 3:10 pm
I am going to make this as my first attempt at preparing tofu. I am
wondering about whether it would work to dry and bake the tofu in advance
(following all of your instructions, including the extended drying time),
refrigerate, and pull out of the fridge when ready to make dinner.
Thoughts? I’m a single working mom, so I try to prep as much of my dinner
as I can in advance. Thanks for the recipe and your thoughts on this
question.
Reply
* Support @ Minimalist Baker says
October 8, 2021 at 5:47 pm
Hi Tammy, we haven’t tried it that way, but we think it should work okay.
Our only hesitation is it may not soak up the flavors as well. Let us
know if you try it!
Reply
14. Nina Kantrowitz says
October 3, 2021 at 11:13 am
Could I use this tofu prep for different types of tofu dishes (ie – not
just stir fry?). I’m new to cooking with tofu and looking for different
ideas (looking for a nugget/breaded recipe) and wondering if I can just use
the tofu prep part of the recipe and then bread and bake?
Reply
* Support @ Minimalist Baker says
October 4, 2021 at 4:17 pm
Definitely! That will work well!
Reply
15. Vaish says
August 24, 2021 at 5:11 am
I made this but my tofu got super dry…
Reply
* Support @ Minimalist Baker says
August 24, 2021 at 9:40 am
Sorry to hear that, Vaish! That typically means it was overbaked, which
can happen if the pieces are cut smaller. Hope that helps for next time!
Reply
16. Adrienne Portia Stocks says
July 13, 2021 at 9:27 am
Wow I love this way of cooking tofu – unfortunately, I kept nibbling it
after it came out of the oven so there was only half a pack left :).
Fortunately I have lots of fresh veggies to stir fry.
I used some freshly squeezed orange juice, garlic and tomato puree in my
sauce too.
So love this way of cooking tofu. I feel I need to do another pack!
Reply
* Support @ Minimalist Baker says
July 13, 2021 at 10:01 am
Totally understand the need to nibble on this one =) We’re so glad you
enjoyed it! Thank you for sharing, Adrienne! xo
Reply
17. Elizabeth O Wise says
July 11, 2021 at 5:57 pm
I followed the recipe closely for the first time (with the exception of
using honey in place of maple syrup) and it was delicious! My tofu was
waaay too chewy for my taste though. I needed to go with the 20-25 minutes
in the oven option.
Reply
* Support @ Minimalist Baker says
July 12, 2021 at 11:30 am
Thanks for sharing your experience, Elizabeth! Glad to hear you enjoyed
it overall! xo
Reply
18. Tara says
July 10, 2021 at 1:41 pm
Can I bake the tofu ahead of time, and store it in the fridge? Or would it
be better to marinate it, then fry in the sauce, then store it in the
fridge? I want to use some tofu in a stir fry and some in a noodle soup
over the next 2-3 days and wondered if I could do some of the steps ahead
of time.
Thank you!
Reply
* Support @ Minimalist Baker says
July 11, 2021 at 4:36 pm
Hi Tara! If you are able to re-heat the tofu in pan we’d say it can be
prepped ahead, but it is best fresh!
Reply
19. Mindy says
July 9, 2021 at 7:27 am
This was excellent! My new default stir fry recipe. Nice to have a way to
make tofu crispy without any additional oil.
I needed to let the completed dish sit on the stove for 20 minutes after I
made it (unplanned) so I threw some water in the wok on a low simmer. Quite
a lot–maybe 1/4 of a cup. It reacted wonderfully with the cornstarch and
made a thicker sauce.
Reply
* Support @ Minimalist Baker says
July 9, 2021 at 11:23 am
Woohoo! Thanks for the lovely review and for sharing your tips, Mindy!
We’re so glad you enjoyed! xo
Reply
20. Paula says
June 2, 2021 at 9:54 am
This recipe is INCREDIBLE!! Mouth Watering. Perfect amount of sauce to
boost the flavor of the vegetables with out drowning them out. I cut my
vegetables like the images in photos on this site. Beautiful dish that
looks impressive. Looking forward to trying this with different vegetables
even though the fresh green beans and carrots will be hard to beat! Shared
this with my son and his fiancee who wanted the recipe right away. Short of
time? This would be good without the tofu and just vegetables. Stir frying
the vegatables is very quick.
Big fan of your recipes which are always right on target! Keep up the great
cooking! Thanks for making me a better cook. XOXO
Reply
* Support @ Minimalist Baker says
June 2, 2021 at 10:01 am
We’re so glad you enjoy it, Paula! Thank you so much for your kind words
and lovely review! xoxo
Reply
21. Jordan says
May 9, 2021 at 5:16 am
I make this stir-fry every few months, I just love this dish. My only
tweaks are 1 rounded Tbsp of brown sugar instead of 2; and I add broccoli
to the dish. I just use frozen broccoli I chop down into smaller florets. I
also don’t dice my carrot, I use the peeler to slice into strips.
DELICIOUS!
Reply
* Support @ Minimalist Baker says
May 10, 2021 at 9:54 am
We’re so glad you enjoy it, Jordan! Thanks so much for sharing! xo
Reply
22. Christa says
April 28, 2021 at 11:40 pm
I really enjoyed the baked tofu! It was much better in my stir frys than
when I just throw it in raw. I baked it for 25 minutes and let it rest for
15 minutes and it was nicely chewy and absorbed the sauce well. I doubled
the soy sauce and added chili paste, rice vinegar, and lemon to cut the
saltiness. Good recipe to play with.
Reply
* Support @ Minimalist Baker says
April 29, 2021 at 9:14 am
We’re so glad you enjoyed it, Christa! Thanks so much for sharing! xo
Reply
23. Karen Erickson says
April 11, 2021 at 8:24 pm
Loved this recipe. I had medium tofu, so I’m sure firm would be better. I
did add a little more soya & sesame to the final sauce.
Reply
* Support @ Minimalist Baker says
April 12, 2021 at 10:24 am
We’re so glad you enjoyed it! Thanks for sharing, Karen! xo
Reply
* Bruce says
April 20, 2021 at 12:12 pm
Hi Dana!
I made this tofu stir-fry the other night for my vegan daughter-in-law!
She loved it and we did too!
Decided to make it again for a friend who has been ill that does meatless
from time to time. He comes from India and knows vegan and vegetarian
foods quite well! I will be curious how he responds to it!
Thank you for helping us like tofu!!!
Reply
* Support @ Minimalist Baker says
April 20, 2021 at 3:26 pm
Amazing! Thanks for the lovely review, Bruce. So glad to hear you all
enjoyed! xo
Reply
24. Nora Hammell says
March 28, 2021 at 5:52 pm
This did not work for us. The pre-baking of the tofu made it tough. Kind of
hard on the outside. Tough edges. And it did not seem to absorb the sauce
as I had hoped.
Reply
* Dana @ Minimalist Baker says
March 29, 2021 at 5:32 pm
Hi Nora – sorry you didn’t enjoy this! It sounds like you prefer softer
tofu? In which case you can bake for less time so it doesn’t get crispy,
OR you can try this method instead.
Reply
25. Lori Jackson says
February 14, 2021 at 6:57 pm
This is an awesome recipe! I had to adjust it because my digestive system
was off. So didn’t make sauce just used oil and low sodium Tamari. Used
zucchini, mushrooms, instead of green beans and red pepper. Can’t wait
until I’m feeling better and can make the original recipe!! My son, who is
a vegetarian, is picky about his tofu. But loved it baked. It makes such a
difference and really gives it texture and soaks up the juices. Thank you.
I always love finding new ways to cook tofu!!
Reply
* Support @ Minimalist Baker says
February 17, 2021 at 10:49 am
We’re so glad you both enjoyed it, Lori! We hope you feel better soon! xo
Reply
26. Megan says
January 19, 2021 at 5:52 pm
This was the first time I cooked with tofu. This tastes freaking AMAZING!
Highly recommend!!
Reply
* Support @ Minimalist Baker says
January 20, 2021 at 9:27 am
Thanks so much for the lovely review, Megan. We are so glad you enjoyed
it! Next time, would you mind leaving a rating with your review? It’s
super helpful for us and other readers. Thanks so much! Xo
Reply
27. Anna says
January 3, 2021 at 4:42 pm
This was great! Not a surprise though, as I have never made a Minimalist
Baker dish that I didn’t love. I baked the tofu for 35 minutes and it was a
tiny bit tough (I actually like it like that!). I also made my rice
according to method one from the Brown Rice directions from Minimalist
Baker – delicious and puffy. I will definitely make this recipe again!
Reply
* Support @ Minimalist Baker says
January 4, 2021 at 11:56 am
Aw, we’re so glad you enjoy our recipes, Anna! Thanks so much for your
kind words and lovely review! xo
Reply
28. Sarah says
December 5, 2020 at 10:13 am
Hi! My oven is broken (ah!) can I cook the tofu in the frying pan? It’s my
first time making this recipe!!
Reply
* Support @ Minimalist Baker says
December 7, 2020 at 9:26 am
Yes, it will just be a different texture. See this recipe for guidance.
Reply
29. Natasha says
November 30, 2020 at 12:45 pm
Hi! I’m in love with reading this little hack to get crispy perfect tofu.
Question: if using “super firm” tofu (AKA, it’s pre-pressed and little to
no water in the package), does that baking and rest time change at all?
Thank you!
Reply
* Support @ Minimalist Baker says
December 1, 2020 at 10:00 am
Hi Natasha, it may need slightly less baking, so we’d say just check on
it maybe 5-10 minutes sooner. Hope that helps!
Reply
30. Matt says
November 15, 2020 at 3:19 pm
I have been wanting to get into using tofu and I love the asian flavors!
The sauce smells like that moment before you eat your sushi roll that’s
been dipped in soy sauce and covered with a slice of ginger!
I used Tamari cause I wanted to try it (which is just wheat-free soy sauce)
and I also have been super into mushrooms lately, so I put some mushrooms
with my carrots and green beans. I also put in probably about 1.5x’s the
ginger cause I can’t ever get enough of it.
I highly agree with letting the tofu rest for like 20 minutes or so before
starting to stir fry the vegetables. It really made the tofu firm up to
exactly what I wanted. I served it with a side of white rice, and put a
decent amount of chili sauce (sambal oelek) over the veggies when I’ve
plated them for an extra kick.
This is a new staple in my kitchen, and I’ve made it twice in 5 days. I
resisted the urge to eat it all the second time around and I have two
excellent dinners prepped for the microwave when I’m feeling nice and lazy!
Thank you so much for this recipe!
Reply
* Dana @ Minimalist Baker says
November 16, 2020 at 1:36 pm
That’s great! Thanks for sharing, Matt!
Reply
31. Sara says
November 9, 2020 at 3:18 pm
Great recipe! I added broccoli and doubled the sauce. I added chili garlic
sauce at the end for a little kick of heat. Will make again! Thank you for
the recipe!
Reply
* Support @ Minimalist Baker says
November 10, 2020 at 8:47 am
We’re so glad you enjoyed it, Sara! Thanks so much for sharing!
Reply
32. Miran says
October 31, 2020 at 8:54 pm
Love this recipe, the tofu was delicious and so was the sauce. Would make
it again, will add more vegetables next time to bulk it out.
Reply
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GF Gluten-Free
VG Vegan
V Vegetarian
DF Dairy-Free
NS Naturally Sweetened
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