
Here’s a tasty Tofu Stir-Fry recipe along with storage instructions:
Ingredients:
- 1 block (14-16 oz) firm tofu, pressed and cubed
- 2 tablespoons soy sauce or tamari
- 2 tablespoons cornstarch
- 2 tablespoons sesame oil or vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Assorted vegetables (bell peppers, broccoli, carrots, snap peas, etc.), sliced
- 1 tablespoon rice vinegar
- 2 tablespoons hoisin sauce or stir-fry sauce
- Cooked rice or noodles for serving
- Optional toppings: sesame seeds, sliced green onions
Instructions:
Prepare the Tofu:
- Press the tofu to remove excess moisture. Cut it into cubes and toss them in a mixture of soy sauce/tamari and cornstarch until evenly coated.
Cook the Tofu:
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until crispy and golden on all sides. Remove the tofu from the pan and set it aside.
Prepare the Stir-Fry:
- In the same skillet, add another tablespoon of oil if needed. Sauté garlic and ginger until fragrant.
- Add assorted vegetables and stir-fry for a few minutes until they start to soften but remain crisp.
Combine and Sauce:
- Return the tofu to the skillet with the vegetables. Add rice vinegar and hoisin sauce/stir-fry sauce. Toss everything together until well coated and heated through.
Serve:
- Serve the tofu stir-fry over cooked rice or noodles. Sprinkle with sesame seeds and sliced green onions if desired.
Storage Instructions:
- To store leftover tofu stir-fry, allow it to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days.
- Reheat in a skillet or microwave until heated through. Add a splash of water or additional sauce if needed to revive flavors and prevent dryness.
This Tofu Stir-Fry is not only flavorful but also a fantastic make-ahead meal that reheats well for quick and satisfying lunches or dinners throughout the week. Adjust the vegetables and sauces to your taste preferences for a personalized dish!
