So, what’s the deal with tofu? This is a serious question. Almost every single time I’ve ever tried it (mind you, this is a small sample size), it has been horrid and texturally unappealing. But then, not long ago, I tried some tofu that was actually good! It was flavorful and the texture didn’t make me want to spit it out. After that experience, I decided that I wanted to try making tofu myself to see if I could make something decent. Marinading the tofu really lets the flavors seep in and makes the tofu flavorful. Dredging the tofu in flour and frying it creates a delightfully crispy exterior and a softer center. Don’t be scared to fry for a while, I don’t think I fried ours for long enough because I was scared I was burning it. However, the pieces that looked “overcooked” were the best, with the crispiest outside and the best texture. The flavors in this dish are fantastic, and if you really can’t stand tofu, you can always substitute it out for chicken, or just have a vegetable stir fry. I hope you all find this as delicious as we did!
Prep Time: 20 minutes
Cook Time: 15-20 minutes
For the tofu marinade
- 3 tbsp hoisin sauce
- 1 tbsp brown sugar
For the stir fry sauce
- 1/4 cup vegetable stock
- 4 tbsp low sodium soy sauce
- 1 tbsp hoisin sauce
- 2 tbsp thai sweet chili sauce
- 1 tsp rice vinegar
- 1 tbsp sherry
For the stir fry
- 12 oz firm tofu
- 1/2 cup white flour
- 4 tbsp vegetable oil
- 1 tbsp onion (chopped)
- 2 large garlic cloves (minced)
- 1 medium carrot (sliced)
- 1 stalk of celery (sliced)
- 1 1/2 cups of broccoli florets
- 1 cup sugar snap peas
- 1 red pepper (sliced)
- 1 tsp on red pepper flakes (optional)
In a small mixing bowl, stir together the ‘tofu marinade’ ingredients until the sugar dissolves. Cut tofu into 1 inch cubes and add to the sauce, gently turning to coat all sides. Set in the refrigerator.
Place flour on a large dinner plate. Remove tofu from the fridge and gently turn each piece in the flour. Your fingers and hands will get really messy- that’s how you know you are doing it right. Let tofu remain sitting in the flour.
Heat a large frying pan over medium-high heat. Add 3 tbsp of vegetable oil. When the oil is hot, add the floured tofu cubes. Fry for 1 minute then turn the tofu and fry for another minute until both sides are medium browned and tofu is cooked. Remove tofu and set on a plate lined with paper towels to drain excess oil. Place fried tofu on a pan in a warm oven (to keep it warm and ready to eat!).
Add 1 tbsp of oil to the pan as well as the onion and garlic. Stir fry for about 1 minute, until onions are slightly golden brown. During this whole stir frying process, the most important thing is to keep mixing the ingredients and to now let anything burn. You can always turn the heat down and just up the cooking times to assure that you won’t burn anything if that makes your more comfortable. After the onion and garlic finish frying, add in the carrot and celery along with ~2 tbsp of the stir fry sauce. Stir fry for 3 minutes.
Next add in the broccoli and 2 more tbsp of the stir fry sauce. Stir fry for 5 minutes. Finally, add in the red pepper slices, sugar snap peas and the remaining stir fry sauce. Fry everything together until all vegetables are cooked but still retain some crispness (4-5 minutes). If you wish to add the red pepper flakes, do it right at the end before you remove from heat as they can burn pretty quickly. Remove from heat and taste. If too salty or sweet, add some lime juice. If not salty enough, add some more soy sauce.
Transfer vegetables to serving plate and top with the warm tofu. Serve with jasmine rice and enjoy!
Calories: 452; Fat: 19 g; Cholesterol 1 mg; Sodium: 935 mg; Carbs: 49 g; Sugars: 10 g; Protein: 15 g
** Note: nutrition facts include 1 serving of jasmine rice
Amanda’s Rating: 8/10
Nevin’s Rating: 8.5/10