- Food and Cooking»
- Vegetarian & Vegan Recipes
A Delicious Healthy Tofu Stirfry Recipe
Looking for a Change? Try Tofu!
I love stirfry. I said it. Stirfry is delicious. And it’s so versatile! You can put pretty much anything in a stirfry and it will taste great. Chicken, pork, beef – even seafood of all kinds will work great. My favorite, however, is a good shrimp stirfry. However, shrimp is often pretty expensive, and even more so if you want to get fresh shrimp instead of frozen.
So, as an inexpensive alternative, you can try tofu! Sure, on its own tofu doesn’t taste like much, and it has a texture that a lot of people don’t much care for. But I find that if you soak tofu in a sauce, and brown it before adding it to your recipe, both the taste and texture do definitely improve.
So, without any further ado, I present to you my tried-and-true recipe for tofu stirfry. It’s nutritious and delicious, and very easy to make. If you’ve never made stirfry before, you are in for a treat. It’s simple and tasty, and since you make it yourself, you can substitute low fat, low sugar, and low sodium versions of each ingredient to reach your desired level of nutrition, without sacrificing any of the taste. Personally, I use instant noodles that I buy from my local Chinese market, but if you prefer you could use linguini, vermicelli, udon noodles – and of course, you could always choose to use whole wheat versions to up the fiber content and make it even more health-conscious.
Give it a try!
- 1 400 gram firm tofu
- 1 medium carrot
- 1 red pepper
- 1 white onion
- 1 cup broccoli florets
- 3 stalks green onions
- 1/2 cup vegetable stock
- 1/2 cup plum sauce
- 1 tbsp. rice vinegar
- 1 tsp. soy sauce
- 1 tsp. sesame oil
- 1 tsp. ginger, powder or freshly grated
- 1/2 tsp. red pepper flakes
- 3 cloves garlic
- 4 blocks instant noodles, or 4 oz. of linguini
- 1 lime, quartered
- pepper, to taste
- Chop carrot, red pepper, to matchstick size. Chop white onion, broccoli florets, and green onions. Set aside
- Mince garlic cloves. In a bowl mix vegetable stock, plum sauce, rice vinegar, soy sauce, sesame oil, ginger, red pepper flakes, and minced garlic.
- Heat up 1 tsp. of sesame oil in nonstick pan or wok on medium heat. Chop tofu into 2 x 1 x ½ inch blocks. Coat tofu blocks in sauce mixture. Cook in batches until golden brown, flipping once. Remove and cover tofu to keep warm.
- Cook carrot, pepper, onion, and broccoli for 3-5 minutes, or until vegetables begin to soften.
- Add sauce and green onions. Stir well.
- Add noodles and let soften. Stir often once noodles begin to loosen. Cook 4-7 minutes.
- When noodles are almost fully cooked, add tofu back into the pan and cook for 2-3 minutes, until tofu is heated through and the remaining sauce has evaporated.
- Serve with a squeeze of lime and pepper, to taste.
Did you enjoy this recipe? Have you tried any variations on it? Is there anything that you would suggest to change? Let us know in the comments!