I sprinkled some cornstarch on top to make it crispy and baked the tofu for 30 min (forgot to turn, but it still turned out great). I have never enjoyed tofu or brown rice as much in my life as I do now. Again thanks Dana, Whoop! Hadn’t made it in months but had an abundance of veggies to use from our CSA Share. Sesame oil and avocado oil are my favorites for stir-fries! Just as is. I was really excited about it . OR, if you’re OK with the tofu being a bit more tender go for it! I found this recipe three weeks ago and have already made this four times…yes, my boyfriend and I are obsessed (to say the least). I didn’t have green beans or carrots so I substituted broccoli which I steamed before cooking the peppers. It really made the tofu firm up to exactly what I wanted. Definitely delicious though. 3. Finally found a recipe for tofu for my wife, and that I can enjoy too. Had it on noodles. INGREDIENTS. Let’s not even get started on how good the tempeh is. The base sauce is great and easy to tweak to your palate…add red pepper for spice or tone down sweetness with adding less sugar, a little water and rice vinegar. A tofu-veggie stir fry made tasty with a simple technique that gives the tofu perfect texture and flavor. So easy and delicious. Some gave the feedback it was too tough for them, so I thought I might write and share my experience. I marinated the shrimp in the “tofu” sauce sauce for an hour. Thank I love these kind of recipes, they’re quick, simple, and easy to modify in order to use what’s on hand… and delish! Hello, the dish looks delicious and I’d like to try making it. I agree Brian. You’re the sauce queen. After being a vegetarian for 20 years I can finally start eating good tofu! Pulled this out and we remembered how much we loved it. Thanks so much for sharing! While my husband and I are not vegans or vegetarians, we are trying to cut back on meat consumption, and we love stir-fry dishes. I only added 1 tbsp of brown sugar and it was still a little sweet for my taste, but this sauce recipe is a great base (I also added chopped garlic)! Thank you! Seriously. Thaw it and you end up with a much different texture that is dry. It makes such a difference and really gives it texture and soaks up the juices. I don’t know if this one is hotter than other brands? This is the best tofu I have ever eaten and an awesome recipe overall. I’ve also substituted the coconut aminos for soy sauce or tamari and all have been fantastic. Best of luck to you, Kathy! Also forgot to mention that the tofu part is genius. I agree and have found the most important step is pressing the tofu /removing the excess moisture. Thx for tip! I also don’t dice my carrot, I use the peeler to slice into strips. So glad you enjoy this recipe, Gina! From now on, I will always bake our tofu when adding it to stir fries. I used whole block of tofu and tripled the other ingredients. This recipe has become a weekly staple in the house! We’re so glad you enjoyed the tofu! The texture is great. So glad it worked out for you and your hubby! You can never go wrong with extra crispy tofu. Won’t give it any stars. I loved this recipe! I do this for all of my healthier sauteeing and roasting! I throw Jalapenos in the fry to give it an extra kick. I agree that drying it out is really key. Thanks Dana :). This recipe is great! Just made this yesterday. If you haven’t done so already, prepare cauliflower rice or cook grains such as white rice, brown rice, … I also put in probably about 1.5x’s the ginger cause I can’t ever get enough of it. To start, the tofu is briefly marinated to provide flavor, then cooked to perfection (option to crumble the tofu for extra speedy cooking!). *Tofu method adapted from my Tofu That Tastes Good Stir Fry. Here’s the recipe: https://minimalistbaker.com/5-ingredient-peanut-sauce/. I used one spoon of sugar and 1/8 cup soy sauce diluted with 1/8 water (just for sodium intake purposes) and it still tasted great. It was all evaporating and I was like, “Oh Heavens Almighty”, so I poured in some orange juice, soy sauce, and turned down the dang heat. But this is nice for something different. I haven’t even made the stir fry yet, but tasting the tofu straight out of the oven, I am overwhelmed. Was robbery and no flavor. Hi Natasha, it may need slightly less baking, so we’d say just check on it maybe 5-10 minutes sooner. We’re so glad you enjoyed it, Anna! We also omitted the maple syrup because we were content with the sweetness. I’m wondering if anyone has tried marinating the tofu in this recipe before or after baking and how that went. I think my pan was too hot when I added the sauce as it solidified pretty quickly and clumped. Thanks for sharing, Alyssa! I will make it again! I literally make this once a week with varying veggie combinations. I’m not thrilled about the amount if sugar in this dish. I do fine however, that this tastes salty, and I do use low sodium tamari. EVER. I love making tofu in the oven. Thanks Carol M. Well so I tried to make this. How long will this keep for? Such a disappointment. Thanks so much for the lovely review, Lindsay! you so much for this recipe!!! The sauce and stir fry was wonderful!! It can’t be the same as the soy sauce mixture. This is delicious! Just finished this with my wife, and we both found it to be ridiculously delicious. Whoop! What is the sauce pictured in a bowl with this lovely dish? When just about ready to serve the meal… I place the marinated shrimp right on the preheated cast iron and spread out. We have a fan-forced oven so set the temperature at 190°C instead of 205. Ken O’Quinn. Restaurant tofu has always been so mysteriously delicious to me – I made this recipe last night and it was wonderful! What I need to know is how long do you leave it out to dry? I liked it and she LOVED it! I’ve never frozen tofu after baking it, but it’s worth a shot! Thanks for the great recipe!! My faves: This was way too funny! I *love* tofu, and usually buy it a couple /few times a month. I couldn’t be happier. Thanks so much! This is now not only my go-to stir fry recipe, but my go-to tofu preparation method, period! When the vegetables have some color and have softened a bit, add the sauce and stir. That same week I hopped in the kitchen and gave it a go myself. ), Afraid it’s too salty for me even with a low sodium tamari. Everything else was followed according to the recipe. It should bubble and thicken. I made this last night and it was delicious! It worked a little bit in that they aren’t hard and crunchy. Discover (and save!) Oh my… it is now a firm favourite of mine. However, I only let it sit for 10 minutes and it was really great! I hope to incorporate it into more of the meals we regularly prepare to see just how versatile it is. I read the other comments about the sauce but it was perfect I wonder if others who thought it was too sweet didn’t use enough soy sauce? I avoid using non-stick pans because of the questionable coatings, or use my cast iron skillet, but it’s not big enough to fit all the wonderful veggies for a stir fry. I used almond butter and it was delicious. I tried this recipe for the first time tonight to cook dinner for my family.. I’ll probably cut back on the sweet stuff next time. Perfect! I didn’t have green beans so I used snow peas, red peppers and green onions. It’s super helpful for us and other readers. I haven’t tried letting it set out for much longer, but I don’t think it would hurt either way. We have added a note to reduce the sweetener for those who don’t like things as sweet. I made this last night for dinner and it was a hit. I’ve made it a few times now with a variety of vegetables like broccoli and green peas. I have been making some bad tofu and I feel like this recipe is a good solution. It looks really yummy. Layer the tofu in one, set the other on top and place a light weight on top (like two cans of corn). I tried drying it out and baking it, like in your recipe, and it was soooo good! We marinated it a bit in some soy sauce, siracha, and a bit of fish sauce before cooking and served it over udon noodles. I probably wouldn’t do the technique too often because I don’t plan enough for the extra wait time for the tofu. Thanks for sharing, Autumn. Would make it again, will add more vegetables next time to bulk it out. For a slightly more tender texture, pull it out at 20-25 minutes to check. I mean the marinade you leave it in before cooking it so it can soak up the flavours. Sometimes I even do half oil and half broth for extra flavor. Hi Daniel! I’ve wanted a way to make tofu in this “restaurant” style – dried and shrunken not-quite-crispy outside, still tender inside, and soaking up the sauce flavor as you promised – and this simple recipe worked perfectly! This recipe is definitely going on my go-to list. Thank you for asking for ratings only ‘after you’ve made it’. My 9 month old loved it too! Glad you liked it. Servings: 2-3, Feel free to reduce either sweetener, if preferred. Tex Mex food is big here, and I am still saying their vegan nachos are good! :) Thanks. * 1-2 tsp red pepper flakes or chili oil I’m interested in sharing it on my blog but I’d like to see how you’d feel and like me to cite it. Husband loved this! 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. Sadly, just before starting this dish, I found out that only 1/4 of the needed soy sauce was available in my fridge. Jul 28, 2019 - Veggie and tofu stir-fry made tasty with a special, easy technique for giving the tofu more texture and flavor. Just FYI:). You should have seen the look on my husband’s face when I told him I was making a tofu stir fry for dinner. Im not very familiar with cooking with tofu & want to give your recipe a try. Everything else was perfect. I first saw your recipes on the Huff Post and then found more on YouTube. However, you pay such attention to detail and I TRUST your recipes. It could of just been me that day. Thanks so much for the lovely review, Lynne. I made this recipe and cooked tofu for the first time yesterday. Another reader added spicy chili garlic paste for some heat! One thing I love is that this would be easy to “personalize” using varying vegetable combinations, dependent on what you had available at the time. I pan fried the tofu in coconut oil, rather than bake. Not sure how much to reduce the temperature and/or the time. My fiancé absolutely loved this meal, and it has been quite the battle to get him to enjoy tofu. 1. The sauce is SO GOOD, you seriously have the best recipes for sauces that I’ve ever came across. This is a true blue winner!! I made it for my gf and I, but I barely left any for her because I ate so much of it, so I hope she doesn’t kill me when she comes home lol wish me luck guys! Also cut out the 2nd sweetener (agave/ maple syrup/ honey) altogether and cut the cornstarch in half. I am new to tofu and I was very nervous, being new to tofu. Dec 28, 2017 - This Pin was discovered by Brian Felder. Is this the best substitute or should I do something different? This looks delicious but unless I missed it, I don’t see where it indicates oven temperature? You can cut back the sugar, or sub coconut sugar or maple syrup! We will definitely be making this again! I’ve tried countless stir fry recipes and have always been disappointed. Added more veggies (broccoli and celery) and tofu, tripled the sauce, and minimized the rice for extra flavor, color, and texture. I made this tofu stir-fry the other night for my vegan daughter-in-law! It’s a keeper. Mine was dark brown as well. I loved it and so did my husband. OMG!!! oh my…this recipe was AMAZING. Lately I am using more vegetarian recipes for improving health and making a healthy lifestyle. Try this one instead as it’s much quicker. So do you marinade the tofu from the very beginning? The only thing I did differently was that I increased the sauce, basically used about 1/3 cup PB and made it thinner with hot water. :) I’d say it was baked just a “little” too long. What is the oven temperature you used for baking tofu? I haven’t made this yet but I have a couple of questions. Or just regular flour? 1 … He graciously offered to call other locations or order it. so I better make sure it’s good:) Thanks! Love this meal and I’d make it again – thanks! As well, if you can find it, using any sort of sesame-infused tofu is absolutely perfect for this dish. We’re working on an alternative option, but it’s likely a few weeks out as well. Remove from pan and set aside. We’re so glad she enjoyed it! I had a cabbage so added some shredded cabbage and almonds to the stir fry. I made this and shared some leftovers with my supervisor who is a vegetarian. Made this last night with tons of veggies and your sauce from the tofu and cauliflower rice stir fry recipe. Thank you for a recipe I will keep on regular rotation! thanks! But it doesnt even matter because it came out really good! (I’ll eat it pretty much any way it turns out, or even raw, I love it that much… but none others in my household like tofu, so it would have to be spectactular for them to even try it.). There is no one else online that makes recipes that I would follow exactly and actually put in the effort to make, because they seldom turn out as they appear. Love their food! Mm so good! xo. Excellent recipe! Probably not as healthy but it’s how I’ve always done it. So glad to hear it! Going into regular rotation! I did everything. Thanks for sharing your experience, Sarah! ), red capsicum (red pepper) and tri-colured quinoa. This may seem like a silly question, but are there any certain tips I need to know when prepping the tofu? I really enjoyed the baked tofu! Thank you so much for this recipe it broke in our new wok perfectly!! Though they were indeed very meat-like, I was expecting a less chewy texture. I did find it a tad too sweet – do you think eliminating the agave and just using the brown sugar would help? I made this tonight. I was at first apprehensive while making this but my GAWD was it delicious! com. Thank you so much for this great blog! Happy:). Such a hit for me! Thanks so much for the lovely review and for passing along this recipe to others, Tiffany. Another winner! Thanks so much for sharing! Thanks for sharing this recipe. I’ve tried to make tofu tasty before and it’s never worked out. My goodness – this was an awesome recipe! I’m commenting as I’m eating lol I added mushrooms and broccoli and it came out delicious! This would be a faster and easier way to perpare the tofu, I’ll have to try it! Planning to try this recipe later this week. Press tofu for 30 minutes under a cast iron skillet 2. * 1 Tbsp organic brown sugar Will definitely be making this again soon. Sylvia. This is sort of a random question, but what kind of baking sheet do you use? I’m in love with reading this little hack to get crispy perfect tofu. Hello! Mamacita’s Mexican has vegetarian options and Indian Oven has great vegetarian food! Looking forward to eating the leftovers tonight! Many many thanks! Taste and adjust flavor as needed, adding more chili garlic sauce for heat, lime juice for acidity, maple syrup for sweetness, peanut butter to thicken, or coconut aminos for saltiness and depth of flavor.
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