This quick, simple dish with sweet/tangy/spicy Asian flavors can be an exciting vegetarian side or a main course. Recipe below.
TOFU IS A WONDERFUL BLANK CANVAS, ready to take on all kinds of flavors and textures, depending on the tofu you choose and how you cook it. It’s also a chameleon, used in many cuisines in many countries. It’s often used as a vegetarian source of protein, but then again, many Asian dishes combine it with animal protein. Spicy Tofu Stir Fry is a vegetarian dish, but it can be served as a side or as a main course. See what we mean?
Tofu cubes are sautéed until golden, then added to stir fried shallots or onions, garlic, and bell pepper. A sauce made with soy sauce, hoisin sauce, ginger and either hot soybeans or chili paste brings a sweet, tangy flavor and a little heat, and raw cucumber and green onion add some nice crunchiness. It all comes together quickly and easily. You are going to love this technique for cooking tofu.
This recipe was inspired by one over at I Heart Vegetables. Their recipe invites you to make it your own, substituting vegetables that you have on hand or that sound good to you. We second that idea.
Spicy Tofu Stir Fry
Ingredients
- 1 pound firm or extra-firm tofu, cut into 3/4 inch cubes (see Kitchen Notes)
- 3 tablespoons cornstarch
- 2 tablespoons olive oil, divided
- 1 garlic clove, minced
- 1/2 cup white onion or shallot, chopped
- 1 cup green bell pepper, cut into small chunks
- 1/2 teaspoon freshly ground black pepper
- 1 cup cucumber, cut into 1/2 inch coins (see Kitchen Notes)
- 1 or 2 green onions, cut into coins, for garnish (optional)
For the Sauce
- 2 teaspoons cornstarch
- 1/2 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon minced ginger
- 1 teaspoon hot soybeans or chili paste (see Kitchen Notes)
- 1/2 cup water (may need more)
Instructions
- To begin, first press excess moisture out of the tofu: prepare a plate with a lint-free cotton tea towel or some paper towels. Remove the tofu from its package and place it on the towel. Put another paper towel on top, then a pie or cake pan, then set a couple of things in the pan to gently press on the tofu—I used a regular sized jar of peanut butter. Let it just sit for half an hour or so.
- Put together the sauce ingredients in a small bowl. That will take you less than a minute and then you can just go have a nice sit-down for 30 or 40 minutes.
- Next, cut the tofu into cubes, and put the cubes in another small bowl. Add the 3 tablespoons of cornstarch and gently toss everything with your hands until the tofu is evenly coated. Add more cornstarch if it looks like you're not getting adequate coverage. Set the bowl aside.
- Heat 1 tablespoon of oil to medium in a wok or a big heavy-bottomed skillet, then add the tofu cubes and sauté them, top and bottom, until they are golden. Scoop them out of the pan into a clean bowl. Add the rest of the oil to the pan, then sauté the onion or shallot and the garlic for a minute. Add the green pepper chunks and sauté them for two or so minutes.
- Reduce the heat to low, and return the tofu to the pan. Give the sauce ingredients a good stir, then pour the sauce into the hot pan and stir everything gently. The sauce will thicken right away—you may need to add more water if it is too thick. Scatter the black pepper over everything, then, at the last, add the fresh cucumber. Stir again, and that's it. Serve on plates or in shallow bowls and top with green onions, if using.