Tofu stir fry

Tofu is widely used within the vegetarian and vegan community. It is also known to be a prominent ingredient in Thai and Chinese cuisine. Taken from the same way you make cheese, the normal cow’s milk is then substituted with soy milk. As of recent the vegan/vegetarian lifestyle has been pushed out into the general public allot more, whether it may be beneficial for food or advertisement companies it’s still an overall win when it comes to health in my opinion. Soybeans are a great source of protein, amino acids, B1 Vitamins and other vital minerals. It is also found to be much more beneficial towards women as it can reduce the risk of breast cancer.

This can be used in everything and as it holds no flavor, with that said it absorbs that in which it has been marinated in or cooked in. So being a newbie to tofu, having tried it. I can say it’s not that bad and here is a quick and easy way to use tofu in a stir-fry. With less than £10 and feeds 2-3 people is definitely value for money. Don’t forget this is all to better your health, so try it out.

You need

1, Lime

1 tbsp, Honey

1 tsp, Sugar

1 tbsp, Rice wine vinegar

1 tsp, Chili flakes

1 tbsp, Soy sauce

1 tbsp, Ginger

280g, Tofu

375g, Stir fry noodles

180g, Stir-fry sauce

250g, Pak Choi

1, Red peppers

2 tbsp, Asian sesame oil

  1. Mix together all the ingredients for the marinade sauce (Chilli flakes, Soy sauce, Ginger, Rice wine vinegar, Sugar, Honey) and throw in the tofu, stir and leave for an hour or so (ideally this should be done overnight). If you don’t have an hour spare 20 min is ok, but the full flavor won’t be absorbed by the tofu.
  2. After time has passed for the marinade slice the pak choi in half and cut some of the stalk off. Slice or dice the peppers and finely grate the ginger.
  3. Heat up the wok over a medium-high heat and add oil (1 tbsp Asian sesame oil). At the same time get a pot of water boiling (use hot water, this speeds up the boiling process).
  4. Throw the peppers and pak choi into the wok once hot. Double check the water at this point it should be boiling if so throw in the noodles. (If it hasn’t reached boiling point at this point remove the wok off the heat till it does).
  5. Throw in the tofu and fry for a further 4 min (with 1 tbsp of the marinade sauce).
  6. Cook the noodles for 2 min same time as you fry the vegetables. Now the time has passed, drain the noodles, and throw them into the wok, stir around and then add your choice of stir-fry sauce. (Black bean, chow mien, sweet chili, etc).

Add salt and a little pepper. You can also add a little more chili flakes or soy sauce.

Please share and comment and let me know how it goes.


4 thoughts on “Tofu stir fry

  1. Very nice use of tofu . There are several kinds from extra firm, firm to silken tofu. I last used the latter in a dish called Chinese dish called Mapo Tofu. The only really ‘exotic’ ingredients are Szechuan peppercorns and chili bean paste (doubanjiang). This post was for a soup version but the original version was served over rice or noodles. Leeks are a great vegetable in the dish but so is broccoli or bok choy.

    Liked by 1 person

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