Tofu stir-fry recipe in much less oil usage, perfect as base for any braised or marinated dishes, this recipe's also complementing with vegetable for simple low carb meal.
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
1block of regular tofu
1clovegarlic or shallot onionfinely mince
1lbvegetable of choicegreen bean, mushroom, radish carrot, broccoli, corn, etc. or mix
2Tbspstock of choiceveggies for vegan or chicken/seafood for other flavor
Scallioncilantro, parsley or any prefer herb
2TbspVeggies Oil for frying
Drain, wash and rinse tofu to make sure all acidic solution are out.
Cut tofu into cube or rectangular chunk (1 x 2 x 1/2 inch)
Place all tofu chunks on paper towel wrapped strainer/basket.
Let air dried at least 30 minutes before cooking ( I usually let them out the night before).
Heat up your wok or wide sauce pan
Add oil, when oil is hot, turn heat down to low.
Add tofu chunks in, gently stir to separate those chunks with chopsticks or wooden spatula.. Careful not to break the pieces.
Checking them every 3-5 minutes, when the bottom sides is golden brown, carefully flip all the pieces.
When all sides are brown, remove all pieces from wok. Transfer them to parchment/paper towel covered strainer. You could also deep fry tofu and proceed to stir frying w/ veggies instead of the above steps.
Remove all the excess oil from the wok/sauce pan your just used for frying tofu. It should have a nice thin layer of oil coated on the bottom.
Heat up on high (if not hot already)
Add minced garlic/shallot to pan and stir them until golden brown (do not burn)
Add back the fried tofu and pour in your prefer stock. Stir and cover for 1 minutes.
Now add your vegetable and a sprinkle of salt. Stir them well. Depend on the veggies being add, you might need to cover it a couple minutes(i.e. carrot, corn, broccoli, green bean, etc) to cook, especially if you're using raw/frozen veggies.