Tofu Stir Fry

5.0/5 rating (2 votes)
Tofu Stir Fry


  • 1 16 oz package extra-firm, water-packed tofu
  • 1 pound box thin spaghetti
  • 1/2 1 cup plus 1 tablespoon of cornstarch
  • 1 12 oz bag frozen Italian Vegetables
  • 2 peanut oil
  • 1/2 1 cup vegetable stock/broth
  • 1 1/2 tablespoons water
  • 1/4 cup lemon juice
  • 1/4 cup lime juice
  • 1/2 cup low sodium soy sauce or coconut aminos
  • 1/2 cup brown sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon toasted sesame oil


  1. Drain tofu; cut into 6 slices width-wise. Press tofu for at least 30 minutes, preferably 1 hour.

  2. Mix ingredients for marinade; microwave for 2 minutes or cook over low heat in a saucepan and stir until sugar is completely dissolved. Reserve approx 2/3 cup for sauce, 1/3 cup for actual marinade.

  3. Cut pressed tofu into cubes (6 cubes per slice). Place in a glass dish or plastic zipper bag; pour the 1/3 cup of marinade over the tofu. Marinate for at least 1 hour; preferably 4-6.

  4. Heat 2 tablespoon oil in large skillet or wok over medium/medium-high heat. Remove tofu from marinade; coat with 1/2 cup cornstarch. Shake off excess.

  5. Make sauce: Add reserved marinade to a saucepan, along with the 1/2 cup vegetable stock/broth. Bring to a rolling boil; boil for 2 minutes to reduce a bit and concentrate the flavors. Whisk together 1 tablespoon cornstarch and 1-1/2 tablespoon cool water in a small dish until smooth. Turn sauce down to medium-high; add cornstarch slurry, whisking continuously. Continue to stir until sauce starts to thicken; reduce to low heat. Sauce should lightly coat the whisk.

  6. Cook Tofu: Add tofu to hot pan, being careful to not overcrowd. You’ll probably need to do it in 2 batches. Resist the urge to touch your tofu cubes until they are golden brown on one side – then use tongs to flip. Once golden brown on both sides, remove from pan. Add veggies to pan (you might need to add a bit more oil) and stir-fry until bright and tender-crisp.

  7. Combine: Return tofu to pan with veggies. Add enough sauce so that everything is lightly coated, but not drowning in sauce.

  8. Serve over hot rice. Add extra sauce if desired!

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