Crispy Tofu and Vegetable Stir-Fry
Crispy Tofu and Vegetable Stir-Fry
Make a Savory and Sweet Tofu and Vegetable Stir-Fry – A Perfect Lunchbox Side Dish or Beer Snack!
Crispy pan-fried tofu is stir-fried with nuts and vegetables in a savory-sweet sauce. This dish is fantastic for using up leftover vegetables in your fridge. It’s perfect as a lunchbox side or a delicious snack with beer!
Main Ingredients- Tofu (firm) 300g
- Carrot 1 medium
- Celery 3 stalks
- Walnuts 100g
- Garlic cloves 10
- Cornstarch or Potato Starch 2 Tbsp
- Cooking oil 3 Tbsp
Sauce- Soy sauce 2 Tbsp
- Oyster sauce 1 Tbsp
- Plum extract (or corn syrup) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Oligosaccharide (or corn syrup) 1 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 Tbsp
- Soy sauce 2 Tbsp
- Oyster sauce 1 Tbsp
- Plum extract (or corn syrup) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Oligosaccharide (or corn syrup) 1 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 Tbsp
Cooking Instructions
Step 1
Here are the ingredients we’ll be using today, brought together from the depths of the refrigerator. Let’s make a delicious Tofu and Vegetable Stir-Fry with them!
Step 2
If your walnuts are large, break them in half or into quarters. This makes them easier to eat and provides a nice texture.
Step 3
Wash the carrot thoroughly and dice it into approximately 1.5cm cubes. Cutting all vegetables to a similar size ensures even cooking.
Step 4
Chop the celery into roughly the same size as the carrots, about 1.5cm. Celery’s unique aroma and crisp texture pair wonderfully with the tofu.
Step 5
Cut the whole garlic cloves in half. This helps to release more of their fragrant flavor into the dish.
Step 6
In a small bowl, combine all the ingredients for the ‘Sauce’ and mix well until thoroughly blended. Having the sauce ready makes the stir-frying process much smoother.
Step 7
Pat the tofu dry with paper towels and cut it into about 2cm thick pieces. Place the tofu pieces in a bowl or on a plate, sprinkle with 2 tablespoons of cornstarch (or potato starch), and gently toss to coat evenly. The starch coating will help the tofu become wonderfully crispy when fried.
Step 8
Heat 3 tablespoons of cooking oil in a frying pan over medium-low heat. Add the starch-coated tofu and pan-fry until golden brown and crispy on all sides, about 3-4 minutes per side. We want the outside to be crisp and the inside tender.
Step 9
Once the tofu is nicely browned, remove it from the pan and set it aside. This step helps to keep the tofu firm and prevent it from breaking apart during the stir-frying.
Step 10
Using the same pan with the remaining oil, add the halved garlic cloves and the prepared walnuts. Stir-fry over medium heat until the garlic is lightly golden and fragrant. Then, add the diced carrots and stir-fry until they are slightly tender. When the carrots are almost cooked, add the celery and stir-fry for about 30 seconds more to maintain its crispness.
Step 11
Pour the pre-mixed sauce into the pan with the vegetables. Turn the heat up to high and let the sauce come to a boil. It will start to thicken quickly.
Step 12
Once the sauce is bubbling, give everything a quick stir to ensure the vegetables are coated.
Step 13
Add the crispy fried tofu back into the pan. Quickly toss everything together to coat the tofu with the sauce. Turn off the heat immediately. Be careful not to overcook, as the tofu can become soggy.
Step 14
Your delicious Savory and Sweet Tofu and Vegetable Stir-Fry is ready! Doesn’t it look appetizing?
Step 15
Serve it over a bowl of warm rice for a fantastic meal, or enjoy it with a cold beer as a delightful snack. It also makes for an excellent lunchbox side dish!
