Tofu. Are you a fan? I think it’s one of those foods that you either love or hate.
When I told my mom that I was making tofu for dinner, her exact words were “bleh.” Well, to each her own. I won’t convince my mom or you to try it, but I will say that I initially didn’t like tofu. I thought it was too soft and mushy. My husband on the other hand has always liked tofu. He broke me down a little at a time with tasty dishes that had tofu in them. Then I learned how to cook it in a way that I found it enjoyable, and the rest was history.
I don’t usually like adding adjectives to a recipe title but this dish is so freaking easy I couldn’t resist calling it that. If you love tofu then you’ll love how quick and easy it is to whip this up. If you are a stranger to tofu then this is an ideal way to give it a try because it doesn’t require a long list of potentially wasted ingredients or time.
I am intentionally sharing this recipe with you in its most basic form. Just the three ingredients and you have yourself the protein for a tasty stir fry. You can also build on it and add lots of veggies or a variety of sauces. Since salt and pepper is the only flavor going on here, almost any sauce will be a great companion to the tofu. (In fact, if you plan a sauce, you should probably leave at least the salt out, and possibly both the salt and pepper.) I also like a little sprinkling of chopped peanuts and green onions with a squeeze of lime.
You can enjoy it with white rice, brown rice, quinoa, rice noodles, bean sprouts, regular pasta, or no carb at all if that’s your thing. You can add a veggie or six to this party, like broccoli, snow peas, bell peppers, or…. you get the idea, whatever you like.
How will you enjoy this lovely vegetarian delight?
Easy Tofu Stir Fry Recipe
(About 4 servings)
- 8 ounces (drained weight) of super firm tofu (I used a package where it was pre-cut.)
- 4 tablespoons corn starch
- about 2 tablespoons oil
- pinch of salt and pepper, to taste
- Pat dry the drained tofu.
- Cut into cubes (if you did not buy the kind that was already in adorable little cubes) and place them in a large bowl.
- Add the corn starch and gently toss the cubes until the tofu pieces are well coated.
- In a large skillet, on Medium heat, heat the oil. Make sure the oil is hot prior to adding the tofu. (Note, I used about 2 tablespoons of oil, but you may use more or less depending on how much corn starch ended up stuck to your pieces and how small your pieces are.)
- Cook the tofu pieces, flipping them around occasionally, until all of the sides are light golden brown.
- Transfer the cooked tofu cubes onto a paper towel.
- Sprinkle with salt and pepper, to taste.
Adapted from: Veggie Belly
Here are some other easy stir fry and Asian influenced recipes.