Convenient dishes for newbies in the kitchen: Stir-Fried Tofu With Vegetables
Nutritious and delicious served in 20 minutes
You may not have heard of it: for the past six months, we have been preparing the first physical cookbook of Kitchen Stories! Like our slogan, this book is called Anyone Can Cook and will be published by Penguin/Prestel.
The German version will be available on October 12 this year (pre-sale link), and the English version will be available in the spring of 2021 (pre-sale link)!
This book is designed to bring you some fresh and interesting workday dinner inspirations, whether you are a novice or an advanced home cook.
It is also to celebrate the launch of the new book, this month we will present fast, versatile and delicious recipes with the theme of “Workday Dinner” this month, as well as the exclusive experience from editors and chefs on dealing with busy workday dinners.
You may have noticed that I have been writing tofu-themed articles in Kitchen Stories, hoping to broaden our community’s food horizons and make more tofu dishes.
Here are some you would possibly have an interest in:
Tofu Getting Started Guide
Teach you how to Make Perfect Tofu
Although I have written many recipes, when it comes to tofu dishes, I can always feel a little bit of resistance.
For those who have never made tofu before, after trying this recipe, I believe there will be no excuses for not making tofu dishes.
Our chef Johanna developed this dish not long ago, and its growing popularity has made it successfully included in our first cookbook about “Workday Dinner”.
Thinking of Kuaishou’s weekday dinner, this dish made my heart fascinated: Put vegetables and protein in the pot and stir-fry it.
Of course, you can also replace the greens with other leafy greens, such as chard, celery, and Chinese cabbage.
Every tofu tutorial wants to achieve the crispy taste, this recipe has also been solved: choose firm old tofu, pat dry and coat with cornstarch. A similar technique is also used in roasted tofu.
The addition of sauces and spices makes the combination of green vegetables and tofu more beautiful. Minced garlic is an indispensable condiment for Chinese cooking, and chili can bring a hint of heat to the dishes.
If you love spiciness as much as I do, you can also try gochujang and Sriracha. Rice wine (not to be confused with rice vinegar) balances the saltiness of soy sauce and adds layering to this dish.
You can also use cooking wine or mirin instead.
Cook the rice first, so that the vegetables are cooked well and the rice is almost cooked.
But be careful not to stir-fry the vegetables for too long, otherwise, they will turn yellow. In just 20 minutes, your dinner will be on the table.
How To Make Stir-Fried Tofu With Vegetables
“This simple Stir-Fried Tofu with Greens and Vegetables is often finished and served in only 20 minutes. It is a good choice to serve with rice or vermicelli.”
- 20 minutes to prepare
- 0 minutes baking time
- 0 minutes standing time
- Number of people: 2
- 200 g Tofu
- 4 Heads Greens
- 1 Green Onion
- 3 cloves Garlic
- 1 Chili
- 2 tbsp Rice Wine
- 2-tbsp Soy Sauce
- 2 tbsp Water
- 1 tbsp Brown Sugar
- 2 tbsp Starch
- 3 tbsp Cold-Pressed Sesame Oil
- ½ teaspoon Kosher Salt
- Basmati rice (cooked, for serving)
Cutting board knife bowl (small) Whisk bowl (large) wok spatula kitchen paper towel
Nutrition per serving
Protein 26 grams
Fat 7 grams
Carbohydrates 83 g
Cooking steps 1/4: Stir-Fried Tofu With Vegetables
- 1 green onion 3 cloves garlic 1 chili 4 heads greens
- Chopping board knife
Peel and mince the onion and garlic, and shred the chili. Cut off the roots of the greens, and then cut them lengthwise into strips.
Cooking step 2/4
- 200 g tofu 2 tablespoons rice wine 2 tablespoons soy sauce 2 tablespoons water 1 tablespoon brown sugar 2 tablespoons starch ½ teaspoon coarse salt
- Bowl (small) Whisk bowl (large)
Next, prepare the sauce. Pour rice wine, soy sauce, water, and brown sugar into a bowl and stir well.
Cooking step 3/4
- 3 tbsp cold-pressed sesame oil
- Wok spatula kitchen paper towel
Dip the moisture on the dried tofu and cut it into a suitable size. Coat the tofu cubes with starch and coarse salt. Pour sesame oil into the wok and heat.
Then add the tofu and fry for 3-5 minutes, until the skin of the tofu becomes crispy. Pour out the tofu and place it on kitchen paper to regulate oil.
Cooking steps 4/4
- Basmati rice (cooked, for serving)
Put the greens, shallots, garlic, and chili in a wok, stir fry for 2 – 3 minutes, then pour in the prepared sauce. Return the tofu to the pot, stir-fry, and serve. Enjoy!