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Tofu Stir Fry (Vegan & Easy!) #vegancooking
222K views
May 3, 2024
This tofu stir-fry is vegan, easy, delicious, and healthy! I'm using fried tofu, red cabbage, and broccoli and tossing it all up in a sweet chili sauce for an easy vegan weeknight meal. Try it out and let me know what you think! Follow along with the recipe here: https://www.stephsunshine.com/vegan-life/vegan-stir-fry-tofu-sweet-chili-sauce/ Or search all my vegan recipes here: https://www.stephsunshine.com/vegan-life/all-recipes/
View Video Transcript
0:00
Welcome back, I'm Steph and today we are going to make an easy delicious stir fry with some
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tofu, some red cabbage, some broccoli, and we are going to toss all that up in a sweet
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chili sauce. So let's get right into it starting with the tofu. So I'm just going to squeeze a
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little bit of the water out of this tofu block and then I will wrap it up in a kitchen towel
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and squeeze it a little bit more. We don't need to press it under weights or leave it for any
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extended period of time. We're just getting some of the excess water out. By the way
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if you want to follow along with the recipe I will link it in the description below
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Okay, now let's take the tofu back out and chop it up. You could make these pieces as big or as
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small as you like. If you cut them small like I'm doing you're going to get more crispy surfaces
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but it will take a little longer to fry the tofu because you have more pieces, more surface to fry
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Anyway, I am moving these tofu pieces over to a large container with a lid and then I will add
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half a tablespoon of low sodium soy sauce and half a tablespoon of rice vinegar. And I'm going to put
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the lid on here and shake it up. The benefit of using this container with a lid is that we can
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actually use less of the marinade, but because we can shake it up we can still get it all over this
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tofu with very little marinade left over. And I will let that soak for a few minutes while I mix
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up my sauce. So I've got two tablespoons of low sodium soy sauce, a quarter cup of water
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a tablespoon of rice vinegar, two tablespoons of sugar, half a teaspoon of salt, half a tablespoon
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of cornstarch, half a tablespoon of grated ginger root, and I'm using one tablespoon of what should
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be sambal ulek, but I couldn't find that here so I'm using sambal jengkol, which is a little bit
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different and spicier but it's still chili based and sorry if I pronounce those horribly. I should
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also be adding half a tablespoon of minced garlic but somehow that didn't get onto my grocery list
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so there is no garlic this time. And you will notice that my jar that I'm using has a lid here
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too and when you're trying to cook dinner quickly just being able to shake things up can save a lot
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of time and energy. You do want to make sure that all your cornstarch is dissolved though because
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if it's not we will end up with lumps in the sauce. All right now let's get back to our tofu
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I'm adding some peanut oil to my wok and I will turn the heat somewhere around medium, medium high
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Now I'm going to take a piece of tofu and coat it in cornstarch and then drop it in the pan
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Please don't follow my example here. The safest way to do this is with tongs or chopsticks, not
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your hands, and you also do want to make sure that your tofu pieces aren't touching otherwise
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they might stick together. So I will keep adding tofu to the pan until my first piece is nice and
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golden brown on the bottom and then I'm going to start turning my pieces. Depending on how much oil
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you have in the pan you might only need to fry two sides of each piece to get all the sides crispy
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and golden but if not you'll probably want to keep turning until the tofu is crispy all around
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And once they're fully fried I will just set all my pieces in a shallow bowl here. By the way you
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could also bake your tofu. It won't be quite as crispy but it is easy, it uses less oil, and it is
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still delicious. You just want to put your cornstarch coated pieces on a parchment lined
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baking tray and bake at 350 degrees Fahrenheit for 30 minutes and you want to flip the tofu
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pieces halfway through the 30 minutes. Okay so my tofu is done now so I'll just add a little bit
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more oil to my wok and start stir frying my veggies. I am using two cups of chopped red cabbage
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and three cups of broccoli florets but you can use any veggies that hold up well that won't
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release too much moisture when they cook. So bell peppers, carrots, snap peas, mushrooms, green beans
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baby corn, all of these would work well here. So we're just going to cook these veggies for around
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four to six minutes basically until they're tender but still crisp and colorful. And then we're just
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going to add our tofu back in, toss it up a bit, and add the sauce. And we just want to keep stirring
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and cook this long enough for the cornstarch to activate and thicken up the sauce. And that is it
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You could serve this with rice like I'm doing here, you could put it in a tortilla or a flatbread
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but it's so delicious you could also just eat it on its own. And I will put some basic nutrition
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info here on the screen in case you want to know that stuff. The full nutrition info is at the
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bottom of my recipe on my website and the link for that is in the description below
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All right well I got some sauce on my shirt but it's me so of course I did. But we finally made it
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and it is time to taste test this stir fry. So let's see how it turned out
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Wow this is so delicious. The combination of the soft tofu with a little bit of crunch on the outside
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and then the veggies which are tender but still a little crunchy as well. And then toss up in that
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sauce which is a little salty, a little sweet. Mine was a little spicy. I got some kick in there
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but really really delicious. Perfect for the weeknights when you don't have a lot of time
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Try it out let me know what you think. Well we have come to the end of another recipe video
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I want to thank you so much for watching, for liking, for subscribing. I really
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do appreciate it and I cannot wait to see you in the next one
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