Ginger Garlic Tofu Stir Fry
Crispy baked tofu is coated in a fragrant garlic-ginger sauce, then quickly stir-fried for a simple, satisfying vegan meal. High in protein and fiber, this dish is perfect for quick dinners or meal prep and packs bold flavors with minimal effort.
Equipment
- 1 Cutting Board
- 1 Chef’s Knife
- 1 Mixing bowl
- 1 baking sheet lined with parchment paper
- 1 Measuring cups and spoons
- 1 Medium skillet or wok
Ingredients
For Tofu:
- 1 pound firm tofu drained and pressed
- 1/2 tsp sea salt
- 6 turns of freshly ground black pepper
- 1/2 tsp garlic powder
- 1 tbsp cornstarch
- 2 tbsp olive oil divided
For Stir-Fry:
- 1 small onion minced
- 6 cloves garlic minced
- 1/2 tsp minced fresh ginger
- 1/2 tsp black sesame seeds
- 2 scallions chopped for garnish
For Sauce:
- 1/4 cup low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 2 tsp cornstarch
- 1/2 cup water
- 1/4 tsp red chili flakes optional
- 1 tsp sugar adjust to taste
Instructions
- Pressing the Tofu for Crispiness: Start by preparing your tofu to ensure it becomes perfectly firm and crisp when baked. Cut the block of firm tofu into three equal slices. Place each slice between layers of paper towels to absorb excess moisture. Then, place a weight of about one pound on top—this could be a cutting board, a heavy skillet, or any household item with some weight. Let the tofu press for at least 30 minutes. Pressing is essential as it removes water that would otherwise make the tofu soggy during cooking.
- Preparing the Spice Mixture: While the tofu is pressing, prepare the flavorful spice coating. In a medium-sized mixing bowl, combine 1/2 tsp sea salt, 6 turns of freshly ground black pepper, and 1/2 tsp garlic powder. Sprinkle in 1 tbsp cornstarch and mix thoroughly. Gradually add 1 tbsp olive oil to the dry mixture and stir until it forms a slightly sticky paste. This mixture will coat the tofu, giving it a golden, flavorful crust during baking.
- Cutting and Coating the Tofu Cubes: Once the tofu is pressed, cut each slice into 1-inch cubes. Gently place the tofu cubes into the bowl with your spice mixture. Use a soft touch to toss and coat each piece evenly, ensuring every side has a light layer of the seasoning paste. Be careful not to break the tofu cubes as you toss—they should remain intact for even baking and stir-frying later.
- Baking the Tofu for Crunch: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking. Arrange the coated tofu cubes in a single layer on the sheet, leaving space between each piece to ensure even baking. Bake for 15–20 minutes, then carefully flip each cube and bake for an additional 15–20 minutes, or until the tofu is golden brown and firm. This baking step locks in the flavors and creates a slightly crispy exterior while keeping the inside tender.
- Preparing the Stir-Fry Sauce: While the tofu is baking, mix the stir-fry sauce.In a small bowl, combine 1/4 cup low-sodium soy sauce, 1 tbsp sesame oil, 1 tsp rice vinegar, 2 tsp cornstarch, 1/2 cup water, 1/4 tsp red chili flakes (optional), and 1 tsp sugar. Stir well to fully dissolve the cornstarch and sugar. Ensure the sauce is smooth and free of lumps. Set it aside—this sauce will bring the entire dish together with its sweet, savory, and slightly tangy flavor.
- Sautéing the Aromatics: Heat 1 tbsp olive oil in a medium skillet or wok over medium-high heat. Once hot, add the minced onion and sauté for about 4–5 minutes until it becomes soft and translucent. Then, add the minced garlic and ginger, stirring frequently. Cook until the mixture is fragrant, about 1–2 minutes, taking care not to burn the garlic. This step creates a flavorful base that infuses the tofu with depth and aroma.
- Cooking the Sauce: Pour the prepared stir-fry sauce into the skillet with the sautéed aromatics. Stir constantly as the sauce heats. Allow it to simmer for a few minutes until it thickens slightly. If the sauce thickens too quickly, add a splash of water (1/4 cup at a time) until you reach your desired consistency. The sauce should be smooth, glossy, and able to coat the tofu cubes evenly.
- Tossing in the Baked Tofu: Lower the heat to medium, then gently add the baked tofu cubes to the skillet. Carefully fold the tofu into the sauce, making sure each cube is fully coated. Stir gently to avoid breaking the tofu, but ensure that the sauce clings to every piece. Cook for another 2–3 minutes, allowing the tofu to absorb the flavors of the garlic-ginger sauce.
- Finishing Touches and Garnishing: Once the tofu is coated and the sauce has thickened to your liking, remove the skillet from heat. Sprinkle 1/2 tsp black sesame seeds over the top for a nutty crunch and visual appeal. Finally, garnish with chopped scallions for a fresh, bright flavor and a pop of color.
- Serving Your Stir-Fry: Serve the Ginger Garlic Tofu Stir Fry immediately while it’s warm. Pair it with steamed rice, quinoa, or your favorite noodles for a complete, satisfying meal. This dish is also excellent for meal prep, as it reheats beautifully while maintaining its texture and flavor.
Notes
- Pressing the tofu is essential for a firm, crispy texture. Skip this step, and the tofu may turn soggy during baking.
- Baking the tofu before stir-frying ensures even cooking, a golden exterior, and prevents it from falling apart in the pan.
- Adjust the garlic and ginger according to your preference; fresh ingredients provide the most vibrant flavor, while powders can be used in a pinch.
- Keep the sauce ready and fully mixed before adding it to the pan, as cornstarch can settle quickly and may form lumps if not combined properly.
- For a milder dish, reduce the chili flakes, or omit them entirely if cooking for children or sensitive palates.
