Tofu Stir Fry Recipe

This Tofu Stir Fry is a tasty and healthy one-pot dinner that gets ready in less than 30 minutes.

Estimated reading time: 4 minutes

• What is stir-frying?
• Ingredients You’ll Need
• How to prepare the Tofu
• Meal Prep Tips
• Serving Suggestion
• Watch Tofu Stir Fry Video
• Tofu Stir Fry Recipe

What is stir-frying?

Stir-Frying is a Chinese technique of cooking food quickly in a wok with hot oil. In China, it began appearing in the Ming dynasty (1368-1644) but has only gained worldwide popularity in the last century, spreading west and well beyond Chinese communities.

Your vegetables retain their nutrients! We know that as you cook vegetables, their nutritional value decreases. In a stir fry, you don’t need to cook the veggies very long. Less cooking + optimal flavour = healthy win!

This tofu stir fry is quick & easy! Prep = 15 minutes, cooking = 15 minutes. The trickiest part is draining the tofu (which isn’t hard at all!).

Ingredients You’ll Need

• The main ingredients for making tofu stir fry is firm tofu.
• For the sauce, you will need garlic ginger paste , rice vinegar, light soy sauce, vegetable stock , brown sugar, chilli powder, Chinese Five Spice Mix, sa lt, and pepper.

Can I use other vegetables? Yes! Other vegetables that work well in tofu stir fry are:

How to prepare the Tofu

( follow step-by-step instructions as shown in the image below )

• First of all, press the tofu firmly with a towel. You can use a cloth or paper towel ( image 1 ).
• Then, cut the tofu into cubes .
• In a bowl, season the tofu cubes with salt, pepper, and soy sauce. Mix well, making sure the tofu is evenly coated.
• Heat 2 of the 4 tablespoon of sesame oil in a non-stick pan, and cook the tofu until it’s crispy on all sides, using the heatproof spatula to flip ( image 4 ).

Meal Prep Tips

This Vegan Tofu Stir fry is great to make in bulk and store for lunch or dinner for the week! Here are a few ideas for making this work for you:

• Double the recipe! This recipe serves 4 people; doubling it would make 8 servings. I would freeze half and use it a few weeks later for an easy weeknight meal.
• Take this dish to work for lunch! After you’ve finished cooking, separate the Vegan Tofu Stir Fry (plus a side of rice or noodles if desired) into 4 microwave-safe containers and, when cool, put their lids on and pop them in the fridge.
• When you’re going to work, if the container is in a warm environment for more than 2 hours, pack an ice pack with the container to keep it fresh. To reheat, simply warm tofu stir fry in a microwave until it’s piping hot.

Serving Suggestion

The best way to enjoy this tofu stir fry is with aromatic jasmine rice. For a low carb meal, serve it with shirataki rice or quinoa with a side of smashed cucumber salad and a drizzle of chilli oil .

For an family dinner serve it with chili oil noodles , or pineapple fried rice.

Store the leftover stir fry in the refrigerator. It remains fresh and suitable for consumption for 2 – 3 days. Reheat in a stir-frying pan or microwave.

Watch Tofu Stir Fry Video

More Ways To Eat Tofu

• Crispy Tofu
• Teriyaki Tofu
• Tofu Palak Paneer
• Quinoa Fried Rice
• Chinese Silken Tofu

Ingredients

• ▢ 200 gram fresh tofu, cut into cubes
• ▢ ½ Cup roughly chopped red onion
• ▢ 1 tablespoon finely chopped ginger
• ▢ 1 tablespoon finely chopped garlic
• ▢ 1 tablespoon chopped celery stalk
• ▢ 5 – 6 green beans, cut into half lengthwise
• ▢ ½ Cup broccoli florets
• ▢ ½ Cup red bell pepper diced
• ▢ ½ Cup zucchini cut into cubes
• ▢ ½ Cup yellow bell pepper cut into cubes
• ▢ 4 tablespoon sesame oil or olive oil
• ▢ Salt and black pepper to taste

Ingredients For Sauce

• ▢ ½ Cup vegetable stock or broth ( get recipe )
• ▢ ⅛ Cup light soy sauce
• ▢ 2 tablespoon rice vinegar
• ▢ 1 tablespoon ginger garlic paste ( get recipe )
• ▢ 1 tablespoon brown sugar
• ▢ 1 teaspoon red chilli powder
• ▢ 1 teaspoon Chinese Five Spice Mix

Ingredients For Garnish:

• ▢ 1 teaspoon sesame seeds
• ▢ 2 tablespoon spring onion greens

Instructions

Prepare Tofu:

• Firmly press the tofu with a paper towel to drain all the moisture/water. Make sure tofu is completely dry. Then cut into cubes.
• Combine salt, black pepper, half a tablespoon soy sauce, and tofu in a bowl. Mix nicely.
• Heat 2 tablespoon oil in a non-stick pan. Fry the tofu cubes till crisp from both sides. Transfer to a plate lined with an oil absorbing paper. Set it aside.
• Combine vegetable stock, soy sauce, vinegar, ginger garlic paste, brown sugar, Chinese five spice mix, salt, and pepper in a bowl. Whisk to combine. Keep it aside.
• In a Chinese wok heat remaining oil and swirl to coat the wok with oil.
• Add ginger, garlic, red chili, celery stalk, and red onion. Stir fry for 10 – 20 seconds to release the aroma of herbs.
• Then add veggies one by one and stir-fry on high heat. Cook for 5 -7 minutes, stirring the skillet. When the vegetables have a shining layer and have softened a bit, add the sauce prepared earlier. Stir to combine.
• Add the crispy tofu cubes. Mix. Cook the stir-fry for 3 – 5 minutes or until the sauce thickens.
• Add spring onion greens and sesame seeds for garnishing.
• Tofu Veggie Stir Fry tastes best with steamed jasmine rice or chilli garlic noodle s.

Recipe Notes:

• Make sure the tofu is completely dry before frying. Else, it might not turn crispy and stick to the pan.
• Do not cook the vegetables for too long. They will lose the colour and crunch.
• To thicken the sauce, you can use corn starch, potato starch, rice flour, or any other gluten-free thickening agent as well.
• Instead of tofu you can use paneer (cottage cheese), shrimp, boneless chicken, or fish.
• Fridge: After the tofu stir fry has completely cooled, store it in an airtight container for up to 5 days.
• Freezing: After completely cooling the stir fry, store it in a freezer bag or container for up to 3 months. The veggies may become relatively soft after freezing, but the flavour will still be amazing!

Nutrition

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Tofu Stir Fry Recipe

Equipment

• Chinese Wok
• Mixing Bowl

Ingredients

• 200 gram fresh tofu, cut into cubes
• ½ Cup roughly chopped red onion
• 1 tablespoon finely chopped ginger
• 1 tablespoon finely chopped garlic
• 1 tablespoon chopped celery stalk
• 5 - 6 green beans, cut into half lengthwise
• ½ Cup broccoli florets
• ½ Cup red bell pepper diced
• ½ Cup zucchini cut into cubes
• ½ Cup yellow bell pepper cut into cubes
• 4 tablespoon sesame oil or olive oil
• Salt and black pepper to taste

Ingredients For Sauce

• ½ Cup vegetable stock or broth ( get recipe )
• ⅛ Cup light soy sauce
• 2 tablespoon rice vinegar
• 1 tablespoon ginger garlic paste ( get recipe )
• 1 tablespoon brown sugar
• 1 teaspoon red chilli powder
• 1 teaspoon Chinese Five Spice Mix

Ingredients For Garnish:

• 1 teaspoon sesame seeds
• 2 tablespoon spring onion greens

Instructions

Prepare Tofu:

• Firmly press the tofu with a paper towel to drain all the moisture/water. Make sure tofu is completely dry. Then cut into cubes.
• Combine salt, black pepper, half a tablespoon soy sauce, and tofu in a bowl. Mix nicely.
• Heat 2 tablespoon oil in a non-stick pan. Fry the tofu cubes till crisp from both sides. Transfer to a plate lined with an oil absorbing paper. Set it aside.
• Combine vegetable stock, soy sauce, vinegar, ginger garlic paste, brown sugar, Chinese five spice mix, salt, and pepper in a bowl. Whisk to combine. Keep it aside.
• In a Chinese wok heat remaining oil and swirl to coat the wok with oil.
• Add ginger, garlic, red chili, celery stalk, and red onion. Stir fry for 10 - 20 seconds to release the aroma of herbs.
• Then add veggies one by one and stir-fry on high heat. Cook for 5 -7 minutes, stirring the skillet. When the vegetables have a shining layer and have softened a bit, add the sauce prepared earlier. Stir to combine.
• Add the crispy tofu cubes. Mix. Cook the stir-fry for 3 – 5 minutes or until the sauce thickens.
• Add spring onion greens and sesame seeds for garnishing.
• Tofu Veggie Stir Fry tastes best with steamed jasmine rice or chilli garlic noodle s.

Video

Notes

• Make sure the tofu is completely dry before frying. Else, it might not turn crispy and stick to the pan.
• Do not cook the vegetables for too long. They will lose the colour and crunch.
• To thicken the sauce, you can use corn starch, potato starch, rice flour, or any other gluten-free thickening agent as well.
• Instead of tofu you can use paneer (cottage cheese), shrimp, boneless chicken, or fish.
• Fridge: After the tofu stir fry has completely cooled, store it in an airtight container for up to 5 days.
• Freezing: After completely cooling the stir fry, store it in a freezer bag or container for up to 3 months. The veggies may become relatively soft after freezing, but the flavour will still be amazing!

Nutrition

Kachumber Salad is a delicious, gluten-free, vegetarian Indian salad with colourful vegetables, spices, and fresh herbs.

Estimated reading time: 3 minutes

• What is ‘Kachumber’?
• Ingredients You’ll Need
• How To Make Kachumber
• Serving and Storage
• Indian Kachumber Salad Recipe

What is ‘Kachumber’?

In Hindi, the word Kachumber means to smash or mash a thing. The term is used to define a traditional Indian salad of finely chopped salad onion, tomato, cucumber, green chilli, and fresh coriander leaves when it comes to salad. Kachumber is among the most popular Indian salads.

The best part is that you do not need fancy dressing or imported ingredients for this salad recipe . The fresh, locally available produce gives the kachumber salad a great flavour and crunch.

Why You’ll LOVE This Salad

• plant-based salad
• highly customizable
• vegan and gluten-free
• does not require fancy dressing
• easy to make, no cooking required

Ingredients You’ll Need

• Vegetables: Onion, Tomato, Cucumber, Carrot. You can add radishes, cherry tomatoes, or apples.
• Spices: Red Chili Powder, Cumin Powder, Chaat Masala, Black Pepper Powder, Salt
• Herbs & Seasoning: Fresh Coriander Leaves, Mint Leaves, Green Chilli, Lemon Juice
• Optional Ingredients: Roasted Crushed Peanuts, Pomegranate Seeds

How To Make Kachumber

Step 1) Wash, clean, pat dry, and then finely chop all the vegetables, chilli, and herbs.

Step 2) Mix all the chopped ingredients, spices, herbs, and seasonings. Gently toss to combine. Sprinkle with roasted peanuts.

And the kachumber salad is ready!

Serving and Storage

The kachumber salad pairs perfectly with a variety of Indian meals .

From veg pulao , and khichdi , to dal chawal or rajma masala , you can serve it with any preferred Indian main course as a side dish.

In an Indian thali , the popular side dishes are chutney , pickle , raita , papadum, and kachumber salad.

Sadly, this is not a meal prep or fridge-friendly salad. Once the salt and seasoning are added, the vegetables release their juices, making the salad watery. It is best, therefore, to make a fresh batch each time.

More Indian Salad Recipes

• Fruit Salad
• Chana Salad
• Khamang Kakdi
• Kosambari Salad
• Healthy Sprout Salad

Get all my Salad Recipes here and you can watch the videos on Instagram .

Ingredients

• ▢ 1 Cup diced cucumber
• ▢ 1 Cup chopped onion
• ▢ 1 Cup chopped tomato
• ▢ ½ Cup grated carrot
• ▢ 1 green chili, finely chopped
• ▢ 1 teaspoon salt or to taste
• ▢ ½ teaspoon Chaat Masala
• ▢ ¼ teaspoon black pepper powder
• ▢ ¼ teaspoon red chili powder
• ▢ 1 teaspoon cumin powder (jeera powder)
• ▢ 2 tablespoon lemon juice
• ▢ 2 tablespoon roasted peanuts
• ▢ 2 tablespoon chopped fresh coriander
• ▢ 1 tablespoon chopped fresh mint leaves

Instructions

• Wash, pat dry, and chop all the vegetables.
• Add all the ingredients to a large salad mixing bowl along with spices, salt, lemon juice, and fresh herbs.
• Gently mix all the salad ingredients. Kachumber Salad is ready to serve!

Recipe Notes:

• You can add radish, cherry tomato, pomegranate, and apples too.
• Make sure to finely chop all the ingredients of the same size.
• It is best to make a fresh batch of kachumber salad as the vegetables release their juices after 1 hour of adding salt. Hence, the whole salad becomes non-crunchy and watery.
• if you want to make a nut-free kachumber salad, skip adding peanuts. It is an optional ingredient.

Nutrition

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