Asian-Inspired

Stir-Fry Tofu

Stir-Fry Tofu
Once in a while, something comes out of my kitchen as a happy accident. Today I was planning to cook Creamy Butter Tofu. With much enthusiasm and already anticipating the delicious dinner ahead of me, I opened up my package of pre-cut firm tofu only to discover that the cubes were tiny. Teeny tiny! Not at all what I needed.  I needed large cubed tofu to absorb the creamy sauce, so this would not work at all. Left with an opened package of tofu, I had to figure out some way to use them. Stir-fry! Innovative, no?

Stir-Fry Tofu

When you start concocting a new recipe out of necessity to use up food in your fridge and avoid waste, a whole range of possibilities open up. Should I cook this in a sweet and sour sauce,? A white sauce maybe?  Or maybe dark sauce? How about no sauce at all? I finally settled on a dark sauce,  basing it loosely off my recipe for Hot Plate Tofu.

Stir-Fry Tofu

So here we have a simple tofu stir-fry: The tofu is dusted with cornstarch and deep-fried to a crispy golden brown to make it more appetizing and paired together with crisp carrots, smoky mushrooms and tender shrimp. You can add in green onions for a burst of color, I didn’t have them at the time. I think it was a pretty good way to salvage tiny cubes of tofu, don’t you?

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Stir-Fry Tofu

Stir-Fry Tofu


  • Author: The Cooking Jar
  • Yield: 2 1x

Ingredients

Scale
  • 3 oz firm tofu, cut into small cubes
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons garlic, minced
  • 1/2 teaspoon ginger, minced
  • 1/2 cup shiitake/straw mushrooms
  • 1/2 cup carrots, julienned
  • 1 cup shrimp, peeled and deveined, head and tail off
  • 1 green onion, sliced diagonally (optional)
  • Pepper to taste

Sauce

  • 2 tablespoons chicken broth
  • 1 tablespoon oyster sauce
  • 1 teaspoon light soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon sugar

Instructions

  1. Sprinkle the tofu with cornstarch and pepper and mix to coat well
  2. Over medium high heat, deep-fry the tofu in batches until golden brown and crispy. Drain and set aside
  3. Mix the sauce ingredients together
  4. In another pan over medium high heat, saute garlic and ginger until fragrant
  5. Toss in the carrots and mushrooms and stir to combine
  6. Add shrimp and cook until it turns pink
  7. Pour in the sauce mixture and toss to mix
  8. Add in the tofu cubes and stir to coat thoroughly
  9. Season with pepper to taste
  10. Dish and serve hot
A no fuss recipe for slow cooker BBQ pulled chicken. It's literally set and forget until it's time to eat. Serve with coleslaw, pickles and chips!

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1 Comment

  • Reply
    Navaneetham Krishnan
    September 5, 2013 at 6:46 AM

    Lovely crunch and burst of flavors from all the ingredients. I can just eat it like that but still rice will be fabulous to be paired together.

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