Here's a little quickie for you this weekend! This super simple tofu stir-fry is a riff of my favorite Beef and cabbage stir-fry. It's super fast, easy, filling, inexpensive, and endlessly customizable. Read on to see all the possibilities to make this tofu stir-fry yourself!
Use any stir-fry sauce
This recipe is so flexible that you can literally use any type of stir-fry sauce, so choose what you prefer. The sautéed sauce for the Beef and cabbage stir-fry, which this recipe is based on, is a spicy and super simple 4 ingredient sauce, but I changed it this time and used a non-spicy sauce, then just added sriracha on top for heat as needed. Feel free to use this original sauce, something a little less sweet like the sauce used in my Ground Turkey Stir-Fry, a richer oyster-based sauce like in my Garlic noodles with beef and broccoli, or even something a little sweeter like a bottled sweet chili sauce. It's so flexible!
Change the vegetables
I love to use a mixture of bagged coleslaw (shredded cabbage and carrots) in the stir-fries because there is no prep, it's filling and it's still very inexpensive. I used about ½ of a 1lb bag of mix here, but you could probably even add some if you want more veg. You can shred your cabbage and carrots (you'll need about 5 cups of them), or even use a bag of frozen stir-fried vegetables in place of or in addition to the shredded cabbage.
If you are using frozen vegetables, I suggest adding them to the pan before the cabbage as they will need a bit longer to cook. If you increase the amount of vegetables, you can also increase the sauce and add half to the tofu and half after adding the vegetables.
Replace the peanuts
If you don't like or can't have peanuts, don't worry! They are completely optional. I love the crunchy texture they add to the dish, but you can either leave them out, replace them with another nut (maybe cashews or almonds), or add a few sesame seeds to the stir-fry. the end. It's yours!
How are the leftovers?
I'll call the leftovers of it "subjective". Haha! Dishes like this will ooze water when placed in the fridge and the cabbage (or other vegetables) will soften more, but it won't stop. me to reheat and enjoy the leftovers. If you're a little more sensitive to changes in texture and flavor, you might not like leftovers.
Quick tofu stir-fry
This super quick, inexpensive tofu stir-fry is super filling, easy enough for busy weeknights, and endlessly customizable!
- 3 Tablespoon soya sauce (0.18 USD)
- 2 Tablespoon brown sugar (0.08 USD)
- 2 Tablespoon water ($ 0.00)
- 1 teaspoon toasted sesame oil (0.10 USD)
- 2 cloves minced garlic ($ 0.16)
- 1 teaspoon freshly grated ginger (0.10 USD)
- 2 Tablespoon cooking oil (0.08 USD)
- 14 oz. Extra firm tofu ($ 1.79)
- 1/4 Chopped off chopped peanuts ($ 0.12)
- ½ kg. coleslaw mix (shredded cabbage and carrots) ($ 0.90)
- 2 green onions, sliced (0.20 USD)
- 1 Tablespoon sriracha (optional) (0.11 USD)
First prepare the stir-fry sauce. In a bowl, combine the soy sauce, brown sugar, water, toasted sesame oil, minced garlic and grated ginger. Reserve the sauce.
Slice the green onion and chop the peanuts.
Take the tofu out of the package, draining all liquid from the package (no need to press the tofu because the water will be cooked). Crumble the tofu into a bowl.
Heat the cooking oil in a large skillet over medium-high heat. Once the pan and oil are very hot, add the crumbled tofu and sauté for about 5 minutes, or until no more water has collected at the bottom of the pan.
Add the prepared stir-fry sauce to the pan and continue to cook and stir for 2-3 minutes more. Finally, add the coleslaw mixture and chopped peanuts and sauté an additional 1 to 2 minutes, or until the cabbage begins to wilt. Garnish with sliced green onions and a drizzle of sriracha, then serve!
Portion: 1portion ・ Calories: 272.43kcal ・ Carbohydrates: 16.98g ・ Protein: 14.53g ・ Fat: 17.73g ・ Sodium: 815.75mg ・ Fiber: 3.33gNutritional values are only estimates. See our full nutrition disclosure here.
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How to make a quick tofu stir-fry - step by step photos
First prepare the stir-fry sauce. In a bowl, combine 3 tablespoons of soy sauce, 2 tablespoons of brown sugar, 2 tablespoons of water, 1 teaspoon of toasted sesame oil, 2 cloves of minced garlic and about 1 tbsp. grated fresh ginger coffee. Reserve the sauce.
Chop ¼ cup peanuts and slice two green onions.
Those are the two main ingredients in this super simple stir-fry - tofu and shredded cabbage and carrots (coleslaw mix). You can change the vegetables or add more if you want. See the notes above the recipe for ideas.
Remove the tofu from the package, draining all liquid (it is not necessary to squeeze the tofu for this recipe because the excess water will be cooked). Crumble the tofu into a bowl.
Heat 2 tablespoons of cooking oil (your favorite type) in a large skillet over medium-high heat. Once the oil and the pan are hot, add the crumbled tofu and sauté until there is no more liquid in the pan. Pour the prepared sauce on top and continue to cook and stir another 2-3 minutes.
Finally, add the shredded cabbage and carrots and chopped peanuts to the pan. I used half the bag, or about ½ lb, but you could probably add more if you wanted. Continue to cook and stir for an additional 1 to 2 minutes, or until the cabbage begins to wilt.
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