Try this Spicy Tofu Stir Fry recipe, or contribute your own.
- Carbohydrate 21.2794621875 g
- Cholesterol 0 mg
- Fat 5.3904821875 g
- Fiber 5.74814999834448 g
- Protein 9.7871878125 g
- Saturated Fat 0.807423375 g
- Serving Size 1 1 Serving (213g)
- Sodium 108.3524375 mg
- Sugar 15.5313121891555 g
- Trans Fat 0.4454623125 g
- Calories 161 calories
Step-by-step
- Cut the tofu into squares. Make a marinade with the crushed garlic cloves, ginger, enough soy sauce to cover the tofu, and as much cayenne as you want. (I use a lot! 1/4 tsp)
- Marinate the tofu as long as you can, ideally at least 2 hours.
- Chop the fresh vegetables.
- Cook the noodles according to the package directions.
- Heat oil in your wok or pan, add tofu and marinade while hot. Stir fry until the tofu is heated through. Add veggies and stir fry as normal. Before you serve, add noodles and stir to coat. If you want the cashews, put them in before you serve.
The Crucial Pressing Technique
Extracting excess moisture from extra firm bean curd remains the single most important action determining whether the squares will sear or steam. Wrap the block in clean lint-free kitchen towels and weight it with a heavy cast-iron skillet for at least 20 minutes before cutting. Dry surfaces brown rapidly in hot oil, whereas wet blocks release water instantly and lower pan temperature.
Wok Management and Heat Control
Achieving proper sear requires heating a carbon steel wok over high heat for two full minutes before adding oil. Introduce aromatic crushed garlic and freshly grated ginger only after the fat shimmers, preventing them from burning prematurely. Maintain vigorous motion during the vegetable cooking phase to preserve crispness.
Adapting the Base Elements
Substituting wheat noodles with gluten-free rice noodles requires reducing boiling time by two minutes to prevent disintegration in the wok. Incorporating raw cashews during the final sixty seconds of tossing imparts a toasted crunch without softening the nuts.
