Sauce was way too sweet for my liking. However, I made the sauce and added it to stir fry veggies rather then tofu. It was so sweet that It felt weird in my throat. Very average sauce. Definitely going to be preparing my tofu this way in the future as well. The texture was great. I made this tonight and it was great! It was quick, easy, and satisfying. I added a generous squirt of sriracha, a few cloves of garlic, some more veggies, and omitted the agave.
So yummy!! Adding some crushed red pepper to make it spicy. Thanks again Dana! Always says it has no flavor and is mushy. Made this tonight and was given the go ahead to make again as he enjoyed this very much. I did use onions, red peppers, carrots, and broccoli for our veggies. Next time I might add some red pepper flakes for a hint of spice. I just made this and it was fabulous! The sauce tastes very authentic. Before serving I sprinkled peanuts and cayenne pepper. This is a keeper! So pleased!
I tried this recipe for the first time tonight to cook dinner for my family.. Turned out very well. I added some chopped green onion to it. Also, found that it needed a little more soy sauce.. I added just a tiny bit too taste. And served over wild rice.. I give this a? Well so I tried to make this.
I over cooked the tofu. It was rubbery in the middle crispy on the outside. It had great flavor all around. I did add some leftovers from my stir fry the other day. I added half a head of cabbage, water chestnuts, and celery. Thank you so much for sharing this recipe, Dana! I loved how the tofu turned out, great texture.
And the sauce was delicious! I will definitely make this again: And I have a question — does marinating tofu help with more flavour absorption or is there not much of a difference?
Oh god, thanks! I also added some sesame seeds, chili flakes and fresh lemon juice, it was awesome! Ive been making this consistently now for a few months. So good. Just a few personal changes. I stir fry the tofu after baking it, it gives it an amazing texture. I throw Jalapenos in the fry to give it an extra kick. Then at the end when you add in the sauce, i also add a bunch of cut up fresh basil leaves.
Gives the sauce an amazing complexity. Thanks for the recipe! Your sauce is delicious! The only thing I added was a touch of red wine vinegar. But I warmed up your waive just to try, and it was wonderful, as is. Hi Abby! Dana has a post that you can find here that details everything in her kitchen!
Yum, I just used the sauce for another dish in my slow cooker, portabella with peppers and onions and this sauce, I can hardly wait! I used a second container for rice in the cooker at the same time. I know it will be delish because I made this recipe as is before as part of the 30 day menu. I am new fan to this website! I tried this recipe yesterday for lunch and it was absolutely phenomenal. My kids and hubby loved it! I did however make a few modifications, for the veggies, I used green bell pepper, red bell pepper, onion and added brocolli and baby corn.
I didnt have cornstarch so I left that out and it came out really nice. I also added a bit of garlic to the sauce when I made it. Just finished this with my wife, and we both found it to be ridiculously delicious. Sooooo good.
This one is being put on heavy rotation, stat. I am new to tofu and I was very nervous, being new to tofu. This turned out so good!
Looking back it was very easy. I looked at many recipes and this one just stood out. Thank you sooooo much for your help with the beginning of my tofu journey! I am looking forward to more! If the tofu is sticking to your parchment try flipping every 10 minutes or as soon as the edges start to dry. Sticking can also mean it is holding too much water still. Definitely try and press more liquid out before cubing! Hello, thanks for this mouth-watering recipe. I left out one tbsp of sugar.
It worked well. Thaw it and you end up with a much different texture that is dry. I need to try this method! But I read somewhere about drying it out in the oven, so drained and dried it, stuck it in the oven at celsius for 25 mins and the shallow fried it — super duper yummy but not very healthy!
Definitely going to pick up some tofu next time I go shopping! I made this exactly as published and it was wonderful, Dana!!!! I am fairly new to tofu but will make this again!!! I will probably use parchment paper next time as I did oil my pan but pieces did stick when I went to turn them. I have to say I do agree with Brian on his comments on the sauce pic. Mine was dark brown as well. Ginger etc. Maybe the pic is in error. Very grateful for this recipe! Thank you so much. I made this and shared some leftovers with my supervisor who is a vegetarian.
Thank you for sharing the recipe — I will make again definitely. This recipe turned out excellent. My family loved it! I like it spicy, so I added hot chilli sauce to the stir fry at the end. One concern I have is the sugar content in the marinade.
Is there a marinade that does not use sugar but it is still tasty? Loved this recipe, but am confused about the sauce in your photos. We made it according to your recipe and ours was runny and dark. Yours looks thick and light in color. Almost like a peanut sauce. I did potatoes, carrots, green beans, fennel and celery. Tofu turned out great- I pressed it for a lot longer just between heavy plates and drained it off often- no towel needed.
I just made this recipe and followed the tofu baking instructions but my tofu got way overcooked! Made this tonight. Doubled the ingredients and added peanut butter to the sauce, other than that stuck to the recipe and it was beautiful! Honestly one of the most delicious meals I have ever eaten and as a new vegan its great to know I can still enjoy food this much : my family loved it too, I will make this again and again.
I literally just finished eating and I had to share my happiness! Thank you for sharing such an easy stir fry recipe, only modifications I made: I used coconut aminos seasoning instead of soy sauce, added a little broccoli and red bell pepper. Also, I baked thin potato coins along with the tofu and that was our side, instead of rice. Tofu and potatoes were crunchy, on point!!
This is a great recipe! If one lives near a great Chinese supermarket, as I used to in California, one can find many different flavors and types of tofu. Baked tofu, tofu skins, tofu in many shapes and sizes. I love the five spice baked but no longer live in California.
I recently stopped taking a medication that prevented me from having soy products. Soy is in many products people use every day. It was surprising and it was never something I looked for on food labels. I am so glad to have tofu back in my life. I think this may be their secret! Unfortunately, I ate half of it before making my recipe, oops. I like pan frying it in the skillet to get it extra crispy, but this is way less effort, way less mess, and just as yummy!
This is now not only my go-to stir fry recipe, but my go-to tofu preparation method, period! I tried it and the result is ten times better than any other tofu recipes I have tried! However I would make more sauce next time, the veggies absorbed most of it. Some pieces we even crunchy. No amount of cooking in my sauce could bring the tofu back to an edible level.
It was terribly chewy. Such a disappointment. I had the same experience. I think I may try baking it for 15 mins next time. I added garlic to the sauce and cut the brown sugar by 1 Tbsp. I also added a dash of Siracha sauce to it. After being a vegetarian for 20 years I can finally start eating good tofu! Tasted excellent! For future photos using chopsticks , you may want to check out this brief article that explains some taboos.
I lved in Japan for 10 years and I learned nearly every one the hard way! Off to make some stir fry! This was absolutely delicious! I made a minor change the second time I made it. I fried the veggies for a bit longer as I like my veggies softer. Also, I toned down on the brown sugar just a little to make it not as sweet. Thanks so much for posting! I have a first cousin named Dana Shultz.. If so, small world! I actually make my own Tofu from milk made in a SoyJoy machine, here at the house :.
BUT I have heard good things about freezing vs. Wish me luck! To be honest, I dry the tofu a different way. I put the tofu in a kitchen towel and put a heavy skillet on top to dry it out. Usually for about 20 minutes or so before I need it. Works like a charm. I prefer my tofu cooked on the stove in oil vs the oven. I and others it seems am still trying to figure out what that side dish of sauce is in your picture.
It looks delicious! It looks like a lighter in color version of the one in the recipe. Can you please illuminate? By the way.. I make this almost every week and take for lunches at work. Thank you for the recipe!! I usally pat dry my tofu for a few hours but never thought about baking it to dry it.. The gem for me was this sauce recipe!! It seems like all the store-bought stir fry sauces tend to have an unpleasant twang to them. This one is awesome. Added just a dash of red pepper flakes for extra heat.
Made the stir fry was nice noodles and ended up needing to double the sauce recipe, which was okay with me! I went in search of good tofu stir fry recipes on Pinterest and was so happy to come across this one—thank you so much!
The difficulty for me in becoming vegetarian vegan pretty much lies not in craving meat, but in knowing HOW to prepare tofu and other proteins so that they actually taste good. Thanks again!!! I normally add a few pepper flakes to the marinade on the last day to add a dash of heat.
Hi Daniel! But thanks for sharing your experience! Made this last night with tons of veggies and your sauce from the tofu and cauliflower rice stir fry recipe. I really loved this recipe. Please get back to me! See our sharing policy on our about page.
This was lovely. Made the marinade and tossed it over some veggies, tofu and some noodles. Great 30 minute dinner This recipe was delicious. I didnt have all of the ingredients listed but it still tasted amazing, I even added a lot more vegetables and baking the tofu was such a great idea. This was a great way to cook tofu.
I have been trying to cook it for years and got tired of frying it. I will be doing this from now on! Dana you are a household name here in Coal Valley, IL! Love everything you do! If you were a superhero I would name you Supreme Culinaria. A cute an awesome name just like you. You are always wonderful to answer my questions. Here is my latest after reading the latest technique of yours with the tofu.
Do you have any thought or experience after drying, baking and letting it sit out with freezing it for later use? Thanks in advance and making the whole food plant based world of eating more tasty! You are too kind!! The longer you let it rest after baking the drier it gets.
However, I also find that it makes a firmer crust that makes sauces harder to penetrate. Best of luck to you, Kathy! Hope that helps. Just read through the comments and realized that this is a frequently asked question. Sounds like I cut the pieces too small and cooked it for too long. I do like it chewy, but this was a chew too far….
I pressed the tofu and dried it out. Next, I cut it into small squares and baked it in the oven for about 20 minutes at degrees. Let the tofu cool, and then tossed it with a bit of corn starch and sauteed it for a few minutes in sesame oil. Then, I marinated it for approximately 35 minutes in the sauce described above. I stir fried broccoli and a bit of garlic in the wok for six or seven minutes until the broccoli was softened. Afterward, I added the tofu and stir fried for a couple of minutes to make sure the sauce and the fingers were mingled.
The taste is great, but the texture is not. Do you have any ideas about what I might have done wrong? Did I just bake it for too long? If I were smart, I would have separated out a few pieces of tofu at each stage of the process in order to figure out where things went wrong. My goodness — this was an awesome recipe! The sauce for the stir-fry reminded me very much of some old noodles I used to buy. Planning to try this recipe later this week. What is the delicious looking orange sauce in the picture with the meal?
Do you have a recipe for that? I am not kidding. I love Tofu to begin with, but the combination of Tofu, Green beans, carrots with the sauce was just amazing.
I could not stop eating! Can this be made ahead of time and stored? Any suggestions would be helpful : BTW, loved this! This is an amazing recipe. Thank you for sharing. Finally, a recipe that works. I usually stir-fry it, but stick to ready-made sauces and marinades, and vary it up a bit as my taste buds crave.
My faves: — pressing with a little weight on top for a while — baking on parchment… or tossing in oil first to prevent sticking, also to crisp it up a little more — orange juice — would be a wonderful flavor! Not the same consistency, but less sweet.
Just a thought, I may try it! There are just sooo many ways you could vary this up. I will definitely be giving this a try in the next couple of days… as-is first, then depending on how it turns out for me, variances after that! Thank you, thank you, soo much! Phew, thanks for the recipe, but I never disliked tofu so much.
What I learned was that maple sirup is good in stir fries, so thanks for that ;. This question was asked and I did not see your reply…. Please respond! Thanks for this yummy recipe! I was blown away by how good the tofu tasted and the vegetables were so perfect. Deff going to make this again and the oven cooked tofu part is just perf!
Thanks for the simple quick recipe — taste great! Agreed, but why does it have to taste so good! Add other flavors to compensate, such as chili garlic sauce!
Thank you so much for this recipe. I made a version of this tonight with stir fry rice noodles and eggs. It turned out so well that both of my children cleaned their plates. Made this tonight and it was delish! I added a couple cloves of garlic to the sauce. Even my kids loved the tofu, and usually they pick it out. I made this recipe tonight and it is good other than the sauce having way too much ginger added to it. This recipe almost worked for me but I will have to try cooking it again because 30 mins at on convection, dried it out.
And I definitely agree it needs to be marinated, as mine was bland : but I will try again. Lately I am using more vegetarian recipes for improving health and making a healthy lifestyle. I found this by searching for a good tofu recipe. New favorite blog! Happy holidays. This is a great recipe, the tofu was so nice. I halved the brown sugar, agave and ginger though. Everyone really liked it, I doubled it, next time will triple to have leftovers!
Pulled this out and we remembered how much we loved it. It is back in regular rotation :. Thanks again! Finally I found success making a stir fry. Kids loved it. Thanks from across the globe India. This was a great tip. I must confess, I am a carnivore. I would starve without meat. Any meal cooked is planned around the meat. She has always said she hated tofu so its been a struggle. Well I made this dish for her birthday and we both loved it.
I was VERY skeptical but tofu baked is pretty good. I just baked it for 35 minutes at degrees on a stone cookie sheet and it turned out great. Oh and I sprinkled the tofu bits with salt just before I baked it — I was in a rush and hoped the salt would draw out some of the moisture in the tofu.
Spread the word. I halved the tofu amount because I forgot to purchase enough for my two recipes, but I felt it was the right ratio for all of the other ingredients I put in. All- in- all, I thought this was a success! I was really excited about it. I almost had that problem too. Did you pull them out half way through to flip them? Just wanted to let you know that I tried this and we all really liked it!
I have had tofu that I loved in restaurants but not much success at home except tofu scramble for breakfast — yum! And I see a lot of other recipes to try on your site too. Thanks for the instructions on drying out the tofu! I love tofu and have finally remembered to get some while at the grocery store.
I look forward to trying the recipe very soon! The base sauce is great and easy to tweak to your palate…add red pepper for spice or tone down sweetness with adding less sugar, a little water and rice vinegar. There are no leftovers or complaints from my 15 year old son and husband.
This is a true blue winner!! Thank you from someone that is always looking for a vegetarian recipe. Can we use corn flour instead of corn starch?
Or just regular flour? Great flavor and so delicious!! I will probably omit the corn starch next time : great job and thanks! Made this tonight and it was lovely!
Had it on noodles. I followed your directions, but the tofu tasted like hard rubber. Wonder what went wrong? I used cubed, extra firm … Could that have been the problem? The cubes were pretty small. Maybe that dried it far too much?
Maybe I should not have used extra firm? Please help. I think I did something wrong, because the tofu turned out really gross and rubbery. It was worse than normal tofu! Any tips? The sauce, however, was great! I added a little peanut butter and some red pepper flakes for spice.
We just ate around the tofu and it was delish. Thanks a lot for this recipe! I changed the vegetables used broccoli, carrots, and spinach but followed everything else precisely, and it turned out delicious!
I want to start eating a lot more tofu regularly, so knowing how to stir-fry it successfully helps a ton. Thanks heaps :. I have tried tofu quite a few times before now and have always found it lacking. This recipe is a godsend. The oven dried tofu is delicious on its own even before you add the sauce. I hope there is enough left for dinner! Thanks so much. I am thrilled to have a tasty meat alternative that the kids will eat to add to stir fries and the like.
This was way too funny! I was giggling because as I read through the recipe, the only problem I could see with it is the temptation to pick away at that tray of baked tofu chunks as I prepped the rest, which I know me would leave me with no tofu left for the stir-fry, lol. I must have cut my tofu rectangles too thin, because after only 15 minutes in the oven I had something closer to tofu chips!?!
I also agree that the sauce it a little sweet. I really enjoyed this recipe-it was simple, nutritious and most of all YUMS. I loved the salty-sweet teriyaki flavor — it is hard to find Asian recipes which are not too spicy for this Midwesterner ;. This recipe is definitely going on my go-to list. I love your website and your recipes keep up the splendid work. This was only my second attempt at making tofu.
The first time I never even read a single recipe. It was awful. So I cut mine into pretty small pieces. It will overcook them. I made mine with kale, garbonzos, cabbage, and onion. Glad you still enjoyed it, Alyssa!! I will have to try it. I live about 45 minutes and go to San Antonio all the time. Editor's Note: This introduction to this recipe was updated on October 12, to include more information about the dish.
Kitchen Tips and Tools. Delish Shop. United States. Type keyword s to search. Today's Top Stories. Advertisement - Continue Reading Below. Yields: 4 servings. Prep Time: 0 hours 20 mins. Total Time: 0 hours 50 mins. For tofu. For stir fry. Kosher salt. For sauce. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
In a medium pot of salted boiling water, simmer tofu for 2 minutes. Before we get into all of the different kinds of tofu, let's take a minute to review some of the steps you should take to get your tofu ready for action. Because tofu has a high water content, it's wise to remove excess liquid to avoid diluting flavors or causing explosive frying incidents.
Now, on to the tofu types! Block tofu is what you'll find most often at grocery stores and restaurants. Made using the curds-and-whey method explained above, it is sometimes referred to as "cotton tofu" due to the fluffy texture of the curds. You'll find block tofu sold packed in water in plastic trays—a commercial-friendly storage method developed in by Shoan Yamauchi in Los Angeles.
Soft tofu is pressed for the least amount of time of all the block tofus, allowing the curds to blend seamlessly into the remaining whey. This smooth block still has texture when broken up, as it often does with mild handling.
It has a delicate body, similar to Jell-O, and a mild, milky flavor. Its similarity to soft desserts makes soft tofu a great neutral base for a sweet element; it works equally well in savory dishes. Because it has a high water content, soft tofu is not recommended for shallow-frying—the sputtering and spit-back can be dangerous. But battering and deep-frying—a method that fully envelops the cubes—produces wonderfully tender nuggets of soybean bliss.
How to Prep: Pressing soft tofu is not recommended, as you will end up squishing it. Medium-firm tofu has a rougher texture than soft—the curds are visible—but will still crack with handling. It can have a droopy appearance due to its moderate moisture content, and it's a good choice for dishes that don't require much manipulation, like braising or boiling.
Because there's more whey in medium-firm tofu, it may break up during vigorous stir-frying, and pan-frying can lead to sad, deflated tofu planks. How to Prep: Pressed, drained, salt-soaked, or frozen. This is the workhorse of the tofu family. If you're not sure which tofu to buy, a firm block will get you through most savory recipes. The curds in a firm block are tight and visible; it should feel solid, with little give. Its firm body takes on a slight rubbery texture during cooking, which means you can handle each block with relatively little fear.
Firm tofu holds up quite well to frying and stuffing. Like I said—it's versatile. Firm Block Tofu Recipes:. This is the most compact of the block tofus.
The curds are tight, and the block is noticeably squatter than all others. Its texture has the most chew, making this the tofu best suited to heartier dishes. It makes an ideal dairy-free substitution for paneer in Indian recipes, and it's our tofu of choice for making crispy tofu worth eating. Silken tofu is the next most common tofu style. It's made in a similar process to block tofu, except that the soy milk is coagulated without curdling the milk.
It's also left unpressed, so every cake retains all of its moisture while cooling. Because curds never form, the tofu—be it soft, firm, or extra firm—has a smooth and "silky" appearance. More delicate than block tofu, silken tofus likewise require delicate handling, lest they fall apart. Delicate and heavy, soft silken tofu falls through your fingers under its own water weight.
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