How To Stir Fry Tofu

Note: Oil-free and nut-free eaters, there are lots of goodies for you too at the bottom of this post! 🙂 

Tofu has been a little bit of a mystery to me for a long time. I enjoy it raw and cubed in miso soup, and I like it when eating out in the context of a Thai curry or stir fry, but apart from battering and deep frying it, I’ve never really been satisfied with my ability to prepare it.

Until now!

As usual, minimalist baker has blown my mind. The game-changing tofu cooking technique that I learned from this post is baking it first before sautéing it in sauce. Any sauce you like. This gives it a crispy edge without using any oil, maximizes the sauce ingredients, and keeps the center tender. Brilliant. And really easy.

Peanut Sesame Glazed Tofu

Protein | Fat
Servings: 2
Recipe From: Katie’s Conscious Kitchen

Ingredients*

  • 1 12-oz package firm or extra firm tofu
  • 1/4 oz peanut butter 1/2 Tbsp
  • 1/4 oz dark toasted sesame oil 1/2 Tbsp
  • 3 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 tsp chili garlic sauce or more, depending on heat preference
  • 1 tsp ginger minced or grated
  • 1 clove garlic minced

Instructions

  • Preheat oven to 400 degrees.
  • Drain the tofu. No need to press it, we’ll bake the moisture out!
  • Dice tofu into 1/2 inch cubes and place in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they have a thin crust but aren’t totally dried out.
  • Combine sauce in a small dish with a fork.
  • Toss tofu in a non-stick skillet with the sauce and cook over medium heat for 5 minutes or so, until coated and absorbed.
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!

*Affiliate Link Disclosure: This post may contain affiliate links, meaning that I earn a small commission on sales made from my links at no extra cost to you. The products I recommend in my posts are only brands that I can personally recommend and use myself.

But… if you’re eating nut-free or oil-free, don’t despair, here’s a bunch of great oil-free options I’ve been enjoying lately. Click on the titles for links to the recipes.

Baked Curried Tofu (Nut & Oil-Free)

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Baked Tofu (Nut & Oil-Free)

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Crispy Baked Tofu (Nut & Oil-Free)

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Baked Tofu Fingers (Nut & Oil-Free)

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Enjoy your new love affair with tofu!

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8 Comments

  1. Jennifer

    Had the baked tofu fingers for lunch! So good!
    Thank you!

  2. THANK YOU, I was so uncertain about how to do this. Very easy.

  3. Siri

    Thanks! At last a way of using ‘plain’ tofu that I find tasty!

  4. Patricia

    This is such a good recommendation. Thank you Katie

  5. Rachel

    Question about weighing tofu: if the tofu serving is 4 oz ‘wet,’ how much do we use when it’s toasted? 2oz?

    • It’s supposed to be 4 oz cooked. Tofu is a tricky one to weigh because of the water. I usually weigh 6 oz wet and assume it cooks down to roughly 4 oz.

  6. Pingback: Tofu Fried Rice | Katie's Bright Kitchen

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