Tofu Stir Fry

Restaurant-quality Chinese stir fry at home. The move: freeze your tofu first, then thaw — the texture goes chewy and porous, crisps up properly, and absorbs the sauce like a sponge. Five spice + white pepper coating on the tofu is addictive.

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Ingredients

Tofu

• Extra-firm tofu — 1 block (400g), ideally previously frozen and thawed
• Kosher salt — ½ tsp
• White pepper — ½ tsp
• Garlic powder — ½ tsp
• Chinese five spice powder — heaping ¼ tsp
• Cornstarch — 3 tbsp

Stir fry sauce

• Soy sauce — 1½ tbsp (tamari for GF)
• Rice vinegar — 1½ tbsp
• Hoisin sauce — 2 tbsp
• Shaoxing wine — 2 tbsp (sub: mirin or dry sherry)
• Brown sugar — 1 tbsp
• Chili-garlic sauce — 1–2 tbsp (2 for spicy)
• Veggie broth or water — 3 tbsp

Aromatics & vegetables

• Ginger — 2-inch piece, finely chopped (not grated)
• Garlic — 4 cloves, chopped (not minced)
• Vegetables of choice — 400–450g / 3.5–4 cups sliced (see notes)

Finishing

• Cornstarch slurry — 1 tsp cornstarch + 1 tbsp cold water
• Sesame seeds — 2 tsp (black or toasted white)
• Toasted sesame oil — 2 tsp
• Cilantro — ¾ cup, roughly chopped
• Neutral oil — 3–4 tbsp (avocado oil), divided

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Method

1. Press the tofu: wrap in a thin towel, weigh down with a heavy book or skillet, 10–15 min. Change towel halfway through.
2. Meanwhile, stir together all sauce ingredients in a bowl. Prep veggies and aromatics.
3. Slice tofu into 4 squares, flip each on its side, slice into ⅓" squares. Transfer to a large bowl.
4. Mix salt, white pepper, garlic powder, five spice, and cornstarch. Sprinkle half over tofu, flip, sprinkle rest. Toss gently to coat.
5. Heat wok over medium-high until light wisps of smoke. Add 3 tbsp oil, swirl up the sides. Add tofu, cook 3–5 min until golden on bottom, flip, cook 2–4 min more. Transfer to paper towels. Wipe out wok.
6. Return wok to high heat until smoking. Add 1 tbsp oil, then garlic and ginger — stir fry 20–30 seconds.
7. Add sturdy vegetables first (carrots, broccoli) for 1–2 min, then softer veg (bell peppers) for 1–1.5 min. Pour in the sauce, stir fry 2.5 min.
8. Add tender veg (bok choy leaves) for 30 seconds until wilted.
9. Stir the cornstarch slurry, add to pan, stir until thickened and glossy.
10. Off heat: add fried tofu, cilantro, sesame seeds, sesame oil. Toss to coat. Serve over rice.

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Notes

• Freeze your tofu. Buy an extra block, freeze it, defrost when needed. The texture change is the whole point — chewy, meaty, crisps properly, absorbs sauce.
• Don't skip the sesame oil at the end — it ties everything together.
• Tested vegetables: bok choy, bell peppers, broccoli, carrots, mushrooms, snap peas, snow peas, green beans. Pick 2 and let them shine.
• No wok? Use a 12" nonstick pan. Medium-high heat, 2 min preheat, longer cook times on the tofu (4–5 min per side).
• Double the sauce. Keeps a week in the fridge. Makes next time even faster.
• Meal prep: Slice veg, press tofu, make sauce 3–5 days ahead. Day of, it comes together in 15 min.
• Total time: 40 min (25 prep, 15 cook).

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Nutrition — per serving (1/4 of recipe, with 1 cup rice)

Calories	~450
Protein	~22g
Fat	~18g
Carbs	~52g
Fibre	~4g
Sodium	~600mg