Tofu That Tastes Good: Stir-Fry

This is delicious! We’ve made it several times and substituted different proteins. Every time it works out perfectly. Thanks.

This recipe was so easy and so fire !

Delicious! I didn’t think there would be enough sauce, but it coated everything perfectly. It was quick and easy.

I’m making this for dinner tonight! I love baked tofu!! For the people who are saying there is no flavor to the tofu I have a suggestio What I do is after it has been pressed and cut up into your preferred shape and size put it in a bowl and put some soy sauce and garlic powder on it. Stir it gently to cover all tofu and then bake it. I made a batch earlier to use in my stir fry tonight but my grandkids and I snacked on it and there wasn’t much left! So I had to make more lol!!!

Flavor of the sauce and veggies was excellent. I added a wee bit of chili oil and it was perfection, actually. Did feel the tofu was a little crunchy, and was wondering about frying it cornstarch-style instead and then adding it in.

I used different veggies and subbed out the corn starch; however it was the first time that I dried my tofu thoroughly and baked it in the oven beforehand. At any rate, I made this for my carnivore friends last night who and they loved it.

I make this recipe every few months and I really love it. It is important not to leave the tofu in the towels for longer than stated. We love the texture and flavor of the tofu. I use this technique with any recipe that calls for tofu. I usually triple or quadruple the sauce and definitely cut back on one of the sweeteners.

this took a lot longer than one hour from prep to done…ran out of time to wait for tofu to cool 45 minutes

We found the tofu to be completely lacking in flavour unfortunately. Roasting definitely helped with the ‘meatiness’, but didn’t help with flavour and weirdly, nor did the stir fry sauce. Disappointed.

Easiest most tasty stir fry sauce recipe I’ve found yet! I didn’t have fresh ginger and subbed dry. I added roasted cashews and used baby broccoli instead of green beans. So yummy!

Healthy, quick, easy and tasty, it ticks all the boxes.
I had to improvise I used sunflower oil, dried ginger and white sugar and it still tasted amazing

Simple and delicious. I’ve been looking for an easy stir fry sauce that I can just throw together on a whim, that’s flavourful enough that I don’t need to marinade tofu, for years. This is it, and it’s going to be my house stir fry sauce from now on.

Thanks for a great recipe!

Nice sauce, and I appreciate the inspiration provided by this recipe. For me, the tofu came out of the oven too chewy. I always press my tofu with the method described here, but I don’t like hard and chewy meat, and I also dislike my tofu that way, so next time, I would press and pan fry the tofu, rather than baking it.

Delicious and beautiful! I loved the texture and color of the tofu and already have a few plans around baked tofu for future dinners. Thank you for sharing the technique!

My partner ate all the green beans in the house, so I subbed in some red cabbage and green peas for the green beans, plus added some more carrots because I had a lot. The combination worked well and cooked in about five minutes.

Sauce was a banger, I just added some hot veggie broth after finding it a little on the thick side for my preferences. (The sauce texture is probably perfect for most people, I’m just weird.)

Thank you again!!!

Thanks as always. My sauce burn’t and the tofu was little chewy. The ginger was also a little raw. Did I miss cooking the sauce?

Made this tonight and was good. I loved baking the tofu but found I needed to add water to the sauce and veggies and found I could have added more to make the sauce, saucy.

Hi! I absolutely LOVED this recipe! It was really easy to put together and I already had pretty much everything I needed. I just really love vegetables so I did green beans, mushrooms, bell pepper, broccoli, and carrots. I also added about a tablespoon of garlic to the sauce- 10/10 would recommend. I haven’t baked tofu before using and I really liked the texture it gave.
All in all, this was a great lunch and I can see myself making it again and again.

Thank you, Minimalist Baker for another great recipe! I made this for my family on Lunar New Year. My husband declared that it was better than anything he’s had from a Chinese restaurant.

Making this was a late afternoon decision, so I did make a few substitutes. I doubled the recipe (except for the tofu, I only had one block at home) and used a frozen (but thawed) Asian stir-fry vegetable blend that I had at home. I served it over sticky rice.

I would definitely make this again!

This has become one of my go-to recipes, and a favorite with my family. It’s very versatile and easy to throw together, and while I sometimes skipped the tofu-drying in the beginning, the drying method does make a difference in the texture. Go the extra mile and do it. Make this almost once a week.

This was amazing! We are meat eaters, but trying to incorporate more plant-based proteins into our diet. My 10 year old said it was delicious! I used broccoli, carrots, and red & yellow sweet peppers. It was super colorful and tasty! It will be on my weekend menu rotation now. (Too time-consuming for a weekday.) Thank you!

Wow I love this way of cooking tofu – unfortunately, I kept nibbling it after it came out of the oven so there was only half a pack left :). Fortunately I have lots of fresh veggies to stir fry.

I used some freshly squeezed orange juice, garlic and tomato puree in my sauce too.

So love this way of cooking tofu. I feel I need to do another pack!

I followed the recipe closely for the first time (with the exception of using honey in place of maple syrup) and it was delicious! My tofu was waaay too chewy for my taste though. I needed to go with the 20-25 minutes in the oven option.

This was excellent! My new default stir fry recipe. Nice to have a way to make tofu crispy without any additional oil.

I needed to let the completed dish sit on the stove for 20 minutes after I made it (unplanned) so I threw some water in the wok on a low simmer. Quite a lot–maybe 1/4 of a cup. It reacted wonderfully with the cornstarch and made a thicker sauce.

This recipe is INCREDIBLE!! Mouth Watering. Perfect amount of sauce to boost the flavor of the vegetables with out drowning them out. I cut my vegetables like the images in photos on this site. Beautiful dish that looks impressive. Looking forward to trying this with different vegetables even though the fresh green beans and carrots will be hard to beat! Shared this with my son and his fiancee who wanted the recipe right away. Short of time? This would be good without the tofu and just vegetables. Stir frying the vegatables is very quick.
Big fan of your recipes which are always right on target! Keep up the great cooking! Thanks for making me a better cook. XOXO

I make this stir-fry every few months, I just love this dish. My only tweaks are 1 rounded Tbsp of brown sugar instead of 2; and I add broccoli to the dish. I just use frozen broccoli I chop down into smaller florets. I also don’t dice my carrot, I use the peeler to slice into strips. DELICIOUS!

I really enjoyed the baked tofu! It was much better in my stir frys than when I just throw it in raw. I baked it for 25 minutes and let it rest for 15 minutes and it was nicely chewy and absorbed the sauce well. I doubled the soy sauce and added chili paste, rice vinegar, and lemon to cut the saltiness. Good recipe to play with.

Loved this recipe. I had medium tofu, so I’m sure firm would be better. I did add a little more soya & sesame to the final sauce.

This is an awesome recipe! I had to adjust it because my digestive system was off. So didn’t make sauce just used oil and low sodium Tamari. Used zucchini, mushrooms, instead of green beans and red pepper. Can’t wait until I’m feeling better and can make the original recipe!! My son, who is a vegetarian, is picky about his tofu. But loved it baked. It makes such a difference and really gives it texture and soaks up the juices. Thank you. I always love finding new ways to cook tofu!!

This was the first time I cooked with tofu. This tastes freaking AMAZING! Highly recommend!!

This was great! Not a surprise though, as I have never made a Minimalist Baker dish that I didn’t love. I baked the tofu for 35 minutes and it was a tiny bit tough (I actually like it like that!). I also made my rice according to method one from the Brown Rice directions from Minimalist Baker – delicious and puffy. I will definitely make this recipe again!

I have been wanting to get into using tofu and I love the asian flavors! The sauce smells like that moment before you eat your sushi roll that’s been dipped in soy sauce and covered with a slice of ginger!

I used Tamari cause I wanted to try it (which is just wheat-free soy sauce) and I also have been super into mushrooms lately, so I put some mushrooms with my carrots and green beans. I also put in probably about 1.5x’s the ginger cause I can’t ever get enough of it.

I highly agree with letting the tofu rest for like 20 minutes or so before starting to stir fry the vegetables. It really made the tofu firm up to exactly what I wanted. I served it with a side of white rice, and put a decent amount of chili sauce (sambal oelek) over the veggies when I’ve plated them for an extra kick.

This is a new staple in my kitchen, and I’ve made it twice in 5 days. I resisted the urge to eat it all the second time around and I have two excellent dinners prepped for the microwave when I’m feeling nice and lazy! Thank you so much for this recipe!

Great recipe! I added broccoli and doubled the sauce. I added chili garlic sauce at the end for a little kick of heat. Will make again! Thank you for the recipe!

Love this recipe, the tofu was delicious and so was the sauce. Would make it again, will add more vegetables next time to bulk it out.