Silken Tofu Stir-Fry with Garlic-Ginger Sauce

A quick, silky stir-fry that showcases soft (silken) tofu—light, silky cubes in a savory garlic-ginger sauce with crisp vegetables. Uses several packages; scale amounts to use as many of your six packages as needed (recipe below for 2 packages; multiply accordingly).

Ingredients (for ~2 packages soft tofu; multiply for more)

• 2 packages soft/silken tofu (approx 14–16 oz each), drained gently
• 2 tbsp neutral oil (vegetable, canola, or light sesame)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 small onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup snap peas or green beans, trimmed
• 2 scallions, sliced (white and green separated)
• 2 tbsp low-sodium soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp mirin or 1 tsp sugar (optional)
• 1 tsp toasted sesame oil
• 1/2 cup vegetable broth or water
• 1 tsp cornstarch mixed with 1 tbsp water (slurry) — optional for thicker sauce
• Salt and freshly ground black pepper, to taste
• Red pepper flakes or a dash of chili oil (optional, for heat)
• 1 tbsp toasted sesame seeds
• Fresh cilantro or basil leaves for garnish (optional)
• Cooked rice or noodles, for serving

Instructions

1. Prep tofu carefully: remove from packaging and place on paper towels or a clean kitchen towel. For firmer texture, press gently between towels for 10–15 minutes to remove excess water; for very soft/silken use, skip heavy pressing and handle gently.
2. Cube the tofu into 1–1.5 inch pieces, keeping them intact as much as possible.
3. Mix sauce: in a small bowl combine soy sauce, rice vinegar, mirin (or sugar), sesame oil, and vegetable broth. Set aside.
4. Heat a large nonstick or well-seasoned skillet over medium-high heat. Add neutral oil.
5. Sauté aromatics: add sliced onion, stir 1–2 minutes until starting to soften. Add garlic and ginger; cook 30–45 seconds until fragrant.
6. Add vegetables (bell pepper, snap peas/green beans). Stir-fry 2–3 minutes until crisp-tender.
7. Carefully add tofu cubes to the pan, spacing them out gently. Spoon some sauce around the tofu. Reduce heat to medium and let the tofu warm through for 2–3 minutes.
8. If you prefer a thicker sauce, stir the cornstarch slurry into the remaining sauce and add to pan now. Gently toss or spoon until sauce thickens and coats vegetables and tofu, about 1–2 minutes. Taste and adjust salt, pepper, or chili.
9. Fold in scallion whites, and finish with a drizzle of toasted sesame oil.
10. Plate over rice or noodles, garnish with scallion greens, toasted sesame seeds, and fresh herbs.