Silken Tofu Stir-Fry with Garlic-Ginger Sauce

Instructions

1. 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. 2

   Cube the tofu into 1–1.5 inch pieces, keeping them intact as much as possible.

3. 3

   Mix sauce: in a small bowl combine soy sauce, rice vinegar, mirin (or sugar), sesame oil, and vegetable broth. Set aside.

4. 4

   Heat a large nonstick or well-seasoned skillet over medium-high heat. Add neutral oil.

5. 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. 6

   Add vegetables (bell pepper, snap peas/green beans). Stir-fry 2–3 minutes until crisp-tender.

7. 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. 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. 9

   Fold in scallion whites, and finish with a drizzle of toasted sesame oil.

10. 10

    Plate over rice or noodles, garnish with scallion greens, toasted sesame seeds, and fresh herbs.

11. 11

    To use all six packages, multiply quantities by 3. Use a wide, shallow pan or work in batches to avoid overcrowding.

12. 12

    For browning silken tofu, try shallow-frying cubes in a little oil until golden before adding vegetables.

13. 13

    Add umami: a teaspoon of miso dissolved in the sauce or a splash of mushroom soy deepens flavor.

14. 14

    Keep tofu handling gentle to retain silky texture.