Tofu Stir Fry with Soy Sauce, Garlic and Ginger
Below is a delicious tofu stir fry, marinated in ginger, garlic and soy sauce. It’s unique for tofu with its slightly smoky flavor. Tofu is very high in fiber and protein, it's also very affordable. For this stir fry tofu recipe, I used a package of extra firm tofu that I purchased from my local Trader's Joe. The firmer the tofu the better for many types of recipes, and I feel this one falls into that bucket.
How to Use this Tofu Stir Fry:
This stir fry tofu can be served hot as a main dish, then just fridge the remaining and serve it cold in a salad. This easy stir fry tofu recipe can be cooked with or without the marinating process. If you decide to marinade the tofu to boost the flavor, you can put the tofu in marinating sauce for just 10-15 minutes.
I use my favorite coconut oil by Nutiva to stir fry the tofu. You may also use canola oil or peanut oil. I also used a combination of light soy sauce, dark soy sauce and sweet soy sauce for the tofu marinade. Not to worry if you don’t have all of those. The dark soy sauce gives the caramel color and is rich in flavor and less salty. Sweet soy sauce (aka Kecap Manis) is an Indonesian soy sauce with a sweet flavor. If you can't find this at your local store, you may skip and replace with honey or agave nectar instead
How to Drain Tofu before Stir Fry:
cut the tofu into small cubes, lay flat on a cutting board and lined with paper towels to remove excess moisture OR use EZ Tofu Press from Amazon - Removes Water from Tofu for Better Flavor and Texture.
📖 Recipe
Sti Fry Tofu with Garlic and Ginger
Ingredients
- 3 cups extra firm tofu (cut into small cubes, lay flat on a cutting board and lined with paper towels to remove excess moisture)
- 3 cloves garlic
- 1 inch ginger
- 5 inch Green Onions, sliced into 1 pieces (green and white parts included)
- 3 tablespoons low sodium soy sauce, add more according to your liking
- 2 tablespoons dark soy sauce
- 1 teaspoon sweet soy sauce/kecap manis (you may skip this, add more agave/honey instead)
- 1 tablespoon rice vinegar
- 1 tablespoon agave nectar/honey, add more according to your liking
- ½ teaspoon ground coriander
- 3 tablespoons coconut oil
- Salt/Pepper
- Thai red chili pepper
Instructions
- In a mixing bowl, combine soy sauces, rice vinegar, agave and coriander.
- In a frying pan/wok, melt 2 tablespoons of coconut oil over medium-high heat.
- Add tofu cubes and stir fry until the tofu turns brown on all sides for about 5-7 minutes. Transfer the tofu to the bowl and set aside.
- Melt 1 tablespoon of coconut oil into a frying pan or wok.
- Add garlic, ginger, green onions (white part only) into the pan and cook until fragrant and shows ready.
- Put the tofu back into the pan and pour in the soy sauce mixture. Keep stirring until the tofu is well coated for about 7-10 minutes
- Add salt/pepper and soy sauce to add sweetness or saltiness, according your liking.
- Add green onions (green part only), stir for about one minute
- Serve and garnish with some fresh red chili pepper
Bella says
Oh my this looks delicious! I really enjoy tofu but have never tried cooking it myself - I am afraid I will mess it up somehow.
Angie's Angel Help (@angiesangelhelp) says
I have never tried Tofu, however this recipes looks so good I really want to try it now. Maybe this weekend.
Bonnie Gowen says
That looks so delicious! I have never tried tofu before. I can't wait to try this.
Bites for Foodies says
I need to start cooking more with tofu...I used to at it all the time and then got sick of it! This recipe has inspired me!
Eloise says
well that look fantastic! I've never had tofu, heard it's not too great... BUT, with that being said, I'd definitely try this as it looks super flavorful! : )
Stephanie Pass says
This tofu stir fry looks amazing! That is one of my favorite things to eat, and I love the garlic sauce!
Jasmine Watts says
Yummm... Looks so good! I love cooking and would love to try-out your recipe! Thanks for sharing!
Farrah Less G. says
Worth sharing for definitely will add this on my menu. I'm slowly shifting to become a vegan. And this recipe is perfect for my taste bud.