| Prep: 25 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 264 | 15g | 3g | 21g |
| sugars | fibre | protein | salt |
| 7g | 5g | 15g | 0.84g |
Why I Love Singaporean Tofu and Vegetable Stir Fry
There’s no denying the delicious and versatile charm that the Tofu and Vegetable stir fry brings to the table. Originally a Singaporean staple, this dish is an exotic blend of firm tofu bites and vibrantly colored vegetables, that’s sure to give your taste buds a culinary adventure. The beautiful combination of crunchy vegetables and the softness of the tofu makes this dish an absolute treat.
A Healthy, Comforting Stir-fry
The Tofu and Vegetable Stir Fry, despite having roots in Singaporean cuisine, resonates with my Californian soul. A reflection of the West Coast health-consciousness I was raised with, this dish is a beautiful harmony of fresh produce – broccoli, carrots, bell peppers, snap peas, and more, all tossed together in an intoxicating blend of spices. Much like my avocado toast creations, this recipe is both nourishing and satisfying, making it one of my most loved and requested dishes. The use of tofu instead of the usual meats common in traditional stir fry recipes ensures this meal is also a suitable option for vegetarians and vegans.
A Tribute to Culinary Greats
While I’m always eager to put my personal spin on dishes, I also respect and find inspiration from the greats in the culinary world. This dish was inspired by the brilliance of Ming Tsai, who’s renowned for his ability to put a modern spin on traditional Asian dishes. By introducing a hearty mix of vegetables with a robust selection of seasonings, Ming’s influence shines through in the depth of flavor found in this tofu and vegetable stir fry.
Pair this Tofu and Vegetable Stir fry with a side of jasmine rice or noodles for a fantastic ally, and you’ve got a ticket to Singaporean delight in your own kitchen. Another wonderful partner to this flavorful fare could be a glass of white wine from the Californian vineyards, bridging my love for Asian cuisine and my West-coast roots in one delicious meal.
Whether it’s for a weeknight dinner or a special occasion, I find myself frequently turning to this recipe. It’s a colorful, heartening dish that effortlessly brings together my love for healthy, fresh produce and comfort classics, blending the right measure of Californian sun and Singaporean spice.
What You’ll Need
- 3 cups of firm tofu, cut into bite-sized cubes
- 2 tablespoons of vegetable oil
- 3 cloves of garlic, minced
- 1 tablespoon of fresh ginger, minced
- 1 large onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- 2 medium carrots, thinly sliced
- 2 cups of broccoli florets
- 1 cup of snap peas, ends trimmed
- 1 cup of mushrooms, sliced
- 1/2 cup of vegetable broth
- 2 tablespoons of soy sauce
- 1 tablespoon of cornstarch
- 1 teaspoon of sugar
- 1/2 teaspoon of ground black pepper
- 1 cup of green onions, chopped
- 1/2 cup of fresh cilantro, chopped (optional)
- 1/4 cup of sesame seeds (optional)
Method
Step One:
Begin by pressing the tofu to remove excess moisture, then cut it into bite-sized cubes.
Step Two:
Heat the vegetable oil in a large skillet or wok over medium heat. Once the oil is hot, add the tofu cubes. Stir fry until they are golden brown on all sides, then remove them from the skillet and set aside.
Step Three:
In the same skillet, add the minced garlic and ginger. Sauté until they become fragrant. Be careful not to let them burn or they’ll add a bitter taste to the stir fry.
Step Four:
Add the thinly sliced onion, red bell pepper, and carrots to the skillet. Stir fry for about 5 minutes, or until they start to soften.
Step Five:
Next, add the broccoli florets, snap peas, and sliced mushrooms. Continue to stir fry for another 5 minutes, or until all the vegetables are tender.
Step Six:
In a separate bowl, whisk together the vegetable broth, soy sauce, cornstarch, sugar, and black pepper. Pour this mixture into the skillet with the vegetables.
Step Seven:
Return the fried tofu cubes to the skillet and stir everything together. Let cook for a few minutes more, until the tofu is heated through and the sauce has thickened.
Step Eight:
Remove the skillet from the heat and stir in the chopped green onions and optional fresh cilantro. Sprinkle the stir fry with sesame seeds before serving, if desired.
