| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 18g | 3g | 30g |
| sugars | fibre | protein | salt |
| 9g | 7g | 25g | 2.3g |
Why I Love Nigerian Tofu Stir-Fry
The first time I attempted this Nigerian Tofu Stir-Fry, I realized it wasn’t just a meal, but a vibrant mosaic of flavors. The recipe is an amalgamation of freshly chopped vegetables and firm tofu tossed in a flavorful sauce, depicting a brightly colored work of edible art. Bringing together varied textures and flavors, this stir-fry is a representation of the diverse culinary scene I grew up with in the heart of New York City.
Honoring the Melting Pot
Just as the city of New York is a melting pot of cultures, so is its cuisine, and, by extension, my cooking. This recipe echoes that sentiment, drawing inspiration from the Nigerian community in the city. Nigerian cuisine is known for its rich flavors and hearty vegetables, and by incorporating tofu, I have strived to present a vegetarian option without compromising on taste or nutritional value. The addition of tofu was inspired by the recipes of celebrated Nigerian-British chef, Zoe Adjonyoh, who ingeniously infuses vegan elements into traditional African dishes.
The Harmony of Contrasting Elements
The beauty of the Nigerian Tofu Stir-fry lies in the harmonious blend of contrasting elements. Akin to some popular dishes in Asian cuisine, such as the Thai Pad Thai or Indonesian Gado-Gado, the base ingredients serve as a palette onto which bold, vibrant flavors are painted. The spiciness from chopped chili peppers is tamed by the sweetness from the soy sauce and sugar, while the crunchiness of the snap peas complements the spongy, absorbent nature of the tofu. It would be a perfect accompaniment with aromatic Jasmine Rice or even a bowl of smooth, creamy Mashed Potatoes.
So there you go, a piece of my heart and my heritage, served on a platter. This Nigerian Tofu Stir-Fry gives me an indescribable delight, making it a centerpiece in my culinary repertoire, and I can only hope that it brings the same joy to your dining table.
What You’ll Need
- 1.5 pound of firm tofu
- 3 tablespoons of vegetable oil
- 2 large bell peppers (one green, one red), chopped
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of fresh ginger, grated
- 2 fresh red chili peppers, chopped
- 1 cup of sliced mushrooms
- 2 large carrots, thinly sliced
- 2 cups of broccoli florets
- 1 cup of snap peas
- 1/2 cup of soy sauce
- 2 tablespoons of white sugar
- 2 tablespoons of cornstarch
- 1/4 cup of water
- 1 bunch of fresh coriander, chopped (optional for garnish)
Method
Step One
Press the tofu to remove any excess moisture. Cut the tofu into small, bite-sized cubes.
Step Two
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Once the oil is hot, add the tofu and stir-fry until golden brown on all sides. Remove the tofu from the pan and set it aside.
Step Three
Heat the remaining 2 tablespoons of oil in the pan. Add the bell peppers, onion, garlic, ginger, and red chili peppers, and stir-fry until the vegetables are just starting to soften.
Step Four
Add the mushrooms, carrots, broccoli florets, and snap peas to the pan. Continue to stir-fry until the vegetables are crisp-tender.
Step Five
Meanwhile, in a small bowl, whisk together the soy sauce, sugar, and cornstarch until well combined. Stir in the water to create a sauce.
Step Six
Pour the sauce over the vegetables in the pan and add the browned tofu. Stir to coat the tofu and vegetables in the sauce and continue cooking for a few more minutes until the sauce has thickened.
Step Seven
Remove from the heat and garnish with the chopped coriander, if desired. Serve the tofu stir-fry hot with steamed rice or noodles.
