| Prep: 15 mins | Cook: 10-15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 11g | 1.5g | 10g |
| sugars | fibre | protein | salt |
| 4g | 3g | 15g | 1.2g |
Why I Love Chinese Vegetable Stir-fried Assorted Tofu
A Symphony of Flavors
I often find myself drawn to dishes that are vibrant, packed with flavor, and wonderfully versatile, and that’s precisely why I love this Vegetable Stir-fried Assorted Tofu recipe. It’s a delightful confluence of rich, contrasting textures and the wholesome goodness of fresh vegetables. From the firm tofu chunks that soak up the savory sauces, to the silken tofu that melts in your mouth—each bite is an experience.
One of the reasons this recipe stands out to me is its versatility. It’s reminiscent of dishes like Thai vegetable stir-fry or even a classic French ratatouille, though it carries its unique Chinese flair. The combination of firm and silken tofu makes it a delightful surprise every time.
The Art of Balance
The key to this recipe lies in its balance. The fresh crunch of bok choy and snap peas contrasts beautifully with the tender cuts of tofu. The smoothness of hoisin and the depth of oyster sauce blend seamlessly to create a dish that’s both hearty and refreshing.
Eastern and Western culinary philosophies have always fascinated me, and this dish is a testament to the beauty of balance and harmony in cooking. The use of fresh ginger and garlic provides an aromatic base, while the soy and sesame oils add layers of flavor that elevate the dish.
A Nod to Inspiration
While crafting this recipe, I drew inspiration from the talented chef Fuchsia Dunlop, whose work in popularizing authentic Chinese cuisine in the Western world has been nothing short of revolutionary. Her approach to balancing flavors and textures in a simple yet sophisticated manner greatly influenced my take on this Vegetable Stir-fried Assorted Tofu.
Serving this with a bowl of steamed rice makes it not only a complete meal but also a comforting one. The gentle spice from the optional red pepper flakes and the garnish of green onions and sesame seeds introduce subtle yet effective dimensions of flavor and presentation, reminiscent of some of my favorite stir-fry dishes.
This recipe is not just a meal but a celebration of culinary artistry, where the humble tofu and everyday vegetables transform into a dish bursting with character and charm.
What You’ll Need
- 1 block (16 oz) firm tofu, drained and cubed
- 1 block (16 oz) silken tofu, cubed
- 2 cups bok choy, chopped
- 1 cup bell pepper, sliced
- 1 cup carrots, julienned
- 1 cup broccoli florets
- 1 cup snap peas
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce (optional)
- 2 tablespoons vegetable oil
- 2 teaspoons sesame oil
- 1/4 cup water or vegetable broth
- 2 teaspoons cornstarch (optional, for thickening)
- 1/4 teaspoon red pepper flakes (optional)
- Sliced green onions, for garnish
- Sesame seeds, for garnish
- Cooked rice, for serving
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Method
Step One
Press the firm tofu between paper towels to remove excess moisture. Then, cut both the firm tofu and silken tofu into cubes.
Step Two
In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the firm tofu cubes and stir-fry until golden brown on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.
Step Three
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
Step Four
Add the chopped bok choy, sliced bell pepper, julienned carrots, broccoli florets, snap peas, and sliced onion to the pan. Stir-fry the vegetables for about 5-7 minutes, or until they are tender-crisp.
Step Five
While the vegetables are cooking, in a small bowl, mix together the soy sauce, hoisin sauce, oyster sauce (if using), sesame oil, and water or vegetable broth. If you prefer a thicker sauce, dissolve the cornstarch in a little water and add it to the mixture.
Step Six
Add the firm tofu back to the pan along with the cubed silken tofu. Pour the sauce mixture over the tofu and vegetables. Gently stir everything together, being careful not to break the silken tofu. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
Step Seven
If desired, sprinkle red pepper flakes for some heat. Remove the pan from heat and garnish with sliced green onions and sesame seeds.
Step Eight
Serve the Vegetable Stir-fried Assorted Tofu over cooked rice. Enjoy your meal!
