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Basic (And Delicious) Tofu Stir Fry

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“When you're pressed for time and/or don't bother spending long hours in your kitchen and crave asian food: Voilà! (Either serve with mie or rice noodles or mixed with or over rice). Feel free to add vegetables you like such as peas, snow peas, broccoli, mushrooms, ...”

Ingredients Nutrition

  • 250 g tofu (firm or extra firm)
  • 250 g mie noodles (or the same amount rice noodles or white rice)
  • 1 onion (chopped)
  • 1 -2 garlic clove (chopped or minced or powder)
  • 1 carrot (cut lenghtwise, in thin about 1inch long slices)
  • 1 teaspoon palm sugar (or brown-, or white sugar or honey)
  • 2 -3 tablespoons soy sauce
  • 1 teaspoon vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon peanut butter (creamy or chunky)
  • 1 teaspoon sambal oelek (I usually add more)
  • 12 teaspoon vegetarian broth, granules
  • oil (neutral in taste, for frying)
  • 2 tablespoons chopped peanuts (optional)
  • salt


  1. Cut tofu into cubes and fry in hot oil until brown and crispy. Put aside.
  2. If using noodles (or rice) prepare according to package instruction.
  3. Heat oil in a non stick frying pan or wok and add onions and garlic. Let fry until translucent.
  4. Add carrot slices.Stir.
  5. Sprinkle (palm) sugar over carrot/onion/garlic and let dissole whilst stirring frequently.
  6. Add vinegar.
  7. Pour soy sauce over sizzling "pancontents".
  8. Add sesame oil, peanut butter and sambal oelek.
  9. Season with salt and soup powder.
  10. Drain noodles and add to stir fry. (Or rice).
  11. Add tofu and stir.
  12. Enjoy!

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