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My Sister Chris' Tofu Stir Fry

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“My sister Chris made me this stir fry for me first around 17 years ago when I visited her and her now husband in their first apartment. I don't think I'd had tofu yet, although I'd been vegetarian for a few years at that point. I still love it and make it regularly. I often add some stirfry sauce to it these days, so that's your option. Serve with rice or noodes, or your favourite grain.”
READY IN:
30mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

  • 1 (375 g) package extra firm tofu, drained and diced
  • 13 cup soy sauce
  • 3 garlic cloves, pressed
  • 1 -2 tablespoon fresh ginger, minced (about the size of a man's thumb, (or more)
  • 14 teaspoon cayenne pepper or 12 teaspoon chili paste, to taste
  • 4 cups vegetables, chopped (broccoli, peppers, carrots, etc)
  • 1 -2 tablespoon oil, for stirfrying
  • 12 cup cashews (optional)

Directions

  1. Marinate tofu in soy sauce, garlic, ginger, and cayenne or chili paste, for an hour or so. I often prep it in the morning, and let it marinate all day, but I hear proper tofu marinating teqnique says to marinate no more than an hour. ;o).
  2. Stirfry veggies and tofu in a bit of oil until veggies are tender-crisp and tofu is hot. Sprinkle with cashews and serve over noodles or rice.

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