Stir-fried Tofu With Carrots and Red Peppers
Updated January 30, 2023
Andrew Scrivani for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
12 ounces firm tofu, sliced about ¼ inch thick
1 tablespoon soy sauce (low-sodium if desired)
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons dark Asian sesame oil
¼ to ½ teaspoon salt (to taste)
¼ teaspoon ground pepper, preferably white pepper
¼ teaspoon sugar
2 tablespoons peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 medium carrot, cut in ¼-by-2-inch matchsticks (1 cup julienne)
1 medium red bell pepper, cut in ¼-by-2-inch matchsticks (1 cup julienne)
1 cup thinly sliced mushrooms
¼ cup thinly sliced scallions or minced red onion
¼ cup coarsely chopped cilantro (optional)
Nutritional analysis per serving (4 servings)
9 grams carbs; 237 calories; 6 grams monosaturated fat; 7 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 4 grams fiber; 417 milligrams sodium; 16 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Cut the tofu into ¼-inch matchsticks and place them on paper towels. Place another paper towel on top and prepare the remaining ingredients.
- Step 2
In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm’s reach of your pan.
- Step 3
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Reduce the heat to medium and stir-fry 1 to 2 minutes, until it begins to brown. Add the garlic and ginger and stir-fry for no more than 10 seconds.
- Step 4
Swirl in the remaining oil and add the carrots, red pepper, mushrooms, and spring onion or red onion. Turn the heat to high and stir-fry for 1 minute, or until the vegetables begin to soften. Add the salt, pepper and sugar, toss together and add the soy sauce mixture. Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender, stir in the cilantro and serve.
Private Notes
Comments
I used 15 oz. tofu and used extra carrots instead of mushrooms and one shallot instead of scallions. I will be making this again, perhaps subbing shrimp for the tofu. I may also add red pepper flakes or something else to make it more spicy.
Made the recipe pretty much as listed. Used only half a block of tofu as that's enough for the two of us. Used both red onion and scallions and added red pepper flakes as suggested here by another cook. Turned out very well. We really liked it
Really bland, needed more seasoning of some kind.
I used shrimp instead of tofu, doubled sauce, added cornstarch and chili flakes and served with rice. Mild flavors but healthy and delicious!
Really bland, needed more seasoning of some kind.
I felt it needed a bit more sauce - 2 - 3 x. I make some at the end to drizzle on it and that really helped. Punt in Broccoli and shallots as well. It was my first time to stir fry tofu - it was very good.