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The recipe for marinated fried tofu features a flavorful marinade and is combined with an assortment of stir-fried vegetables.
Ingredients
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1 pound extra-firm tofu
For the Marinade:
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5 tablespoons rice vinegar
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3 tablespoons light soy sauce
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2 tablespoons dark soy sauce
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1 1/2 tablespoons extra-virgin olive oil
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1 1/2 teaspoons finely chopped fresh garlic
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1 1/2 teaspoons Asian sesame oil
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1 teaspoon sugar
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3/4 teaspoon chili paste
For the Stir-Fry:
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1 tablespoon peanut oil, or vegetable oil, or as needed for stir-frying
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2 thin slices fresh ginger
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1/2 medium onion, finely chopped
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6 ounces fresh mushrooms, sliced
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1 tablespoon Chinese rice wine, or more as needed
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1 red bell pepper, cut into thin strips
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10 baby corn cobs
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1 teaspoon cornstarch
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2 teaspoons water
Steps to Make It
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Gather the ingredients.
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Drain the tofu.
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While the tofu is draining, prepare the marinade. In a bowl, whisk together the rice vinegar, light and dark soy sauces, extra-virgin olive oil, garlic, Asian sesame oil, sugar, and chili paste. Cover and refrigerate while preparing and dry frying the tofu.
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Cut the drained tofu into triangles about 1/2 inch thick. Dry-fry the tofu.
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Remove the marinade from the refrigerator and pour into a large resealable plastic bag. Add the dry-fried tofu. Refrigerate overnight, turning the bag occasionally so that all the tofu is covered.
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Next day, prepare the vegetables for stir-frying. Remove the tofu from the bag. Reserve the marinade.
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Preheat a wok on medium-high heat. Add 1 tablespoon of peanut or vegetable oil. When the oil is hot, add the ginger slices and cook for a few seconds until fragrant. Add the onion and the mushrooms. Stir-fry for 2 minutes, adding Chinese rice wine if the vegetables begin to dry out.
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Add the bell pepper. Stir briefly, then add the baby corn. Stir-fry for a minute, then add the tofu slices. Cook briefly, turning gently, to heat the tofu through.
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Push the vegetables and tofu to the sides of the wok. Add the reserved marinade in the middle of the wok and bring to a boil. In a small dish, combine the cornstarch and water, and add to the boiling liquid, stirring quickly to thicken.
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Stir to combine the sauce with the other ingredients. Taste and adjust seasoning as desired.
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Serve and enjoy!
Recipe Variation
- Instead of rice wine, you can use dry sherry, water, or vegetable broth.
Nutrition Facts (per serving) | |
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265 | Calories |
17g | Fat |
16g | Carbs |
15g | Protein |
Nutrition Facts | |
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Servings: 3 to 4 | |
Amount per serving | |
Calories | 265 |
% Daily Value* | |
Total Fat 17g | 22% |
Saturated Fat 3g | 13% |
Cholesterol 0mg | 0% |
Sodium 1321mg | 57% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 4g | 13% |
Total Sugars 6g | |
Protein 15g | |
Vitamin C 53mg | 265% |
Calcium 345mg | 27% |
Iron 4mg | 21% |
Potassium 579mg | 12% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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