See what’s cooking!


Sign up and get the latest updates, news and recipes


Fried Tofu With Sautéed Vegetables

Serves 2 1 14-ounce package firm tofu2 tablespoons vegetable oil1 tablespoon sesame oil2 tablespoons olive oil2 cloves garlic, peeled, minced1 tablespoon ginger, peeled, finely grated1½ cups carrots, peeled, julienned3 cups green cabbage, thinly sliced1 cup fresh or frozen corn (about 2 ears corn)7 ounces wild arugula1 tablespoon soy sauce1 tablespoon rice vinegarSesame seeds {pinterest_rich_pins_images} Fried Tofu With Sautéed Vegetables {/pinterest_rich_pins_images}

Fried Tofu With Sautéed Vegetables

  • 1/9
    Fried Tofu With Sautéed Vegetables
  • 2/9
    Open the tofu package, discard the water, and place the tofu on a plate. Put a small cutting board or a small plate on top of the tofu, and put a weight on top.
  • 3/9
    Slice the block in half, then in quarters, and finally into eighths. You will have 8 rectangles.
  • 4/9
    Heat the vegetable and sesame oils in a large skillet over medium-high heat. Fry the tofu until golden brown, about 6 to 8 minutes per side.
  • 5/9
    Using a flat spatula, remove it from the oil and place on a plate lined with a paper towel.
  • 6/9
    Julienned carrots
  • 7/9
    First stir-fry the carrots and cabbage
  • 8/9
    Then add the corn
  • 9/9
    And then add the arugula

Text, photos and food cooked by Michal Martinek

Sep 25, 2015

Print this recipe

Fried Tofu With Sautéed Vegetables

In its raw state, tofu is—like zucchini—kind of plain, bland and without much personality. That is a good thing. You can bend it to your own will and use a variety of techniques and ingredients to elevate it to something scrumptious.

Fried tofu is nicely chewy, crispy on the outside and creamy in the middle, and childishly easy to prepare. Use only the firm kind, and for best results, make sure to press as much water out of it as you can. Use a can of tomatoes or a jar of jam positioned on top of it to weigh it down.

I’m pairing it with a mixture of vegetables in different textures and colors, quickly stir-fried in fresh ginger and garlic, and lightly seasoned with just soy sauce and rice vinegar at the end. It is a quick and healthful side that you can also serve with roasted fish or chicken. 

O

  1. Serves 2
  2. 1 14-ounce package firm tofu
  3. 2 tablespoons vegetable oil
  4. 1 tablespoon sesame oil
  5. 2 tablespoons olive oil
  6. 2 cloves garlic, peeled, minced
  7. 1 tablespoon ginger, peeled, finely grated
  8. 1½ cups carrots, peeled, julienned
  9. 3 cups green cabbage, thinly sliced
  10. 1 cup fresh or frozen corn (about 2 ears corn)
  11. 7 ounces wild arugula
  12. 1 tablespoon soy sauce
  13. 1 tablespoon rice vinegar
  14. Sesame seeds

1

Open the tofu package, discard the water, and place the tofu on a plate. Put a small cutting board or a small plate on top of the tofu, and put a weight on top. Let drain for 20–25 minutes. Pour the water out, and blot the tofu on all sides with a paper towel. Slice the block in half, then in quarters, and finally into eighths—you will have 8 rectangles.

2

Heat the vegetable and sesame oils in a large skillet over medium-high heat. Fry the tofu until golden brown, about 6–8 minutes per side. Using a flat spatula, remove it from the oil and place on a plate lined with a paper towel. Discard the oil.

3

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and ginger and sauté, stirring constantly, until soft, about 1 minute. Add the carrots and cabbage, and stir-fry for 4 minutes. Add the corn, and stir-fry for 2 minutes. Add half of the arugula, and stir-fry until wilted; then add the second half, and continue cooking for another minute.

4

Season with the soy sauce and rice vinegar. Serve the tofu over the vegetables, and sprinkle with sesame seeds to taste.

Comments


No comments yet on Fried Tofu With Sautéed Vegetables.


Add yours...


* Required fields.

Your e-mail address will not be published.








Please enter the word you see in the image below: