Tofu and Tomato Stir-Fry

This Tofu and Tomato Stir-Fry recipe has become an absolute lifesaver in my kitchen. I remember the first time I made it, slightly skeptical about how something so simple could really deliver on flavour. My family, usually preferring heartier meat dishes, eyed the pan with suspicion. But the aroma that filled the kitchen as the garlic, ginger, and tomatoes mingled was undeniably enticing. The first bite was a revelation – the tofu, perfectly golden and slightly crisp, soaked up the tangy, savoury, slightly sweet tomato sauce beautifully. Even my pickiest eater asked for seconds! Since then, it’s become a regular feature on our weekly menu. It’s incredibly quick to whip up on a busy weeknight, surprisingly satisfying, packed with flavour, and feels wonderfully wholesome. The vibrant colours make it look as good as it tastes, and it’s a fantastic way to enjoy plant-based protein. Whether you’re a seasoned tofu lover or a curious newcomer, I genuinely believe this dish will win you over with its simplicity and deliciousness. It’s comfort food that feels light and energizing, a true gem in the world of easy, healthy cooking.

Ingredients

Here’s what you’ll need to create this vibrant and flavourful Tofu and Tomato Stir-Fry:

• 1 block (14-16 oz / 400-450g) Firm or Extra-Firm Tofu: Pressed and cut into ¾-inch cubes. Pressing removes excess water, crucial for achieving a golden, slightly crispy texture and better flavour absorption.
• 2 tablespoons Vegetable Oil (or other high-heat oil like canola, grapeseed, or avocado oil): Divided. Used for pan-frying the tofu and sautéing the aromatics.
• 3 cloves Garlic: Minced. Provides a pungent, aromatic base flavour essential to most stir-fries.
• 1 tablespoon Ginger: Freshly grated or minced. Adds a warm, zesty spice that complements the garlic and tomato.
• 2 Scallions (Green Onions): White and green parts separated, thinly sliced. The white parts add a mild onion flavour during cooking, while the green parts are perfect for a fresh garnish.
• 2 large Ripe Tomatoes: Roughly chopped (about 2 cups). Fresh, ripe tomatoes provide the best flavour and texture, creating a vibrant sauce base. Alternatively, use one 14.5 oz can of diced tomatoes, drained.
• 2 tablespoons Soy Sauce (or Tamari for gluten-free): Provides the core savoury, umami flavour of the sauce. Use low-sodium if preferred.
• 1 tablespoon Rice Vinegar (or Apple Cider Vinegar): Adds a crucial tanginess that balances the sweetness and richness.
• 1 teaspoon Sugar (or Maple Syrup/Agave Nectar): Balances the acidity of the tomatoes and vinegar, enhancing the overall flavour profile. Adjust to taste.
• 1 teaspoon Sesame Oil: Toasted sesame oil adds a distinct nutty aroma and flavour, best added towards the end of cooking.
• 1 tablespoon Cornstarch (or Arrowroot Powder): Mixed with 2 tablespoons of cold water to create a slurry. This thickens the sauce, giving it a glossy coating consistency.
• Optional: Pinch of Red Pepper Flakes: For a touch of heat, adjust according to your preference.
• Optional Garnish: Toasted Sesame Seeds: Adds texture and enhances the nutty flavour.
• Salt and Black Pepper: To taste. Used for seasoning the tofu and adjusting the final sauce.

Instructions

Follow these simple steps to cook your delicious Tofu and Tomato Stir-Fry:

1. Prepare the Tofu: Ensure your tofu is well-pressed. If you don’t have a tofu press, wrap the block in several layers of paper towels or a clean kitchen towel. Place it on a plate, put something heavy on top (like a cutting board with some cans), and let it press for at least 30 minutes, changing the towels if they become saturated. Once pressed, cut the tofu into uniform ¾-inch cubes. Season lightly with salt and pepper.
2. Prepare Aromatics and Sauce: While the tofu presses (or after), mince the garlic, grate or mince the ginger, and slice the scallions (separating whites and greens). Chop the tomatoes. In a small bowl, whisk together the soy sauce, rice vinegar, sugar, and sesame oil. In a separate small bowl or cup, whisk together the cornstarch and 2 tablespoons of cold water until smooth – this is your slurry. Set everything aside (mise en place).
3. Pan-Fry the Tofu: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil shimmers, carefully add the tofu cubes in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Fry for about 5-7 minutes, turning occasionally, until the tofu is golden brown and slightly crisp on most sides. Remove the tofu from the skillet with a slotted spoon and set aside on a plate.
4. Sauté Aromatics: Add the remaining 1 tablespoon of vegetable oil to the same skillet over medium heat. Add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for about 30-60 seconds until fragrant – be careful not to burn the garlic. If using red pepper flakes, add them now.
5. Cook the Tomatoes: Add the chopped tomatoes to the skillet. Increase the heat slightly to medium-high. Cook, stirring occasionally, for about 4-6 minutes, or until the tomatoes start to break down and release their juices, forming a chunky sauce. Use your spoon to gently break up larger pieces if desired.
6. Combine and Create Sauce: Pour the prepared soy sauce mixture (soy sauce, vinegar, sugar, sesame oil) over the tomatoes. Stir well to combine and bring the mixture to a gentle simmer. Let it cook for 1-2 minutes for the flavours to meld.
7. Thicken the Sauce: Give the cornstarch slurry a quick whisk again (cornstarch settles quickly) and pour it into the simmering tomato mixture while stirring constantly. Continue to stir and cook for about 1-2 minutes, until the sauce thickens to a glossy consistency that coats the back of a spoon. If it gets too thick, you can add a tablespoon of water or vegetable broth to loosen it.
8. Return Tofu and Finish: Gently fold the pan-fried tofu cubes back into the skillet with the tomato sauce. Stir carefully to coat the tofu evenly without breaking it up too much. Let it heat through for about 1-2 minutes, allowing the tofu to absorb some of the sauce flavour.
9. Garnish and Serve: Turn off the heat. Stir in the green parts of the scallions. Taste the sauce and adjust seasoning if needed (more salt, pepper, sugar, or vinegar). Serve immediately, garnished with toasted sesame seeds if desired.

Nutrition Facts

• Servings: This recipe typically serves 2-3 people as a main course.
• Calories per Serving (Approximate): Around 350-450 calories per serving (assuming 3 servings), depending on the amount of oil used and specific ingredients.
• Protein: Rich in plant-based protein (primarily from tofu), essential for muscle building, repair, and satiety. Expect around 15-20g per serving.
• Fiber: Contains a good amount of dietary fiber (from tomatoes, aromatics, and tofu), supporting digestive health and contributing to fullness.
• Vitamin C: Tomatoes are a good source of Vitamin C, an antioxidant important for immune function and skin health.

(Note: Nutritional information is an estimate and can vary based on specific ingredient choices and portion sizes. For precise information, use a nutritional calculator with your exact ingredients.)

Preparation Time

This Tofu and Tomato Stir-Fry is relatively quick to prepare, making it ideal for weeknight dinners.

• Prep Time: Approximately 15 minutes (excluding tofu pressing time). This includes chopping vegetables, mincing aromatics, mixing the sauce, and cubing the tofu. If you need to press the tofu, factor in an additional 30 minutes (mostly hands-off time).
• Cook Time: Approximately 15-20 minutes. This covers pan-frying the tofu and stir-frying the vegetables and sauce.
• Total Time (excluding pressing): Around 30-35 minutes.

How to Serve

This versatile Tofu and Tomato Stir-Fry can be served in various delicious ways. Here are some popular options:

• With Steamed Rice: The classic pairing. Serve hot over:
  • Fluffy white Jasmine rice (absorbs the sauce beautifully)
  • Nutty brown rice (adds extra fiber and texture)
  • Fragrant Basmati rice
• With Quinoa: A great gluten-free and higher-protein alternative to rice. Its slightly earthy flavour complements the dish well.
• Over Noodles: Turn it into a noodle bowl! Toss the stir-fry with cooked:
  • Udon noodles
  • Soba noodles
  • Rice noodles (thin or wide)
  • Even regular spaghetti or linguine can work in a pinch!
• With Cauliflower Rice: A low-carb, grain-free option that readily soaks up the flavourful sauce.
• As a Side Dish: Serve smaller portions alongside other Asian-inspired dishes.
• In Lettuce Wraps: Spoon the stir-fry into crisp lettuce cups (like butter lettuce or romaine) for a light and refreshing meal.
• Garnishes: Enhance the presentation and flavour with:
  • Extra sliced green scallions
  • Toasted sesame seeds (white or black)
  • A drizzle of chili oil for extra heat
  • Fresh cilantro leaves for a herby note

Additional Tips

Elevate your Tofu and Tomato Stir-Fry game with these helpful tips:

1. Press Tofu Thoroughly: This cannot be overstated. Removing excess water is the key to achieving tofu that fries up golden and slightly crisp rather than steaming and becoming soggy. It also allows the tofu to act like a sponge, soaking up the delicious sauce more effectively. Invest in a tofu press or use the weighted-plate method consistently.
2. Don’t Overcrowd the Pan: When pan-frying the tofu, cook it in batches if necessary. Overcrowding lowers the pan temperature, leading to steaming instead of frying. Give the tofu cubes space to brown evenly on all sides for the best texture.
3. Mise en Place is Your Friend: Stir-frying happens quickly! Have all your ingredients prepped and measured before you start cooking – tofu cubed, garlic minced, ginger grated, scallions sliced, tomatoes chopped, sauce mixed, slurry ready. This prevents rushing and ensures everything is added at the right time.
4. Control Your Heat: Use medium-high heat for frying the tofu and cooking the tomatoes to get good colour and breakdown. Lower the heat to medium when sautéing aromatics like garlic to prevent burning, which can make the dish bitter. Bring it back up slightly when adding the sauce and thickening.
5. Taste and Adjust the Sauce: The provided sauce recipe is a great starting point, but feel free to adjust it to your preference. Want it tangier? Add a splash more rice vinegar. Sweeter? A little more sugar or maple syrup. Saltier? A bit more soy sauce (carefully!). More umami? A tiny drop of mushroom powder or vegetarian oyster sauce could work.
6. Add More Vegetables: This recipe is easily adaptable. Feel free to add other vegetables for extra nutrients, colour, and texture. Good options include:
   • Bell peppers (any colour), sliced
   • Broccoli florets (blanch or steam lightly first)
   • Snow peas or snap peas
   • Sliced mushrooms (cremini or shiitake)
   • Zucchini or yellow squash, sliced
   • Baby corn
   • Water chestnuts for crunch
   • Add quicker-cooking vegetables like peppers or snow peas along with the tomatoes. Add pre-steamed broccoli or mushrooms a couple of minutes before the sauce.
7. Spice It Up: If you enjoy heat, add red pepper flakes along with the garlic and ginger. You can also add a swirl of Sriracha or chili garlic sauce to the final dish, or incorporate some sliced fresh chili (like jalapeño or Thai chili) when sautéing the aromatics.
8. Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over medium-low heat, adding a splash of water or broth if the sauce has thickened too much. You can also microwave it, but the tofu texture might soften slightly. The flavour often melds and tastes even better the next day!

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Tofu and Tomato Stir-Fry:

1. Q: Can I use a different type of tofu?
   • A: Firm or extra-firm tofu is highly recommended for this recipe because it holds its shape well during pressing and frying, resulting in pleasant chewy or slightly crispy cubes. Medium tofu might work if pressed extremely well, but it’s more delicate. Soft or silken tofu is not suitable as it will fall apart completely during stir-frying.
2. Q: Can I use canned tomatoes instead of fresh?
   • A: Yes, you can substitute one 14.5 oz (around 400g) can of diced tomatoes. Drain them well before adding to the skillet. The flavour might be slightly different (less bright, potentially more acidic depending on the brand) compared to fresh, ripe tomatoes, and the sauce texture might be less chunky. You could also use crushed tomatoes for a smoother sauce, or whole peeled tomatoes (crush them yourself).
3. Q: How can I make this recipe gluten-free?
   • A: It’s very easy! Simply replace the regular soy sauce with a gluten-free alternative like Tamari or Coconut Aminos. Ensure your cornstarch is certified gluten-free if needed, though most pure cornstarch is naturally gluten-free. All other standard ingredients in this recipe are typically gluten-free, but always double-check labels if you have severe Celiac disease or gluten sensitivity.
4. Q: Can I make this stir-fry oil-free?
   • A: Yes, with adjustments. For the tofu, you can bake or air-fry the cubes until golden instead of pan-frying (toss with a little soy sauce or seasoning first). To sauté the aromatics and tomatoes, use a few tablespoons of water or vegetable broth instead of oil, adding more as needed to prevent sticking. The final texture, especially of the tofu, will be different (less crisp), but the flavours will still be good.
5. Q: Why did my tofu turn out soggy?
   • A: Soggy tofu in stir-fries usually happens for a few key reasons:
     • Insufficient Pressing: The most common culprit. Excess water prevents browning and makes the tofu steam.
     • Overcrowding the Pan: Lowers heat, leading to steaming instead of frying. Cook in batches!
     • Not Enough Heat: Ensure your pan and oil are properly heated (medium-high) before adding the tofu.
     • Adding Sauce Too Early: Don’t add the tofu back into a watery sauce too soon; thicken the sauce first.
6. Q: Can I add other proteins like chicken or shrimp?
   • A: Absolutely! This sauce base is versatile. If adding chicken or shrimp, cook it separately first (stir-fry thin chicken strips until cooked through, or shrimp until pink). Remove from the pan, proceed with the recipe (aromatics, tomatoes, sauce), and then add the cooked protein back in along with the tofu (or instead of the tofu) at the end to heat through. Adjust cooking times accordingly.
7. Q: What can I use instead of cornstarch to thicken the sauce?
   • A: Arrowroot powder or tapioca starch are excellent substitutes. Use roughly the same amount (1 tablespoon mixed with 2 tablespoons cold water). Potato starch can also work but can sometimes result in a slightly stickier texture. You could also try blending a small portion of the tomato sauce itself and adding it back, or simply simmering the sauce longer to reduce and thicken naturally, though it won’t achieve the same glossy coating.
8. Q: Can I prepare parts of this dish ahead of time?
   • A: Yes, prepping components can save time later. You can press and cube the tofu up to 2 days ahead and store it in an airtight container in the fridge. The aromatics (garlic, ginger, scallions) can be chopped/minced a day ahead and stored separately. The sauce components (soy sauce, vinegar, sugar, sesame oil) can be whisked together and stored in the fridge. However, it’s best to cook the dish fresh just before serving for the optimal texture, especially of the tofu and the vibrant sauce. Combining everything and letting it sit fully cooked can make the tofu softer over time.

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