Spicy Tofu Stir Fry
A delicious, nutritious stir fry with a kick!"I really liked this. It was nice and spicy. My roommate doesn't like tofu, but he loved this.
My only issue was after marinating the tofu in Sriracha I had to clean off the excess before I could fry it. And I left out the sherry since I didn't have any, but is still was awesome.
And it made way more than I thought it would, but it was so good I was happy to have lots of leftovers." - Tweak10
Yield: 4 Servings Ready in 1 hours
43 people trying soon
|1 packageextra firm tofu; 18oz|
|2 cupsbok choy; sliced|
|1 mediumzucchini; sliced|
|2 carrots; cut on a diagonal|
|2 green onions/chives; cut on a diagonal|
|2 celery stalks; cut on a diagonal|
|1 canwater chestnuts; 5oz|
|1 tablespoonfresh ginger; chopped|
|1 clovefresh garlic; chopped|
|1 packageoriental noodles OR Rice|
|0.5 cupchili garlic sauce OR Sriracha|
|0.25 cupVegetable Oil|
|1 *SAUCE Ingredients*|
|1 tablespooncornstarch; dissolved in 2 tablespoons of water|
|0.25 cupSoy sauce|
|3 tablespoonscooking sherry|
|1 tablespoonsesame oil|
|1 tablespoonmongolian fire oil OR chili oil|
|1 teaspoonchili garlic sauce OR Sriracha|
Spicy Tofu Stir Fry Preparation
Cut up the tofu into 1 inch cubes and marinade in 1/2 cup chili garlic sauce (I use Sriracha) mixed with 1/4 cup soy sauce for at least an hour. Mix the sauce ingredients. Prepare oriental noodles or white rice using directions on the package.
Stir fry the marinated tofu in 1/4 cup vegetable oil until golden brown. Remove tofu from pan and place on paper towels. Pat tofu dry to remove excess oil. Pour excess oil out of the wok/pan. Stir fry the ginger, garlic and vegetables, taking care not to over cook (the vegetables should be cooked, but still slightly firm/crisp). If your wok gets dry, add some white wine. At the last minute, pour the sauce over the vegetables and add the tofu. Mix gently. Serve over oriental noodles or white rice.
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