Tips To Make Tofu Stir-Fry Like A Pro

Many people think tofu is boring or plain, but it can taste really good if you cook it properly. Stir-fry is one of the best ways to make tofu flavourful. It cooks fast, and the sauce clings to it nicely. The trick is in how you handle the tofu before cooking, how hot the pan is, and what kind of sauce you use. Once you get these small things right, tofu stir-fry becomes something you’ll make often.

To start, you always need to press the tofu. It removes the extra water and helps the tofu turn slightly crisp later. You just wrap it in a clean cloth or tissue and keep a small weight on top for 15 to 20 minutes. After that, cut it into cubes. If you skip this step, the tofu will stay too soft and won’t hold flavour well.

The next thing is the heat. Stir-fry always needs a hot pan. A wok works best, but any wide pan is fine. Add oil, let it heat properly, then add tofu. Don’t move it too soon; let it sit for a bit till it turns golden. Once that happens, you can turn it and cook the other sides. The tofu becomes lightly brown on the edges and stays soft inside.

After the tofu is cooked, take it out and add the vegetables. Things like bell peppers, onions, broccoli, or carrots work great. Keep them crunchy, don’t overcook. Then mix in the sauce, usually soy sauce, a bit of vinegar, garlic, ginger, and maybe a pinch of sugar. Some people add sesame oil or chilli sauce too. Once the sauce starts bubbling, put the tofu back in and mix gently so everything gets coated.

When you serve it hot, it smells so good, a mix of garlic, soy, and that slightly smoky flavour from the pan. You can sprinkle some sesame seeds or spring onions on top. It’s a complete meal if you serve it with steamed rice or noodles. It’s simple, fast and full of flavour. Once you learn the small tricks, tofu stir-fry never goes wrong.