Stir-Fried Tofu with Ginger-Oyster Sauce
By America's Test KitchenPublished on January 31, 2011
Time
55 minutes
Yield
Serves 3 to 4
Ingredients
Glaze
2 tablespoons soy sauce 2 tablespoons sugar ¼ cups low-sodium chicken broth or vegetable brothSauce
1 tablespoon soy sauce 1 cup low-sodium chicken broth or vegetable broth3 tablespoons oyster sauce 2 teaspoons toasted sesame oil 1 tablespoon cornstarchVegetables
2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)4 teaspoons minced fresh ginger 4 tablespoons vegetable oil 1 container extra-firm tofu, cut into 24 triangles⅓ cup cornstarch 2 cups carrots (sliced), or other longer-cooking vegetable from the chart below½ cup low-sodium chicken broth or vegetable broth1 cup snow peas or other quick-cooking vegetable from the chart below1 pound leafy greens from chart below1 tablespoon toasted sesame seeds (optional)Before You Begin
When coated with cornstarch and stir-fried, tofu develops a crisp exterior and a creamy interior. Most tofu is sold in 12- or 16-ounce blocks. To cut tofu for a stir-fry, hold a chef's knife parallel to the cutting board and cut the block in half horizontally to form two rectangular planks. Cut each plank into six squares, then cut each square diagonally into two triangles. This stir-fry cooks quickly, so have everything chopped and ready before you begin cooking. Serve with steamed white rice.
Instructions
- Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic and ginger with 1 teaspoon vegetable oil. Set bowls aside.
- Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. While oil is heating, sprinkle cornstarch evenly into baking dish. Place tofu on top of cornstarch and turn with fingers until evenly coated. When skillet is hot, add tofu in single layer and cook until golden brown, 4 to 6 minutes. Turn tofu with tongs and cook until second side is browned, 4 to 6 minutes more. Add glaze ingredients and cook, stirring, until glaze is thick and tofu is coated, 1 to 2 minutes. Transfer tofu to plate; rinse skillet clean and dry with paper towels.
- Heat 1 teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add carrots and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add 1/2 cup broth and cover skillet; cook until carrots are just tender, 2 to 3 minutes. Uncover and cook until liquid evaporates, about 30 seconds. Transfer carrots to plate with tofu.
- Heat remaining teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add snow peas and bok choy stems or napa cabbage cores and cook, stirring occasionally, until beginning to brown and soften, 1 to 2 minutes. Add leafy greens and cook, stirring frequently, until wilted, about 1 minute. Push vegetables to sides of skillet to clear center; add garlic-ginger mixture to clearing and cook, mashing mixture with spoon or spatula, until fragrant, 15 to 20 seconds, then stir mixture into greens.
- Return all vegetables to skillet along with sauce. Toss to combine and cook, stirring, until sauce is thickened and vegetables are coated, 2 to 3 minutes. Transfer to serving platter, top with sesame seeds, if using, and serve immediately.
Time
55 minutesYield
Serves 3 to 4Ingredients
Glaze
2 tablespoons soy sauce
2 tablespoons sugar
¼ cups low-sodium chicken broth or vegetable broth
Sauce
1 tablespoon soy sauce
1 cup low-sodium chicken broth or vegetable broth
3 tablespoons oyster sauce
2 teaspoons toasted sesame oil
1 tablespoon cornstarch
Vegetables
2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
4 teaspoons minced fresh ginger
4 tablespoons vegetable oil
1 container extra-firm tofu, cut into 24 triangles
⅓ cup cornstarch
2 cups carrots (sliced), or other longer-cooking vegetable from the chart below
½ cup low-sodium chicken broth or vegetable broth
1 cup snow peas or other quick-cooking vegetable from the chart below
1 pound leafy greens from chart below
1 tablespoon toasted sesame seeds (optional)
Test Kitchen Techniques
Ingredients
Glaze
2 tablespoons soy sauce
2 tablespoons sugar
¼ cups low-sodium chicken broth or vegetable broth
Sauce
1 tablespoon soy sauce
1 cup low-sodium chicken broth or vegetable broth
3 tablespoons oyster sauce
2 teaspoons toasted sesame oil
1 tablespoon cornstarch
Vegetables
2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
4 teaspoons minced fresh ginger
4 tablespoons vegetable oil
1 container extra-firm tofu, cut into 24 triangles
⅓ cup cornstarch
2 cups carrots (sliced), or other longer-cooking vegetable from the chart below
½ cup low-sodium chicken broth or vegetable broth
1 cup snow peas or other quick-cooking vegetable from the chart below
1 pound leafy greens from chart below
1 tablespoon toasted sesame seeds (optional)
Test Kitchen Techniques
Ingredients
Glaze
2 tablespoons soy sauce
2 tablespoons sugar
¼ cups low-sodium chicken broth or vegetable broth
Sauce
1 tablespoon soy sauce
1 cup low-sodium chicken broth or vegetable broth
3 tablespoons oyster sauce
2 teaspoons toasted sesame oil
1 tablespoon cornstarch
Vegetables
2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
4 teaspoons minced fresh ginger
4 tablespoons vegetable oil
1 container extra-firm tofu, cut into 24 triangles
⅓ cup cornstarch
2 cups carrots (sliced), or other longer-cooking vegetable from the chart below
½ cup low-sodium chicken broth or vegetable broth
1 cup snow peas or other quick-cooking vegetable from the chart below
1 pound leafy greens from chart below
1 tablespoon toasted sesame seeds (optional)
Test Kitchen Techniques
Why This Recipe Works
When designing a satisfying vegetarian stir-fry recipe, we chose tofu to stand in for meat and then followed our tried-and-true procedure for stir-fries: Cook the tofu in batches and set it aside (we added a glaze to boost the flavor); steam-sauté the longer-cooking vegetables (such as carrots and broccoli) and set them aside; stir-fry the softer vegetables (such as celery, bell pepper, greens, and aromatics); then add everything back to the pan along with a flavorful sauce.
Before You Begin
When coated with cornstarch and stir-fried, tofu develops a crisp exterior and a creamy interior. Most tofu is sold in 12- or 16-ounce blocks. To cut tofu for a stir-fry, hold a chef's knife parallel to the cutting board and cut the block in half horizontally to form two rectangular planks. Cut each plank into six squares, then cut each square diagonally into two triangles. This stir-fry cooks quickly, so have everything chopped and ready before you begin cooking. Serve with steamed white rice.
Instructions
- Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic and ginger with 1 teaspoon vegetable oil. Set bowls aside.
- Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. While oil is heating, sprinkle cornstarch evenly into baking dish. Place tofu on top of cornstarch and turn with fingers until evenly coated. When skillet is hot, add tofu in single layer and cook until golden brown, 4 to 6 minutes. Turn tofu with tongs and cook until second side is browned, 4 to 6 minutes more. Add glaze ingredients and cook, stirring, until glaze is thick and tofu is coated, 1 to 2 minutes. Transfer tofu to plate; rinse skillet clean and dry with paper towels.
- Heat 1 teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add carrots and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add 1/2 cup broth and cover skillet; cook until carrots are just tender, 2 to 3 minutes. Uncover and cook until liquid evaporates, about 30 seconds. Transfer carrots to plate with tofu.
- Heat remaining teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add snow peas and bok choy stems or napa cabbage cores and cook, stirring occasionally, until beginning to brown and soften, 1 to 2 minutes. Add leafy greens and cook, stirring frequently, until wilted, about 1 minute. Push vegetables to sides of skillet to clear center; add garlic-ginger mixture to clearing and cook, mashing mixture with spoon or spatula, until fragrant, 15 to 20 seconds, then stir mixture into greens.
- Return all vegetables to skillet along with sauce. Toss to combine and cook, stirring, until sauce is thickened and vegetables are coated, 2 to 3 minutes. Transfer to serving platter, top with sesame seeds, if using, and serve immediately.
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