The Only Stir-Fry Recipe You’ll Ever Need
Looking for that one back-pocket recipe that saves you on busy weeknights? This is it. My 20-Minute Stir-Fried Tofu with Scallions is the ultimate starting point for countless delicious meals. It’s incredibly simple, packed with savory, aromatic flavors, and so satisfying. Once you nail this basic technique, you’ll unlock a whole new world of quick, healthy, and delicious plant-based stir-fries. Forget takeout—let’s get cooking!
Ingredients
• MAKES: 4 servingsTIME: 20 minutes
• 1.5 to 2 lbs / 680 to 900g firm or extra-firm tofu, pressed and blotted dry
• 3 tbsp peanut oil or other neutral oil
• 1 tbsp garlic, chopped
• 1 tbsp fresh ginger, peeled and chopped (optional)
• 2 dried red chiles (optional)
• 2 bunches scallions, about 2 cups, cut into 2-inch lengths, whites and greens separated
• 1/3 cup / 80 ml vegetable stock or water
• 2 tbsp soy sauce, plus more to taste
• 1 tbsp toasted sesame seeds, for garnish (optional)
Instructions
1. Cut the pressed tofu into 1/2-inch cubes.2. Heat the oil in a large skillet or wok over high heat. Once shimmering, add the chopped garlic, ginger, and dried chiles (if using). Stir-fry for about 15 seconds until fragrant.3. Add the tofu cubes and the white parts of the scallions. Cook, stirring occasionally, for 2-3 minutes until the tofu is lightly browned on the sides.4. Pour in the vegetable stock and soy sauce. Stir to combine and let it bubble until the sauce reduces by about half.5. Toss in the green parts of the scallions and stir for 30 seconds until they’re bright green and slightly wilted.6. Taste and add more soy sauce if needed. Garnish with toasted sesame seeds (if using) and serve immediately.
Nutritional Information
• Estimated values per serving (1 of 4):
• Calories: 350 kcal
• Protein: 25g
• Carbohydrates: 8g
• Fat: 24g
• Sodium: 450mgPlease note that is an estimate and can vary based on the specific and brands used.
Pro Tips
• Pro-Tips for Perfect Stir-Fried Tofu
• For the best texture, press your tofu for at least 30 minutes before cooking. This removes excess water, allowing it to get wonderfully golden brown instead of steaming.
• Don’t be shy with the heat! A very hot wok or skillet is essential for a proper stir-fry. It sears the tofu quickly and prevents everything from becoming soggy.
• Stir-frying happens fast. Have all your (tofu, scallions, garlic, ginger, sauces) chopped and measured before you even turn on the stove.
• Easily add texture by toasting 1 cup of walnuts, cashews, or peanuts in the wok before you start. Set them aside and toss them back in at the very end.
• For a deeper, savory flavor, soak 2 tablespoons of fermented black beans in a little water or Shaoxing wine for 10 minutes, then add them to the wok with the green scallions.
FAQ
Q: Is this tofu stir-fry a good source of plant-based protein
A: Absolutely! Tofu is a complete protein, and a single serving of this recipe packs an impressive 25 grams of protein, making it a fantastic and satisfying high-protein vegetarian meal.
Q: What other vegetables can I add to this vegetarian stir-fry
A: This recipe is a great base. Feel free to add quick-cooking vegetables like bell peppers, broccoli florets, snap peas, or bok choy. Add them with the white parts of the scallions to ensure they cook through but remain crisp.
Q: How can I make this stir-fry recipe gluten-free
A: To make this recipe gluten-free, simply substitute the soy sauce with tamari or a certified gluten-free soy sauce. All other ingredients in the base recipe are naturally gluten-free.
Q: How do I store and reheat leftover stir-fried tofu
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a skillet or wok over medium-high heat until warmed through. This helps the tofu regain some of its texture better than a microwave.
