Recipe: Tofu + Veggie Stir Fry | Posh Kitchen

This past weekend, I made tofu at home for the first time. I’ve been intimidated by it for a while, unsure whether or not I’d be able to make it in a way that was flavorful and had the right texture. But, I wanted to make a stir fry and the store was out of soy protein chicken substitutes, so I decided to go for it.

I grabbed a package of extra firm tofu from the grocery section at Target. I’ve read that it is key to properly drain all the moisture out of tofu prior to cooking; so a few hours before I was ready to make dinner, I extracted it from the package, sat it out on paper towels, blotted, then let it sit for about 30 minutes.

Nasoya Extra Firm Tofu

Next, I seasoned it with salt and pepper and placed in Tupperware with Trader Joe’s Island Soyaki to marinate. This Asian sauce is a teriyaki blend with sesame seeds that is great for seasoning just about any kind of fish, meat substitute or veggie. We love it and use it often.

raw tofu seasoned with salt and pepper

After it marinated for a couple of hours, I sliced the tofu and grilled it on the George Foreman until it had a nice little crunchy crust on each side. Then I chopped into smaller pieces for the stir fry.

It almost looks like meat here, don't you think?

Finally, I transferred it into a frying pan, mixed in steamed Asian style vegetables, and tossed it all with more of the Island Soyaki sauce. I served it over brown rice.

Overall, I think I did a good job with the tofu. T had asked me to “make it taste like chicken”, and while I’m not sure I succeeded there--it was tasty, and I’ve conquered my fear of working with it. In the future, I will probably seek out recipes where I can make it so that it is less soft in the middle; perhaps that can be overcome by some sort of crust.

Have you made tofu at home? How did you like it?