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Kalyn's Kitchen

Stir-Fried Tofu with Scallions, Garlic, Ginger, and Soy Sauce

Even if you’re never cooked tofu, this Stir-Fried Tofu with Scallions, Garlic, Ginger, and Soy Sauce is so easy to make! Use Stir-Fry Recipes to find more recipes like this one.

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Stir-Fried Tofu

I’ve enjoyed tofu many times when I’ve had it in restaurants, but until recently I’d never cooked it at home. I’ve been determined to try it though, and last weekend I made this delicious stir-fried tofu using my new wok, and a recipe I adapted from Mark Bittman’s How to Cook Everything Vegetarian, a book I just couldn’t resist at Costco! Tofu is so fantastically South Beach Diet friendly and also low in carbs, and this was so delicious, I can see there will be a lot more tofu dishes in my future.

I used extra-firm organic tofu for this dish, which worked out perfectly. There are three main types of tofu, and choosing the right kind is important. I drained my tofu in a colander and then cut it into slices and pressed each slice with a paper towel to squeeze out as much water as I could. If more experienced tofu cooks want to offer tips and advice in the comments, I’ll be happy to get them!

Make it a Meal:

Stir-Fried Tofu with Scallions, Garlic, Ginger, and Soy Sauce would taste great with Roasted Broccoli with Soy Sauce and Sesame Seeds or Spicy Grilled Eggplant with Red Pepper, Parsley, and Mint.

More Delicious Ways to Cook Tofu:

Grilled Tofu Satay with Peanut Sauce from Kalyn’s Kitchen, cooked and posted by Rand
Carmelized Tofu from 101 Cookbooks
Tofu Parmigiana from Chick in the Kitchen
Montreal Grilled Tofu Wraps from The Perfect Pantry

More About Stir-Fry Cooking:

If you’re not familiar with Chinese cooking, you may want to read the basic rules for stir-frying.

Stir-Fried Tofu with Scallions, Garlic, Ginger, and Soy Sauce

Even if you’re never cooked tofu, this Stir-Fried Tofu with Scallions, Garlic, Ginger, and Soy Sauce is so easy to make!

Ingredients:

  • 14 oz. extra firm organic tofu
  • 2 T peanut oil (use more or less, depending on your pan)
  • 2 tsp. finely minced garlic
  • 2 tsp. finely grated ginger root
  • 1 cup scallions, sliced into 2 inch pieces (This is about 1 bunch green onions. Keep white parts separate from green parts. I used less than this, but only because I didn’t have enough.)
  • 3 T chicken stock or vegetable stock
  • 1 1/2 T soy sauce (I used Tamari)
  • 1 tsp. black sesame seeds (optional)

Directions:

  1. Remove tofu from package and drain in a colander in the sink for a few minutes.
  2. Then cut tofu into slices about 3/4 – 1 inch thick. Put each slice between two paper towels and press down on it so most of the liquid is absorbed into the towel, then cut tofu into square cubes.
  3. Put wok or heavy frying pan on stove and preheat pan until it feels hot when you hold your hand over it. Add oil and heat until shimmering.
  4. Then add garlic and ginger, cook about 10 seconds, and quickly add tofu cubes and white pieces of green onion. Cook, stirring occasionally, until the tofu is quite browned. (Mark Bittman says a couple of minutes, but I cooked it about 7 minutes to get the tofu as brown as you see in the photo.)
  5. When tofu is well browned, add the stock and cook, stirring, until it is mostly evaporated. Add the green parts of green onions and cook about 30 seconds. Add soy sauce (Tamari) and stir to distribute.
  6. Turn off heat, put tofu and onions on a serving plate and sprinkle with black sesame seeds. (The sesame seeds will be more flavorful if you toast them for 1-2 minutes in a dry pan, but it’s not essential.) Serve hot.

Notes:

For maximum flavor with tofu, I cut the garlic and ginger much smaller and left it in the finished dish.

Recipe adapted from How to Cook Everything Vegetarian.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Stir-Fried Tofu with Scallions, Garlic, Ginger, and Soy Sauce is a great dish for low-carb diet plans, and for any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
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43 comments on “Stir-Fried Tofu with Scallions, Garlic, Ginger, and Soy Sauce”

  1. I'm a little late on this, but a great way to get tofu ready to cook with is to cut the block in half lengthwise and place it in between two paper towel lined cookie sheets or cutting boards. Place something heavy on top to press the tofu and squeeze out liquid. Leave it for 20 minutes or so. Also, I've found that cooking spray is one of the better ways to avoid tofu sticking while cooking it.

  2. Sesame oil sounds like a great addition!

  3. I tried this and it was delicious! I couldn't find extra-firm tofu, so my tofu crumbled up a bit, but everything else worked out really well. I added just a tiny bit of sesame oil to my dish (I can't resist the taste!) and gobbled it all up. Thanks for a great recipe – I'll be doing this again!

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