Home Style Tofu

5 from 1 vote

My home style tofu is loaded with tender-crisp veggies and golden pan-fried tofu, all tossed in a rich, savory sauce with a hint of heat. It delivers big takeout flavor but is easy enough to whip up on a busy weeknight!

Prep Time15

Cook Time15

Total Time30

Course: Entree, Main Course

Cuisine: American, Chinese-inspired

Servings:

Calories: 225kcal

Author: Alissa Saenz

Ingredients

1 (14 ounce/397 gram) package extra-firm tofu, drained and patted dry (no need to press)
2 tablespoons cold water
2 teaspoons cornstarch
¼ cup soy sauce
2 tablespoons vegan oyster sauce
1 tablespoon Shaoxing wine (optional)
2 teaspoons organic brown sugar
1 teaspoon toasted sesame oil
1 teaspoon doubanjiang (Chinese spicy broad bean paste), or more to taste, see Note 1 for substitutions
2 tablespoons peanut oil, divided
1 small broccoli crown, broken into florets
1 small onion, roughly chopped
1 medium red bell pepper, roughly chopped
3 garlic cloves, minced
2 teaspoons freshly grated ginger
1 (5 ounce/142 gram) can water chestnuts, drained
Cooked rice, for serving

US Customary - Metric

Instructions

Cut your block of tofu into ½ inch thick slabs, then cut the slabs into 1- to 2-inch squares. Cut each square on a diagonal to create two triangles.
To make the sauce, first stir together the cold water and cornstarch until there are no lumps. Stir in the soy sauce, vegan oyster sauce, Shaoxing wine, brown sugar, toasted sesame oil, and doubanjiang. Set this aside for now.
Place a large wok over medium heat, then coat the bottom with one tablespoon of the oil. Add the tofu in an even layer (cook it in batches if needed). Pan-fry the tofu triangles for 4 to 5 minutes on each side, until golden brown. Transfer them to a plate when they're done.
Add the remaining tablespoon of oil to the wok and raise the heat to medium-high. Give the oil a minute to heat up, then add the broccoli, onion, and bell pepper. Stir-fry the vegetables for about 5 minutes, until they're tender crisp and lightly charred in spots.
Push the vegetables to the side of the wok, then add the garlic and ginger to the space you just created. Sauté the garlic and ginger for about 30 seconds, stirring constantly, until very fragrant.
Stir the garlic and ginger in with the vegetables, then add the water chestnuts and return the tofu to the wok. Give the sauce a quick stir, then carefully pour it over the tofu and vegetables. Stir everything up and cook the mixture for one to two minutes more, until the sauce has thickened and clings to the tofu and vegetables.
Remove the wok from heat, then serve immediately over rice.

Notes

If you can't get doubanjiang, a mixture of equal parts miso and sriracha sauce will work in a pinch. Korean gochujang will also work, but will give you a slightly sweeter, tangier result.
Nutrition information does not include rice.

Nutrition