Shredded Tofu Stir-Fry
Shredded tofu is cooked with veggies in a spicy, savory sauce to make this scrumptious stir-fry. Shredding the tofu gives it an amazing texture, while garlic, ginger, and sesame oil pack in tons of flavor. Best of all, this shredded tofu stir-fry is easy to make and perfect for a busy weeknight!
Servings: 4
Calories: 200kcal
Equipment
- 1 Large wok (or skillet, see Note)
Ingredients
- 1 (16 ounce/454 gram) package super-firm tofu, drained and patted dry
- ¼ cup low sodium soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha sauce (or to taste, optional)
- 1 teaspoon toasted sesame oil
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 medium shallot, thinly sliced
- 2 cups shredded green cabbage
- 1 cup julienned carrots (2 to 3 carrots)
- 2 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 1 tablespoon toasted sesame seeds
- 2 tablespoons chopped fresh cilantro
- 2 scallions, chopped
- Cooked rice, for serving
Instructions
- Shred the tofu using the coarse side of a box grater. Set it aside.
- Stir together the low-sodium soy sauce, dark soy sauce, hoisin sauce, rice vinegar, sriracha sauce, toasted sesame oil, and black pepper in a small bowl or container. Set it aside for now.
- Heat the oil in a large wok over medium-high heat. Once the oil starts to shimmer, add the shallot. Stir-fry the shallot for about 2 minutes, until it softens and browns in spots.
- Add the shredded tofu to the wok. Stir to combine, then cook the mixture, letting it sit undisturbed for 1 to 2 minutes at a time before stirring. Continue this for 6 to 8 minutes, until the tofu starts to brown and crisp in spots.
- Add the cabbage and carrots to the wok, then continue to stir-fry the mixture for about 2 minutes, until the vegetables are tender-crisp and the carrots have brightened in color.
- Push the tofu and vegetables to the side, then add the minced garlic and grated ginger to the space you just created. Sauté the garlic and ginger for about 30 seconds, stirring constantly.
- Stir the garlic and ginger in with the other ingredients. Carefully pour the sauce over the tofu and vegetables, then stir everything well to coat the tofu and veggies in the sauce. Continue to stir-fry the mixture for about a minute, until the sauce reduces slightly.
- Remove the wok from heat, then stir in the sesame seeds, cilantro, and scallions.
- Serve over rice and enjoy.
Notes
A large skillet can be used if you don't have a wok. Make sure your skillet can withstand high heat levels, and increase the cooking heat to high.
Nutrition
Calories: 200kcal | Carbohydrates: 14g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 1330mg | Potassium: 486mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5462IU | Vitamin C: 19mg | Calcium: 99mg | Iron: 3mg