Stir-Fried Tofu With Ginger Recipe (2024)

Thank you! This was delicious and so easy. In lieu of sherry or wine, I used mirin and then skipped the sugar.

There are non-alc sherrys out there but unless the issue is leaving an open bottle in the house, the alcohol all evaporates in the cooking process. Frankly, to sub for Shaoxing wine I would use a sweeter sherry based on my fave Shaoxing wine. It's body and caramel sweetness would be almost apple juice with a touch of salt if I tried crazy open mind subbing...

See Kenji Lopez for crispy tofu. Pour boiling water over tofu blocks first — really works even though it seems counter intuitive!!!

Longtime reader, first time poster. This came out like mush for me. Imagine lumpy mash potatoes. I think part of my issue was how much I crumbled up the tofu initially. I wish I would have cut 1.5-2” cubes rather than “crumbled.” And it calls for a lot of ginger but doesn’t cook it for very long so there’s quite a bit of bite. Were I to do it again (which I won’t) I’d half the amount of cook or add it earlier.

Yum! Ended up adding more ginger and twice the amount of (homemade) 5 spice. Didn’t regret it. A quick, easy yet very flavorful recipe. Didn’t want the crumbled tofu to stick to my wok so I used a non stick plan. Definitely need more than 5 minute of stir-frying on high (not medium high) - took more like 10 minutes for the tofu/white parts of the scallions, then 3 minutes with the ginger and marinade. Otherwise you do end up with a mushy/soggy tofu. Mine was perfect, similar to the picture.

I’m not sure I understand where the “dusting the tofu with cornstarch” is supposed to happen? The description says to prepare a marinade with the cornstarch, soy sauce, etc., but there are no further instructions to “dust” which, I assume, would give the tofu a crispy exterior? Mine turned out incredibly soft and mushy, very unattractive, despite using extra firm tofu in a cast iron pan - maybe that was my mistake? It tasted good, but the mouthfeel of the tofu was too too soft.

I used extra-firm, pre-drained tofu (Nasoya brand) and the texture & browning were terrific. Marinated for 2 hours in the fridge. I put the ginger sticks in with the scallion whites and the flavor was very good. I made all the sauce for just 16 oz. Tofu and that was the right call. Also, I put in some green beans to add another vegetable- red pepper would have been a good choice, too.

Other than chicken broth, is there a good non-alcoholic sub for the Shao-xing wine?

Do NOT tear about the tofu. It became a goopy mess. Cut the tofu into chunks and make sure that the heat is on high AND that the oil is smoking when you cook this and any other wok dish.

Did not like it, too much ginger, who knew there was such a thing, and too salty and not enough sauce. I did like the method of crumbling the tofu as it gave more surface for the marinade and allowed for more crisping of tofu parts. The cornstarch really added in browning and making the tofu look super yummy. So I'll add those techniques to future tofu stir-fries, it just won't be this one.

I drained but did not press the tofu and marinated it overnight. The tofu cooked up to be a smoothie-like consistency. I probably won't attempt this again, but if I did, I would press the tofu to get out all the excess water.

Not a great recipe. The tofu turns to mush (yes, I used extra firm tofu, broken up as directed) and the ginger is absolutely overpowering and bitter (yes, I sliced it into a fine julienne). The flavors are good otherwise. I won't be making this again.

I have a bad track record cooking tofu, the texture is never quite right. I was worried about making this after reading the reviews, but it was EXCELLENT. I used extra-firm, pre-drained tofu and paper toweled it dry. I marinated it as written, except I held the corn starch and dusted the tofu with it separately after marinating. Cooked it on high heat in a smoking wok. Texture was perfect. Next time I will double the sauce and had steamed broccoli at the last minute and toss it in the sauce.

So easy and yummy. I tweaked it a bit: doubled the chili oil and sugar and bumped up the umami with fish oil. Served it on sushi rice, my new love. My husband, who is iffy on tofu, said it was terrific.

Mushy and not particularly tasty!

"2teaspoons chile oil or crisp"Crisp what?

This was ok — flavor was pretty basic/nothing new and a little on the salty side. I altered…Drained tofu (didn’t press). Marinated 1hrDrain the marinated tofu well before fryingGrated ginger instead of julienne as I like ginger flavor but not eating big pieces Pan fried the tofu first, removed from pan. Cooked the ginger and green onion whites, then deglazed with the sauce. Added tofu back to the pan with green parts of onion. Cook until sauce is gone and green onion parts are wilted.

I have been vegetarian for thirty years, so I’ve been working on my tofu techniques for just as long. For me, I find that draining/pressing the tofu first, then frying, then marinating after works best. I couldn’t bring myself to throw saturated tofu into a hot wok and then deal with all the spattered oil, let alone that it may not have ever gotten crispy that way. Apparently it has worked for some, but I’m guessing they were able to get their wok screaming hot?

Recipe is not very clear on what to do with the tofu marinade or how to ‘sprinkle’ the corn starch. I made it and it was tasty but I wouldn’t use this recipe again.

Nice dish! I also used Mirin and cayenne pepper in place of hot oil. I had baby bok choy so cut that up too and it was tasty but it took up a lot of room in the skillet and hence the tofu didn't brown as much as it could have. But overall a tasty dish and not difficult to make.

try same seasoning, but less salt &ginger, bake in sheet pan in oven

Pour boiling hot water over the medium firm tofu block and let it sit for 10-13 min. Drain and pat with the paper towel. Should make the tofu keep its shape.

pouring boiling, salted water over cut tofu and letting it sit for 15 minutes before going on to fry it, and on Instagram, the Omsom account highlights a technique for brining slices tofu in salt water before pan frying them to get the crispiest pieces. If your tofu is on its way to a fried or baked end, be sure to drain the hot water completely, and pat the tofu dry very well to remove excess moisture and salt.

Pour salted hot boiling water over a block of medium-form tofu

Very easy, you just need to balance the sweetness (I think by adding more sugar) and the power of ginger.As I failed to found some ingredients at the local grocery, I substituted five spice powder by making it by myself, I just combined cloves, star anise, fennel, white pepper and cinnamon together, chopped by knife (do not broke your grinder!). And also instead of Shaoxing wine I used Apple Cider Vinegar and water.

Breaking up the tofu worked great (I used very firm tofu; softer wouldn’t work as well) - we liked the different size bits. The sauce was just right. The tofu took longer to sear than the white part of green onions, so unfortunately some of the green onions burnt. The ginger is delicate - make sure it cooks for no longer than a minute at the end and be sure to remove everything from the pan immediately if using cast iron.

I cooked the ginger with the tofu and added some red peppers and snap peas too. It was delicious.

I don't mind mushy tofu, especially when served over rice. Allspice is a good substitute for Chinese five spice.

Good, but we found the 5 spice blend too dominant ( maybe the blend I used?) and the ginger recessive. The tofu was very good and easy. Added snow peas because I had them and it needed green and crunch. Needs something to balance…a chutney or raita on the side? And more chill crisp or chili garlic sauce

The size sown in the picture doesn’t match the 1 1-1/2” chunks specified in the recipe. I think this is the source of the problems with “mush”. Chunks cooked well.