The red chilis we use for this easy tofu stir fry are from the market here in Taiwan. They are spicy! You can probably find a similar version in your local grocery store or asian market, or omit if you don’t want it too spicy.
We also use brown sugar often in place of syrup, because syrup is really expensive here. That is an option as well!
Veggie Tofu Stir-Fry
- 1 Block pressed firm tofu
- 4 tsp garlic salt
- 4 tsp onion powder
- 2 sweet potatoes cubed
- 1 cup water for sauteeing
- 1 onion(s) chopped
- 1 thumb ginger chopped
- 1 clove garlic minced
- 1 head broccoli chopped
- 1 Tbsp sweet soy glaze
- 2 Tbsp syrup can sub 1 1/2 tbsp brown sugar if needed
- 1 tsp rice vinegar
- 1/2 tsp chilis with garlic (optional) in a jar
- 1 Tbsp water more if needed
- 1 Tbsp constarch more if needed
- chopped peanuts
- brown rice
- If you haven't pressed your tofu yet, do that first. Once pressed, cut the tofu into cubes. Toss the tofu cubes in onion powder and garlic salt.
- Heat a skillet on low heat, and add the tofu cubes to the skillet and let cook on one side, then flip to the other side and add a bit more onion powder and garlic salt as needed. Once it's all browned, toss a few more times and set aside.
- Boil a cup of water in a skillet on medium heat, and add the cubed sweet potatoes. Put the lid on the skillet and let the potatoes steam for 5-10 minutes.
- While the potatoes are steaming, make the stir-fry sauce. Mix all sauce ingredients in a bowl, except for the corn starch. Once mixed well, add the corn starch little by little until you get a slightly thicker consistency to the sauce. Still slightly runny, but a little gummy.
- When the potatoes are done, set aside. Saute onion, garlic and ginger in the skillet on medium heat. Add the broccoli and stir well until cooked through.
- Next, add the potatoes and tofu to the broccoli and stir well. Put the veggie and tofu mixture into bowls and top with the sauce. Add peanuts and serve over rice if desired!