America’s Test Kitchen
When coated with cornstarch and stir-fried, tofu develops a crisp exterior and a creamy interior. To cut tofu for a stir-fry, hold a chef's knife parallel to the cutting board and cut the block in half horizontally to form two rectangular planks. Cut each plank into six squares. (You may then cut them into triangles if desired).
This stir-fry cooks quickly, so have everything chopped and ready before you begin cooking. Serve with steamed white or brown rice.
GLAZE
2 Tablespoons soy sauce
2 Tablespoons sugar
1/4 cups low-sodium chicken broth or vegetable broth
SAUCE
1 Tablespoon soy sauce
1 cup low-sodium chicken broth or vegetable broth
3 Tablespoons oyster sauce
2 teaspoons toasted sesame oil
1 Tablespoon cornstarch
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
4 teaspoons minced fresh ginger
2 Tablespoons vegetable oil, divided
1 container extra-firm tofu, drained and patted with paper towels
1/3 cup cornstarch
5-10 mushrooms left whole or cut in half
1/2 of a red pepper cut into 1" dice
2 cups carrots, sliced into thin rounds
1/2 cup low-sodium chicken broth or vegetable broth
1 small zucchini, sliced lengthwise in half then cut into 1/4" slices
1 Tablespoon toasted sesame seeds (optional)
1. Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic and ginger with 1 teaspoon vegetable oil. Set bowls aside.
2. Heat 3 tablespoons vegetable oil in large nonstick skillet or wok over medium-high heat until shimmering. Reduce heat to medium.
While oil is heating, sprinkle cornstarch evenly into a baking dish. Place tofu on top of cornstarch and turn with fingers until evenly coated.
When skillet is hot, reduce heat to medium and add tofu in a single layer and cook until golden brown, 4 to 6 minutes on each side.
Add glaze ingredients and cook, tossing tofu until glaze is thick and tofu is coated, 1 to 2 minutes. Transfer tofu to plate; rinse skillet clean and dry with paper towels.
Heat 1 teaspoon vegetable oil in now-empty skillet over medium heat, add mushrooms and red pepper and cook 4-5 minutes. Remove to the plate with the tofu.
Heat another teaspoon of oil till it begins to smoke and add carrots and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add 1/3 cup broth and cover skillet; cook until carrots are just tender, 2 to 3 minutes. Uncover and cook until liquid evaporates, about 30 seconds. Add carrots to plate with tofu and mushrooms.
Heat another teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning to smoke reduce heat to medium, add zucchini and cook stirring occasionally, until soft, 3-4 minutes. Add zucchini to vegetables on plate.
In now empty pan, add garlic-ginger-oil mixture to center and cook, mashing mixture with spoon or spatula, until fragrant, 15 to 20 seconds, then add the reserved vegetables and tofu and pour in the sauce, toss to combine and cook, stirring, until sauce is thickened and vegetables are coated, 2 to 3 minutes. Top with sesame seeds and serve immediately
