A really simple tofu stir fry recipe with an aromatic garlic flavor plus Chinese chives that give it a unique texture.
This healthy Asian weeknight dinner meal idea requires only five ingredients but don’t let its simplicity fool you - it is unbelievably delicious!
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| Time: | 35 min (5 prep, 30 cook) | ||||
| Calories: | 91 (per serving) | ||||
| Good For: | Asian side dish to go with rice or quinoa | ||||
What is tofu?
Tofu is essentially soy milk curds pressed into blocks. Usually, tofu is found in the refrigerated section at your grocery store, but you can sometimes find boxed versions of it sold on the shelves in the Asian foods aisle.
Tofu comes in a wide variety of textures, so it is very important to identify which type of tofu your recipe calls for. Tofu packages usually state the degree of firmness it is, and the different versions have different uses.
Soft tofu, for example, has a texture that is similar to custard and can't easily be fried. It is very versatile, though, and can be used in anything from soups to desserts.
On the other hand, firm tofu is more akin to a soft cheese and is typically used in entrees, like stir fries or Asian soups.
By itself, tofu has a very mild bean-like flavor but is otherwise pretty bland. It easily takes on the flavor of any seasonings added, making it ideal for use in all kinds of recipes.
Tofu is:
- vegan
- low in calories
- naturally gluten-free
- an excellent source of vegetarian protein, and
- very low-priced.
Incorporating it into your dishes will help you feel full without hurting your waistline or your pocketbook!
Ingredients
- 4 cloves garlic, minced or sliced
- 2 teaspoon Bragg’s Liquid Amino*, divided
- ⅛ teaspoon dried mushroom powder*
- 8 oz garlic chives or Chinese chives, cut into 2” long sections
- 14 oz firm or extra firm tofu, cut into rectangles roughly ½” x 1 ½” x 2”
Supplies
- Skillet pan
- Knife and cutting board
- Measuring spoons
- Paper towels
- Strainer
- Spatula or cooking chopsticks (to move & flip tofu)
- stove
How to Make Tofu Stir Fry with Chives and Garlic - Step by Step
Step 1. Before starting, lay out your tofu pieces in a strainer and use paper towels to pat dry some of the moisture from the tofu. Doing this will reduce the amount of oil that pops when you start cooking the tofu.
Step 2. Drizzle some olive oil into your skillet pan and let it heat up on medium-high for about 30 seconds.
Step 3. Lay out all the tofu pieces on the skillet pan and let them fry for about 12 minutes or until they are all nicely browned.
Make sure that each piece gets lightly coated with the heated olive oil on the frying side, so that the tofu doesn’t stick to the pan.
Be careful as the moisture in the tofu may cause the oil to pop.
If you are using a curved skillet pan and some areas are getting less heat than others, you may want to use cooking chopsticks or a spatula to rearrange the pieces halfway through so that they all end up evenly brown.
Step 4. After the first side is done frying, flip all the pieces over to let the other side fry, following the same instructions as step 3.
Step 5. Drizzle one teaspoon of the Bragg’s Liquid Amino* over the fried tofu and stir a bit to let it evenly coat, then remove the fried tofu from the frying pan and set aside.
Step 6. Turn down the heat to medium-low, then add the garlic and chives. Cook for 5 minutes or until all the chives have softened, stirring frequently.
Step 7. Combine the tofu back in with the garlic and chives, then add the remaining teaspoon of Bragg’s Liquid Amino* and the dried mushroom powder*. Toss to evenly coat.
Step 8. Remove from stove and let cool for 5 minutes before serving with rice or quinoa.
Variations & Substitutions
The dried mushroom powder* can be omitted, although we highly recommend it for the special flavor it adds.
Soy sauce* can be substituted for the Bragg’s Liquid Amino, but use only one-third the amount as soy sauce is much saltier.
Onions can be added to this saute if desired.
RECIPE CARD
Super Easy Tofu Stir Fry with Chives and Garlic
This super simple tofu stir fry recipe is bursting with garlic flavor, plus chives to give it a unique texture.
This healthy Asian weeknight dinner idea requires only five ingredients but don’t let its simplicity fool you – it’s unbelievably delicious!
Ingredients
- 4 cloves garlic minced or sliced
- 2 teaspoon Bragg's Liquid Amino divided
- ⅛ teaspoon dried mushroom powder
- 8 oz garlic chives or Chinese chives cut into 2" long sections
- 14 oz firm or extra firm tofu cut into rectangles (roughly ½” x 1 ½” x 2”)
Instructions
- Before starting, lay out your tofu pieces in a strainer and use paper towels to pat dry some of the moisture from the tofu. Doing this will reduce the amount of oil that pops when you start cooking the tofu.
- Drizzle some olive oil into your skillet and let it heat up on medium-high for about 30 seconds.
- Lay out all the tofu pieces on the skillet and let them fry for about 12 minutes or until they are all nicely browned. Make sure that each piece gets lightly coated with the heated olive oil on the frying side, so that the tofu doesn’t stick to the pan. Be careful as the moisture in the tofu may cause the oil to pop. If you are using a curved skillet and some areas are getting less heat than others, you may want to use cooking chopsticks or a spatula to rearrange the pieces halfway through so that they all end up evenly brown.
- After the first side is done frying, flip all the pieces over to let the other side fry, following the same instructions as step 3.
- Drizzle one teaspoon of the Bragg’s Liquid Amino over the fried tofu and stir a bit to let it evenly coat, then remove the fried tofu from the frying pan and set aside.
- Turn down the heat to medium-low, then add the garlic and chives. Cook for 5 minutes or until all the chives have softened, stirring frequently.
- Combine the tofu back in with the garlic and chives, then add the remaining teaspoon of Bragg’s Liquid Amino and the dried mushroom powder. Stir well to evenly coat.
- Remove from stove and let cool for 5 minutes before serving with rice or quinoa.
Notes
Variations & Substitutions
The dried mushroom powder can be omitted, although we highly recommend it for the flavor it adds.
Soy sauce can be substituted for the Bragg’s Liquid Amino, but use only one-third the amount as soy sauce is much saltier.
Onions can be added to this saute if desired.
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Nutrition Information
Yield 4Amount Per Serving Calories 91Total Fat 4.6gSaturated Fat 0.9gCholesterol 0mgSodium 174mgCarbohydrates 5.2gFiber 2.4gSugar 1.7gProtein 10.4g
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