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Gallery Tofu Stir-Fry Recipe Summary prep: 45 mins total: 45 mins Servings: 4

Ingredients Ingredient Checklist 1 pound firm tofu 2 tablespoons reduced-sodium soy sauce, plus more for serving 1 tablespoon rice vinegar 1 teaspoon toasted sesame oil 1 tablespoon canola oil 2 small onions, cut into wedges 9 ounces button mushrooms, quartered 1 large red bell pepper, ribs and seeds removed, cut into 1-inch squares 1 1/4 pounds bok choy, cut into 1 1/2-inch pieces, stem and green pieces separated 1/4 pound snow peas, trimmed 5 paper-thin slices fresh ginger 1 teaspoon cornstarch dissolved in 2 teaspoons cold water Lime wedges, for serving

Cook’s Notes The vegetables and marinade can be prepared ahead. You can use 1 pound peeled, deveined shrimp instead of tofu; the cooking times are the same.

Gallery Tofu Stir-Fry

Recipe Summary prep: 45 mins total: 45 mins Servings: 4

Tofu Stir-Fry

Tofu Stir-Fry

Tofu Stir-Fry

Recipe Summary prep: 45 mins total: 45 mins Servings: 4

Recipe Summary

prep: 45 mins total: 45 mins

Servings: 4

prep: 45 mins

total: 45 mins

prep:

45 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 1 pound firm tofu 2 tablespoons reduced-sodium soy sauce, plus more for serving 1 tablespoon rice vinegar 1 teaspoon toasted sesame oil 1 tablespoon canola oil 2 small onions, cut into wedges 9 ounces button mushrooms, quartered 1 large red bell pepper, ribs and seeds removed, cut into 1-inch squares 1 1/4 pounds bok choy, cut into 1 1/2-inch pieces, stem and green pieces separated 1/4 pound snow peas, trimmed 5 paper-thin slices fresh ginger 1 teaspoon cornstarch dissolved in 2 teaspoons cold water Lime wedges, for serving

Directions

Halve tofu block lengthwise; slice each half into 8 rectangles. Arrange on a paper towel-lined baking sheet; top with more paper towels and another baking sheet. Weight with canned goods or a skillet. Refrigerate overnight or at least 20 minutes.

Transfer tofu to a shallow dish. In a bowl, whisk together soy sauce, vinegar, and sesame oil with 1 tablespoon water; pour over tofu. Marinate 5 minutes (reserve marinade).

Heat canola oil in a 12-inch nonstick skillet over high heat. Cook tofu until golden, 1 to 2 minutes per side. Set tofu aside.

Stirring constantly, cook onions in skillet over high heat until browned, 5 minutes. Add mushrooms; cook 2 minutes. Add red pepper and bok choy stems; cook 3 minutes. Add peas and ginger; cook 1 minute. Add marinade, cornstarch mixture, bok choy greens, and tofu. Cook until heated through. Season with soy sauce as desired. Serve with limes.

Cook’s Notes The vegetables and marinade can be prepared ahead. You can use 1 pound peeled, deveined shrimp instead of tofu; the cooking times are the same.

Cook’s Notes

The vegetables and marinade can be prepared ahead. You can use 1 pound peeled, deveined shrimp instead of tofu; the cooking times are the same.

Reviews (9)

 Add Rating & Review     204 Ratings   5 star values:        40    4 star values:        30    3 star values:        75    2 star values:        40    1 star values:        19

Reviews (9)

Add Rating & Review     204 Ratings   5 star values:        40    4 star values:        30    3 star values:        75    2 star values:        40    1 star values:        19

Add Rating & Review

204 Ratings 5 star values: 40 4 star values: 30 3 star values: 75 2 star values: 40 1 star values: 19

204 Ratings 5 star values: 40 4 star values: 30 3 star values: 75 2 star values: 40 1 star values: 19

204 Ratings 5 star values: 40 4 star values: 30 3 star values: 75 2 star values: 40 1 star values: 19

  • 5 star values: 40 4 star values: 30 3 star values: 75 2 star values: 40 1 star values: 19

    Martha Stewart Member     Rating: Unrated       07/10/2012   Excellent, affordable vegetarian asian dish--follow directions, turns out crisp, and perfectly coated with soy-sesame marinade, I added waterchestnuts and shelled edamame, wow, all I can say is I'm eating in a little more with this dish!  

Martha Stewart Member     Rating: Unrated       08/19/2010   Brilliant! The best tofu stir fry ever! And so-o-o easy.  

Martha Stewart Member     Rating: Unrated       01/26/2010   Delicious! I just made this for the hubby and I last night. One suggestion; the tofu tastes better if you marinate it for more than 5 minutes (left mine in for 20min... Although the next time I make this dish it will probably be more like 1 hour).  

Martha Stewart Member     Rating: Unrated       01/26/2010   This recipe was good and easy. I had to make some substitutions for what I had on hand but still great. I used medium firm tofu (just handle with care), napa cabbage, onions, and frozen broccoli. I served this with udon noodles...YUM!  

Martha Stewart Member     Rating: Unrated       01/01/2010   A great vegan recipe! Thank you Martha!!!  

Martha Stewart Member     Rating: Unrated       01/29/2009   This was fantastic!!! My kids have tried tofu before and have never been hip on it. I made this and they LOVED it. The sauce is flavorful and the vegetables came out perfect. Thank you! I will make this many times more!  

Martha Stewart Member     Rating: Unrated       12/21/2008   Yes! I also appreciate vegetarian recipes. Please keep them coming!  

Martha Stewart Member     Rating: Unrated       12/20/2008   Wonderful to have a vegetarian recipe! Thankyou  

Martha Stewart Member     Rating: Unrated       12/20/2008   Yeah - a vegetarian recipe! Instead of cornstarch for thickener, I'd use kuzu (made from seaweed).

    Martha Stewart Member

    Rating: Unrated 07/10/2012

Excellent, affordable vegetarian asian dish–follow directions, turns out crisp, and perfectly coated with soy-sesame marinade, I added waterchestnuts and shelled edamame, wow, all I can say is I’m eating in a little more with this dish!

Rating: Unrated

Rating: Unrated 08/19/2010

Brilliant! The best tofu stir fry ever! And so-o-o easy.

Rating: Unrated 01/26/2010

Delicious! I just made this for the hubby and I last night. One suggestion; the tofu tastes better if you marinate it for more than 5 minutes (left mine in for 20min… Although the next time I make this dish it will probably be more like 1 hour).

This recipe was good and easy. I had to make some substitutions for what I had on hand but still great. I used medium firm tofu (just handle with care), napa cabbage, onions, and frozen broccoli. I served this with udon noodles…YUM!

Rating: Unrated 01/01/2010

A great vegan recipe! Thank you Martha!!!

Rating: Unrated 01/29/2009

This was fantastic!!! My kids have tried tofu before and have never been hip on it. I made this and they LOVED it. The sauce is flavorful and the vegetables came out perfect. Thank you! I will make this many times more!

Rating: Unrated 12/21/2008

Yes! I also appreciate vegetarian recipes. Please keep them coming!

Rating: Unrated 12/20/2008

Wonderful to have a vegetarian recipe! Thankyou

Yeah - a vegetarian recipe! Instead of cornstarch for thickener, I’d use kuzu (made from seaweed).

All Reviews for Tofu Stir-Fry

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Tofu Stir-Fry

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest