Quick Tofu & Green Onion Stir-Fry
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Cook10 min
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Total20 min
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Servings2
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If you are looking for a weeknight dinner that comes together in minutes, you have found it, as this tofu stir-fry is genuinely one of the easiest meals you can make. The recipe requires minimal prep work and uses basic techniques you probably already know. A carbon steel wok* heats up fast and gives you the high-heat cooking surface that makes this dish come together so quickly.
Extra Firm Tofu Required
This stir-fry recipe centers around extra firm tofu as the main protein, combined with fresh green onions and optional aromatics to create a quick and flavorful dish. The ingredient list is relatively short and simple, making it easy to cook on a weeknight. A basic pantry of oils, soy sauce, and vegetable stock makes up the flavors, while optional ingredients like garlic and jalapeño peppers let you customize based on how much heat you want and what you have on hand.
Ingredient List:
Quick Tofu & Green Onion Stir-Fry
by veganpreps.com
Ingredients
- 1 (1 lb / 450 g) package extra firm tofu, cut into 3/4-inch cubes
- 2 tablespoons peanut oil or vegetable oil
- 1 cup green onions, sliced into 1-inch pieces (white and light green parts)
- 3 cloves garlic, chopped
- 2 jalapeño peppers, finely chopped (seeds removed for less heat)
- 1/2 cup vegetable stock
- 2 tablespoons soy sauce
- Salt and black pepper to taste
Instructions
- 1Wrap tofu in a clean kitchen towel and press under a heavy pan for 10 minutes to remove excess moisture. Cut into 3/4-inch cubes and season lightly with salt and pepper.
- 2Heat oil in a large skillet or wok over medium-high heat. Add tofu in a single layer and cook undisturbed for 3 minutes until golden on the bottom, then turn and cook 2 more minutes.
- 3Push tofu to the side of the pan. Add garlic and jalapeño to the center and cook for 1 minute until fragrant. Add green onions and stir everything together.
- 4Pour in vegetable stock and soy sauce. Cook, stirring, for 2 to 3 minutes until the liquid reduces by half and coats the tofu. Taste and adjust seasoning. Serve immediately over steamed rice.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
Drain Tofu For One Hour
Begin by unwrapping your 1 lb package of extra firm tofu and cutting it into 3/4 inch squares. Place the chopped tofu pieces on paper towels to allow excess moisture to drain. This draining process is important for getting the texture you want in your stir-fry, since it helps the tofu brown better and soak up flavors more. Leave the tofu to drain for approximately one hour before proceeding with cooking.
Once the tofu has finished draining, heat 2 tablespoons of peanut oil or olive oil in a wok or skillet over medium heat. Add the drained tofu along with 3 cloves of chopped garlic if using, and stir-fry until the tofu is heated through and lightly browned on the edges. This step creates a golden crust that adds texture and depth to the dish.
Next, add 1 cup of green onion sliced into 1 inch pieces (using only a little of the green part) and 2 finely chopped jalapeno peppers if desired. Stir-fry for 3 minutes, then add 1/2 cup of vegetable stock and continue cooking until the liquid is reduced by half, which takes approximately one minute. Finally, add 2 tablespoons of soy sauce, turn off the heat, and mix well. Season to taste with salt and pepper, then garnish with chopped green onion tops and serve immediately.
Try Cashew Butter Instead
While the original recipe relies on soy sauce for its savory depth, you can swap in cashew butter to create a richer, creamier version that works just as well. Use about two tablespoons of natural cashew butter, whisking it into the vegetable stock before adding it to your stir-fry. This substitution reduces the saltiness and adds protein and healthy fats that make the dish more filling. The cashew butter coats the tofu beautifully, creating a luxurious sauce instead of a light glaze. If your cashew butter’s too thick, thin it with a splash of water or extra stock until it reaches the consistency you want.
Pairs Well With Steamed Rice
A bed of steamed white or brown rice is your best choice for this stir-fry, and prepare it before you start cooking the tofu so it’s ready when you need it. The rice soaks up all those savory flavors from the soy sauce and vegetable stock, making every bite taste better. Brown rice adds extra nutrition and a nuttier taste, while white rice keeps things lighter and lets the tofu flavors stand out. Pick whichever one you like – you’re creating a complete meal that fills you up without feeling heavy.
Final Thoughts
Since you’re working with tofu, timing is everything, and this quick stir-fry shows that you don’t need hours in the kitchen to make something satisfying and delicious. The whole process takes about an hour, mostly waiting for drainage, then just ten minutes of active cooking. You’ll like how the soy sauce balances the peppers’ heat, and the vegetable stock makes a light sauce that coats each tofu cube. This dish works well with what you have – swap green onions for bok choy or add mushrooms for extra texture. Serve it over rice or noodles, and you’ve got a complete meal that’s both nutritious and genuinely flavorful.
