bean curd stir fry recipe
The Best bean curd stir fry recipe
I love making bean curd stir fry for my family because it is quick, easy, and packed with protein. This recipe uses firm tofu, which soaks up all the savory sauce and gets a nice crispy outside when you cook it right. My kids actually ask for this dish, which is rare for something with tofu, and I feel good knowing they are getting a healthy meal. Bean curd is a great source of calcium and iron, and it is low in calories, so it works perfectly for a weeknight dinner or even a light lunch. I also like that I can throw in whatever vegetables I have in the fridge, like bell peppers, broccoli, or snap peas, and it always turns out delicious. This recipe has become a staple in our house, and I am excited to share it with you.
Easy Bean Curd Stir Fry
A simple and flavorful stir fry featuring crispy tofu and colorful vegetables in a savory soy-based sauce. This dish comes together in under 30 minutes and is perfect for a quick weeknight dinner.
🥘Ingredients
For the Tofu
For the Vegetables
For the Sauce
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Bean Curd Stir Fry Works
This bean curd stir fry is always a good idea because it is fast, healthy, and everyone at the table loves it. It is perfect for busy weeknights but also works well when you have guests over because it looks and tastes impressive. I hope you try this recipe and make it your own.
❓ Frequently Asked Questions About Bean Curd Stir Fry
1. Can I use silken tofu for this stir fry?
Silken tofu is too soft and will fall apart during stir frying. Stick with firm or extra firm tofu for the best texture.
2. How do I press tofu without a tofu press?
Wrap the tofu block in a clean kitchen towel or paper towels, place it on a plate, and put a heavy object like a cast iron skillet on top. Let it sit for 10 minutes to squeeze out excess water.
3. Can I make this recipe gluten free?
Yes, use tamari or coconut aminos instead of soy sauce, and check that your hoisin sauce is gluten free. The rest of the ingredients are naturally gluten free.
4. How should I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to keep the tofu crispy.
5. What other vegetables work well in this dish?
You can use mushrooms, carrots, baby corn, bok choy, or zucchini. Just cut them into similar sized pieces so they cook evenly.
