Chinese Tofu in Garlic-Ginger Sauce with Vegetables Recipe
This dish is a Chinese answer to a quick vegetable stew – only instead of meat you have tofu, and instead of cream there’s an aromatic sauce with garlic, ginger, and soy sauce. Perfect for those who want something light but satisfying, without meat and without complicated techniques.
A quick, one-pan Chinese-inspired dish that combines crispy tofu with a glossy garlic-ginger sauce and colorful vegetables. It delivers the comfort of a stew but stays light and dairy-free, with simple ingredients and minimal effort.
Chef's tips
Make sure to dry the tofu very well before frying – this is key to getting a nicely browned, slightly crispy surface. Don’t overcrowd the pan, and resist the urge to stir too often so the cubes can color properly. Adjust the amount of chili and sugar to your taste; a hint of sweetness really rounds out the soy and ginger.
How to serve
Serve over freshly cooked jasmine or basmati rice, or with rice noodles. Add a side of quick pickled or fresh cucumbers for crunch and freshness. A drizzle of toasted sesame oil or a sprinkle of sesame seeds on top works great if you like a nutty aroma.
Ingredients
- natural tofu firm, for frying - 300 g
- bell pepper - 1 piece
- zucchini medium - 1 piece
- carrot medium - 1 piece
- garlic - 4 cloves
- fresh ginger approx. 3 cm piece - 15 g
- soy sauce - 3 tablespoons
- water - 120 ml
- potato or corn starch - 1 tablespoon
- oil for frying - 3 tablespoons
- chili flakes or fresh chili pepper amount to taste - 0.5 teaspoons
- sugar balances the flavor of the sauce - 0.5 teaspoons
- spring onion or chives for sprinkling - 2 pieces
Preparation
- Remove the tofu from the package, pat it very dry with paper towels, and cut into cubes of about 2 cm.
- Deseed the bell pepper and cut it into strips. Cut the zucchini in half lengthwise, then into half-moons. Peel the carrot and cut into thin half-moons or matchsticks.
- Peel the garlic and chop finely. Peel the ginger and chop very finely or grate it. Finely slice the spring onion.
- In a small bowl, mix the soy sauce, water, sugar, chili, and starch until there are no lumps.
- Heat 2 tablespoons of oil in a large pan over medium-high heat. Add the tofu in a single layer and fry for 6–8 minutes, turning gently, until the cubes are golden on several sides. Transfer the tofu to a plate.
- In the same pan, add 1 tablespoon of oil. Add the garlic and ginger and fry for 1 minute, stirring, until they become very fragrant.
- Add the carrot and fry for 2 minutes, stirring. Then add the bell pepper and zucchini. Fry for another 3–4 minutes, until the vegetables soften but are still slightly crisp.
- Briefly stir the sauce in the bowl (starch tends to sink to the bottom) and pour it into the pan. Stir until the sauce starts to thicken and look slightly glossy – this will take about 1–2 minutes.
- Add the fried tofu, gently mix it with the sauce and vegetables so the cubes don’t break apart. Cook for 1 more minute, until everything is hot.
- Transfer the dish to bowls, sprinkle with chopped spring onion, and serve immediately, preferably with white rice.
Storage
Danie przechowuj w lodówce w szczelnym pojemniku do 3 dni. Podgrzewaj delikatnie na patelni z odrobiną wody, aby sos znów stał się gładki.
