Chinese-Style Fried Tofu with Vegetables and Ginger Recipe
A light, colorful dish with crispy tofu and vegetables in a simple, aromatic ginger-soy sauce. In China, dishes like this often appear on the table alongside meat – as a full-fledged main, not just “something for vegetarians”. It’s a great way to start liking tofu: once fried until golden and coated in sauce, it becomes truly addictive.
This dish shows tofu at its best: golden, crispy on the outside and juicy inside, coated in a fragrant ginger-soy sauce. It’s quick to make, colorful, and works both as a weeknight dinner and as part of a larger Asian-style spread.
Chef's tips
Pressing the tofu well is key to getting a nice crust when frying. Don’t overcrowd the pan – if needed, fry the tofu in two batches so it browns instead of steaming. Adjust the sweetness and acidity of the sauce to your taste by adding a little more honey or vinegar.
How to serve
Serve in deep bowls with a generous portion of rice or rice noodles. Add a side of quick cucumber salad with rice vinegar or kimchi for contrast. Just before serving, you can drizzle with a little extra sesame oil and sprinkle with fresh chili slices.
Ingredients
- firm natural tofu preferably in a block - 400 g
- broccoli florets only - 250 g
- carrot medium - 1 piece
- bell pepper - 0.5 piece
- garlic - 3 cloves
- fresh ginger piece about 4 cm - 20 g
- soy sauce - 3 tablespoons
- rice vinegar can be replaced with apple cider vinegar - 1 tablespoon
- honey or sugar - 1 tablespoon
- potato or corn starch 1 tablespoon for the tofu, 1 for the sauce - 2 tablespoons
- water for the sauce - 80 ml
- neutral oil for frying - 3 tablespoons
- sesame oil for aroma, can be omitted - 1 teaspoon
- chives or cilantro chopped, for sprinkling - 2 tablespoons
Preparation
- Remove the tofu from the package, drain the water and wrap the block in several layers of paper towel or a clean kitchen towel. Gently press with your hand and set aside for 10 minutes to get rid of excess moisture.
- Divide the broccoli into small florets. Peel the carrot and slice it into thin rounds or half-moons. Cut the bell pepper into thin strips.
- Peel the garlic and finely chop it. Peel the ginger with a teaspoon and cut it into very thin matchsticks or finely chop.
- In a small bowl, mix 2 tablespoons of soy sauce, rice vinegar, honey (or sugar), water, 1 tablespoon of starch and the sesame oil. Stir until the starch dissolves – this is your sauce.
- Cut the drained tofu into cubes about 2 cm wide. Transfer to a bowl, sprinkle with 1 tablespoon of starch and gently toss so each piece is lightly coated.
- Heat 2 tablespoons of oil in a large frying pan or wok over medium-high heat. Add the tofu in a single layer. Fry for 8–10 minutes, turning the pieces gently every 2–3 minutes, until golden and lightly crispy on all sides. Transfer the tofu to a plate.
- In the same pan, add 1 tablespoon of oil. Add the garlic and ginger and fry for about 30 seconds, stirring, until they become very fragrant but not browned.
- Add the carrot and broccoli. Stir-fry for 3–4 minutes over fairly high heat, stirring often. If the vegetables start to catch, add 2–3 tablespoons of water and cover for 1 minute to steam them lightly.
- Add the bell pepper and stir-fry for another 2–3 minutes, until all the vegetables are tender but still slightly crisp.
- Return the fried tofu to the pan. Stir the sauce in the bowl (starch tends to sink to the bottom) and pour it into the pan. Cook for 2–3 minutes, gently stirring, until the sauce thickens and evenly coats the tofu and vegetables.
- Finally, drizzle the dish with the remaining 1 tablespoon of soy sauce if needed to taste. Sprinkle with chopped chives or cilantro and serve immediately, preferably with rice or rice noodles.
Storage
Przechowuj w szczelnym pojemniku. Podgrzewaj na patelni z odrobiną wody, aby sos znów stał się gładki. Tofu po schłodzeniu będzie mniej chrupiące, ale nadal smaczne.
