Garlic soy tofu
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Garlic soy tofu
Firm tofu, carrot, and greens in a soy sauce that holds because of a little cornstarch.
Half a pack of Evergreen regular firm tofu, 450 g. Garlic, soy, a little vinegar, and cornstarch so the sauce holds. Carrot, and spinach or bok choi at the end. Sliced onion is in the bowl. The list does not give an amount, so I have not added one. I have called this 2 servings. The cover is the bowl.
Before you cook
Firm tofu in soy is a weeknight pan, not a named classic. The cornstarch is what makes the sauce cling instead of pooling. The greens go in last so they stay green.
- Serves
- 2
- Time
- 25 min
- Level
- Easy
- Energy
- 320kcal
- Vegetarian
- Quick
Contains soy, sesame and gluten.
Equipment
- Non-stick pan
- Knife
- Small bowl for the cornstarch
If you have the machine. If you want the tofu golden before it meets the sauce, an air fryer at 200°C for about 12 minutes, turned halfway, will do it. The pan is the method without that machine.
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1339 kJ
- 320 kcal
- Protein
- 22 g
- Fat
- 16 g
- Carbohydrate
- 18 g
- Sugars
- 6 g
- Fibre
- 4 g
- Salt
- 1.1 g
- Sodium
- 440 mg
This batch, 2 servings, is about 2678 kJ (640 kcal), with 12 g sugars and 2.2 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Pat the tofu dry and cut it into cubes. Press it first if you want it firmer.
- 02
Fry the tofu in a non-stick pan until the sides are golden.
- 03
In the same pan, or a second one, warm the oil and the garlic until it smells sweet. Do not let it burn.
- 04
Add the carrots and the capsicum. Cook for 2 to 3 minutes.
- 05
Add the soy sauce, vinegar, sesame oil if you are using it, and the chili if you want heat. Stir in the cornstarch mixture until the sauce thickens.
- 06
Put the tofu back in and turn it gently through the sauce.
- 07
Add the greens and cook only until they wilt. Spring onion and sesame seeds on top.
Times are a guide. If it needs another minute, give it another minute.
To serve
In the bowl as it is, or with rice. Spring onion and sesame seeds on top.
Keeping it
Cool it and keep it in the fridge for 3 days. Reheat it in a pan, or in the microwave, until it is steaming.
Leftovers
- Tofu, the next day
For a parent, a student, or anyone who cooked yesterday.
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Hungry Alan
Garlic soy tofu
Serves 2 · 25 min
Ingredients
- 450 g firm tofu, half a pack, cut into cubes
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar, or white vinegar
- 1 tsp sesame oil, optional
- 1 tsp cornstarch, mixed with 2 tbsp water
- 1 tsp chili flakes, optional
- 1 cup carrots, sliced
- 1 small red capsicum, sliced
- 1 cup bok choi or spinach
- spring onion and sesame seeds, to finish
Method
- Pat the tofu dry and cut it into cubes. Press it first if you want it firmer.
- Fry the tofu in a non-stick pan until the sides are golden.
- In the same pan, or a second one, warm the oil and the garlic until it smells sweet. Do not let it burn.
- Add the carrots and the capsicum. Cook for 2 to 3 minutes.
- Add the soy sauce, vinegar, sesame oil if you are using it, and the chili if you want heat. Stir in the cornstarch mixture until the sauce thickens.
- Put the tofu back in and turn it gently through the sauce.
- Add the greens and cook only until they wilt. Spring onion and sesame seeds on top.
To serve
In the bowl as it is, or with rice. Spring onion and sesame seeds on top.
Keeping it
Cool it and keep it in the fridge for 3 days. Reheat it in a pan, or in the microwave, until it is steaming.