Tofu Stir Fry, my latest weeknight obsession

Can the water in the tofu packets be used like aquafaba??

Omg I luv her n her recipes she is so cute

Just made this with the vegs being only baby bok choy, julianned carrot, celery, onion and broccoli. Truly, tremendously delicious....the five spice took it over the top. Thank you sooo much for sharing this recipe.😊

Oh myyyyy, yessss. I made this for my family tonight! It is so delicious!!! I have "baby-mouth" so 1 tbls of sambal was ENOUGH, so yummy!
I added onions because I'm an onion nut, and it was an excellent addition. The tofu is especially delicious and you're right about the texture after freezing/thawing. It's chewy and a most perfect bite. Yummy, yummy, yummaaaay!!!!!!

My very first attempt at vegan cooking - And it worked! :) I didn't have any brown sugar so I added a couple of tablespoons of Maple Syrup instead. Yummy!
Just a quick 'heads up' Nisha. On your website, the link to your "Vegan Shopping list" is broken - well, the link didn't work for me today anyhow.. (ways to cook Tofu page)...

Alternate Tofu Technique: That's an interesting trick with pre-freezing the tofu. I learned something new (thank you). Ive been using a different technique (from classic chinese mapo doufu) called "hot shocking" to accomplish the same goal (of weakening the tofu's structure to encourage it to shed water that in turn enables it to better absorb the sauce you serve it in) ... so im definitely looking forward to trying freezing.

Anyway, hot shocking involves covering your diced tofu with boiling hot water (just enough to cover), returning it to a brief boil, then covering it and letting it stand off the heat for a couple minutes, then draining all the water and then let it stand (still covered) for another 10-15 mins til it's needed ... then draining off all the liquid that weeped out of the tofu while it rested, which can be upto a quarter of its weight or more. Different technique, similar result. However, I suspect freezing may have an advantage because youre able to weight it.

This is why I enjoy seeing how different culinary traditions approach the same ingredients differently ... its insightful. For example, I can already see how this would be really handy for dishes like seared tofu.

Cheers ! 😊

Ten out of ten. Thank you so much for this great recipe, we made and it was delicious 😋

What if you just hate hoisin sauce. Is there something else you can use

Your videos are sime of the best cooking (especially vegan) videos I have watched. I'm currently travelking overseas and don't have access to a kitchen, but when I get back home I'm going to try all these delicious recipes, but using whole grain rice etc instead of ptocessed white.

I love your recipes, but I'm surprised that you don't use whole grain rice, pasta and noodles in your dishes for maximum nutrition (B vutamins in particular) and fibre. I would have thpught that anyone who ascribes to a vegan or whole food plant based diet would do so.

Never in my life have I heard tofu crunch like that! Definitely gotta give this a try!

Omg so tedious 😊

Right on Sister i like your Stir Friy Tofu

Oh yessss, I absolutely enjoy your enjoyment 😊
I love the way you describe your dishes, put them together, taste them - and most of all, share them with us with such enthusiasm!!
Your ebullience makes me want to try every dish right now!

Kikkoman is NOT interchangeable with Chinese soy sauce and you just lost all credibility as a cook.

Blessings from Chicago. I just got some red lentil tofu from Alpen-Glow at the farmers market. I will use this recipe to introduce my new tofu to family that can't have soy. I have alternatives to the sauces. Thank you for this one. I'll add beech mushrooms.

Man it is so difficult to go vegan, i cooked it , tasted okaish . I miss my mangolian beef 😭😭😭

Can add few toasted Peanuts.

This looks beyond delicious! Such a shame tofu gets a bad wrap for having phytoestrogen which decreases breast Cancer risk as opposed to the actual estrogen found in dairy. Thanks

If you struggle peeling ginger, its super easy to do with a spoon. You just scrape da kine right off. Takes seconds. Scrape scrape scrape all pau.

I drained, then cut, then froze the tofu for an hour, then thawed for 30 mins and dipped it into the cornstarch mixture and it clung really well. The tofu was amazing, better than potato chips. This was the first time I could actually eat tofu.

Where can i buy this wok from?

That made me hungry!😂

Ahhahaha I know that feeling with the sneeze!!! Amazing recipe!! Will try soon!! 😋

I don't keep Shaoxing wine in the house so I substitute with cooking sherry. They have a similar flavor profile so if you only have sherry, just use that.

From what material is your wok made of? ❤

Im from Aus I dont understand non metric measurements XD

OMG! You never disappoint! This is another favorite I will keep in my rotation. It is sooooooo delicious! Thank you for another amazing recipe!

I made this last night and just had to come and share my experience. It took me about an hour to prep since I've never cooked anything this complex, and I wanted to make sure I did it right. I followed the instructions to a T, and it was the best meal I've ever made. I typically just make like steak and home made fries in the air fryer or veggie burgers or chops and veggies... but this... this was a party in my mouth! I'm definitely adding this to my cook book and will be watching more of your videos for more recipes!!!

I have been a vegan for a long time and never had any desire to cook tofu. Well, tonight I made your recipe and it was absolutely delicious. My two pre teen children loved it. Thank you for introducing me tofu. Many thanks!🙏

It is fun and heart-warming to learn new hints and tips. I have cooked stir-fry for a long time, but I learned a few new things. The idea of freezing and thawing tofu to increase the surface area is genius! Also, I learned that adding the corn starch slurry at the end s better than my method of adding it in the sauce. Thanks! I made these tweaks to the recipe when I cooked it today: I added some MSG to the sauce and spice mix. Instead of using a neutral oil, I used toasted sesame oil, a Chinese stir-fry staple which adds a ton of toasty goodness. I had trouble mixing the spice mix in the tofu because tofu is so delicate. I think next time I will either use extra firm tofu or sprinkle the spices over the tofu while it is in the pan. Alternatively, I may also add spices to the sauce or the oil (after lowering the heat). This is the wonderful science and art of cooking!

I've made this about 5 or 6 times for my friends and everybody loves it. Today I made just the tofu and used it in vietnamese spring rolls, much recommended!!

I love your channel I have been watching your videos I've made a few of your recipes. I have been on a wonderful health journey going on 4 years now since I have become a vegetarian. I am going to make this recipe tonight for dinner for my family. They will enjoy it.I have all of the ingredients and thank you for sharing.

Knife 🔪 link plz mam

Just before you put the tofu in the freezer…did you keep the liquid from the package and freeze the tofu in that???

Thank you for sharing. I only cooked the tofu with the sauce, it was amasing ❤❤ my daughter loved it too

Hi Nisha! I made this a few weeks ago and it was INCREDIBLE. I'd never cooked tofu before, but your instructions made it super easy and it came out delicious. Definitely going to be making it again in the future!!

This looks SO AMAZING. I miss tofu so much (I developed a pretty rough soy sensitivity a bunch of years back). Slowly trying to see if I can mend my tolerance... this will be the first thing I try when I get daring enough to bring tofu back <3

I made this for my family tonight and we all LOVED it (even my dad, who usually prefers meat-based dishes)! Thank you Nisha!! 😄

I just made this today and it was so delicious!! I didn’t have Shaoxing wine or Chinese five spice or substitutes but it was still tasty.

This is healthy and delicious dish!

This is sumptuous and healthy!

Have you thought of doing a collaboration video with Wil Yeung (Yeung Man Cooking)? I know he’s watched your videos (caught his comment on your sauce prep video).

What portable gas burner do you use? I have an electric stove which I dislike cooking on. Do you like this over induction?

Just tried this tonight. Had to make a few substitutions to make up for ingredients I didn't have but WOW the flavors explode and come together beautifully!!! Thanks for your videos. I'm looking forward to trying more of your recipes

The quick tip doesn't add corn starch in the last because it needs some time to settle down on the vegetables, instead add the corn starch to your sauce and it works even better.

I love how you say “so colorful and pretty”, you enjoy what you do and that makes this recipe so much better! I’ve made this for my Mamá, and she loved it, she’s now considering going vegetarian, because of this dish, it’s a good start, right? Thank you so much for what you do, Nisha!

I've made this recipe twice and both times the white pepper gave me a sneezing fit. :) Such a yummy dish.