Black pepper provides a different kind of heat than chile peppers, but people who are sensitive to spices may still find this too hot. So start with the lesser amount of black pepper and add more to taste. Those of you who like fiery dishes may want to increase the chile sauce, but try not to overpower the black pepper.
Recipe by Susan Voisin on May 21, 2012
Prep time: PT25M
Cook time: PT40M
Total time: PT65M
Rating
5 stars (15 reviews)
Keywords
Thai stir-fry, Thai tofu
Ingredients
1 14-ounce package extra-firm tofu
1 tablespoon soy sauce (or gluten-free tamari)
2 tablespoons water
2 large cloves garlic (pressed)
1 teaspoon black pepper (freshly ground)
1 teaspoon rice vinegar
1 small onion (halved and sliced into thin wedges)
1 large bell pepper (sliced)
6 cloves garlic (minced or pressed)
3 ounces shiitake mushrooms (sliced)
8 ounces kale ((about 1 bunch) stems removed and leaves thinly sliced)
1 bunch asparagus (trimmed and cut into 1 inch pieces)
1 teaspoon sriracha or other chile sauce (or to taste)
1/2-1 teaspoon black pepper (freshly ground)
2 teaspoons cornstarch
Categories
Main Course
Cuisine
Thai
Vegan
Steps
Cut the tofu into 1/2-inch slices. Gently press each slice between paper towels to remove some of the moisture. Then cut each slice into rectangles. Place into a ziplock bag. Combine tofu seasoning in a small bowl and pour over tofu. Seal bag and gently turn it over until tofu is completely covered in seasoning. (You can do this ahead of time and allow the tofu to marinate for a stronger flavor, but it’s not mandatory.)
Preheat oven to 400F. Line a baking sheet or dish with parchment paper. (A silicon mat will also work, but parchment on a rimmed metal baking sheet yields the crispiest tofu with no sticking.) Place the tofu on the parchment in a single layer along with the marinade. Bake for 15 minutes. Turn gently and bake for another 15 minutes. Remove from oven.
While the tofu is cooking, chop all the vegetables and combine the sauce ingredients in a small bowl. About 10 minutes before tofu is done, preheat a large, deep non-stick skillet or wok over medium-high heat. Spray or rub it with oil if you wish, but this is optional. Have about a half cup of water or broth standing by. Add the onion and cook for a couple of minutes until it begins to become translucent. Add a tablespoon of water or broth if it starts to stick. Add the bell pepper and stir-fry for another minute. Then add the garlic and mushrooms and cook another two minutes, adding liquid by the tablespoon if needed.
Stir in the kale, add about 2 tablespoons of liquid, and cover quickly. After a minute, stir and add liquid if necessary. Cook covered for another minute and then add the asparagus and a little more liquid. Cover and cook until asparagus is tender-crisp, about 2 minutes. Add the sauce and cook until it is heated through. Serve the vegetables with tofu on top, or stir the tofu into the vegetables and serve over rice or pasta.
Nutitrion
Serving Size: 1 serving
Calories: 179 kcal
Carbohydrates: 20.1 g
Protein: 15.5 g
Fat: 5.9 g
Sodium: 496.4 mg
Sugar: 3.7 g
Reviews
Chloe on 2024-01-08 (5 stars): I didn’t like it after it was just cooked. However, the next day it was amazing. The flavours were much more intense. I drizzled with chilli oil flakes and it was great. I think leaving it in the fridge for one day helps it to marinate more.
Dr. J on 2023-08-09 (5 stars): I made this last night and my wife and I both really liked it. It's a good, flexible recipe that could incorporate a variety of vegetables, and the technique is solid: bake your tofu to get that crispy texture you love, and stir-fry (I love that it's no oil!) in stages. I *did* add Thai basil at the end, which I think really helped make the flavors come alive. I would also say that the kale brought nothing to the recipe -- aside from nutritional value -- and I wouldn't add it next time. I'll definitely be making this again, though.
Roberto on 2020-09-15 (5 stars): This was a great recipe for dinner! Really delicious and the spicy touch really brought to life!
Barbara Wroten on 2020-05-31 (5 stars): We've made this 4 times this month and it has rapidly become a top favorite. It's so easy to make, and the vegetables you include are completely flexible. Tonight we used bok choy, asparagus, baby Bella mushrooms, onions and bell pepper. Used pre-ground black pepper, firm tofu and red Thai chili paste and the flavor was outstanding. We finally found a recipe as good or better than the restaurant version.
Jan on 2019-05-22 (5 stars): I'm always searching for spicy and flavorful sauces. This recipe was so satisfying!
The tofu came out wonderfully crisp. Since I'm a hit-or-miss tofu eater, I was really happy that I could eat and enjoy it.
Lastly, I didn't have all the vegetables available, so had to substitute a few. Thankful that this recipe also is one of those that can be easily adapted to what's in the frog at the moment.
Thank you for your talent to create such incredible flavor combinations!
Robin Plett on 2019-05-11 (5 stars): This was great. I'll definitely make it again, but it's only two servings . . . .:)
Though with rice it might stretch to four. I was having a low carb day. Okay, so I was too lazy to cook rice? Thanks Susan!
Jenny O’Connell on 2018-03-26 (5 stars): We made this for dinner tonight! Love love love, thank you for an amazing recipe that is healthy and delicious!
Mandy Millette on 2017-12-16 (5 stars): This is extraordinary! Delish!
Carolyn Donegan on 2017-08-27 (5 stars): Susan, this was delicious. Thanks for the recipe.
Stephanie D on 2017-08-23 (5 stars): Tried it tonight, using broccoli instead of asparagus, and serving over rice noodles. Hubby even liked it, and he is an omnivore. As I had previously frozen the tofu, which I have read changes the texture, he remarked that it was a lot like chicken and he liked that, as he usually hates tofu. This one is a keeper!
