The Best Broccoli Tofu Stir Fry Recipe - Build Your Bite (2024)

FAQs

What not to mix with tofu? ›

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Use firm or extra-firm tofu.

While they're perfect in smoothies and hot and sour soup, soft tofus will not be able to withstand this stir-fry technique.

Most seafood seasonings include celery seed, paprika, mustard powder, salt, and black pepper. Add lime juice to the tofu marinade to bring forward more of that classic seafood flavor. 5. Soy sauce: Marinating tofu in soy sauce helps the tofu absorb flavor quickly.

In her book Asian Tofu, Andrea Nguyen recommends pouring boiling, salted water over cut tofu and letting it sit for 15 minutes before going on to fry it, and on Instagram, the Omsom account highlights a technique for brining slices tofu in salt water before pan frying them to get the crispiest pieces.

As tofu and spinach contain calcium and oxalic acid respectively, the combination of the two will form kidney stones. But in fact, only prolonged and volumionous consumption of tofu and spinach at the same time will pose this risk.

Soak the tofu in salt water for 20 minutes. This will make it extra crispy. Season the tofu with soy sauce, spice, spice powder, garlic, egg and cornstarch.

Press the Tofu Before Stir-Frying

Young also advises pressing the tofu, even extra-firm tofu, between a few layers of paper towels and with something heavy to weigh it down. It's a few extra minutes of work, but there's a big payoff in the texture of the finished tofu.

Crispy tofu and fresh vegetables like broccoli and spinach, sautéed in a quick and easy garlic sesame sauce.

White in colour and tender to touch, soft tofu (yun dou fu) contains the highest water content of all tofu types and is widely used in Cantonese and other southern Chinese cuisines. It's similar to Japanese silken tofu, but while very soft it has a bit more “body” to it, making it slightly easier to handle and cut.

Combine brown sugar, paprika, chili powder, garam masala, oregano, garlic powder and salt. Dredge tofu in spice blend, covering all surfaces.

What should I marinate tofu in? ›

In a mixing bowl or measuring cup with a spout, whisk together the marinade: soy sauce, maple syrup, rice vinegar, olive oil, sesame oil, garlic powder, smoked paprika, ginger, and Sriracha. Drizzle over the tofu. If any pieces look bare, turn them over in the marinade a few times so all of the sides are coated.

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.

Cornstarch: A must ingredient for crispy fried tofu. It soaks up the moisture and creates that browned coating we all love. Garlic powder: For flavor, otherwise tofu is very plain. Olive oil: For frying.

If your crispy tofu isn't getting crispy, it could be because there is too much moisture in the tofu. Another issue could be the oil isn't hot enough to fry the tofu.

Tofu and tempeh.

Studies suggest people who eat soy-based foods have lower odds of inflammation-related diseases like heart disease, diabetes, and some cancers. Nuts and legumes, Tree nuts like almonds and walnuts, along with peanuts, are rich in unsaturated fats, along with anti-inflammatory vitamins and minerals.

Yes, you can eat eggs and soya chunks together. Both eggs and soya chunks are good sources of protein, and consuming them together can help meet your daily protein requirements. You can add boiled or scrambled eggs to your soya chunk curry or stir-fry for a balanced meal.

Quick, easy, and healthy, Tofu and Eggs is the perfect meal for any weeknight dinner!

These carbohydrates can be difficult for the body to digest, leading to gas and bloating. Additionally, tofu contains trypsin inhibitors, which can interfere with digestion and lead to abdominal discomfort. However, there are ways to reduce the negative effects of fermentation on digestion.