Tofu Stir Fry, my latest weeknight obsession

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IN THIS VIDEO

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🔑 KEY MOMENTS
00:00 I'm obsessed with this stir fry
00:13 Prepping the veggies
00:52 Prepping the aromatics
01:20 The Sauce
02:58 Prepping the tofu
05:17 Cook the rice + chop cilantro
05:40 Cooking the stir fry
08:17 Taste test and final thoughts

[celestehuntington]

My daughter in lawas is Mongolian. She was raised in the city but lived with her nomadic relatives in the summers. Nomads do not grow vegetables. Mongolians are heavy meat eaters. I made this dish when I was visiting them and saw the discomfort when I doubled the tofu content (5 adults). My son was raised vegetarian. Long story short, after searching the fridge for left overs the next day (there were none) she asked me for the recipe. Thank you, as do many animals.

[diana]

I just made this recipe today for lunch (not the first time I make it). I gotta say, that sauce DELIVERS! It's super flavorful and the most complex stir fry one I've ever made. Whenever I'm making a stir fry, I always come back to this sauce, it's that good!

[codyraschella]

Nisha if you made a cookbook I would buy it in a heartbeat!! At this point I eat solely off your recipes 😂 You need a cookbook, your own show, the whole nine yards! 🤩

[jpwall]

I love the way the tofu is thin, but in squares, rather than cubes! The whole recipe looks delicious! ♥

[LyiMyselfandI]

Great recipe! Added tip: if you add snap peas and broccoli like I did, let it simmer covered for about 7 mins before adding the peppers.

[jordansmithchannel]

I love how you infuse humour and quirky soundbites into the show. And, well, the food speaks for itself. You are incredible!

[RovingPunster]

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 ! 😊

[paulineonpurpose]

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!🙏

[yuliakraleva]

I hope to see your samosa some day. My meat eating family just had dinner with tofu curry from your channel. This is the third time I'm making it, and everyone loves this meal! We live in Bulgaria, but we like indian kitchen a lot. Thank you for your positivity!

[sagarbhatnagar]

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!

[victoriaprevitt]

That face when you started shaking the sauce 😂

[justwhistlinpixie]

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.

[khadijah]

Love these week night videos! I've attempted a few of your more involved dishes and they were delicious 😋 but it's great to have something that doesn't take long. And I usually have these ingredients lying around.

[jsnwayne]

This looks so tasty! (also your video editor is doing ✨ amazing ✨ work)

[mqtmi]

this looks so good!! i would love to see a video where you make different asian style rice bowls

[adawuz]

„You will enjoy my enjoyment“ - love it. Yes we do!

[sakshivejani]

reading the comments on your videos is always so heartwarming, Nisha! THANK YOU for what you do!

[rajanitha]

Just made it for my husband's lunch box with white rice. Delicious!!!! Thank you for the recipe

[sherridanhenry]

This recipe was so delicious. Thanks for sharing. You do share with us some great contents. Thanks again.

[kevinjackson]

As always, an amazing recipe from an amazing lady! Speaking as a vegetarian of 54 years I can`t wait to see your next video. Thanks for sharing x