Hmong-inspired Tofu Stir-fry

This Hmong-inspired Tofu Stir-Fry recipe is a delicious and nutritious dish that is packed with flavor and vibrant colors. It's a perfect way to enjoy a variety of vegetables and tofu in a savory sauce, inspired by Hmong cuisine.

Hmong-inspired Tofu Stir-fry

Ingredients

  • 1 block of firm tofu, cubed
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 2 bell peppers, sliced
  • 1 cup snap peas
  • 3 cloves garlic, minced
  • 1 teaspoon grated ginger
  • Cooked rice or noodles for serving

Instructions

  1. Press the tofu to remove excess moisture, then cut into cubes.
  2. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch to make the sauce.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden brown on all sides. Remove from the skillet and set aside.
  4. In the same skillet, add a bit more oil if needed and sauté the onion, bell peppers, and snap peas until tender-crisp.
  5. Add the minced garlic and grated ginger to the skillet and cook for another minute.
  6. Return the tofu to the skillet and pour the sauce over the tofu and vegetables. Cook, stirring constantly, until the sauce thickens and coats everything evenly.
  7. Serve the stir-fry over cooked rice or noodles.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
20g
Protein
15g
Fat
12g

Supplies

Large skillet or wok Cutting board Knife Whisk Small bowl

Tools

Stove Spatula

Serving suggestions

Serve the Hmong-inspired Tofu Stir-Fry with a side of steamed jasmine rice and a sprinkle of chopped cilantro for a complete and satisfying meal.

Tips & tricks

For extra flavor, you can add a sprinkle of crushed peanuts or a drizzle of sriracha on top of the stir-fry before serving.

Cost

$15