It’s been almost four months since I last shared a stir fry recipe….time flies! Truth be told I love stir fry but have always been a bit reluctant to make them in the past as I’ve found it a challenge to find the perfect stir fry sauce: the balance of sweet and sour, that just-right consistency and a sauce that doesn’t overwhelm the rest of the dish. This recipe for Ginger Teriyaki Tofu Stir Fry fits my criteria for a deliciously simple stir fry with strong notes of fresh ginger to add a tantalizing dimension to this dish.
There are two key differences between this recipe and my original Vegetable Stir Fry with Sweet and Sour Sauce recipe I posted. First, the marinade here calls for plenty of fresh ground ginger root giving the marinated tofu more of a citrus flavour with acidic notes (vs. the Maple-Hickory Tofu Marinade) Secondly, the Ginger-Teriyaki Sauce requires a generous amount of minced ginger root (along with garlic of course) which adds a more fragrant character to the sauce not to mention a welcome element of comforting warmth. I’d like to think of this stir fry sauce as ‘Bliss Sauce’ 😊.
Since I was (clearly) in the mood to switch things up from my original stir fry recipe I decided to coarsely chop the vegetables (vs. chop in the Thermomix) and sauté them in olive oil on a hot skillet (vs. sautéing in the Thermomix). You can use any medley of vegetables – in my test kitchen I opted to use fresh cooking onion, celery, carrots, sweet bell peppers and snow peas (if you’re a fan of onions I would recommend adding another one!) I served the tofu-veggie-sauce mixture on a bed of basmati rice (vs.brown rice like last time) and garnished with scallions and sea salt flakes for a lovely finishing touch. I was really pleased with this dish – really pleased 😊.
As always, please share your feedback if you try this recipe at home.
- 1/Prepare Ginger-Teriyaki Tofu Marinade (recipe below)
- 2/Prepare rice of choice as directed (I recommend 3-4 cups for a family of four; I used basmati rice in my test kitchen)
- 3/Sauté medley of vegetables (recipe below)
- 4/Prepare Ginger-Teriyaki Sauce (recipe below)
Preparation: Teriyaki-style Tofu Marinade
Note: I recommend using two blocks of tofu (350 g per package) if serving four or more people
- 1/Rinse tofu in cold water. Using a clean, dry tea towel wrap each block of tofu to squeeze to release as much water out as possible. If you have time, let it sit for about 15 minutes to release any excess water (I usually don’t have time for this, lol!)
- 2/Once pressed, cut each block of tofu into 1/4″ slabs (or preferred thickness)
- 3/Place the tofu slabs in a single layer (in a shallow dish) so that they are not touching.
Ingredients: Ginger-Teriyaki Tofu Marinade
- 1 Tbsp cornstarch
- 1/4 cup water, room temperature
- Fresh garlic, peeled (15g)
- Fresh ginger root, peeled (15g)
- 1/4 cup tamari sauce
- 1/4 cup brown sugar
- 1/8 cup agave syrup
- 1 cup water
Instructions: Ginger-Teriyaki Tofu Marinade
- 1/Combine cornstarch and water in a small prep bowl; set aside.
- 2/Add garlic and ginger to your Thermomix mixing bowl. Chop 5 sec/Speed 7 until you have a minced mixture. Using a spatula, scrape down the sides of the mixing bowl to collect the mixture at the base of the bowl.
- 3/Add tamari sauce, sugar, agave syrup and water to mixing bowl containing sautéed garlic-ginger mixture. Cook 3 min/100C/Speed 1 (Reverse). Gently stir in reserved cornstarch-water mixture (using a spoon). Your marinade is now ready.
- 4/ Transfer the marinade from your Thermomix mixing bowl into the shallow baking dish containing your tofu slabs. You want to coat as much of the surface as possible so the tofu can soak in the flavour.
- 5/Refrigerate the tofu (soaked in marinade) for 4-6 hours (the longer the better!) If possible, flip the tofu to ensure both sides are coated in marinade.
- 6/Transfer the marinated tofu slabs to a parchment paper-lined baking tray (evenly spaced) reserving the marinade in your baking dish.
- 7/Bake at 450F for 1 hr 20 mins. Every 15 minutes flip the tofu slabs, and then spoon some of the reserved marinade over the tofu slabs . You want to use all the marinade by the end of the baking time. When the slabs look a little burnt and crispy they are ready!
- 8/Cut tofu slabs into desired bite-size pieces; set aside.
- Olive oil (for skillet)
- 1 onion, sliced (75g)
- 1 pepper, sliced (145g)
- 1 pkg of snow peas, ends removed (160 g)
- 1 carrot, thinly sliced (100g)
- Himalayan pink salt (optional)
- 1/Drizzle some olive oil over a preheated skillet (medium-high heat)
- 2/Sauté vegetables until translucent and/or golden (approx 10-15 minutes). Optional: Sprinkle with Himalayan pink salt as the vegetables get more tender. Once sautéed let sit in skillet (for later use).
Ingredients: Ginger-Teriyaki Sauce
Note: I recommend you double the ingredients if serving four or more people
- 2 garlic cloves, peeled (5g)
- 1 small piece of ginger root, peeled (approx. half-inch in size)
- 1/2 cup tamari sauce
- 3/4 cup vegetable broth (1 tsp bouillon powder dissolved in 3/4 cup water)
- 1/8 cup agave
- 3 Tbsp rice vinegar
- 2 Tbsp brown sugar
- 1 Tbsp sesame oil
- 1 Tbsp cornstarch
Instructions: Ginger-Teriyaki Sauce
- 1/Add garlic and ginger to your Thermomix mixing bowl. Chop 5 sec/Speed 7 until you have a minced mixture. Using a spatula, scrape down the sides of the mixing bowl to collect the mixture at the base of the bowl.
- 2/If using a Thermomix, insert the butterfly whisk attachment. Add the remaining ingredients to the TM bowl (tarmari sauce through sesame oil) except for the cornstarch. Cook 5 min/90C/Speed 3. Remove butterfly whisk attachment.
- 3/Add cornstarch to the TM bowl. Mix 90 sec/90C/Speed 3. Set aside.
- 1/Transfer bite-size marinated tofu pieces into your skillet with sautéed veggies. Turn heat to medium-high.
- 2/Transfer prepared Ginger-Teriyaki Sauce into skillet and combine well until tofu and veggies are covered in sauce.
- 3/Serve tofu-veggie-sauce mixture over a plate of prepared rice. Garnish with scallions if desired. Serve immediately.
Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc) or using a more traditional stovetop method.