Thai Ginger Tofu Stirfry Recipe

by katerina on October 6, 2011

Thai tofu is one of my favorite take out dishes. When done right it is a shrunken deep fried ghost of it’s former self and is free to absorb all sorts of saucy goodness. Of course, though sometimes I deep fry at home, more often I try and create healthier versions.

This recipe for a ginger tofu stir fry first bakes the tofu and then quickly finishes it in a homemade Thai ginger sauce. Serve with lots of fresh vegetables and some steamed brown rice or quinoa and it makes for a healthy dinner.

Unfortunately, this isn’t vegetarian unless you find a substitute for the fish and oyster sauce. For substituting the fish sauce I would suggest a combination of miso and soy. The oyster can likely be substituted with a thick black bean sauce. Do you have any recommendations for vegetarian substitutions for Asian seafood sauces?

Print Recipe

Thai Ginger Tofu StirFry

(serves 2)

1 package firm tofu
1/2 onion
1 clove garlic
31/2 tablespoons ginger
2 tablespoons oil
3 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon oyster sauce
3 tablespoons cooking wine
2 tablespoons corn starch
1/2 cup water
4 baby bok choy
1/2 dozen shitake mushrooms
1/2 red pepper
1/2 green pepper
3 green onions, chopped

Preheat oven to 400F. Slice tofu in half width wise and cover in paper towels. Place something heavy on top and allow to drain for at least 10 minutes. Cut into small squares. In a bowl place 1/2 tablespoon ginger, 1 tablespoon oil and 1 tablespoon fish sauce. Toss with the tofu. Put tofu on a parchment lined tray and bake for 15 minutes, flip tofu and bake for another 15 minutes. Remove.

While the tofu is baking you can prep all your vegetables and cook any grains you want to serve alongside. Remember this is a stir fry cooked with very high heat so you need to be 100% ready before you start. Slice the garlic into slivers and slice the onion into long strips. Combine together. Thinly slice the mushrooms and peppers. Cut the bok choy lengthwise into quarters or eighths depending on size. Combine the remaining fish sauce, sugar, oyster sauce cooking wine and ginger in a small bowl along with the green onions. In another bowl fork together the corn starch and the water.

When your tofu and grain is done heat a wok to high heat. Add remaining tablespoon of oil and swirl to coat the wok. When it starts to smoke add the onions and garlic and stir fry for one minute. Add the mushrooms and stir fry for an additional 2 minutes. The vegetables and work should be constantly moving. Add the peppers and stir fry until they just start to soften, now add the bok choy. Stir fry the bok choy for 1 minute and then add the sauce mixture (with ginger) and tofu. Allow to cook, stirring regularly on slightly reduce heat until bok choy softens. Bring back up to a boil and stir in the cornstarch mitre. Cook until thickened. Remove from heat and serve immediatly.


Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time:55 minutes
Calories(approximate per serving): 400



{ 6 comments… read them below or add one }

Sylvie October 7, 2011 at 10:15 am

That looks delicious!

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Belinda @zomppa October 7, 2011 at 7:21 pm

So simple and yet…perfect!

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katerina October 8, 2011 at 11:30 am

Thanks Sylive & Belinda

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cj October 10, 2011 at 5:47 pm

Vegetarian Oyster sauce
-My local asian supermarkets sell an oyster sauce which is derived from mushrooms, often labeled ‘mushroom oyster sauce’. Seafood gives me the heebie jeebies so I have been using it for 20 years. Unfortunately I have never found a substitute for fish sauce :(

Reply

katerina October 10, 2011 at 6:41 pm

@cj – thanks for the tip! One of my favorite soy sauces is mushroom based. I will have to keep a look out for that one.

Reply

James August 15, 2014 at 6:33 am

Delicious, Gonna Try this Thai Ginger Tofu…
Recipe is so simple to try out.

Thanks,
James Watkinson

Reply

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