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5 from 1 vote
Impromptu Stir Fry and Crispy Tofu
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Food to the rescue when drinks do you dirty.

Course: Main Course
Cuisine: Chinese
Keyword: Healthy Stir-Fry, Vegetable Stir-Fry with Tofu
Servings: 3
Calories: 261 kcal
What you need
  • 1 package 14 oz extra-firm tofu, cubed into bite-size pieces
  • 1/4 cup soy sauce
  • 1/4 cup chicken stock
  • 1 Tbsp rice vinegar
  • 2 Tbsp honey
  • 1 tsp fish sauce
  • 1 tsp sriracha optional
  • 2 tsp corn starch
  • 1/2 head shredded cabbage
  • 1-2 cups shredded carrots however much you like
  • 4 scallion spears chopped (are they called spears?)
  • 1 Tbsp minced ginger
  • 1 Tbsp minced garlic
  • toasted chopped nuts (optional, for topping)
  • chopped cilantro optional, for topping
  • fresh lime wedges optional, for serving
What you do
Start with the tofu
  1. Heat 2 tablespoons canola oil in skillet until hot. Sprinkle a few drops of water in there when you think it's ready- if they crackle and pop furiously, your oil is hot enough. Add cubed tofu in a single layer. Let it hang out (checking on it every 3 minutes) while you prep the rest of the ingredients. It should take 6-9 minutes total to get golden brown on all sides. Remove tofu to a bowl and toss with a couple teaspoons of soy sauce.

Make stir fry sauce
  1. Whisk soy sauce and chicken stock (or water, with added salt) together, add vinegar, honey, fish sauce, and corn starch. Add sriracha if you like it spicy (Mom doesn't). 

Cook veggies
  1. Heat 2 tablespoons canola oil in now-empty skillet and add shredded cabbage, carrots, and scallions. Cook on medium heat for about 5 minutes, or until the vegetables are bright and crisp (they will get more tender as you finish them in the sauce). Add minced garlic and ginger, stir-fry for 1-2 minutes, don't let garlic or ginger burn (add a few tablespoons of water if pan seems dry). Turn up heat, add half of sauce, cook for 2-3 minutes until sauce reaches desired thickness.

Put it all together
  1. Add tofu and other half of sauce to the skillet and cook for a minute or two, tossing tofu until well-coated in sauce. Top each serving with chopped toasted nuts, cilantro, and lime if desired. Bid your hangover farewell.