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Camp Recipe: Tofu Stir-Fry

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Fried tofu, sautéed veggies, and hearty rice all in one skillet. This dish is the epitome of a one pot wonder!

You can use whatever protein you have on hand, but for this dish, we chose to go with tofu. On its own, tofu doesn’t have a lot of flavor. So we whipped up a quick soy, sesame, and chili garlic marinade that we soaked the tofu in while we cut up our vegetables.

Marinating tofu

In a hot skillet with some cooking oil, we sauté our veggies on one side and sear our tofu on the other. We use a fork to flip the tofu cubes, so each side is browned. When the tofu is done, we remove them from the pan and set aside. Then add in the garlic, and ginger for one final stir.

Then in goes the rice, followed by broth, soy sauce, and sugar. Reduce the heat to low and cover. After 20 minutes, all the steam will have cooked the rice. Fluff it up with a spatula and then add the tofu back in to reheat. Cover for another 5 minutes.

Stir-fry is one of our favorite catch-all dishes. So if you’ve got a few ingredients to use up before the end of your trip (or next grocery run) give this one pan stir-fry a try!

 

One Skillet Tofu Stir-Fry with Rice

Makes 2 servings (30 minutes of preparation, plus 10 minutes to marinate)

Ingredients

  • 8 oz tofu (half block)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon chili-garlic paste or sambal olek
  • 1 tablespoon vegetable oil
  • 1 small bell pepper, chopped (1 cup)
  • 1 small onion, diced (1 cup)
  • 2 cloves garlic, minced (~1 tablespoon)
  • 1 tablespoon fresh ginger, minced fine
  • 1 green onion, sliced
  • 1/2 cup jasmine rice
  • 1 cup water or broth
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar

Directions

Pat the tofu dry and cut into 1/2 inch cubes.

Mix 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 teaspoon chili-garlic paste together in a Tupperware or small bowl. Add the tofu and toss to coat. Set aside at least 10 minutes, or marinate up to overnight in the fridge or cooler.

Heat the vegetable oil in a 10” skillet over high heat. Add the pepper and onion, toss, and move to one side. Add the tofu to the other side. Cook until the peppers and onions are soft and begin to brown, and the tofu is brown on all sides (you’ll need to turn them every 30 seconds or so). Remove the tofu and set aside.

Add the garlic, ginger, and green onions and saute with the onions and peppers for about 30 seconds, until fragrant.

Add the rice, water, 2 tablespoons soy sauce, 1 tablespoon sesame oil, and the sugar. Stir well, then cover. Reduce heat to low and simmer 20 minutes.

Add the tofu back in and cover, cooking an additional 5 minutes until the tofu is warm.

Serve & enjoy!

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