Equipment
Ingredients
Tofu and Coating
- 400 g extra firm tofu, pressed and cubed into 2cm pieces
- 15 g cornstarch
- 30 ml vegetable oil
Vegetables and Aromatics
- 250 g green beans, trimmed and halved
- 150 g sweet corn kernels, fresh or thawed from frozen
- 1 jalapeno, thinly sliced
- 3 garlic, minced
- 15 g fresh ginger, peeled and grated
Sauce
- 45 ml light soy sauce
- 30 ml water
- 15 ml rice vinegar
- 10 ml toasted sesame oil
- 10 g sugar
Garnish
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Pat the pressed tofu cubes completely dry with a paper towel. Place them in a mixing bowl, sprinkle with cornstarch, and toss gently until the tofu is evenly coated.
In a small bowl, whisk together the soy sauce, water, rice vinegar, toasted sesame oil, and sugar. Set aside.
Heat 15ml of vegetable oil in a wok or large skillet over medium-high heat. Add the cornstarch-coated tofu in a single layer. Pan-fry without moving for 2 to 3 minutes until a golden crust forms, then flip and cook the other sides until crispy. Transfer the tofu to a plate.
Wipe the wok clean if necessary and add the remaining 15ml of vegetable oil over high heat. Add the green beans and stir-fry until brightly colored and slightly blistered, about 3 minutes.
Add the corn, minced garlic, grated ginger, and sliced jalapeno to the green beans. Stir-fry for 1 minute until highly fragrant, ensuring the garlic does not burn.
Return the crispy tofu to the wok. Give the prepared sauce a quick stir and pour it over the ingredients. Toss continuously for 1 to 2 minutes until the sauce reduces and coats everything in a glossy glaze.
Remove from heat, transfer to a serving platter, and garnish with roughly chopped cilantro.
Chef's Notes
- Pressing the tofu is essential. Removing excess moisture allows the tofu to absorb flavors better and guarantees a crispier crust.
- For the best texture, avoid crowding the pan when frying the tofu. If your skillet is small, fry the tofu in two batches.
- Mise en place is critical for stir-frying. Have all vegetables chopped and your sauce mixed before you turn on the stove, as the cooking process is very rapid.
- If you prefer a thicker sauce that clings heavily to the vegetables, you can add 3g (about half a teaspoon) of cornstarch to the sauce mixture before pouring it into the wok.
Storage
Refrigerator: 4 days — Store in an airtight container. Tofu will lose some of its crispness.
Freezer: 1 month — Tofu texture will change, becoming more spongy and porous.
Reheating: Microwave for 2 minutes or reheat in a hot skillet with a splash of water until warmed through.
