Stir-Fried Tofu with Scallions, Garlic, Ginger, and Soy Sauce

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 233.9
  • Total Fat: 11.8 g
  • Cholesterol: 1.8 mg
  • Sodium: 1,257.7 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 3.6 g
  • Protein: 23.9 g

View full nutritional breakdown of Stir-Fried Tofu with Scallions, Garlic, Ginger, and Soy Sauce calories by ingredient
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Number of Servings: 1


    1/2 cup extra firm organic tofu
    2 T peanut oil (use more or less, depending on your pan)
    2 tsp. finely minced garlic
    2 tsp. finely grated ginger root
    1/4 cup scallions, sliced into 2 inch pieces (This is about 1 bunch green onions. Keep white parts separate from green parts.)
    3 T chicken stock or vegetable stock
    1 1/2 T soy sauce (I used Tamari)
    1 tsp. black sesame seeds (optional)


Remove tofu from package and drain in a colander in the sink for a few minutes. Then cut tofu into slices about 3/4 - 1 inch thick. Put each slice between two paper towels and press down on it so most of the liquid is absorbed into the towel, then cut tofu into square cubes.

Put wok or heavy frying pan on stove and preheat pan until it feels hot when you hold your hand over it. Add oil and heat until shimmering. Then add garlic and ginger, cook about 10 seconds, and quickly add tofu cubes and white pieces of green onion. Cook, stirring occasionally, until the tofu is quite browned. (Mark Bittman says a couple of minutes, but I cooked it about 7 minutes to get the tofu as brown as you see in the photo.)

When tofu is well browned, add the stock and cook, stirring, until it is mostly evaporated. Add the green parts of green onions and cook about 30 seconds. Add soy sauce and stir to distribute. Turn off heat, put tofu and onions on a serving plate and sprinkle with black sesame seeds. (The sesame seeds will be more flavorful if you toast them for 1-2 minutes in a dry pan, but it's not essential.) Serve hot.

Number of Servings: 1

Recipe submitted by SparkPeople user BIPOLARPRINCESS.

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