Tofu Marinating

Fact: I have never cooked with tofu before. It has always intimidated me as it is certainly not something I grew up with and I was never sure on how to go about making it taste as good as it does at my favourite restaurants.

As I was enjoying a nice evening of browsing through my cookbooks (my favourite pastime ever) I came across a recipe for Tofu, Peanut and Noodle Stir-fry in Kitchen Classics: Gourmet Vegetarian. The beautiful photograph and simple ingredient list caught my eye so here is my adaption and first attempt preparing tofu.

My First Ever Tofu Stir-fry

Serves 4 and takes about 20 mins to whip up.


  • 1 red bell pepper, chopped
  • 250 g firm tofu, cubed *
  • 1 onion, diced
  • 1 head of broccoli, broken into florets
  • 2 garlic cloves, crushed
  • 1 tsp fresh grated ginger
  • 1/3 cup soya sauce, sweetened with a 1 tsp of honey
  • 1/3 cup nut butter (I used almond, but peanut, cashew, or even tahini would be great)
  • 2 Tbsp grapeseed oil
  • 500g of egg noodles, quinoa, brown rice, or cauliflower rice (grate a head of cauliflower and steam)
  1. Combine the tofu with the garlic, ginger and half of the sweetened soy sauce in a small bowl to marinade. (See photo above.)
  2. Mix the nut butter or tahini with 1/2 cup water and the remaining soy sauce in a separate bowl.
  3. Heat a wok over high heat, add the oil and swirl to coat the base and side. Drain the tofu and reserve the marinade. Cook the tofu in the hot oil until well brown. (This matter- the crispier the better in my humble, newbie opinion.) Remove from wok and set aside.
  4. Prepare your grain of choice. Or don’t, it can be served stand alone if that’s your style.
  5. Add the vegetables to the wok (add a little more oil if necessary) and stir-fry until just tender. Add the tofu, reserved marinade and noodles to the wok. Add the nut butter mixture and toss until heated through.

Crispy Tofu

Ta-da! I did it :) Not so scary after all. Go give it a try and be sure to let me know what you think.

Finished Product: Tofu and Broccoli Stir-fry

Love and tofu,

Jennifer xo

*** THIS MUST BE ORGANIC AND NON-GMO, no ifs ands or buts about it folks.**** I used this one.

About the Author

- Jennifer Trecartin is a Registered Holistic Nutritionist and Orthomolecular Health Practitioner residing in Vancouver, B.C. who works with clients from around the world. She is the founder of My Edible Advice, a nutritional consulting firm that focuses on digestive health care by empowering clients with the tools they need to reach their health and wellness goals.

6 Responses to Making a tofu recipe for the first time

  1. Julia onOct 20, 2011

    hello deliciousness! For your first time, you pretty much naaaaailed it!

  2. baobabs onOct 20, 2011

    this looks amazing! i’m going to attempt this, thanks for sharing! great shots by the way!

  3. Taylor onOct 31, 2013

    It was good, but I would not add the drained tofu reserve at the end next time. I think it took away from the flavor..


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