Stir-Fried Tofu With Ginger

Thank you! This was delicious and so easy. In lieu of sherry or wine, I used mirin and then skipped the sugar.

There are non-alc sherrys out there but unless the issue is leaving an open bottle in the house, the alcohol all evaporates in the cooking process. Frankly, to sub for Shaoxing wine I would use a sweeter sherry based on my fave Shaoxing wine. It's body and caramel sweetness would be almost apple juice with a touch of salt if I tried crazy open mind subbing...

See Kenji Lopez for crispy tofu. Pour boiling water over tofu blocks first — really works even though it seems counter intuitive!!!

Longtime reader, first time poster. This came out like mush for me. Imagine lumpy mash potatoes. I think part of my issue was how much I crumbled up the tofu initially. I wish I would have cut 1.5-2” cubes rather than “crumbled.” And it calls for a lot of ginger but doesn’t cook it for very long so there’s quite a bit of bite. Were I to do it again (which I won’t) I’d half the amount of cook or add it earlier.

Yum! Ended up adding more ginger and twice the amount of (homemade) 5 spice. Didn’t regret it. A quick, easy yet very flavorful recipe. Didn’t want the crumbled tofu to stick to my wok so I used a non stick plan. Definitely need more than 5 minute of stir-frying on high (not medium high) - took more like 10 minutes for the tofu/white parts of the scallions, then 3 minutes with the ginger and marinade. Otherwise you do end up with a mushy/soggy tofu. Mine was perfect, similar to the picture.

I’m not sure I understand where the “dusting the tofu with cornstarch” is supposed to happen? The description says to prepare a marinade with the cornstarch, soy sauce, etc., but there are no further instructions to “dust” which, I assume, would give the tofu a crispy exterior? Mine turned out incredibly soft and mushy, very unattractive, despite using extra firm tofu in a cast iron pan - maybe that was my mistake? It tasted good, but the mouthfeel of the tofu was too too soft.

I used extra-firm, pre-drained tofu (Nasoya brand) and the texture & browning were terrific. Marinated for 2 hours in the fridge. I put the ginger sticks in with the scallion whites and the flavor was very good. I made all the sauce for just 16 oz. Tofu and that was the right call. Also, I put in some green beans to add another vegetable- red pepper would have been a good choice, too.

Other than chicken broth, is there a good non-alcoholic sub for the Shao-xing wine?

Do NOT tear about the tofu. It became a goopy mess. Cut the tofu into chunks and make sure that the heat is on high AND that the oil is smoking when you cook this and any other wok dish.

Did not like it, too much ginger, who knew there was such a thing, and too salty and not enough sauce. I did like the method of crumbling the tofu as it gave more surface for the marinade and allowed for more crisping of tofu parts. The cornstarch really added in browning and making the tofu look super yummy. So I'll add those techniques to future tofu stir-fries, it just won't be this one.

I drained but did not press the tofu and marinated it overnight. The tofu cooked up to be a smoothie-like consistency. I probably won't attempt this again, but if I did, I would press the tofu to get out all the excess water.

Not a great recipe. The tofu turns to mush (yes, I used extra firm tofu, broken up as directed) and the ginger is absolutely overpowering and bitter (yes, I sliced it into a fine julienne). The flavors are good otherwise. I won't be making this again.

I have a bad track record cooking tofu, the texture is never quite right. I was worried about making this after reading the reviews, but it was EXCELLENT. I used extra-firm, pre-drained tofu and paper toweled it dry. I marinated it as written, except I held the corn starch and dusted the tofu with it separately after marinating. Cooked it on high heat in a smoking wok. Texture was perfect. Next time I will double the sauce and had steamed broccoli at the last minute and toss it in the sauce.

So easy and yummy. I tweaked it a bit: doubled the chili oil and sugar and bumped up the umami with fish oil. Served it on sushi rice, my new love. My husband, who is iffy on tofu, said it was terrific.

Mushy and not particularly tasty!