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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 262 kcal
- Protein
- 14 g
- Carbohydrates
- 21 g
- Fat
- 16 g
- Fiber
- 4 g
- Sugar
- 8 g
- Sodium
- 635 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 4 g
- Potassium
- 460 mg
- Calcium
- 317 mg
- Iron
- 3.2 mg
- Magnesium
- 76 mg
- Phosphorus
- 195 mg
- Zinc
- 1.6 mg
- Vitamin A
- 36 mcg
- Vitamin C
- 16 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 39 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.17 mg
- Niacin
- 1.7 mg
- Folate
- 50 mcg
- Water
- 193 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Tofu sticks to the wok and shreds
Cause: The pan was not hot enough before adding oil, or the tofu was too wet
Fix: Turn off heat, let the pan cool slightly to release the crust, then scrape gently with a thin metal spatula
Prevention: Ensure the wok is smoking hot before adding oil, and thoroughly pat tofu dry before tossing in cornstarch
Garlic and ginger taste bitter
Cause: Aromatics were cooked too long on too high heat
Fix: Add a splash of additional rice vinegar and a pinch of sugar to mask the bitterness
Prevention: Add aromatics toward the end of the vegetable cooking time and keep them moving continuously
Cultural Context
This dish is a modern, plant-based adaptation of classic Asian wok-tossing techniques. It borrows the foundational Chinese aromatic trinity of ginger, garlic, and scallion, replacing the scallion with jalapeno and cilantro for a brighter, fusion-style kick. The high-heat stir-frying method, or bao, quickly cooks the vegetables while preserving their crunch and vibrant color.
