Ground Tofu Stir Fry for the Table

Maybe one of my GO-TO tofu recipes ever!

I have a LOT of tofu recipes on my blog but this one might simply be in my top 5! It’s truly simple to throw together but also PACKED with so much flavor. PLUS, it actually reheats well which cannot be said for most tofu recipes.

If you’re new to tofu, I’m especially confident that straightforward to crave this dish!

Ingredients needed

The ingredients for this dish are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

• Extra firm tofu – the base of this dish; shredded on a box grater so it cooks up like ground meat. Especially firm tofu also works great and doesn’t need pressing.
• Vegetarian beef bouillon – this is the secret to that deep, savory flavor; I use Better Than Bouillon (vegetarian beef or generic veggie both work). A bouillon cube or swap the water for broth works too.
• Soy sauce – adds saltiness and umami; tamari works for a gluten-free version.
• Maple syrup – only a touch of sweetness to balance the salty, savory flavors.
• Fresh ginger – adds warmth and brightness; dried ginger works in a pinch (use half the amount).
• Tomato paste – gives the sauce body and a subtle richness.
• Toasted sesame oil – adds a nutty, slightly smoky flavor that makes the veggies shine.
• Bell pepper – I prefer red, yellow, or orange here because they’re sweeter than green; thinly sliced.
• Onion – thinly sliced so it softens quickly.
• Green beans – adds texture and color; trimmed and left whole or halved.
• Garlic – freshly minced for the dependable flavor; don’t skip it.

How to Make It

Only a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)

1. Shred the tofu. Using the large side of a box grater, grate the block of tofu.

1. Make the sauce. Whisk together the sauce ingredients in a small bowl or measuring cup.

1. Saute the veggies. Saute the veggies in a large skillet with a little oil. Once they’re crispy tender, set aside and gently wipe the skillet clean.

1. Crisp the tofu. Add a little more oil and the tofu. Cook for about 10 minutes or until the tofu is browned and starts to dry out.

1. Add the sauce. Mix in the sauce and cook for 2 additional minutes.

1. Mix in the veggies and finish. Add the veggies back to the skillet and toss to coat in the sauce. Cook for another minute and enjoy!

Recipe Tips

• Grate the tofu, don’t crumble it. Using the large side of a box grater gives you fluffy, shred-like pieces that cook more evenly and get crispier than hand-crumbled tofu. Some bigger chunks will fall off – simply gently push them through.
• Cook the moisture out first. Let the tofu sit in the hot skillet without constantly stirring – you want most of the moisture to evaporate and the tofu to turn golden before adding the sauce. Rushing this step is the #1 reason tofu ends up soggy.
• Cook the veggies first. Setting them aside keeps them from overcooking while the tofu does its thing. The slight char from the first cook actually makes them taste better.
• Taste the sauce before adding it. The bouillon and soy sauce together can vary in saltiness depending on the brand, so give it a short taste and adjust.
• Keep the heat medium, not high. High heat can burn the tofu before the moisture has a chance to cook out. Medium is the sweet spot for golden and crispy.