Veggie and Tofu Stir-Fry

To make tofu firmer and more 'meatier', you can place the whole block between paper towels with a chopping board on top and on the bottom, using a heavy pan or book to weigh it down.

I typically don't have luck with tofu so the fact that this was a successful dish is a plus.  Next time, I want to add some mushrooms and I will cut the tofu into a bit smaller pieces.  Loved the sauce and anything with baby bok choy is good anyway so...will def make again!

Nothing outstanding, but a decent stir-fry and a good vegetarian option. 

There is no accurate substitute for Shaoxing rice wine. You will find it in the USA in liquor stores due to the alcohol content.

I used two chicken breasts and added sweet chile sauce, left out the bok choy and used red bell pepper instead...we really enjoyed this tonight...

I will make this again, but will play around with it a bit. For example, my tofu didn't turn out as browned as I would like, so I decided not to add it back to my dish with the onions, ginger, and garlic. I stir fried the veggies and added the sauce/cornstarch mixture, then removed from the pan. Then I returned the tofu to the wok and added a little more hoisin and soy sauce and stir fried it for 1 minute. I put it in a separate dish. It actually tasted better than it looked I put the tofu on top of my brown rice and veggies which needed a little more something…but it was good, but it is worth a second try. My main suggestion, is to have everything ready to go BEFORE you begin cooking. I was scrambling around a bit near the end.

I love this recipe. Found it in the magazine, but my husband recycled it. SO happy to find it again. Good brown sauce (I used chicken broth). Definitely press the moisture out of the tofu.

Pretty good recipe. We used chicken instead of tofu and added a little bit more sauce.

I loved the fresh veggies and sauce, and the tofu was surprisingly good. I used a nonstick wok and cooked everything on medium heat, which means that my tofu didn't brown as much as it would have in a regular wok. I didn't have hoisin sauce, so I substituted barbecue sauce, and that seemed to work fine.

We rarely if ever eat tofu, but tried this for an adventure and liked it. My tofu fell apart while cooking, so I'll put the extra effort in researching the best 'extra firm' tofu. The package looked firm but was not labeled as 'extra firm' but was all my grocery store carried. I do have to agree with samsublime in that my husband coated his with siracha because he said it lacked flavor. I don't know why the recipe says to julienne the ginger and slice the garlic. I think next time I will mince them both and combine them with the sesame oil before adding to the pan the way many stir fry recipes direct. I will probably add more rice vinegar to try and increase flavor as well. I loved the volume of vegetables and the crunchy texture. Will definitely make again with the above mentioned changes.

This is my third time cooking with tofu and the first time I didn't hate it. For the tofu, I find that if you place it between two cookie sheets, along with the layers of paper towels, it does a good job of taking out the liquid. I served it over rice and had to sprinkle on a little extra salt but I followed the recipe to the T otherwise.

This was so good! I had a teflon wok and got it to heat nicely and get everything perfectly browned, just while you finish chopping vegetables, let the pan start heating undisturbed for a few minutes. Sauce was really easy and coated everything perfectly!

A solid recipe. It's a good lesson on getting the wok really hot and cooking things separately, but nothing groundbreaking here. I couldn't find Shaoxing, so used rice vinegar and port. It was pretty good, a solid lunch choice with brown rice. I made a big wok-ful and took it for lunch at work all week.

I made this last night, and my husband and I thought it was good but not great. I did substitute chicken for the tofu which for us was a good change. I think it was more a personal preference that we prefer a spicier dish. Overall, it was very easy to prepare and quick cooking! I will probably look for a different recipe next time.

I used a coated wok and couldn't accomplish nicely browned tofu cubes. I wish I'd seen jodybme's comments and I would have switched to a skillet. I made this when my husband was out of town, and while i enjoyed this dish, I don't think it's amazing enough to change my husband's mind about tofu. i made almost exactly, with the exception that I didn't measure the veggies. Definitely not a spicy dish, but a very good mild brown sauce. I agree, this would be great with shrimp.

We enjoyed this meal very much. Changes: we shortcutted by using prepared garlic and ginger, and we doubled the sauce recipe. We also spiced it up with some dried chili. We served it over jasmine rice. We probably made this cooking un-light, but it was very tasty, and we would do it again. Only change we would do is to add more veggies to improve the veggie/tofu ratio. Similar to another reviewer, my husband is not a tofu fan, and he gave it a big thumbs up.

I felt inadequate because my wok is Teflon coated. I used my heavy stainless steel pan instead and was able to get the high temp needed. I substituted shrimp for tofu so the whole family loved it!!

We really enjoyed this recipe. Lovely veggies and a flavorful sauce - though not spicy. My husband, who is not a tofu fan, said he would certainly enjoy eating it again. That speaks volumes.

This recipe was pretty good but not great. I think it does have some potential and the tips in the actual magazine on how to create a good stir fry were helpful. The sauce didn't have quite enough flavor to keep us interested. My boyfriend coated his in siracha and I added some refrigerated teriyaki sauce. I'd use some of this as a base to and try again, though.