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Tofu-Scallion Stir-Fry (Pareve)

User Rating 4 Star Rating (1 Review)


Tofu Scallions Stir-Fry

Tofu Scallions Stir-Fry

Giora Shimoni
This Tofu Stir-Fry is a welcome change from our usual baked tofu. You'll be compensated for the extra bit of effort it takes to stir-fry (rather than bake) with a more delicious dish. This Tofu-Scallion Stir-Fry is so tasty that the meat-eaters at my Shabbos table ask the vegetarians to share.

Prep Time: 5 minutes

Cook Time: 10 minutes

Drain Tofu: 10 minutes

Total Time: 25 minutes

Yield: 4-6 servings


  • 14 oz. (400 grams) tofu
  • 1/2 cup scallions, sliced into 2 inch pieces
  • 2-3 garlic cloves, minced
  • 2 tsp. finely grated ginger root
  • 2 T sesame oil
  • 4 Tbsp. chicken stock or vegetable stock
  • 2 Tbsp. soy sauce


1. Drain tofu cakes by wrapping in paper towels and placing under a cutting board. Weigh down cutting board by placing some canned goods on top. Let stand for 10 minutes. Unwrap the tofu cakes. Cut the tofu into cubes of about 1/4 inch (1 centimeter). Set aside.
2. Cut scallions and set aside.
3. Mince garlic and ginger, and set aside.
4. Put oil in wok or heavy frying pan. Heat oil until very hot.
5. Add garlic and ginger. Heat about 10 seconds. Add tofu cubes and scallions. Cook, stirring, for a few minutes, or until the tofu is golden brown.
6. Add the stock and soy. Stir until the liquid has been absorbed.

SERVING SUGGESTIONS: Serve tofu hot with rice.
User Reviews

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 4 out of 5
tofu-scallion stir fry...another version, Member ctmarcia

Very nice recipe! Another way to use the same ingredients, with a variance of this dish, is to mash the tofu. I do it with the bottom of a glass, with the tofu in a strainer. Cut the scallions into shorter pieces, and follow base direction. Use a bit of chicken or vegetable broth at the end if you want a sauce.

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