Stir-Fried Tofu


As you stir-fry this quick-and-healthful dish, the perfume from the warming spices and sesame oil will rejuvenate you after a long day at work or time spent out in the cold. If you can't find extra-firm silken tofu, opt for extra-firm or firm tofu to ensure that the cubes remain intact. Serve with cooked rice.

  • 1/2-cup servingServings


  • 1 Tbs. low-sodium soy sauce
  • 1/2 tsp. red bean paste, or miso
  • 1/2 tsp. white peppercorns, roasted and ground, or 1/2 tsp. white pepper
  • 1/4 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1/8 tsp. ground cloves
  • 1 Tbs. canola oil
  • 1 clove garlic, minced (1 tsp.)
  • 1 19-oz. pkg. extra-firm silken tofu, drained and cut into bite-sized pieces
  • 1 Tbs. minced fresh ginger
  • 1 green onion, finely chopped (2 Tbs.)
  • 1 tsp. sesame oil


1. Combine soy sauce, bean paste, peppercorns, salt, cayenne, and cloves in small bowl. Set aside.

2. Heat large skillet or wok over medium-high heat 1 minute.
Add oil, let warm 30 seconds, then add garlic. Stir-fry 6 to 7 seconds, or until garlic is pale golden. Add tofu, then add bean paste mixture and ginger. Cook 1 to 2 minutes, or until tofu is heated through, shaking pan or gently stirring to toss tofu in spice mixture. Stir in green onion and sesame oil. Transfer to bowls, and serve warm.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 115
  • Carbohydrate Content: 3 g
  • Fat Content: 8 g
  • Protein Content: 6 g
  • Sodium Content: 310 mg