OP here. Thanks everyone for your tips! I used several of them and dinner turned out great!

I was recently diagnosed with early stage breast cancer and tofu stir fry was one of the recipes suggested in the eating healthy pamphlet they gave me. The additional advice was very helpful. Hope everyone has a great day!

Anonymous wrote:I drain and cube my tofu, coat in cornstarch, pan fry, then put to the side. Without cleaning the pan, add more oil and fry the veg with ginger and garlic. Add sauce (equal parts soy sauce and mirin and a splash of rice vinegar) and tofu and toss together until the sauce thickens.

Yes. Do this, OP.

Tempeh is chewier and you might like that too.

I drain and cube my tofu, coat in cornstarch, pan fry, then put to the side. Without cleaning the pan, add more oil and fry the veg with ginger and garlic. Add sauce (equal parts soy sauce and mirin and a splash of rice vinegar) and tofu and toss together until the sauce thickens.

You can try deep fry. Let them cool and toss into your veggie stir fry last. My kids love deep fried tofu. Don't try it with soft, gots to be firm.

I drain the tofu - take the whole block out of the liquid, put it on a plate, put a plate or cutting board on top of the tofu, and a weight like a large can of tomatoes of top of that. I leave it for at least 30 minutes.

Then I slice the tofu. Sometimes coat in cornstarch. Then bake. 425. 15-20 min on each side, until golden.

Meanwhile, I stirfry the veggies. I don't love frozen veggies for this but it'll work.

When the veggies are just about done I pour in the sauce. For premade, I like TJs island terriyaki. Or I wing it with soy sauce, sesame oil, garlic, sugar or honey or OJ or pineapple juice.

While waiting for the sauce to bubble, I mix 1T cornstarch with 1T water until smooth.

When the sauce summers, toss in the now crispy tofu until coated. Then pour in the cornstarch mixture and stir until the sauce thickens.

marinade is not necessary as long as you mix it with a good sauce at the end

the key is to let the tofu drain for as long as possible. itll then to mush if you try to cook it wet. i slice it into 1/2 in sheets then put it on a cookie rack then put cutting boards and heavy cans on top and leave ot 4-6 hours.

Cut the tofu in thin strips, coat with cornstarch, then fry before you do the actual stir fry.

I buy the baked tofu for stir fries. Might wanna give that a try.

I don't bother marinating the tofu either. The best bet is to get the fresh precut veggies with sauce from the grocery store and add tofu. Cook the tofu separately in a pan with some oil or pam or air fry it with a little pam, garlic and onion powder.

https://www.seriouseats.com/vegan-experience-crispy-tofu-broccoli-stir-fry

A good base recipe and a discussion of different techniques to handle tofu.

Catherine Newman is good with tofu:

https://benandbirdy.blogspot.com/2005/11/soy-glazed-tofu.html

I don’t bother marinating tofu. I press the tofu to remove as much water as possible. Then I cut it into squares, lightly pan fry and keep it aside. I first stir fry the vegetables and then add the tofu for the last couple of minutes of cooking.

I just got some firm tofu, but I don't have much experience with it. I also have a bag of frozen mixed vegetables from Costco. I thought an Asian style stir fry with rice or noodles would be a quick and easy dinner.

Does anyone have a good tofu marinade? And should I cut up the tofu before putting it in the marinade, or afterwards? Also, should I stir fry the frozen vegetables first and add in the tofu later? Vice versa? I can cook, but this isn't usually my thing... clearly! Lol. Thanks for any advice.