Three Flavors Tofu

Cooking Jugalbandi | Presented by chefs Martin Yan and Sanjeev Kapoor

Three Flavors Tofu


4 servings


Braising Sauce

1/2 cup vegetable stock or water

1/4 cup rice wine 

2 tablespoons soy sauce

2 teaspoons sesame oil

1 teaspoon dark soy sauce

1 teaspoon hoisin sauce

4 teaspoons packed brown sugar

1/8 teaspoon Chinese five-spice powder


Tofu Stir-Fry

2 tablespoons cooking oil or ghee

250 grams tofu (bean curd), cut into cubes

4 slices ginger, each the size of a quarter

2 cloves garlic, thinly sliced

3 small dried red chilies

2 green onions, cut into 1-inch pieces

1/4 cup Thai basil leaves

1/4 cup American pistachio kernels

1-1/2 teaspoons cornstarch solution for thickening, optional


Combine braising sauce ingredients in a bowl; set aside.

Place a deep frying pan over medium-high heat until hot.  Add oil, swirling to coat sides.  


Add ginger, garlic and chilies; cook, stirring, until fragrant, about 20 seconds.  Add tofu and stir-fry 2 - 3 minutes. Add braising sauce, green onions, basil leaves and pistachios.  Bring to a boil.  

Thicken with cornstarch solution, if desired.  

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