Recipe of the month - February 2020

Baked Tofu Stir-fry
(40 minutes)


One Block of Tofu (Firm or Extra Firm)
Sesame oil
Potato Starch
Onion (White or yellow)
Green Onion
Bell Peppers (Any color)

Optional: Mung Bean Sprouts, Carrots, Roasted sesame seeds, Lime

Step 1: Drain and press tofu
Place 1-2 layers of absorbent paper towels on a cutting board. Remove the tofu from the packaging and drain over sink. Place Tofu on the paper towels and cover the top with additional paper towels. Use a weight and place it on top of the tofu. We've seen folks get creative such as using another cutting board. Wait 10-15 minutes. You'll notice the excess water from the tofu being absorbed by the paper towels.

Step 2: Prepare tofu
Remove the weight and paper towels. Use a sharp knife to cut the tofu into rectangular pieces. If there is still a lot of moisture, you may want to place these rectangular pieces on another paper towel.

Step 3: Power the tofu
Pour potato starch into a medium sized bowl. Individually take each piece of tofu with a pair of tongs and dip it into the potato starch until it is evenly coated. Make sure there is an even coat of potato starch and no clumps. Place the tofu on a lightly oiled baking sheet. Spring a light coat of MrUmami seasoning

Step 4: Bake the tofu
Place the tofu in the oven at 375° for 20 minutes, flipping occasionally. While it's in the oven, move on to Step 5.

Step 5: Prepare the wok
Using medium heat, add sesame oil to a wok and add chopped onions, chopped green onions, and sliced bell peppers. Season the mixture with your favorite MrUmami seasoning. Stir for 10 minutes. At this point, you can optionally add mung bean sprouts and carrots.

Step 6: Bring it all together
Remove the baked tofu for the oven and let sit for up to 5 minutes until it has slightly cooled. Turn off the heat from the wok and mix in baked tofu. Mix and serve.

Finishing Touches
Optionally add sesame seeds, freshly chopped green onions, and lightly squeezed lime juice to complete the dish.