You can now read 5 articles in a month for free on Read as much as you want anywhere and anytime for just 99¢.

Recipe for Baked tofu with vegetable stir-fry

Sally Pasley Vargas for The Boston Globe

Serves 4 with leftovers


¼cup soy sauce
2tablespoons sweet red chili sauce
2tablespoons lime juice
2tablespoons rice wine vinegar
2tablespoons vegetable oil
teaspoons dark brown sugar
4scallions, thinly sliced
¼cup dry-roasted peanuts, coarsely chopped
1piece (2 inches) fresh ginger, finely chopped

1. In a bowl, combine soy and chili sauces, lime juice, vinegar, oil, sugar, scallions, peanuts, and ginger.

Continue reading below

2. Stir and set aside.


2blocks (1 pound each) extra-firm tofu
Vegetable oil (for sprinkling)
2tablespoons vegetable oil
4scallions, cut into 1-inch lengths
1large carrot, sliced
½Savoy cabbage, thinly sliced
1pound asparagus, cut into 1-inch pieces
1bunch watercress, cut into 3-inch lengths
1package (6 ounces) wide rice noodles

1. On a large plate, sandwich the tofu between 2 thick layers of paper towels. Add a second plate and a weight, and set aside for 10 minutes. Cut across each block to make 8 slices (16 total).

Continue reading it below

2. In a shallow baking dish, arrange slices in one layer. Pour marinade over them, turning once. Set aside for 15 minutes.

3. Set the oven at 400 degrees. Brush a baking sheet with vegetable oil.

4. Remove tofu from marinade and set on the baking sheet.

5. Strain the marinade into a bowl. Sprinkle the solids over the tofu; reserve the liquid. Bake for 30 to 35 minutes, or until golden and crisp. Set aside 8 pieces for the banh mi.

6. In a large skillet over medium heat, heat the vegetable oil. Add the scallions and carrot. Cook, stirring, for 2 minutes. Add the cabbage and cook 1 minute. Add the asparagus and cook 2 minutes. Add the watercress and cook 2 minutes. Taste for seasoning and stir in 2 tablespoons of marinade or enough to moisten the mixture. Keep hot over low heat.

7. In a bowl, pour boiling water over the noodles; set aside for 2 minutes, separating the noodles with 2 forks. Drain.

8. Divide the noodles among 4 plates. Top each with vegetables and tofu.

Sally Pasley Vargas

Loading comments...
Want each day's news headlines delivered fresh to your
inbox every morning? Just connect with us
in one of the following ways:
Please enter a valid email will never post anything without asking.
Privacy Policy
Subscriber Log In

You have reached the limit of 5 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of
Marketing image of