Stir-Fried Cumin Tofu

Name: Stir-Fried Cumin Tofu
Cook time: 30 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 3 tablespoons soy sauce, divided; 2 tablespoons balsamic vinegar, divided; Kosher salt and ground black pepper; 14 ounce container firm OR extra-firm tofu, drained, patted dry, halved lengthwise, then cut crosswise into ½-inch-thick planks; 1/4 cup cornstarch; 3 tablespoons grapeseed or other neutral oil, divided; 1 medium yellow onion, halved and thinly sliced; 4 teaspoons cumin seeds, lightly crushed OR 2 teaspoons ground cumin; 4 medium garlic cloves, minced; 1/2 teaspoon red pepper flakes

By Courtney Hill

4 Servings

30 minutes plus marinating

Free

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Xinjiang cumin lamb, a classic stir-fry that originated with the Muslims in the Xinjiang region of northwestern China, pairs lamb or sometimes beef with whole cumin seeds and chilies. We swap the meat for protein-rich tofu, marinating it with soy sauce and vinegar before searing it in a hot pan. Chinese black vinegar makes a great addition to the marinade, though easier-to-find balsamic makes a good substitute, as it mimics the sweet-tart, lightly syrupy character of Chinese black vinegar.

4

Servings

30 minutes

plus marinating

3 tablespoons soy sauce, divided

2 tablespoons balsamic vinegar, divided

Kosher salt and ground black pepper

14 ounce container firm OR extra-firm tofu, drained, patted dry, halved lengthwise, then cut crosswise into ½-inch-thick planks

1/4 cup cornstarch

3 tablespoons grapeseed or other neutral oil, divided

1 medium yellow onion, halved and thinly sliced

4 teaspoons cumin seeds, lightly crushed OR 2 teaspoons ground cumin

4 medium garlic cloves, minced

1/2 teaspoon red pepper flakes

Ingredients

3

tablespoons soy sauce, divided
2

tablespoons balsamic vinegar, divided
Kosher salt and ground black pepper
14

ounce container firm OR extra-firm tofu, drained, patted dry, halved lengthwise, then cut crosswise into ½-inch-thick planks
¼

cup cornstarch
3

tablespoons grapeseed or other neutral oil, divided
1

medium yellow onion, halved and thinly sliced
4

teaspoons cumin seeds, lightly crushed OR 2 teaspoons ground cumin
4

medium garlic cloves, minced
½

teaspoon red pepper flakes

Directions

01

In a pie plate or shallow bowl, stir together 1 tablespoon of the soy sauce, 1 tablespoon of the vinegar and ½ teaspoon each salt and black pepper. Add the tofu and toss to coat. Let stand at room temperature for at least 15 minutes or up to 1 hour. Pat the tofu dry in the pie plate. Sprinkle with the cornstarch and toss to coat, gently pressing to adhere.
02

In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of the oil until shimmering. Add the tofu, distributing it in an even layer, and cook until golden brown and crisp on the bottom, 3 to 4 minutes. Flip the tofu and cook until golden brown on the second sides, another 3 to 4 minutes. Transfer to a paper towel-lined plate; set aside. Wipe out the skillet.
03

In the same skillet over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the onion and cumin; cook, stirring occasionally, until the onion is charred in spots and slightly softened, 3 to 5 minutes. Add the garlic and pepper flakes, then cook, stirring, until fragrant, 30 to 60 seconds. Add the tofu, remaining 2 tablespoons soy sauce, remaining 1 tablespoon vinegar and 2 tablespoons water. Cook, stirring often, until the liquid has evaporated, about 1 minute. Off heat, taste and season with salt and black pepper.
04

Optional garnish: Scallions, thinly sliced on the diagonal OR chili oil OR both

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Reviews

Candice O.

July 15, 2023

Notable tofu

Love this recipe! Made it as written but with Chinese black vinegar.

Sarah T.

May 29, 2023

An easy and adaptable stir fry

Loved the flavors in this, and we added some fresh snap peas, asparagus, and cabbage to help clean out the fridge. A really delightful and easy meal!

Pamela B.

May 12, 2023

So flavorful!

I’ve made this recipe -as written- 3 times and it is the most flavorful tofu I’ve had…restaurant quality. Very important to read the entire recipe before you start and have all ingredients prepped and measured in advance. I used whole cumin seeds and they add a great texture.

Diana L.

June 8, 2022

Tastes good

We make this recipe every week. It tastes good and easy to make. I do not put an entire onion even when I double the recipe. I just put half of the onion and it still tastes good. I also add the sauce left from tofu marinating into pan. We eat this over rice.

Miles P.

June 23, 2023

Good but too much

I added broccoli and really enjoyed the flavours but I found the cumin seeds overpowering and it was also oversalted. If I make this again, I will half the amount of cumin seeds and omit the salt from the marinade.

Amy M.

Wow! Made this and it was delicious and pretty easy.

Amy T.

I just made this tonight. It was fast and great tasting. Even my husband who doesn't like tofu went for seconds.

Mitchie B.

This was a game changer. You know when you combine things and they form more than the sum of their parts? That exciting moment in cooking we all search for and once we find it we repeat forever?! This is the only way I want to cook Tofu from now on. Excellent with some garlic tossed noddles and another veggie like brocolli or bok choi.

Susan C.

Double wow!! So delicious. Made exactly as written. Flavor well exceeds effort. Love it!

Diana L.

It was good. I would give it a 4 star as it had no sauce. We eat it with rice. The onions were very tasty. In the ingredients list, it is missing scallions. I am going to make this again but maybe make extra sauce on the side.