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Stir-Fried Cumin Tofu

4 Servings

30 minutes plus marinating

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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

Ingredients

Directions

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Reviews
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.
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.