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Stir-Fried Cumin Tofu
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
-
3
tablespoons soy sauce, divided
-
2
tablespoons balsamic vinegar, divided
Directions
-
01In 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.
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July 15, 2023
Notable tofu
Love this recipe! Made it as written but with Chinese black vinegar.
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!
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.
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.
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.
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.
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Wow! Made this and it was delicious and pretty easy.