Savory One-Pan Tofu and Tuna Stir-Fry
Simple Yet Hearty! Nutritious One-Pan Tofu and Tuna Vegetable Stir-Fry Recipe
This is a nutritious stir-fry where creamy, savory tofu, delicate tuna, and fresh vegetables come together for a satisfying and delicious meal. It’s perfect for busy days as you can whip it up easily in just one pan, without complicated cooking steps.
Main Ingredients- Tofu, 100g
- Eggs, 2
- Onion, 1/2
- Mini King Oyster Mushrooms, 7
- Tomato, 1
- Scallions, 2 stalks
- Canned Tuna, 1 can (drained)
- 3 Tbsp All-purpose flour or frying flour
Seasoning & Others- Minced Garlic, 4 cloves
- Minced Ginger, 1 small piece
- Gochujang (Korean chili paste), 2 Tbsp
- Soy Sauce, 2 Tbsp
- Oyster Sauce, 2 Tbsp
- Sesame Oil, 1 Tbsp
- Sesame Seeds, to taste
- Cooking Oil (generous amount)
- Minced Garlic, 4 cloves
- Minced Ginger, 1 small piece
- Gochujang (Korean chili paste), 2 Tbsp
- Soy Sauce, 2 Tbsp
- Oyster Sauce, 2 Tbsp
- Sesame Oil, 1 Tbsp
- Sesame Seeds, to taste
- Cooking Oil (generous amount)
Cooking Instructions
Step 1
First, prepare the minced garlic (about 4 cloves) and minced ginger (about 1 small piece) which will form the base of the seasoning. Finely mincing them with a knife will help the flavors meld better.
Step 2
Place the minced garlic and ginger in a bowl.
Step 3
Cut the 100g of tofu into small, bite-sized cubes. If they are too large, they will be difficult to cook, and too small, they might crumble. Cubes about 2cm or bite-sized pieces are ideal.
Step 4
Crack the 2 eggs into a bowl, whisk them well, then add the cubed tofu and mix gently to coat. Coating the tofu with egg will make it cook more softly.
Step 5
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is sufficiently hot, carefully add the egg-coated tofu and start pan-frying.
Step 6
Once one side of the tofu is golden brown, flip it over and fry the other side until crispy. This prevents the tofu from breaking apart and enhances its texture.
Step 7
Slice the 7 mini king oyster mushrooms thinly. You can also use shiitake mushrooms or other types of mushrooms.
Step 8
Once the tofu is golden brown on both sides, remove it from the pan and place it on a paper towel to drain excess oil. Set aside on a separate plate.
Step 9
Finely dice half an onion. Chop 1 tomato into similar-sized pieces. Slice 2 scallions diagonally or chop them. The scallions will add aroma later.
Step 10
Drain the canned tuna thoroughly. Removing the oil from the tuna ensures a clean flavor without greasiness.
Step 11
In a bowl, combine 3 tablespoons of all-purpose flour (or frying flour) with about half a cup of water. Mix well until smooth, ensuring there are no lumps. This mixture will help thicken the sauce and bind the ingredients.
Step 12
Add a little oil to the same frying pan and sauté the sliced onion, mushrooms, and the previously minced garlic and ginger over medium-low heat until fragrant. Be careful not to burn the ingredients.
Step 13
Once the onions start to turn translucent, add 2 tablespoons of gochujang, 2 tablespoons of soy sauce, and 2 tablespoons of oyster sauce to the pan.
Step 14
Stir-fry the seasoning ingredients well with a spatula or spoon. Cooking over medium-low heat rather than high heat prevents the sauce from burning and allows it to thicken nicely.
Step 15
When the sauce is moderately stir-fried, add the pan-fried tofu and eggs, along with the chopped tomato. Stir-fry together. Cook the tomatoes briefly to avoid releasing too much liquid.
Step 16
Add the drained tuna and chopped scallions last. Mix everything together so the ingredients are well combined.
Step 17
Pour in the prepared flour-water mixture. Increase the heat to high and stir-fry quickly until the ingredients are coated and the sauce slightly thickens. Avoid overcooking, as the ingredients might become mushy; a short, high-heat stir-fry is key.
Step 18
Turn off the heat, drizzle in 1 tablespoon of sesame oil for added flavor, and sprinkle with sesame seeds. Your delicious Tofu and Tuna Vegetable Stir-Fry is ready! Enjoy it with a warm bowl of rice.
