The Secret Ingredient That Will Take Your Tofu Stir-Fry Up A Notch

Tofu has long been the go-to option for those looking to ditch meat, but without sacrificing protein. Tofu has its own consistency, flavor, and texture that some may find challenging when they first make the switch. Some people might not even like the taste of tofu, but luckily there is hope. There are plenty of ways to improve the taste of tofu, and one of the secret ingredients to do so comes courtesy of Daily Meal recipe developer Catherine Brookes.

Brookes shared a recipe for a vegan tofu stir fry with Daily Meal that will show even the harshest tofu critics why this ingredient is so beloved. Brookes says that one of tofu's best qualities is its ability to take on other flavors.

"The crispy tofu soaks up all the flavor of the sweet and sour Asian-inspired sauce and it makes a great simple, healthy weeknight dinner," said Brookes.

Cornstarch is the star ingredient in this recipe because it helps to take the tofu's texture to the next level.

According to the recipe, once you've got your stir-fry sauce assembled and set aside the next step is to coat your tofu with a light dusting of cornstarch, and season it with salt and pepper.

"Dusting it in cornstarch before frying helps to give it that perfect crispy texture," said Brookes.

Once it's cooked through completely you'll have tofu with a crispy exterior and a light, puffy interior.

Once the tofu is done, simply fry up the vegetables separately, and then assemble it all together with the flavor-packed stir-fry sauce. The sauce has been thickened by a dash of cornstarch as well which adds an element of stickiness to the sauce. This helps it to coat all of the individual ingredients so you never have a bland bite. Brookes says this dish can then be served up with rice or noodles and is best enjoyed fresh out of the pan.

"Leftovers can be stored for up to two days in the fridge and reheated in the wok or in the microwave. I wouldn't recommend freezing as I'm not sure how the texture of everything would hold up," said Brookes.

Corn starch is well known as a key ingredient when it comes to thickening sauces and gravies. It's also versatile enough to help remove extra moisture from the surface of cubed tofu.

Fine Dining Lovers claims that corn starch was originally invented for the purpose of starching clothes in 1842. It's made using a part of the corn kernel called the endosperm which acts as a food source for the corn. The endosperm is then ground down into a fine powder that can easily be added to recipes and ingredients.

Cook's Illustrated says that the reason corn starch is such an invaluable tool when it comes to making crispy food is its relationship to water. When cornstarch is sprinkled onto tofu it binds with the residual water on the surface. Once those granules are then heated in the pan, they start to swell and push against each other. They then form into a rigid structure which has an open, crispy structure thanks to the absence of the evaporated water.

You might think that frying up crispy tofu is an impossible task, but really all you need is a little cornstarch to turn that hunk of soy into a quick and delicious meal.