📝 About This Recipe
This dish celebrates the legendary Maggi Seasoning, a pantry staple that delivers an unparalleled depth of savory, woodsy umami. By pairing crispy, golden-pressed tofu with a glossy, aromatic sauce, we elevate a simple stir-fry into a gourmet experience that rivals any bistro. The result is a perfect balance of salty, sweet, and spicy notes that highlights the unique botanical profile of the liquid seasoning.
🥗 Ingredients
The Tofu Base
- 16 ounces Extra-firm Tofu (pressed for 20 minutes and cut into 1-inch cubes)
- 3 tablespoons Cornstarch (for coating)
- 3 tablespoons Neutral Oil (grapeseed or canola oil for frying)
- 1/4 teaspoon Salt (to season the cornstarch)
Maggi Signature Sauce
- 2 tablespoons Maggi Seasoning (the star ingredient)
- 1 tablespoon Rice Vinegar (for brightness)
- 1 tablespoon Brown Sugar (packed)
- 1 teaspoon Toasted Sesame Oil (for nutty depth)
- 1/4 cup Water (to thin the sauce)
- 1 teaspoon Cornstarch (to thicken the glaze)
Aromatics and Vegetables
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 1 Red Bell Pepper (thinly sliced)
- 1 cup Snap Peas (trimmed)
- 1-2 pieces Thai Bird's Eye Chili (thinly sliced, optional for heat)
For Garnish
- 2 stalks Green Onions (sliced on a bias)
- 1 teaspoon Toasted Sesame Seeds (for crunch)
👨🍳 Instructions
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1
Ensure your tofu is well-pressed to remove excess moisture; this is the secret to achieving a truly crispy exterior.
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2
In a medium bowl, whisk together the Maggi Seasoning, rice vinegar, brown sugar, sesame oil, water, and 1 teaspoon of cornstarch until smooth. Set this sauce aside.
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3
In a large shallow dish, toss the tofu cubes with 3 tablespoons of cornstarch and a pinch of salt until every side is evenly coated.
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4
Heat the neutral oil in a large wok or non-stick skillet over medium-high heat until it begins to shimmer.
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5
Carefully add the tofu cubes in a single layer. Fry for 8-10 minutes, turning occasionally, until all sides are golden brown and crisp.
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6
Remove the tofu from the pan and place it on a paper towel-lined plate to drain, leaving about 1 tablespoon of oil in the pan.
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7
Add the sliced red bell peppers and snap peas to the hot pan. Stir-fry for 2-3 minutes until they are vibrant but still retain a crisp snap.
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8
Push the vegetables to the side and add the minced garlic, grated ginger, and sliced chilies to the center. Sauté for 30-45 seconds until highly fragrant.
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9
Give the sauce mixture a quick stir to re-incorporate the cornstarch, then pour it into the pan.
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10
Allow the sauce to bubble and thicken for about 1 minute until it becomes a glossy glaze.
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11
Return the crispy tofu to the pan and toss gently to ensure every cube is enveloped in the Maggi glaze.
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12
Remove from heat immediately to prevent the tofu from losing its crunch.
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13
Transfer to a serving platter and garnish generously with sliced green onions and toasted sesame seeds.
💡 Chef's Tips
Don't skip pressing the tofu; even 15 minutes makes a huge difference in texture. Maggi Seasoning is quite salty, so avoid adding extra salt to the sauce until you've tasted it. If you want extra crunch, toss the tofu in the sauce at the very last second before serving. For a variation, you can substitute the snap peas with broccoli florets or bok choy. Use a high-smoke point oil like grapeseed to ensure you can get the pan hot enough for a good sear.
🍽️ Serving Suggestions
Serve over a bed of steaming Jasmine rice or brown rice to soak up the extra glaze. Pair with a crisp, cold Lager or a dry Riesling to cut through the rich umami flavors. Add a side of quick-pickled cucumbers for a refreshing, acidic contrast. For a low-carb option, serve inside large butter lettuce cups with extra lime wedges.