Stir-Fried Tofu and Escarole Recipe (2024)

I read 4 or 5 NYT recipes for various tofu and veggie dishes,& chose the best sounding riffs from each. I made the soy mix & cornstarch mix per this recipe, adding heaping spoonfuls of Thai red chile paste and hoisen sauce. I stirfried the tofu, removed it, added the garlic, ginger & a double handful of leaf lettuce. I removed all that and stirfried a chopped yellow pepper, tossed everything back in wok, added udon noodles and tossed til all ingreds were glazed, Delish!

I cooked this with fresh kale, since we had so much of it. I just let it wilt a couple of minutes longer. It came out very nice. I didn't have red pepper flakes, so I used ground cayenne pepper. Next time I make this, I will assure I have pepper flakes, because the dispursed heat of the cayenne somewhat overwhelmed the other flavors. It was still very good though. I will make this again.

Not bad! Seasoning might need some adjustments if you're more used to Asian flavors. This had good balance but wasn't quite the umami that I was used to.

Also could add basil, mint

This was a good use for escarole that we received in a CSA share. I added snow peas when I stir-fried the escarole and roasted cashews at the end. I served it over rice. The escarole was not bitter. Between this recipe and the lentil escarole soup on the NYT Cooking site I can easily use any escarole we get in very tasty dishes.

Made with chicory (frisee/curly endive) instead of escarole, and skipped the step where we separated the light/dark parts. Oh, and skipped the cornstarch. Air fried soy-marinated tofu instead of stir frying. Delicious! Served over barley. Sauce would have been better/thicker with the cornstarch, but we just didn't want one more bowl.

Used bok choi instead of escarole and added a dash of toasted sesame oil, very fast and would be a great dish to whip up for a vegetarian guest!

Quite flavorful and I added some bok choi. A bit on the fussy side with the tofu in and out, so I think I’ll try it next time with the tofu cubed.

Followed exactly as written, felt it was still lacking flavor and more of a sauce at the end of cooking. So would recommend increasing the soy/broth/honey mixture. I topped with fish sauce which helped a little. Not sure I would make again, but was a fun way to try tofu and escarole.

Good, but I found it a bit salty, perhaps skip the salt entirely. Also I wish I added more honey to balance the heat.

Made this with tempeh, perfect combo of fiery tangy flavors. Love escarole.

Made this again tonight, adding a whole lotta button mushrooms stirfried until dark and savory, and subbing handsful of spinach for the escarole. Crazy good!

I read 4 or 5 NYT recipes for various tofu and veggie dishes,& chose the best sounding riffs from each. I made the soy mix & cornstarch mix per this recipe, adding heaping spoonfuls of Thai red chile paste and hoisen sauce. I stirfried the tofu, removed it, added the garlic, ginger & a double handful of leaf lettuce. I removed all that and stirfried a chopped yellow pepper, tossed everything back in wok, added udon noodles and tossed til all ingreds were glazed, Delish!

I cooked this with fresh kale, since we had so much of it. I just let it wilt a couple of minutes longer. It came out very nice. I didn't have red pepper flakes, so I used ground cayenne pepper. Next time I make this, I will assure I have pepper flakes, because the dispursed heat of the cayenne somewhat overwhelmed the other flavors. It was still very good though. I will make this again.

The vegetable stock worked really well with this. Simple recipe but every delicious