help with tofu

I was just wondering if anyone had a good recipe for tofu stirfry. When I get it at restaurants it has a great consistancy, but when i make it at home, it turns to mush. Any suggestions?

Can you tell us how are you doing it first?
Thank you.

Yes because there are different ingredients when doing a stir fry… You should not stir your tofu too much so it won’t get mashed.

Hope this recipe might help you… I just read this from another site…

* 1/2 lb (more if you like) extra firm tofu
* 1/4 cup cashew pieces
* 2 tablespoon cooking oil (I use olive, but any kind will do)
* 1 tablespoon minced fresh ginger
* 1 - 2 cloves garlic, minced
* 1/2 jalapeno, seeded and minced
* 1 tsp brown mustard seeds
* 1 lg carrot, peeled and thinly sliced
* 2 small zucchinis (no more than 6 inches long)
* 1 bunch baby bok choy (stalks and leaves), rinsed and sliced crosswise
* 1/2 cup chopped parsley or cilantro
* 1 Tbsp curry powder or to taste
* 1 Tbsp soy sauce or to taste
* 1/2 cup coconut milk, light or regular
* 1/2 cup water or stock


  1. Cut the tofu into slices about 1 x 2 inches. Place in a bowl, stir in soy sauce, and set aside
  2. Heat oil on low in a stir-fry pan, sauté pan, or deep skillet
  3. If you want fried tofu, start it now on medium heat in a separate skillet, and set aside when golden brown on both sides
  4. If you’re serving the stir fry with a grain or noodles, start cooking now so it’ll be done when you the stir fry is finished
  5. Mince the garlic, ginger and jalapeno. Skip this step if you’re using dried ginger, garlic and chili powder
  6. Peel and slice the carrot thinly
  7. Half the zucchini lengthwise, slice thinly on the diagonal, and set aside
  8. Wash, shake dry and slice the bok choy thinly crosswise - stems and leaves
  9. Add the ginger, garlic, jalapeno, carrot, cashews and mustard seeds to the pan, turn up the heat a bit, and stir fry until the carrots are slightly cooked and the cashews a little brown
  10. Add the zucchini and stir fry until it starts to get limp
  11. Add the bok choy and stir fry until it wilts
  12. Add the curry powder, and other dry spices if using, and stir fry briefly
  13. Stir in tofu, water and coconut milk, salt and pepper to taste
  14. Add the parsley, cover and cook on low for five minutes to blend the flavors
  15. Adjust seasonings to taste, and serve with your choice of grains, noodles or flatbread