Sweet & Savoury Sautéed Tofu with Prunes and Nuts

When you think of tofu and prunes, it’s easy to picture a heavy dish, almost too sweet. Here, it’s the exact opposite: a quick, lively stir-fry, built on a play of contrasts that wakes up the palate. The tofu turns crisp on the outside, tender on the inside, and the prunes bring a deep, almost wine-like sweetness, without ever overpowering the rest.

The secret starts with a simple move: coating the tofu in cornstarch before pan-frying it. That thin layer turns into a golden crust, helps the sauce cling, and naturally thickens it on contact with the liquid. In the pan, the sauce plays on four axes at once: the salty-umami of soy sauce and miso, the sweetness of maple syrup and gently stewed prunes, the acidity of cider vinegar that cuts through the richness, and a hint of chili for a little thrill.

It all comes down to textures too: crispy-on-the-outside, soft-on-the-inside tofu, melting prunes, crunchy nuts, the trio does the job. If your prunes are a bit dry, just wake them up with 10 minutes in hot water or a smoky tea, and that’s it. And the ginger is not there for decoration, it brings the zing and freshness that keep the dish from becoming cloying, especially with the generous sweet-and-savoury profile.

In the kitchen, this stir-fry mainly calls for a bit of attention at the end: when you pour the sauce over the cornstarch-coated tofu, it can thicken very quickly. Simply keep a small glass of water within reach to adjust the consistency in a few seconds, and let the miso or the mustard steer the character of the dish, more fusion or more bistro. Served over rice, quinoa or soba noodles, it’s one of those ultra-simple evening dishes that still feel like you’ve really cooked.