Tofu stir-fry is a recipe that combines tradition and modernity, representing a fusion between Asian cuisine and the growing influence of vegetarian eating in Latin America. Tofu, a fundamental ingredient in Chinese and Japanese gastronomy, has transcended borders and has been adopted in multiple countries as a healthy and protein-rich alternative. In different regions of Latin America, this dish may have different names, although it is commonly known as "Tofu stir-fry" or simply "Stir-fried tofu". In some places it is also associated with terms like "Wok-fried tofu" or "stir-fried vegetables with tofu", highlighting the cooking technique used to prepare this food.
The origin of tofu dates back more than two thousand years in China, and its use has expanded over time through migration and the globalization of flavors. Stir-frying is a traditional technique that allows the texture and nutrients of the ingredients to be maintained, making the dish light and nutritious. In Latin America, where the vegetarian and vegan diet is on the rise, tofu stir-fry positions itself as a practical, delicious, and accessible option, adapting to local tastes with the incorporation of fresh vegetables and nuts, such as cashews.
