Description
A vibrant and healthy Tofu Stir Fry with fresh vegetables, pan-fried tofu cubes, and a savory-sweet sauce. This quick and easy recipe is perfect for a nutritious weeknight meal, combining crispy tofu with crisp-tender vegetables and a flavorful soy-ginger sauce.
Ingredients
Scale
Tofu and Oil
- 1 block (14 oz) firm or extra-firm tofu, pressed and cubed
- 2 tablespoons vegetable oil (for pan-frying tofu and stir-frying)
Vegetables
- 1 cup broccoli florets
- 1 cup sliced bell peppers (red, yellow, or green)
- ½ cup sliced carrots
- ½ cup snap peas
- ½ cup sliced mushrooms
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
Sauce
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup (optional)
- 1 teaspoon cornstarch (optional, for thickening)
- 2 tablespoons water
Garnishes
- 1 tablespoon sesame seeds
- 2 tablespoons chopped green onions
- Chili flakes (optional)
Instructions
- Press the Tofu: Wrap the tofu block in a clean kitchen towel or paper towels and place it between two plates with a weight on top, like a can, to press out excess moisture for about 15 minutes.
- Cut the Tofu: Remove the tofu from the press and cut it into 1-inch cubes for even cooking.
- Pan-Fry Tofu: Heat 1 tablespoon of vegetable oil in a non-stick pan over medium-high heat. Add the tofu cubes and cook them until golden brown on all sides, about 5 to 7 minutes. Remove the tofu from the pan and set aside.
- Prepare the Sauce: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey or maple syrup if using, and water. If you want a thicker sauce, mix the cornstarch with 1 tablespoon of water separately, then add it to the sauce and stir well.
- Stir-Fry Vegetables: Heat the remaining 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and grated ginger and stir for about 30 seconds, or until fragrant.
- Add Harder Vegetables: Add broccoli florets, sliced carrots, and mushrooms to the pan and stir-fry for 2 to 3 minutes.
- Add Softer Vegetables: Toss in the sliced bell peppers and snap peas, then continue cooking for another 2 to 3 minutes until the vegetables are crisp-tender.
- Combine Tofu and Sauce: Return the cooked tofu to the pan with the vegetables. Pour the prepared sauce over the stir fry and toss everything together to evenly coat. Cook for an additional 1 to 2 minutes to let the flavors meld.
- Serve and Garnish: Remove the stir fry from the heat. Serve hot over steamed rice, noodles, or quinoa. Garnish with sesame seeds, chopped green onions, and optional chili flakes to taste.
Notes
- Pressing the tofu is essential to remove excess moisture and ensure it crisps up when pan-fried.
- You can substitute vegetables based on seasonality or preference for variations.
- For a gluten-free version, use tamari instead of soy sauce.
- The sauce can be adjusted for sweetness or saltiness by adding more honey/maple syrup or soy sauce accordingly.
- Adding cornstarch thickens the sauce, but it is optional.
- Serve with your choice of grains like rice, noodles, or quinoa for a complete meal.
