Description
A vibrant and healthy Tofu Stir Fry with crisp vegetables cooked in a savory sesame-ginger soy sauce, perfect for a quick and nutritious weeknight meal. The tofu is pan-fried to golden perfection and combined with fresh broccoli, bell peppers, carrots, snap peas, and mushrooms, making a delightful gluten-free and vegetarian dish suitable for any occasion.
Ingredients
Scale
Tofu
- 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
Aromatics
- 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)
- 2 tablespoons water
- 1 teaspoon cornstarch (optional, for thickening)
Garnish
- 1 tablespoon sesame seeds
- 2 tablespoons chopped green onions
- Chili flakes (optional)
Instructions
- Prepare the Tofu: Wrap the tofu in a clean kitchen towel or paper towels and place it between two plates with a weight such as a can on top. Let it press for 15 minutes to remove excess moisture. Then cut the pressed tofu 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 and crispy on all sides, about 5 to 7 minutes. Remove the tofu from the pan and set aside.
- Make the Sauce: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey or maple syrup (if using), and water. If you prefer a thicker sauce, mix the cornstarch with a tablespoon of water and add it to the sauce mixture, stirring well.
- Stir-Fry the 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, stirring constantly for about 30 seconds until fragrant. Toss in broccoli, carrots, and mushrooms and stir-fry for 2 to 3 minutes.
- Add Remaining Vegetables: Add the bell peppers and snap peas to the pan. Continue stir-frying for an additional 2 to 3 minutes until the vegetables are crisp-tender but still vibrant.
- Combine and Serve: Return the cooked tofu to the pan with the vegetables. Pour the prepared sauce over the stir fry and toss everything together to coat evenly. Cook for another 1 to 2 minutes to allow the flavors to meld. Remove from heat.
- Garnish and Serve: Serve the tofu stir fry hot over steamed rice, noodles, or quinoa. Garnish with sesame seeds, chopped green onions, and chili flakes if desired for an added kick.
Notes
- Pressing tofu is essential to achieve a crispy texture when pan-fried.
- Use tamari instead of soy sauce to make the dish gluten-free.
- Adjust vegetables based on season and preference for more variety.
- For a vegan version, use maple syrup instead of honey.
- Serve immediately to enjoy the crispness of the tofu and vegetables.
