Description
A vibrant and healthy Tofu Stir Fry with a colorful mix of fresh vegetables, tossed in a savory soy-sesame sauce. Perfect for a quick and nutritious weeknight meal, featuring pan-fried tofu for a crispy texture and stir-fried vegetables to maintain their crisp-tender freshness.
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
- 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 block of tofu in a clean kitchen towel or paper towels. Place it between two plates and add a weight on top (such as a can) to press out excess moisture. Leave it for 15 minutes to ensure the tofu is dry enough for pan-frying.
- Cut the Tofu: After pressing, slice the tofu into approximately 1-inch cubes for even cooking and easier handling during the stir fry.
- Pan-Fry the Tofu: Heat 1 tablespoon of vegetable oil in a non-stick pan over medium-high heat. Add the tofu cubes and cook them until they turn golden and crispy on all sides, about 5–7 minutes. Once done, remove the tofu from the pan and set aside.
- Prepare the Sauce: In a small bowl, whisk together soy sauce (or tamari), sesame oil, rice vinegar, honey or maple syrup if using, and water. If you prefer a thicker sauce, mix the cornstarch with 1 tablespoon of water until smooth and add it to the sauce mixture.
- Stir-Fry the Aromatics: In the same pan or a large wok, heat the remaining tablespoon of vegetable oil over medium-high heat. Add minced garlic and grated ginger, stirring continuously for about 30 seconds until fragrant.
- Add the Hardy Vegetables: Toss in the broccoli florets, sliced carrots, and mushrooms. Stir-fry these for about 2 to 3 minutes to start softening them while maintaining some crunch.
- Add the Remaining Vegetables: Add the sliced bell peppers and snap peas to the pan. Continue stir-frying all the vegetables together for an additional 2 to 3 minutes until they become crisp-tender but not overcooked.
- Combine Tofu and Sauce: Return the golden tofu cubes to the pan with the vegetables. Pour the prepared sauce over the mixture and toss everything carefully to coat evenly. Cook for another 1 to 2 minutes to allow the flavors to meld and the sauce to slightly thicken.
- Serve: Remove from heat and serve the stir fry hot over steamed rice, noodles, or quinoa as desired.
- Garnish: Sprinkle sesame seeds, chopped green onions, and chili flakes (if you like some heat) over the dish before serving to add texture and flavor contrast.
Notes
- Pressing tofu properly is key to achieving a crispy texture when pan-fried.
- You can customize the vegetables based on seasonal availability or personal preference.
- For a gluten-free option, use tamari instead of regular soy sauce.
- If you prefer a sweeter sauce, increase the honey or maple syrup accordingly.
- Use cornstarch to thicken the sauce for better coating; omit if you prefer a lighter sauce.
- This recipe works well with quinoa, rice, or noodles for a complete meal.
- Add chili flakes cautiously, according to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
