Tofu Vegetable Stir Fry
A vibrant, healthy, and protein-packed weeknight dinner featuring crispy tofu and tender-crisp vegetables tossed in a savory homemade sauce.
Ingredients
- •14 oz extra-firm tofu (400g), drained, pressed, and cubed
- •2 tablespoons cornstarch (15g)
- •3 tablespoons vegetable oil, divided
- •1 medium broccoli head, cut into florets (250g)
- •1 large red bell pepper, sliced (150g)
- •1 medium carrot, thinly sliced (100g)
- •1 cup snap peas, trimmed (100g)
- •2 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •1/4 cup soy sauce or tamari (60ml)
- •1 tablespoon toasted sesame oil (15ml)
- •1 tablespoon maple syrup or brown sugar (15g)
- •1 teaspoon rice vinegar (5ml)
- •1/2 cup vegetable broth (120ml)
- •1 tablespoon sesame seeds for garnish
Instructions
- 1
In a small bowl, whisk together the soy sauce, sesame oil, maple syrup, rice vinegar, vegetable broth, and half of the cornstarch until smooth to create the stir-fry sauce.
- 2
Toss the pressed and cubed tofu gently with the remaining cornstarch in a medium bowl until evenly coated.
- 3
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- 4
Add the tofu cubes in a single layer and pan-fry, turning occasionally, until golden brown and crispy on all sides, about 8 to 10 minutes. Remove the tofu from the pan and set aside on a paper towel-lined plate.
- 5
In the same skillet, add the remaining tablespoon of vegetable oil.
- 6
Add the broccoli, red bell pepper, carrots, and snap peas to the pan and stir-fry for 4 to 5 minutes until tender-crisp.
- 7
Add the minced garlic and grated ginger to the vegetables and cook for 1 minute until fragrant, stirring constantly.
- 8
Give the prepared sauce a quick stir to recombine, then pour it directly into the skillet with the vegetables.
- 9
Bring the sauce to a simmer, allowing it to thicken for about 1 to 2 minutes.
- 10
Return the crispy tofu to the skillet and toss everything together until the tofu is heated through and well coated in the glossy sauce.
- 11
Remove from heat, garnish with toasted sesame seeds, and serve hot over cooked rice or noodles.
💡 Chef tips
- For the crispiest tofu, make sure to press out as much moisture as possible using paper towels or a tofu press before cubing.
- You can easily customize this recipe by swapping in any vegetables you have in your refrigerator, such as zucchini, mushrooms, or baby corn.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, though the tofu will lose some of its crispiness upon reheating.
✅ How it should turn out
The finished stir-fry is glossy and aromatic, featuring golden, crispy tofu pieces surrounded by brightly colored, tender-crisp vegetables coated in a savory, umami-rich sauce.