Description
A vibrant and healthy tofu stir fry with colorful vegetables, pan-fried tofu cubes, and a savory-sweet sauce, perfect for a quick and nutritious weeknight meal.
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
Sauce
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 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. Add a weight, such as a can, on top and let it press for 15 minutes to remove excess moisture.
- Cut the Tofu: After pressing, slice the tofu into 1-inch cubes to ensure even pan-frying.
- Pan-Fry Tofu: Heat 1 tablespoon of vegetable oil in a non-stick pan over medium-high heat. Add tofu cubes and cook them until golden brown on all sides, about 5 to 7 minutes. Once cooked, 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, dissolve cornstarch in a tablespoon of water and mix it into the sauce.
- Stir-Fry Vegetables: Heat the remaining 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
- Cook Hard Vegetables: Add broccoli florets, sliced carrots, and sliced mushrooms to the pan. Stir-fry these for 2 to 3 minutes to begin softening them.
- Add Remaining Vegetables: Toss in sliced bell peppers and snap peas. Continue stir-frying for another 2 to 3 minutes until all vegetables are crisp-tender.
- Combine Tofu and Vegetables: Return the golden tofu cubes to the pan with the vegetables. Pour the sauce over the stir fry, tossing everything thoroughly to coat evenly.
- Finish Cooking: Cook the combined tofu, vegetables, and sauce for an additional 1 to 2 minutes to let the flavors meld and the sauce thicken slightly.
- Serve and Garnish: Remove from heat and serve hot over steamed rice, noodles, or quinoa. Garnish with sesame seeds, chopped green onions, and optional chili flakes to add an extra layer of flavor and texture.
Notes
- Pressing tofu is essential to remove moisture for better pan-frying and crispiness.
- Use tamari instead of soy sauce for a gluten-free version.
- Adjust the sauce’s sweetness by adding or omitting honey or maple syrup based on your taste preference.
- For a vegan version, use maple syrup instead of honey.
- Vegetable oil can be substituted with other neutral oils like canola or grapeseed oil.
- Serve with your choice of steamed rice, noodles, or quinoa for a complete meal.
- Chili flakes add heat but are optional—adjust according to your spice tolerance.
