Spring Vegetable Stir Fry Tofu

The first time I made this stir fry, I'd just come home from the farmers market with a bag overflowing with spring vegetables and absolutely no plan. Everything went into the wok crisp and bright, and suddenly dinner felt like celebrating the season itself.

My roommate walked in mid cooking and said 'what smells so good' then proceeded to eat straight from the wok standing at the counter. Now it's our go-to when we need something that feels special but doesn't require any actual planning.

Ingredients

• Firm tofu: Press it between paper towels for ten minutes before cubing so it develops that gorgeous golden crust instead of steaming in its own moisture
• Cornstarch coating: This is what creates the crispy exterior that holds up beautifully when tossed with sauce
• Sugar snap peas: Look for pods that snap satisfyingly when broken they should be bright green with no yellowing
• Asparagus: The thinner spring spears cook quickly and stay tender without getting fibrous
• Red bell pepper: Adds sweetness and that incredible pop of color that makes the whole dish feel vibrant
• Baby spinach: Wilts in seconds at the end adding another layer of green without much effort
• Soy sauce: The salty foundation tamari works perfectly if you need it gluten free
• Rice vinegar: Provides just enough acid to cut through the sweetness and balance everything
• Fresh ginger: Grate it right before adding so it retains its punchy aromatic quality
• Toasted sesame oil: A little goes a long way but that nutty finish is absolutely essential

Instructions

Crisp the tofu:

Cut your pressed tofu into bite sized cubes toss gently with cornstarch until lightly dusted then slide into hot oil letting them sizzle undisturbed for a couple minutes before turning to develop that golden crunch on every side.

Blanch the hard vegetables:

Add your asparagus carrots snap peas and bell pepper to the hot pan stirring constantly just until they turn bright green and still have a satisfying crunch when you bite into one.

Wilt the delicate greens:

Toss in spring onions and spinach watching them collapse into silky ribbons within seconds then immediately move on so they don't overcook.

Add the sauce:

Whisk together your sauce ingredients until the cornstarch dissolves completely then pour into the pan listening for that satisfying sizzle as it bubbles and thickens into something glossy.

Bring it together:

Gently fold in your crispy tofu taking care not to break it up too much then let everything warm through for just a minute before serving over steaming rice.

Save

Last spring I made this for a friend who swore she hated tofu and watched her go back for thirds. She texted me the next day asking for the recipe saying she couldn't stop thinking about that crispy texture.

Getting The Perfect Tofu Texture

The cornstarch coating technique changed everything for me. Before discovering this trick my tofu always came out soggy but now it develops this light crispy shell that stays intact even after being tossed in sauce.

Seasonal Swaps

This same method works beautifully whatever vegetables are in your market haul. Summer brings corn and cherry peppers fall offers butternut squash and bok choy and winter calls for broccoli and shiitake mushrooms.

Make It Your Own

Once you master the basic technique the variations are endless. Add a handful of cashews for extra crunch or throw in some sliced scallions right at the end for fresh bite.

• Drizzle with chili crisp for those who love heat
• Squeeze fresh lime over everything just before serving
• Top with fried shallots if you want restaurant style garnish

Save

There's something so satisfying about a meal that comes together this quickly yet tastes like it required way more effort than it actually did.

Recipe FAQs

→ How do I achieve crispy tofu in the stir fry?

Pat tofu dry and toss with cornstarch before frying in hot oil. This creates a crispy, golden crust that holds up in the stir fry.

→ Can I use other vegetables instead of spring vegetables?

Yes, you can swap in vegetables like broccolini, mushrooms, or zucchini for a variation on this dish.

→ What sauce ingredients provide flavor and balance?

Soy sauce, rice vinegar, maple syrup, toasted sesame oil, garlic, and ginger combine to create a flavorful, balanced sauce.

→ Is this dish suitable for gluten-free diets?

Use gluten-free tamari instead of soy sauce to make the dish gluten-free.

→ What is the best way to serve this stir fry?

Serve immediately with steamed jasmine rice or soba noodles to complement the fresh flavors.

→ How can I add a spicy kick to the dish?

Add a pinch of chili flakes or fresh sliced chili to the sauce for extra heat.