Spring Vegetable Stir Fry Tofu

Last Tuesday I found myself at the farmers market at 5 PM, hungry and clutching a bundle of the most vibrant snap peas I'd ever seen. The vendor told me they'd been picked that morning, and something about that freshness made me pivot entirely from my planned dinner. I carted home bags of spring vegetables without a real plan, just knowing I wanted to cook something that tasted exactly like the season feels.

My roommate walked in while I was pressing the tofu between paper towels, looking skeptical as she does whenever I attempt anything remotely Asian-inspired. But then the ginger hit the hot oil and the whole kitchen smelled like something you'd order from a restaurant that actually knows what they're doing. We ate standing up at the counter, which I think is the highest compliment you can pay a weeknight dinner.

Ingredients

• Firm tofu: Press it really well, maybe even weight it down with a heavy skillet for 15 minutes if you have the time
• Cornstarch: This is what creates that irresistible golden crust on the tofu, so don't skip it
• Sugar snap peas: They should snap when you bend them, anything less means they're past their prime
• Asparagus: Look for tight tips and avoid anything woody at the bottom
• Red bell pepper: Adds sweetness and that gorgeous pop of color against the green vegetables
• Fresh ginger: The jarred stuff will never compare to freshly grated, I've learned this the hard way
• Soy sauce: Tamari works beautifully here if you need to keep it gluten-free
• Maple syrup: Just a touch balances the saltiness and helps the sauce cling to everything
• Toasted sesame oil: A little goes a long way, but it's what makes it taste professional

Instructions

Crisp the tofu:

Cut your pressed tofu into bite-sized cubes and toss them gently with cornstarch until each piece is lightly dusted

Golden edges:

Heat oil in a large skillet over medium-high heat and add the tofu, letting it cook undisturbed for a few minutes before turning to get golden on all sides

Aromatics first:

Add a splash more oil along with the garlic, ginger, and sliced carrots, giving them about 2 minutes to wake up and become fragrant

Add the quick-cooking vegetables:

Toss in the asparagus, snap peas, and bell pepper, stir-frying for just 3 to 4 minutes until they're bright and still have some crunch

Bring it back together:

Return the crispy tofu to the pan along with the spring onions

The sauce moment:

Whisk together the sauce ingredients and pour them over everything, tossing gently for a minute or two until it coats each vegetable and thickens slightly

Finish it:

Remove from heat immediately and scatter with sesame seeds and any fresh herbs you have on hand

Save

This has become my go-to when friends say they're dropping by and I haven't been to the grocery store in days. Something about the combination of textures and that glossy sauce makes people think I'm better at meal planning than I actually am.

Making It Your Own

I've learned that the real beauty of stir fry is how forgiving it is. Last week I used snow peas instead of snap peas because that's what the store had, and nobody noticed the difference. The formula of crunchy vegetables, crispy protein, and savory sauce works with almost anything in your crisper drawer.

The Rice Question

For months I made this dish without rice and always felt like something was missing. Then I started putting jasmine rice in the rice cooker before I even began prep, and suddenly dinner felt complete. Brown rice adds extra chew and nutrition, but jasmine absorbs that sauce so beautifully that I keep coming back to it.

Leftovers Actually Work

Unlike so many vegetable dishes, this reheats surprisingly well. I've eaten it cold straight from the refrigerator for lunch the next day, and the texture still holds up. The sauce flavors actually deepen overnight, though you might want to add a splash of water when reheating to loosen things up again.

• Keep leftover tofu separate from vegetables if possible to maintain that crispness
• A quick stir in a hot skillet brings everything back to life better than the microwave
• Fresh herbs and sesame seeds added right before serving make leftovers feel intentional

Save

There's something deeply satisfying about a meal that comes together this quickly but still feels like you cooked with care. I hope this finds its way into your regular weeknight rotation.

Recipe FAQs

→ How do I get the tofu crispy?

Press tofu to remove excess moisture, toss with cornstarch, and cook in hot oil until golden on all sides for a crisp texture.

→ Can I substitute vegetables?

Yes, swap in seasonal spring vegetables like zucchini, baby corn, or mushrooms without changing cooking times significantly.

→ How to make it gluten-free?

Use tamari instead of soy sauce to keep the sauce gluten-free without compromising flavor.

→ What serving options work best?

Serve over steamed jasmine rice, brown rice, or rice noodles to complement the stir fry’s flavors.

→ How to add extra heat?

Include a pinch of red pepper flakes or a dash of chili oil during cooking to give the dish a spicy kick.

→ Are there any nutty variations?

Sprinkle crushed roasted peanuts or cashews on top for additional texture and a nutty flavor.