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 full of vegetables I couldn't resist. Spring has a way of making everything look impossibly vibrant, and I wanted to keep that energy on the plate. My roommate wandered into the kitchen asking what smelled so good, and we ended up eating straight from the wok while leaning against the counter.

I made this for my sister last spring when she was recovering from surgery and needed something nourishing but light. She kept talking about how good she felt afterward, not heavy or sluggish like after takeout. Now she asks for it whenever she visits, and we've perfected our vegetable chopping routine together in my tiny kitchen.

Ingredients

• Firm tofu: Press it really well before cubing, those extra minutes make all the difference between crispy and soggy
• Cornstarch: This creates that restaurant style coating that makes tofu golden and irresistible
• Vegetable oil: Use something neutral that can handle high heat without smoking
• Sugar snap peas: Look for pods that snap when you bend them, that's how you know they're fresh
• Asparagus: Slice them diagonally so they cook evenly and look elegant on the plate
• Red bell pepper: Adds sweetness and that gorgeous pop of color against the green vegetables
• Baby carrots: Slice them thin so they'll cook through in the short stir fry time
• Broccoli florets: Cut them bite sized so everything cooks at the same speed
• Spring onions: Both the white and green parts add different layers of flavor
• Garlic and ginger: Fresh is absolutely worth it here, jarred ginger just doesn't sing the same way
• Soy sauce or tamari: Tamari keeps it gluten free without sacrificing that deep umami flavor
• Rice vinegar: Adds brightness that cuts through the rich vegetables
• Maple syrup: Just enough to balance the salty elements without making it sweet
• Sesame oil: Toasted sesame oil has such a nutty aroma, a little goes a long way
• Toasted sesame seeds: Sprinkle them at the end for that finishing crunch

Instructions

Prep your tofu:

Press that tofu for at least 15 minutes to get out excess moisture, then cube it and toss with cornstarch until every piece is lightly dusted

Crisp the tofu:

Heat half your oil in a wok over medium high heat until it shimmers, then add tofu in a single layer and let it cook undisturbed for a few minutes before flipping, aiming for golden crispy edges on all sides

Build the flavor base:

Add remaining oil to the pan and throw in your garlic and ginger, stirring constantly for just 30 seconds until fragrant but not burned

Add the vegetables:

Toss in all your vegetables at once and stir fry vigorously for 4 to 5 minutes, they should be bright and tender crisp

Whisk the sauce:

Combine soy sauce, rice vinegar, maple syrup, sesame oil, cornstarch slurry, and red pepper flakes in a small bowl until smooth

Bring it together:

Return tofu to the wok, pour the sauce over everything, and toss for 2 minutes until the sauce bubbles and thickens, coating each piece beautifully

Finish with garnish:

Remove from heat immediately and sprinkle with sesame seeds and fresh herbs, serve while still steaming hot

Save

This recipe became my go to for potlucks because it holds up well and everyone can customize their spice level. My neighbor's kids who swore they hated tofu now request it regularly, calling it the good tofu. Sometimes the simplest meals create the strongest memories around the table.

Getting Your Vegetables Right

I've learned that cutting vegetables into similar sizes matters more than following exact measurements. When everything cooks evenly, you get that perfect texture in every bite. Sometimes I'll stand at the counter just admiring the colorful prep work before I even turn on the stove.

Making It Your Own

After making this dozens of times, I've realized the sauce is wonderfully flexible. Sometimes I'll add lime juice for extra brightness, or more red pepper flakes when I want something that clears my sinuses. The recipe never gets boring because it changes with my mood and what's in season.

Serving Suggestions

This stir fry works beautifully over steamed jasmine rice, but I've also served it with brown rice for extra fiber. On busy nights, I'll even toss it with rice noodles for a completely different meal. The sauce clings to everything wonderfully.

• Prep all your ingredients before starting, stir frying goes fast
• Keep your heat high but not smoking, you want that sear not a burnt mess
• Everything keeps well for lunch the next day, if you actually have leftovers

Save

There's something deeply satisfying about a meal that comes together this quickly while still feeling special. Hope this brings some spring brightness to your table too.

Recipe FAQs

→ How do you make the tofu crispy?

Press the tofu to remove moisture, toss with cornstarch, then pan-fry in vegetable oil until golden and crisp on all sides.

→ Can I use different vegetables?

Yes, substitute any fresh spring vegetables like snow peas, zucchini, or baby corn to suit your taste or availability.

→ Is this dish gluten-free?

It can be gluten-free if you use tamari instead of regular soy sauce in the sauce mix.

→ What can I serve with this stir fry?

Pair it with steamed jasmine rice, brown rice, or noodles for a complete meal.

→ How can I add heat to this dish?

Add extra red pepper flakes or a dash of sriracha when making the sauce for a spicy kick.