Spring Vegetable Stir Fry Tofu (Printable View)
A vibrant mix of spring vegetables and tofu cooked quickly with a savory, light sauce.
# What You'll Need:
→ Tofu
01 - 14 oz firm tofu, pressed and cubed
02 - 1 tbsp cornstarch
03 - 2 tbsp vegetable oil
→ Vegetables
04 - 1 cup sugar snap peas, trimmed
05 - 1 cup asparagus, sliced diagonally
06 - 1 red bell pepper, sliced
07 - 1 cup baby carrots, sliced
08 - 1 cup broccoli florets
09 - 2 spring onions, sliced
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, minced
→ Sauce
12 - 3 tbsp soy sauce or tamari
13 - 2 tbsp rice vinegar
14 - 1 tbsp maple syrup or honey
15 - 1 tbsp sesame oil
16 - 1 tsp cornstarch dissolved in 2 tbsp water
17 - 1/2 tsp red pepper flakes
→ Garnish
18 - 2 tbsp toasted sesame seeds
19 - Fresh cilantro or basil, chopped
# How-To Steps:
01 - Pat pressed tofu completely dry with paper towels. Toss cubes with 1 tbsp cornstarch in a bowl until evenly coated on all sides.
02 - Heat 1 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add tofu cubes in a single layer. Cook undisturbed for 2-3 minutes until golden, then flip and continue cooking until crispy on all sides, about 7-8 minutes total. Remove tofu and set aside on a plate.
03 - Add remaining 1 tbsp oil to the hot pan. Add minced garlic and ginger. Sauté for 30 seconds, stirring constantly until fragrant but not browned.
04 - Add all prepared vegetables to the pan. Stir fry constantly for 4-5 minutes until vegetables are crisp-tender and brightly colored.
05 - While vegetables cook, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, dissolved cornstarch mixture, and red pepper flakes in a small bowl until smooth.
06 - Return crispy tofu to the pan. Pour sauce evenly over vegetables and tofu. Stir well to coat everything. Cook for 2 minutes, stirring frequently, until sauce thickens and coats ingredients evenly.
07 - Remove from heat immediately. Sprinkle with toasted sesame seeds and fresh herbs if using. Serve hot with steamed rice or noodles.
# Expert Advice:
01 -
- The crispy tofu transforms into something magical when you give it that cornstarch coating and proper sear
- You can throw in whatever vegetables look beautiful at the market, making it different every single time
02 -
- Don't overcrowd your pan when cooking the tofu or it will steam instead of crisp, work in batches if needed
- The sauce thickens fast once it hits the hot pan, so have everything ready before you pour it in
03 -
- Cold water helps remove excess moisture from tofu faster than room temperature pressing
- Toasting your sesame seeds in a dry pan for 2 minutes before serving makes them incredibly fragrant