Spring Vegetable Tofu Stir Fry

When spring finally arrives, my kitchen transforms into this explosion of bright green vegetables and fresh aromas. I stumbled upon this tofu stir-fry during one of those desperate what-can-I-make-with-whatever-in-the-fridge evenings, but it has become my go-to when I need something satisfying yet light. The way the vegetables keep their crunch while absorbing that umami sauce still makes me so happy every single time.

Last month my neighbor came over while I was making this. She kept asking what smelled so incredible and ended up staying for dinner. Now she texts me every time she sees asparagus at the farmers market.

Ingredients

• Extra-firm tofu: Press it really well for at least 15 minutes so it gets properly crispy
• Cornstarch coating: This is the secret to getting restaurant-style golden tofu
• Sugar snap peas and asparagus: These scream spring and add such sweet crunch
• Fresh ginger and garlic: Grate them right into the pan for maximum flavor
• Soy sauce or tamari: Tamari keeps it gluten-free with the same depth of flavor
• Toasted sesame oil: A little goes a long way for that nutty finish

Instructions

Prep your tofu:

Cut into 1-inch cubes and toss thoroughly with cornstarch until coated

Crisp the tofu:

Heat half the oil over medium-high heat and fry tofu until golden on all sides, about 6-8 minutes

Sauté aromatics:

Add remaining oil, garlic, ginger, and white parts of spring onions, stirring for 1 minute

Cook the vegetables:

Add harder vegetables first (carrots, asparagus, broccoli, bell pepper) for 3-4 minutes, then toss in snap peas and green onions for 2 more

Make the sauce:

Whisk soy sauce, maple syrup, sesame oil, rice vinegar, water, and cornstarch until smooth

Bring it together:

Return tofu to pan, pour sauce over everything, toss for 2-3 minutes until thickened

Save

Serving this to my family for the first time was a revelation. My husband actually asked if we could have it twice a week now.

Choosing the Best Spring Vegetables

The farmers market in spring is overwhelming with all the possibilities. Look for asparagus that snaps cleanly, sugar snap peas that are plump and bright, and peppers that feel heavy for their size. Trust your nose, fresh vegetables have this unmistakable green scent that tells you they are at their peak.

Getting That Perfect Tofu Texture

I wasted years making soggy tofu before I learned the cornstark trick. Wrap your pressed tofu in a clean kitchen towel and weigh it down with something heavy while you prep vegetables. The cornstark coating creates this incredible crispy exterior that stays crunchy even after tossing with the sauce.

Serving Suggestions That Make It a Meal

A bed of fluffy jasmine rice soaks up all that sauce beautifully, but brown rice adds a nutty flavor that works too. Sometimes I make soba noodles and toss everything together for a more Japanese-inspired dish.

• Set out chili flakes at the table for heat lovers
• Extra toasted sesame seeds add such pretty garnish
• Leftovers reheat surprisingly well for lunch the next day

Save

Theres something deeply satisfying about a dish that comes together in minutes but tastes like it took all day. Enjoy every crunchy bite.

Recipe FAQs

→ How do you prepare tofu for stir frying?

Press extra-firm tofu to remove moisture, then cut into cubes and toss with cornstarch to achieve a crispy exterior when pan-fried.

→ Which vegetables are best for a spring stir fry?

Sugar snap peas, asparagus, baby carrots, red bell pepper, broccoli, and spring onions offer fresh textures and flavors ideal for springtime dishes.

→ What is the best way to cook vegetables for crunch?

Stir fry vegetables over medium-high heat briefly, ensuring they remain tender yet crisp without overcooking.

→ How is the sauce thickened and flavored?

A mix of soy sauce or tamari, maple syrup, sesame oil, rice vinegar, and cornstarch creates a balanced, lightly thickened sauce.

→ Can this dish be made gluten-free?

Yes, using tamari instead of soy sauce ensures the dish remains gluten-free.

→ What garnishes enhance the final dish?

Toasted sesame seeds and fresh herbs like cilantro or basil add texture and fresh aroma at the end.