Description
This savory tofu stir fry is a delightful symphony of textures and tastes, packed with colorful, crisp vegetables and tender tofu, all coated in a luscious, homemade sauce. It’s a weeknight wonder that’s as healthy as it is satisfying, perfect for when you crave something delicious without the fuss.
Ingredients
1 block (14 oz) extra-firm tofu, drained and pressed for 20 minutes
3 tablespoons cornstarch
3 tablespoons neutral cooking oil (like avocado or canola)
1 large red bell pepper, sliced into strips
2 cups fresh broccoli florets, cut into bite-sized pieces
1 cup snow peas, ends trimmed
3 cloves garlic, finely minced
1 tablespoon fresh ginger, grated
For the Sauce:
1/3 cup low-sodium soy sauce (or tamari)
2 tablespoons packed brown sugar
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon chili garlic sauce (optional, for heat)
1/2 cup vegetable broth
1 tablespoon cornstarch
Instructions
1. Cut the pressed tofu into 1-inch cubes. Place them in a large bowl with the cornstarch and gently toss to coat evenly.
2. Whisk together the sauce ingredients in a small bowl and set aside.
3. Heat oil in a wok or skillet over medium-high heat. Add tofu in a single layer and cook until golden and crispy on all sides. Remove tofu to a plate.
4. Add remaining oil to the hot wok. Stir-fry broccoli and red bell pepper for 3-4 minutes, adding a little water if needed to prevent burning.
5. Add snow peas, minced garlic, and grated ginger. Cook for 1 minute, stirring constantly until fragrant.
6. Stir the sauce well and pour it over the vegetables. Cook for 1-2 minutes, tossing to coat, until the sauce thickens.
7. Gently return the crispy tofu to the wok and stir just enough to warm it through and coat with sauce.
8. Serve immediately over rice or noodles.
Notes
Don’t overcrowded the pan: When stir-frying the tofu, cook it in batches if necessary to ensure each piece gets evenly browned and crispy. Overcrowding will steam the tofu rather than fry it.
Vegetable prep is key: Have all your vegetables chopped and ready to go before you start cooking. Stir-frying is a fast process, and you won’t have time to chop as you go.
Adjust sauce thickness: If your sauce seems too thin, you can mix another teaspoon of cornstarch with a tablespoon of cold water and stir it into the simmering sauce. If it’s too thick, a splash of water or vegetable broth can help loosen it.
Medium-high heat is your friend: Maintaining medium-high heat throughout the stir-frying process ensures that the vegetables cook quickly and remain crisp-tender, while the tofu gets nicely browned.
- Prep Time: Approximately 15 minutes
- Cook Time: Approximately 15 minutes
- Category: Main Course
- Cuisine: Asian