Spring Vegetable Stir Fry Tofu (Printable version)
A vibrant mix of spring vegetables and crispy tofu tossed in a light, flavorful sauce for a quick meal.
# What You'll Need:
→ Tofu Preparation
01 - 14 oz firm tofu, pressed and cubed
02 - 1 tbsp cornstarch
03 - 2 tbsp vegetable oil
→ Fresh 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
→ Stir Fry 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 Prepare:
01 - Pat tofu dry thoroughly with paper towels. Toss cubed tofu 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 coated tofu cubes and cook for 7-8 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu from pan and set aside on a plate.
03 - Add remaining 1 tbsp oil to the same pan. Add minced garlic and ginger, sautéing for 30 seconds 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 well combined.
06 - Return crispy tofu to the pan. Pour sauce evenly over vegetables and tofu. Stir well to coat everything and cook for 2 minutes until sauce thickens slightly and coats all ingredients.
07 - Remove from heat immediately. Sprinkle with toasted sesame seeds and fresh herbs if desired. Serve hot while vegetables retain their crunch, accompanied by steamed rice or noodles if preferred.
# Expert advice:
01 -
- The tofu gets impossibly crispy without deep frying, giving you that restaurant texture right at home
- The sauce hits every perfect note, salty, tangy, slightly sweet, and it clings to every single vegetable
02 -
- Overcrowding the pan with vegetables creates steam instead of stir fry, so use your largest pan or cook in batches
- The sauce thickens fast in that final 2 minutes, so have everything plated and ready before you add it
03 -
- Cut all vegetables to similar sizes so they cook evenly and every bite has the same texture
- Warm your serving bowls in the oven so everything stays hot until the last person sits down