Spring Vegetable Stir Fry Tofu (Printable version)
Crisp spring vegetables and golden pan-seared tofu in a light, flavorful sauce.
# What You'll Need:
→ Tofu
01 - 14 oz extra-firm tofu, drained and pressed
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil (such as canola or sunflower)
→ Vegetables
04 - 1 cup sugar snap peas, trimmed
05 - 1 cup asparagus, cut into 2-inch pieces
06 - 1 cup baby carrots, sliced diagonally
07 - 1 red bell pepper, sliced
08 - 1 cup broccoli florets
09 - 3 spring onions, sliced
10 - 2 cloves garlic, minced
11 - 1-inch piece fresh ginger, peeled and minced
→ Sauce
12 - 3 tbsp low-sodium soy sauce or tamari
13 - 1 tbsp maple syrup or agave nectar
14 - 2 tsp toasted sesame oil
15 - 1 tbsp rice vinegar
16 - 2 tbsp water
17 - 1 tsp cornstarch
→ Garnish
18 - 2 tbsp toasted sesame seeds
19 - Fresh cilantro or basil leaves
# How to Prepare:
01 - Cut the tofu into 1-inch cubes. Toss with 2 tbsp cornstarch to coat evenly.
02 - Heat 1 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes and pan-fry, turning occasionally, until golden and crisp on all sides, 6–8 minutes. Remove tofu and set aside.
03 - Add remaining 1 tbsp oil to the skillet. Add garlic, ginger, and white parts of spring onions. Sauté for 1 minute until fragrant.
04 - Add carrots, asparagus, broccoli, and bell pepper. Stir fry for 3–4 minutes until just tender but still crisp. Add sugar snap peas and green parts of spring onions; stir fry for 2 more minutes.
05 - In a small bowl, whisk together soy sauce, maple syrup, sesame oil, rice vinegar, water, and 1 tsp cornstarch.
06 - Return tofu to the pan. Pour sauce over vegetables and tofu. Toss well and cook for 2–3 minutes, until everything is hot and the sauce is slightly thickened.
07 - Remove from heat. Serve immediately, garnished with toasted sesame seeds and fresh herbs if desired.
# Expert advice:
01 -
- The sauce clings without being gloopy, which took me three failed attempts to achieve.
- You can prep everything while listening to a podcast and still feel like a competent adult.
02 -
- Overcrowding the pan steams instead of sears; work in batches if your skillet feels cramped.
- The sauce thickens fast once it hits the hot pan, so have your plates ready.
03 -
- Freeze your ginger and grate it frozen; it lasts forever and the texture melts into the dish.
- Double the sauce and refrigerate half; it becomes an excellent cold noodle dressing by day three.