Spring Vegetable Stir Fry Tofu (Printable version)

A vibrant stir fry of crisp spring vegetables and tofu tossed in a light aromatic sauce.

# What You'll Need:

→ Tofu Preparation

01 - 14 oz firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tablespoons cornstarch
03 - 2 tablespoons vegetable oil, divided

→ Fresh 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, thinly sliced
08 - 3 spring onions, sliced diagonally
09 - 2 cloves garlic, minced
10 - 1-inch piece fresh ginger, grated

→ Aromatic Sauce

11 - 3 tablespoons soy sauce or tamari for gluten-free
12 - 1 tablespoon maple syrup or agave nectar
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon toasted sesame oil
15 - 2 tablespoons water

→ Garnish

16 - 1 tablespoon toasted sesame seeds
17 - Fresh cilantro or basil, chopped (optional)

# How to Prepare:

01 - Pat pressed tofu thoroughly dry with paper towels. Cut into ¾-inch cubes and place in a shallow bowl. Sprinkle cornstarch over tofu and toss gently until evenly coated on all sides.
02 - Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add coated tofu cubes in a single layer. Cook undisturbed for 2 minutes, then turn occasionally until golden brown and crispy on all sides, about 6–8 minutes total. Transfer tofu to a plate and set aside.
03 - Add remaining 1 tablespoon oil to the hot skillet. Add minced garlic, grated ginger, and sliced carrots. Stir fry constantly for 2 minutes until fragrant and carrots begin to soften slightly.
04 - Add asparagus pieces, sugar snap peas, and sliced bell pepper to the skillet. Continue stir frying for 3–4 minutes until vegetables are bright in color and tender-crisp. Do not overcook.
05 - Return crispy tofu to the skillet. Add sliced spring onions. Toss everything together gently to combine.
06 - Whisk together soy sauce, maple syrup, rice vinegar, sesame oil, and water until smooth. Pour sauce over the vegetable-tofu mixture. Toss quickly and continuously for 1–2 minutes until sauce thickens slightly and coats everything evenly. Remove from heat immediately.
07 - Transfer stir fry to a serving platter or individual plates. Sprinkle generously with toasted sesame seeds and fresh chopped herbs if using. Serve immediately while hot and crispy.

# Expert advice:

01 -
  • The way the tofu gets impossibly crispy without deep frying, almost like little golden croutons
  • How the vegetables stay bright and snappy, never mushy or sad
  • That sauce hits every note and comes together in thirty seconds flat
02 -
  • Do not skip pressing the tofu, or you will end up with soggy cubes that steam instead of crisp
  • Have all your ingredients prepped before you turn on the stove, stir fry moves fast
  • Crowding the pan steams the tofu, so use your largest skillet or cook in two batches
03 -
  • Cut all your vegetables to similar sizes so they finish cooking at the same time
  • Keep the sauce ingredients whisked and ready by the stove so you can pour it in without thinking

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