Tofu Stir Fry
This Tofu Stir Fry is a simple, healthy, and customizable dish that combines crispy tofu, colorful vegetables, and a savory stir fry sauce. Perfect for a quick weeknight meal or meal prep, this recipe is packed with protein, fiber, and vitamins. You can adjust the vegetables and sauce to suit your tastes, making it versatile for any dietary preference, including vegan and gluten-free.
Equipment
- 1 Large Skillet or Wok
- 1 Cutting Board
- 1 Chef’s Knife
- 1 Small Bowl (for sauce)
- 1 Towel or Paper Towels (for pressing tofu)
- 1 Measuring Spoon
- 1 Spatula or Stirring Spoon
Ingredients
- 14 oz 1 block Firm or Extra-Firm Tofu
- 2 tbsp Soy Sauce or Tamari for gluten-free
- 1 tbsp Sesame Oil
- 1 tbsp Rice Vinegar
- 1 tbsp Honey or Maple Syrup
- 1 clove Garlic minced
- 1 tsp Fresh Ginger grated
- 1/2 tsp Red Pepper Flakes optional
- 2 tbsp Vegetable Oil or Avocado Oil
- 1 cup Broccoli chopped into florets
- 1 bell pepper any color, thinly sliced
- 1 medium Carrot julienned
- 1/2 cup Snap Peas trimmed
- 1 small Onion thinly sliced
- 1 tbsp Sesame Seeds optional garnish
- 1/4 cup Cilantro or Green Onions optional garnish
Instructions
- Press the Tofu: Place the tofu on a clean towel or paper towels, then top with something heavy (like a pan or a few cans) to press out excess moisture. Let it press for about 15 minutes.
- Prepare the Sauce: In a small bowl, combine soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, and red pepper flakes (if using). Whisk until well-combined. Set aside.
- Cut the Tofu: After pressing, cut the tofu into bite-sized cubes. If you prefer extra crispy tofu, lightly toss the cubes in cornstarch before frying.
- Cook the Tofu: Heat 1-2 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes in a single layer and cook for about 3-4 minutes per side until golden and crispy. Remove tofu from the pan and set aside.
- Stir-Fry the Vegetables: In the same pan, add another 1-2 tbsp of oil if necessary. Add the broccoli, bell pepper, carrot, snap peas, and onion. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
- Combine Tofu and Sauce: Return the crispy tofu to the pan with the vegetables. Pour the stir fry sauce over the tofu and veggies. Toss everything to coat evenly and cook for an additional 1-2 minutes, allowing the sauce to thicken slightly.
- Garnish and Serve: Serve the stir fry over steamed rice or noodles, garnished with sesame seeds and fresh cilantro or green onions, if desired.
Notes
- Crispy Tofu: To achieve a crispier texture, consider coating the tofu cubes lightly in cornstarch before frying. This creates a golden, crunchy crust.
- Vegetable Variations: Feel free to swap or add vegetables like zucchini, mushrooms, or bok choy to the stir fry for variety. Just make sure to cut them into similar sizes to ensure even cooking.
- Meal Prep: This dish is great for meal prep. Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in a skillet to preserve the crispiness of the tofu.
- Gluten-Free: Use gluten-free soy sauce or tamari to keep this dish gluten-free.