Tofu Stir-Fry
A quick and healthy tofu stir-fry with colorful vegetables and savory sauce.
15 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 1 block firm tofu, pressed and cubed
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tsp cornstarch
- 1/4 cup water
- 1 tsp sugar
- 1/2 tsp red pepper flakes (optional)
- 2 green onions, chopped
- 1 tbsp sesame seeds
Nutrition Facts
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Instructions
Press the tofu: Wrap the tofu block in paper towels and place a heavy object on top for 15 minutes to remove excess water. Then cut into cubes.
Prepare the sauce: In a small bowl, mix soy sauce, sesame oil, cornstarch, water, sugar, and red pepper flakes. Set aside.
Cook the tofu: Heat vegetable oil in a large pan over medium-high heat. Add tofu cubes and cook until golden brown on all sides, about 5 minutes. Remove and set aside.
Stir-fry vegetables: In the same pan, add garlic and ginger. Sauté for 30 seconds until fragrant. Add bell pepper, carrot, and broccoli. Stir-fry for 3-4 minutes until crisp-tender.
Combine everything: Return tofu to the pan. Pour the sauce over and stir well to coat everything evenly. Cook for another 2 minutes until the sauce thickens.
Garnish and serve: Sprinkle with chopped green onions and sesame seeds. Serve hot over rice or noodles.
Chef's Tips
- Tofu Tip: For extra crispy tofu, coat the cubes in cornstarch before frying.
- Vegetable Variations: Feel free to use any vegetables you have like mushrooms, snap peas, or zucchini.
- Sauce Adjustment: Add more soy sauce or a splash of rice vinegar to adjust the flavor to your liking.
- Protein Boost: Add cashews or peanuts for extra crunch and protein.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in a pan to maintain texture.
