Spring Vegetable Stir Fry Tofu

I stumbled onto this combination during a frantic Tuesday evening when I had vegetables from my CSA box and no plan. The bright crunch of snap peas against golden tofu cubes made my kitchen smell like a bustling restaurant. Somehow this random toss together became the spring dinner my apartment mates started requesting weekly.

Last April I made this for a friend recovering from surgery and she said it was the first meal that actually tasted like life again. The way the sauce clings to each vegetable makes every forkful feel complete. She asked for the recipe before she even finished her first bowl.

Ingredients

• Firm tofu: Press it for at least 15 minutes so the cubes actually crisp up instead of steaming in their own water
• Cornstarch: This light coating is what transforms soft tofu into something with real bite and texture
• Sugar snap peas: Leave them whole if theyre small or halve larger ones for that satisfying pop
• Red bell pepper: Adds sweetness and color that makes the whole dish feel brighter
• Fresh ginger: Grate it right before cooking so it doesnt lose its punch
• Soy sauce or tamari: Tamari keeps it gluten free without sacrificing depth
• Sesame oil: A little goes a long way so add it gradually

Instructions

Prep your tofu:

Toss those pressed cubes with cornstarch until theyre white and dusted all over like little clouds.

Crisp the tofu:

Hot oil and medium high heat are key. Let them sit undisturbed for a minute between flips so each side gets properly golden.

Build the flavor base:

Garlic and ginger hit hot oil for just sixty seconds until your kitchen smells amazing.

Cook the vegetables:

Start with the harder ones like carrots and broccoli then add quick cooking peppers and snap peas.

Make the sauce:

Whisk everything until the cornstarch dissolves completely so no lumps appear later.

Bring it together:

Tofu goes back in followed by sauce. The sauce bubbles and thickens in about two minutes.

Finish and serve:

Scatter sesame seeds and maybe some torn basil or cilantro if you have it.

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This recipe became my go to for potlucks because it looks impressive but comes together so fast. The first time I brought it to a party someone asked if I had ordered takeout and tried to pass it off as homemade. That was the moment I realized how restaurant worthy a home cooked stir fry could be.

Getting That Perfect Tofu Texture

I used to struggle with soggy tofu until I learned that pressing and cornstarch coating are non negotiable steps. The difference between pressed and unpressed tofu is night and day. Now I press extra tofu on weekends and store it so weeknight stir fries are even faster.

Vegetable Timing Matters

Not all vegetables cook at the same speed and throwing everything in together is a mistake I made plenty of times. Now I add carrots and broccoli first then snap peas and peppers last. This way everything ends up tender but still has that fresh crunch.

Making It Your Own

Sometimes I add edamame for extra protein or swap in snow peas if snap peas are out of season. The sauce works with whatever vegetables you have on hand which makes it perfect for using up CSA box surprises.

• Pre cut all your vegetables before you start cooking because stir frying moves fast
• Taste a vegetable before serving and add more soy sauce or maple syrup if needed
• Leftovers reheat beautifully in a skillet the next day

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This recipe proved to me that simple ingredients treated right can compete with any restaurant version. Hope it brings some vibrant spring energy to your table too.

Recipe FAQs

→ What type of tofu works best for this stir fry?

Firm tofu is ideal as it holds its shape well when pressed, coated, and cooked, ensuring a satisfying texture.

→ Can I use frozen vegetables in this stir fry?

Fresh vegetables are preferred for crispness, but frozen can be used if thawed and drained well to avoid excess moisture.

→ How do I keep the vegetables crisp during cooking?

Stir fry over high heat for a short time, tossing frequently to cook evenly without softening too much.

→ What alternatives can I use for soy sauce to keep it gluten-free?

Tamari is a great gluten-free substitute offering similar depth of flavor without gluten-containing ingredients.

→ How can I add extra heat to the dish?

Incorporate chili flakes or a splash of sriracha into the sauce to introduce a spicy kick.

→ What sides pair well with this stir fry?

Steamed jasmine rice, brown rice, or noodles complement the dish and soak up the flavorful sauce.