Spring Vegetable Stir Fry Tofu (Printable Version)
A healthy, vibrant blend of tofu and fresh spring vegetables cooked in a light sauce.
# What You Need:
→ Tofu
01 - 14 oz firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil
→ Vegetables
04 - 1 cup sugar snap peas, trimmed
05 - 1 red bell pepper, sliced
06 - 1 cup asparagus, cut into 1-inch pieces
07 - 1 cup baby carrots, sliced diagonally
08 - 1 cup broccoli florets
09 - 2 spring onions, sliced
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated
→ Sauce
12 - 3 tbsp soy sauce or tamari
13 - 1 tbsp sesame oil
14 - 1 tbsp rice vinegar
15 - 1 tbsp maple syrup or honey
16 - 2 tbsp water
17 - 1 tsp cornstarch
→ Garnish
18 - 1 tbsp toasted sesame seeds
19 - Fresh cilantro or basil leaves
# How-To Steps:
01 - Toss tofu cubes with cornstarch until evenly coated.
02 - Heat 1 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add tofu and cook, 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 pan. Add garlic, ginger, and spring onions; sauté for 1 minute until fragrant.
04 - Add carrots, broccoli, asparagus, bell pepper, and sugar snap peas. Stir fry for 4–5 minutes until vegetables are just tender but still crisp.
05 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, water, and cornstarch until smooth.
06 - Return tofu to the pan. Pour sauce over vegetables and tofu; toss to coat evenly. Stir fry for another 2 minutes until the sauce thickens and everything is heated through.
07 - Transfer to serving plates, garnish with sesame seeds and herbs, and serve hot.
# Helpful Tips:
01 -
- Everything cooks in one pan so cleanup is virtually nonexistent
- The cornstarch coating on tofu creates this addictive crispy exterior that stays crunchy even after sauce
02 -
- Dont crowd the pan when cooking tofu or it will steam instead of crisp
- The sauce thickens fast once it hits the hot pan so have everything ready before pouring
03 -
- Preheat your pan for at least two minutes before adding oil so the tofu sears immediately
- Use the biggest pan you have or cook in batches to avoid steaming everything