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Tofu Stir-Fry

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A quick and flavorful tofu stir-fry with crisp vegetables and a savory soy-garlic sauce. Perfect for a fast weeknight dinner served over rice or noodles.

Ingredients

  • 14 oz extra-firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp vegetable oil, divided
  • 1 red bell pepper, sliced
  • 2 cups broccoli florets
  • 1 cup snap peas
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp sriracha (optional)
  • 2 green onions, sliced
  • Sesame seeds, for garnish
  • Cooked rice, for serving

Instructions

  1. Pat the tofu dry and toss the cubes with cornstarch until evenly coated.
  2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden and crispy on all sides, about 6 to 8 minutes. Remove from the pan and set aside.
  3. Add the remaining tablespoon of vegetable oil to the skillet. Stir-fry the broccoli, bell pepper, and snap peas for 4 to 5 minutes until slightly tender but still crisp.
  4. Add the garlic and ginger and cook for about 30 seconds until fragrant.
  5. In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, rice vinegar, and sriracha.
  6. Return the tofu to the skillet and pour the sauce over the vegetables and tofu. Toss everything together and cook for 2 to 3 minutes until the sauce thickens slightly and coats the ingredients.
  7. Garnish with sliced green onions and sesame seeds. Serve immediately over cooked rice.

Notes

  • Press tofu for at least 10 minutes to remove excess moisture for better crisping.
  • You can substitute vegetables such as carrots, mushrooms, or baby corn depending on what you have available.
  • For extra heat, add more sriracha or chili flakes.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/tofu-stir-fry/