Tofu Stir Fry Recipe

Tofu stir fry is a delicious and versatile dish that’s packed with protein, vibrant veggies, and a savory sauce. It’s an ideal recipe for busy weeknights or meal prep, offering endless customization options to suit your taste. Whether you’re a seasoned tofu lover or new to plant-based meals, this recipe is sure to satisfy!

Equipment:

• Non-stick skillet or wok
• Mixing bowls
• Spatula or tongs
• Paper towels

Ingredients:

• For the Stir Fry:
  • 1 block (14 oz) firm tofu, pressed and cubed
  • 2 tablespoons vegetable oil, divided
  • 1 cup broccoli florets
  • 1 cup bell peppers, sliced
  • 1/2 cup carrots, julienned
  • 1/2 cup snap peas
  • 2 green onions, chopped
  • 2 teaspoons sesame seeds (optional)
• For the Sauce:
  • 1/4 cup soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger, minced
  • 2 garlic cloves, minced
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)

Instructions:

1. Prepare the Tofu:
   Press the tofu for 10–15 minutes to remove excess moisture. Cut it into bite-sized cubes.
2. Cook the Tofu:
   Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the tofu and cook for 5–7 minutes, turning occasionally, until golden and crispy on all sides. Remove and set aside.
3. Cook the Vegetables:
   In the same skillet, add the remaining tablespoon of oil. Stir fry the broccoli, bell peppers, carrots, and snap peas for 4–5 minutes, or until tender but still crisp.
4. Make the Sauce:
   In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, ginger, garlic, and the cornstarch slurry.
5. Combine Everything:
   Return the cooked tofu to the skillet with the vegetables. Pour the sauce over the mixture and toss to coat evenly. Cook for 2–3 minutes, stirring, until the sauce thickens and everything is heated through.
6. Garnish and Serve:
   Sprinkle with sesame seeds and chopped green onions. Serve hot over rice, noodles, or on its own.

Presentation Ideas:

• Serve the stir fry in a large bowl topped with fresh cilantro or extra sesame seeds.
• Pair with jasmine rice or quinoa for a complete meal.

Tips:

• For extra crispy tofu, coat the cubes lightly in cornstarch before frying.
• Feel free to customize with your favorite vegetables, like mushrooms, zucchini, or baby corn.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

This tofu stir fry is a quick, flavorful, and nutritious meal that’s perfect for busy days or when you’re craving something healthy and satisfying. Packed with vibrant veggies and a savory sauce, it’s a recipe you’ll want to make again and again. Enjoy the perfect balance of texture and taste in every bite!

Tofu Stir Fry Recipe

This quick and easy tofu stir fry recipe is loaded with vibrant vegetables and a flavorful sauce, making it a perfect plant-based meal for any day of the week!

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Equipment

• Non-stick skillet or wok
• Mixing bowls
• Spatula or tongs
• Paper towels

Ingredients

  

• For the Stir Fry:
• 1 block 14 oz firm tofu, pressed and cubed
• 2 tablespoons vegetable oil divided
• 1 cup broccoli florets
• 1 cup bell peppers sliced
• 1/2 cup carrots julienned
• 1/2 cup snap peas
• 2 green onions chopped
• 2 teaspoons sesame seeds optional
• For the Sauce:
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon ginger minced
• 2 garlic cloves minced
• 1 teaspoon cornstarch mixed with 2 teaspoons water for thickening

Instructions

 

• Prepare the Tofu:
• Press the tofu for 10–15 minutes to remove excess moisture. Cut it into bite-sized cubes.
• Cook the Tofu:
• Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the tofu and cook for 5–7 minutes, turning occasionally, until golden and crispy on all sides. Remove and set aside.
• Cook the Vegetables:
• In the same skillet, add the remaining tablespoon of oil. Stir fry the broccoli, bell peppers, carrots, and snap peas for 4–5 minutes, or until tender but still crisp.
• Make the Sauce:
• In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, ginger, garlic, and the cornstarch slurry.
• Combine Everything:
• Return the cooked tofu to the skillet with the vegetables. Pour the sauce over the mixture and toss to coat evenly. Cook for 2–3 minutes, stirring, until the sauce thickens and everything is heated through.
• Garnish and Serve:
• Sprinkle with sesame seeds and chopped green onions. Serve hot over rice, noodles, or on its own.