Crispy Tofu and Vegetable Stir-Fry
A delicious, protein-packed meal that comes together quickly. The secret lies in getting that tofu perfectly crispy while keeping the vegetables vibrant and tender-crisp.
Ingredients
- 1 block 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 2 carrots julienned
- 1 cup snap peas
- 3 cloves garlic minced
- 1- inch piece ginger grated
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons vegetable broth
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
Instructions
- Press your tofu for at least 30 minutes to remove excess moisture. I like to wrap it in paper towels and place a heavy book on top.
- Cut the tofu into cubes and toss with cornstarch until evenly coated.
- Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add the tofu and cook for 3-4 minutes on each side until golden brown. Remove and set aside.
- In the same pan, add remaining oil. Stir-fry garlic and ginger for 30 seconds until fragrant.
- Add vegetables, starting with carrots and broccoli. Cook for 2 minutes, then add bell peppers and snap peas.
- While vegetables cook, whisk together all sauce ingredients in a small bowl.
- Return tofu to the pan, pour in the sauce, and stir-fry for another 2-3 minutes until the sauce thickens and coats everything evenly.