Description
A quick and easy stir-fry featuring crispy tofu and colorful vegetables, all in a flavorful sesame ginger sauce.
Ingredients
Scale
- 1 block (14-16 oz) extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 2 tablespoons sesame oil, divided
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup snow peas
- 1/4 cup sliced red bell pepper
- 2 tablespoons chopped green onions, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- Coat the tofu: In a large mixing bowl, toss the cubed tofu with the cornstarch until every piece is evenly coated.
- Heat it up: In a large skillet, heat 1 tablespoon of sesame oil over medium-high heat until sizzling, then add the tofu.
- Crisp it up: Cook the tofu undisturbed for about 5-7 minutes, until golden brown and crispy on all sides. Remove and set aside.
- Create the sauce: In a small bowl, whisk together soy sauce, rice vinegar, honey or maple syrup, grated ginger, and minced garlic.
- Stir-up those veggies: Add the remaining tablespoon of sesame oil to the skillet. Toss in the broccoli, carrots, snow peas, and red bell pepper. Stir-fry for 3-5 minutes.
- Combine everything: Return the crispy tofu to the skillet, pour the sauce over the mix, and cook for another minute or two.
- Garnish & serve: Serve hot, garnished with chopped green onions and sesame seeds.
Notes
Keep this dish versatile by using whatever vegetables you have on hand. It’s also a great way to clean out your fridge!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg