Ginger Soy Tofu Stir-Fry (Printable Version)
Crispy tofu and fresh vegetables tossed in a savory ginger soy sauce, ready in just 15 minutes for a quick weeknight meal.
# Ingredients:
01 -
1 block (14 oz) firm or extra-firm tofu, pressed and cubed
02 -
2 tablespoons cornstarch
03 -
2 tablespoons vegetable oil
04 -
2 cups mixed vegetables (broccoli, bell peppers, snap peas)
05 -
2 green onions, sliced
06 -
1 teaspoon sesame seeds
→ For the Sauce
07 -
1/4 cup soy sauce or tamari
08 -
1 tablespoon maple syrup or honey
09 -
1 tablespoon rice vinegar
10 -
1 teaspoon sesame oil
11 -
1-inch piece fresh ginger, grated
12 -
2 cloves garlic, minced
13 -
1/2 teaspoon sriracha or red pepper flakes
# Steps:
01 -
Press the tofu for 10 minutes to remove excess moisture. Cut it into bite-sized cubes and toss with cornstarch.
02 -
Heat 1 tablespoon oil in a pan over medium-high heat. Add the tofu cubes and pan-fry for 3-5 minutes per side, until golden and crispy. Remove from the pan and set aside.
03 -
In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic, and sriracha.
04 -
In the same pan, add 1 tablespoon oil and stir-fry the vegetables for 3-4 minutes, until slightly tender but still crisp.
05 -
Add the crispy tofu back to the pan, pour in the sauce, and toss everything together. Cook for 1-2 minutes until the sauce thickens and coats the tofu and vegetables.
06 -
Serve over rice or noodles, garnished with green onions and sesame seeds. Enjoy warm.