Crispy Veggie Stir Fry with Tofu
This easy Sesame Soy Tofu Stir Fry combines crispy tofu with fresh bell peppers and broccolini in a savory, slightly sweet sauce. It’s a quick, flavorful plant-based meal packed with protein and fiber, perfect for a healthy weeknight dinner or meal prep.
Equipment
- 1 Tofu press or heavy plate (for pressing tofu)
- 1 Microplane grater (for ginger and garlic)
- Measuring cups and spoons set
- 1 large mixing bowl
- 1 Large Nonstick Skillet or Wok
Ingredients
For the Sauce:
- ¼ cup low-sodium soy sauce or gluten-free soy sauce
- ¼ cup low-sodium vegetable broth
- 1 tablespoon honey use brown sugar for a vegan option
For the Stir Fry:
- 16 oz extra-firm tofu drained and pressed
- 1 tablespoon low-sodium soy sauce or gluten-free soy sauce
- 2 tablespoons cornstarch or arrowroot powder
- 1 tablespoon neutral oil grapeseed or canola
- 1 tablespoon toasted sesame oil
- 1 red bell pepper diced into ½-inch pieces
- 1 small bunch broccolini chopped into 1-inch pieces
- 4 garlic cloves finely minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon toasted sesame seeds for garnish
Instructions
- Prepare the Sauce: In a small bowl, whisk together the low-sodium soy sauce, vegetable broth, and honey until well combined. Set this savory-sweet sauce aside for later.
- Press and Cube the Tofu: After pressing the tofu to remove excess moisture, cut it into half-inch cubes. Place the cubes in a large bowl and drizzle with one tablespoon of soy sauce. Toss gently to coat the tofu evenly, allowing it to absorb flavor.
- Coat the Tofu: Sprinkle the cornstarch over the tofu cubes. Using your hands or a spatula, toss the tofu gently so every piece is lightly covered with the starch. This will help create a crispy exterior when cooked.
- Crisp the Tofu: Heat the neutral oil in a large nonstick skillet or wok over medium-high heat. Add the tofu cubes in a single layer and let them cook undisturbed for about 3-4 minutes, allowing one side to crisp up nicely. Carefully turn each side to crisp all around, about 3-4 minutes per side. Once golden and crispy, transfer the tofu to a plate.
- Sauté the Vegetables: Reduce heat to medium. In the same skillet, pour in the sesame oil. Add diced red bell peppers and broccolini. Stir and cook for approximately 5 minutes, or until the vegetables become tender yet still retain a bit of crunch.
- Add Aromatics: Stir in the minced garlic and grated ginger. Cook for 30 to 60 seconds, until fragrant but not browned, to release their flavors.
- Combine and Finish Cooking: Return the crispy tofu to the skillet. Pour the prepared sauce over everything. Toss gently to combine, cooking for another 1-2 minutes, allowing the sauce to thicken slightly and coat the tofu and vegetables evenly.
- Garnish and Serve: Sprinkle toasted sesame seeds over the stir fry. Serve immediately while hot and enjoy!
Notes
- Tofu Pressing: Pressing tofu is essential to remove moisture, which helps achieve a crispy texture. If you don’t have a tofu press, wrap the tofu block in a clean kitchen towel and place a heavy object on top for 20-30 minutes.
- Sauce Variations: For a spicier kick, add a teaspoon of chili garlic sauce or sriracha to the sauce mixture.
- Vegetable Swaps: Feel free to swap broccolini with broccoli florets, snap peas, or bok choy depending on what’s available.
- Serving Suggestions: This stir fry pairs beautifully with steamed jasmine rice, quinoa, or noodles for a complete meal.
- Make Ahead: You can prep tofu and sauce ahead of time. Store tofu and veggies separately in airtight containers for up to 2 days.
