Spring Vegetable Stir Fry Tofu (Printable Version)

Crisp spring vegetables and golden tofu tossed in a light, flavorful sauce for a healthy meal.

# What You'll Need:

→ Tofu

01 - 14 oz extra-firm tofu, drained and pressed
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil

→ Vegetables

04 - 1 cup sugar snap peas, trimmed
05 - 1 cup asparagus, cut into 2-inch pieces
06 - 1 cup baby carrots, sliced diagonally
07 - 1 red bell pepper, sliced
08 - 1 cup broccoli florets
09 - 3 spring onions, sliced
10 - 2 cloves garlic, minced
11 - 1-inch piece fresh ginger, peeled and minced

→ Sauce

12 - 3 tbsp low-sodium soy sauce or tamari
13 - 1 tbsp maple syrup or agave nectar
14 - 2 tsp toasted sesame oil
15 - 1 tbsp rice vinegar
16 - 2 tbsp water
17 - 1 tsp cornstarch

→ Garnish

18 - 2 tbsp toasted sesame seeds
19 - Fresh cilantro or basil leaves

# Directions:

01 - Cut the tofu into 1-inch cubes. Toss with 2 tbsp cornstarch to coat evenly.
02 - Heat 1 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes and pan-fry, turning occasionally, until golden and crisp on all sides (6–8 minutes). Remove tofu and set aside.
03 - Add remaining 1 tbsp oil to the skillet. Add garlic, ginger, and white parts of spring onions. Sauté for 1 minute until fragrant.
04 - Add carrots, asparagus, broccoli, and bell pepper. Stir fry for 3–4 minutes until just tender but still crisp. Add sugar snap peas and green parts of spring onions; stir fry for 2 more minutes.
05 - In a small bowl, whisk together soy sauce, maple syrup, sesame oil, rice vinegar, water, and 1 tsp cornstarch.
06 - Return tofu to the pan. Pour sauce over vegetables and tofu. Toss well and cook for 2–3 minutes, until everything is hot and the sauce is slightly thickened.
07 - Remove from heat. Serve immediately, garnished with toasted sesame seeds and fresh herbs if desired.

# Expert Tips:

01 -
  • The tofu gets impossibly crispy without deep frying, thanks to a simple cornstarch coating trick I learned from a restaurant cook
  • Every vegetable stays bright and crunch tender, never mushy, because the cooking happens in quick bursts
  • The sauce comes together in seconds and clings to everything like a glossy finish
02 -
  • Press your tofu seriously, even if it feels like extra work, because water logged tofu will steam instead of crisp up no matter how long you cook it
  • Have all ingredients prepped before you turn on the stove, because stir fry waits for no one and vegetables can go from perfect to overcooked in seconds
  • Dont overcrowd your pan or everything will steam and get soggy, cook in batches if your pan is on the smaller side
03 -
  • Heat your wok or pan until its literally smoking slightly before adding oil, this restaurant technique creates better sear marks and flavor development
  • Let the tofu cubes sit in the hot oil without touching them for the first minute, otherwise the cornstarch coating sticks to the pan instead of the tofu

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