Spring Vegetable Stir Fry Tofu (Printable Version)
Bright stir fry of tender spring veggies and crisp tofu tossed in a savory, delicate sauce.
# What You'll Need:
→ Tofu
01 - 14 oz firm tofu, pressed and cubed
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, thinly sliced
08 - 3 spring onions, sliced diagonally
09 - 2 cloves garlic, minced
10 - 1-inch piece ginger, grated
→ Sauce
11 - 3 tbsp soy sauce (use tamari for gluten-free)
12 - 1 tbsp maple syrup or agave nectar
13 - 1 tbsp rice vinegar
14 - 1 tsp toasted sesame oil
15 - 2 tbsp water
→ Garnish
16 - 1 tbsp toasted sesame seeds
17 - Fresh cilantro or basil, chopped (optional)
# Directions:
01 - Pat tofu dry and cut into ¾-inch cubes. Toss gently with cornstarch to coat evenly.
02 - Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crisp on all sides (about 6–8 minutes). Remove and set aside.
03 - Add remaining oil to the skillet. Add garlic, ginger, and carrots; stir fry for 2 minutes until fragrant.
04 - Add asparagus, sugar snap peas, and bell pepper. Stir fry for another 3–4 minutes until vegetables are just tender but still crisp.
05 - Return tofu to the pan. Add spring onions and toss gently to combine.
06 - Whisk together all sauce ingredients and pour over the stir fry. Toss to coat evenly and cook for 1–2 minutes, until heated through and sauce slightly thickens.
07 - Remove from heat. Garnish with sesame seeds and fresh herbs if desired. Serve immediately over steamed jasmine rice, brown rice, or rice noodles.
# Expert Tips:
01 -
- Crispy golden tofu cubes that actually hold their texture
- Spring vegetables at their peak sweet crunch
- A sauce that comes together in seconds but tastes complex
02 -
- Do not overcrowd the pan when cooking tofu or it will steam instead of crisp
- Mix the sauce before you start cooking, stir fries move too fast to measure midway
03 -
- Heat your serving bowls so the stir fry stays piping hot
- Double the sauce and keep extra in the refrigerator for quick weekday meals