Spring Vegetable Tofu Stir Fry (Printable Version)
Crisp spring vegetables and golden tofu cooked quickly in a light, savory sauce for a fresh, satisfying dish.
# What You'll Need:
→ Tofu
01 - 14 oz firm tofu, drained and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil
→ Spring Vegetables
04 - 1 cup sugar snap peas, trimmed
05 - 1 cup asparagus, cut into 2-inch pieces
06 - 1 medium carrot, sliced thin on the diagonal
07 - 1 red bell pepper, sliced
08 - 2 spring onions, sliced
09 - 1 cup baby spinach leaves
→ Stir Fry Sauce
10 - 3 tbsp soy sauce
11 - 1 tbsp rice vinegar
12 - 1 tbsp maple syrup
13 - 1 tsp toasted sesame oil
14 - 2 cloves garlic, minced
15 - 1 tbsp fresh ginger, minced
16 - 2 tbsp water
17 - 1 tsp cornstarch
→ Garnish
18 - 1 tbsp sesame seeds
19 - Fresh cilantro or parsley, chopped
# Directions:
01 - Pat tofu dry with paper towels. Toss cubes with 2 tbsp cornstarch to coat lightly.
02 - Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu and cook, turning occasionally, until golden and crisp on all sides (6-8 minutes). Remove tofu and set aside.
03 - In the same pan, add snap peas, asparagus, carrot, and bell pepper. Stir fry for 3-4 minutes until just tender but still crisp.
04 - Add spring onions and spinach; stir fry for another 1-2 minutes until spinach wilts.
05 - Whisk together all sauce ingredients in a small bowl. Pour sauce into the pan, stirring to coat the vegetables. Cook for 1 minute, until sauce thickens slightly.
06 - Return tofu to the pan, toss gently to combine, and heat through for 1 minute. Remove from heat. Sprinkle with sesame seeds and fresh herbs if desired. Serve immediately with steamed rice or noodles.
# Expert Tips:
01 -
- The way the tofu gets impossibly crisp while staying silky inside will make you wonder why you ever ordered takeout
- Each vegetable keeps its distinct personality instead of turning into mush, so every bite feels like discovering something new
02 -
- Do not overcrowd your pan when cooking the tofu or it will steam instead of fry and you will lose that crunch
- Let your vegetables get slightly charred in spots, those little burnt bits are where all the flavor lives
03 -
- Set out all your ingredients before you turn on the stove because stir fry moves fast and you do not want to be scrambling
- Use the biggest pan you have or cook in batches, giving each piece of tofu and vegetable room to breathe and develop flavor