Tofu Stir-Fry

A flavorful and satisfying stir-fry featuring crispy pan-fried tofu and a colorful assortment of vegetables coated in a savory soy-ginger sauce, served over fluffy jasmine rice.

• Prep: 20 min
• Cook: 20 min
• Total: 40 min
• Servings: 6
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $2.22/serving

Dietary

• Vegetarian
• Dairy-Free
• Vegan
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein

Tags

• fresh
• healthy
• quick
• savory
• stir-fry

Ingredients

• 1 pound extra-firm tofu (pressed, cut into 1-inch cubes)
• 2 tablespoon cornstarch
• 2 tablespoon vegetable oil
• 1 tablespoon sesame oil
• 1 head broccoli (cut into small florets)
• 2 carrots (peeled, thinly sliced)
• 1 red bell pepper (thinly sliced)
• 1 cup snap peas
• 4 clove garlic (minced)
• 1 fresh ginger (1-inch piece, grated)
• 0.5 cup low-sodium soy sauce
• 2 tablespoon brown sugar (packed)
• 0.25 cup water
• 1 teaspoon sriracha
• 1 tablespoon sesame seeds
• 2 cup jasmine rice (uncooked)

Instructions

1. Cook 2 cups uncooked jasmine rice according to package directions. Set aside.
2. Pat 1 pound extra-firm tofu very dry with paper towels. Toss the tofu cubes with 2 tablespoons cornstarch until evenly coated.
3. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove tofu from skillet and set aside.
4. Add 1 teaspoon vegetable oil and 1 tablespoon sesame oil to the same skillet. Add 1 head broccoli florets, 2 thinly sliced carrots, 1 thinly sliced red bell pepper, and 1 cup snap peas. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
5. Add 4 cloves minced garlic and 1-inch piece grated fresh ginger to the vegetables. Cook for 1 minute until fragrant.
6. In a small bowl, whisk together 1/2 cup low-sodium soy sauce, 2 tablespoons brown sugar, 1/4 cup water, and 1 teaspoon sriracha (if using). Pour the sauce over the vegetables.
7. Return the cooked tofu to the skillet and toss everything together to coat with the sauce. Cook for 1-2 minutes until the sauce has thickened slightly.
8. Serve the Weeknight Tofu Stir-Fry hot over jasmine rice, garnished with sesame seeds if desired.

Notes

Ensure tofu is pressed well to achieve maximum crispiness. Feel free to use other quick-cooking vegetables like mushrooms, bok choy, or zucchini.

Nutrition (per serving)

• Calories: 485
• Protein: 22.3 g
• Carbohydrates: 65.5 g
• Fat: 16.8 g
• Fiber: 7.9 g
• Sodium: 1280 mg
• Saturated Fat: 2.5 g
• Sugar: 12.1 g