Wok-Fried Ginger Tofu

Name: Wok-Fried Ginger Tofu
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 1 pound extra-firm tofu (pressed, cut into 1-inch cubes); 2 tablespoon cornstarch; 2 tablespoon vegetable oil; 1 red bell pepper (thinly sliced); 1 head broccoli (cut into florets); 1 cup snap peas; 2 cup jasmine rice (uncooked); 0.5 cup soy sauce; 2 tablespoon rice vinegar; 2 tablespoon brown sugar; 1 tablespoon fresh ginger (grated); 2 clove garlic (minced); 1 teaspoon sesame oil; 0.5 teaspoon red pepper flakes; 2 tablespoon scallion (chopped)

Crispy pan-fried tofu and fresh vegetables coated in a sweet and savory ginger-garlic sauce, served with fluffy jasmine rice.

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 4
Cuisine: East Asian
Difficulty: Easy
Cost: $3.29/serving

Dietary

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

Ingredients

1 pound extra-firm tofu (pressed, cut into 1-inch cubes)
2 tablespoon cornstarch
2 tablespoon vegetable oil
1 red bell pepper (thinly sliced)
1 head broccoli (cut into florets)
1 cup snap peas
2 cup jasmine rice (uncooked)
0.5 cup soy sauce
2 tablespoon rice vinegar
2 tablespoon brown sugar
1 tablespoon fresh ginger (grated)
2 clove garlic (minced)
1 teaspoon sesame oil
0.5 teaspoon red pepper flakes
2 tablespoon scallion (chopped)

Instructions

First, prepare your jasmine rice according to package directions. Set aside.
Pat the pressed tofu cubes dry and toss them with cornstarch until lightly coated. In a large wok or skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add the tofu and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove tofu from wok and set aside.
Add the sliced red bell pepper, broccoli florets, and snap peas to the wok. Stir-fry for 3-5 minutes until vegetables are tender-crisp. You may add a splash of water to help steam if needed.
While vegetables cook, whisk together the soy sauce, rice vinegar, brown sugar, grated fresh ginger, minced garlic, sesame oil, and red pepper flakes in a small bowl to create the stir-fry sauce.
Return the cooked tofu to the wok with the vegetables. Pour the sauce over everything and toss to coat. Cook for 1-2 minutes until the sauce has thickened slightly.
Serve the stir-fry immediately over the cooked jasmine rice. Garnish with chopped scallions.

Notes

To achieve extra-crispy tofu, ensure it is thoroughly pressed and pat dry before tossing with cornstarch and frying.

Nutrition (per serving)

Calories: 510
Protein: 26.3 g
Carbohydrates: 70.1 g
Fat: 15.6 g
Fiber: 8.5 g
Sodium: 1520 mg
Saturated Fat: 2.2 g
Sugar: 18.2 g