Description
Cook this crispy tofu stir fry for a quick dinner. You get golden tofu cubes mixed with fresh vegetables in a savory sauce. This meal packs protein and flavor into one bowl.
Ingredients
Scale
- 1 block (14 oz) extr-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- 2 green onions, chopped
Instructions
- Wrap tofu in a towel and press to remove water.
- Cut tofu into bite-sized cubes.
- Toss cubes in cornstarch until fully coated.
- Heat 1 tablespoon oil in a large wok over medium-high heat.
- Fry tofu for 6 minutes until golden on all sides.
- Remove tofu from the pan and set aside.
- Add remaining oil to the hot pan.
- Stir fry broccoli, pepper, and carrots for 4 minutes.
- Add garlic and ginger and cook for 1 minute.
- Whisk soy sauce, vinegar, sesame oil, and syrup in a small bowl.
- Return tofu to the pan with the vegetables.
- Pour the sauce mixture over the ingredients.
- Toss everything until the sauce thickens and coats the food.
- Garnish with green onions and serve immediately.
Notes
- Swap maple syrup with brown sugar if preferred.
- Serve over steamed white or brown rice.
- Add chili flakes to increase the heat level.
- Store leftovers in an airtight container for 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 9g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Crispy tofu stir fry, vegan dinner, tofu recipe, vegetable stir fry, healthy asian food