Veggie Stir-Fry with Crispy Tofu

Serves: 3–4
Total time: about 35 minutes

Ingredients

Tofu

• 14 oz (400 g) extra-firm tofu

• 1 tablespoon cornstarch

• 1 tablespoon soy sauce

• 1 tablespoon neutral oil (canola, avocado, or peanut)

Vegetables

• 1 cup broccoli florets

• 1 red bell pepper, sliced

• 1 carrot, thinly sliced

• 1 cup snap peas or snow peas

• 1 cup mushrooms, sliced

• 3 green onions, sliced (whites and greens separated)

Aromatics

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, minced

Stir-Fry Sauce

• 1/4 cup low-sodium soy sauce or tamari

• 2 tablespoons vegetable broth or water

• 1 tablespoon rice vinegar

• 1½ tablespoons maple syrup or brown sugar

• 1 teaspoon sesame oil

• 1 teaspoon cornstarch

Optional:

• Chili garlic sauce or sriracha, to taste

• Toasted sesame seeds

• Lime juice

Preparation

1. Press the tofu
   Wrap the tofu in a clean towel and place a weight on top. Press for 15 minutes to remove excess moisture.

2. Prepare the tofu
   Cut into 1-inch cubes. Toss gently with soy sauce, then coat evenly with cornstarch.

3. Make the sauce
   Whisk all stir-fry sauce ingredients in a bowl until smooth. Set aside.

Cooking Instructions

1. Cook the tofu
   Heat oil in a large skillet or wok over medium-high heat.
   Add tofu in a single layer and cook for 8–10 minutes, turning occasionally, until golden and crispy.
   Remove from pan and set aside.

2. Cook the vegetables
   In the same pan, add a little more oil if needed.
   Add green onion whites, garlic, and ginger. Stir for about 30 seconds until fragrant.
   Add carrots and broccoli; stir-fry for 2–3 minutes.
   Add bell pepper, mushrooms, and snap peas; cook another 2–3 minutes until crisp-tender.

3. Combine
   Return tofu to the pan.
   Pour in the sauce and toss to coat.
   Cook for 1–2 minutes until the sauce thickens and evenly coats the tofu and vegetables.

Serving Suggestions

Serve over steamed jasmine rice, brown rice, or noodles.
Garnish with green onion greens and sesame seeds if desired.

Tips

• For extra-crispy tofu, air-fry at 400°F (200°C) for 15 minutes before adding to the stir-fry.

• For gluten-free, use tamari or coconut aminos.

• For deeper flavor, add 1 teaspoon miso or hoisin sauce to the stir-fry sauce.