Spring Vegetable Stir Fry Tofu

Last Tuesday, I found myself staring at a farmers market overflow of snap peas and asparagus, everything impossibly green and screaming spring. My friend had invited herself over for dinner, and I knew exactly what that colorful bounty needed. We ended up eating straight from the wok, standing over the stove, barely waiting for it to cool down enough to taste.

My first attempt at stir fry tofu was years ago, and I served something that resembled wet cardboard cubed and heated in a pan. Then I learned about the cornstarch coating trick and suddenly, everything changed. Now its one of those reliable weeknight meals that feels special enough for company but casual enough for Tuesday solitude.

Ingredients

• Firm tofu: Press those extra moisture out for at least 15 minutes before cutting into cubes, otherwise you are fighting physics
• Cornstarch coating: This creates that light crispy shell that contrasts beautifully with tender vegetables
• Sugar snap peas: Look for pods that snap when bent, these add the most satisfying crunch
• Asparagus: Young thin spears work best, anything too thick stays fibrous and unpleasant
• Broccoli florets: Cut them into bite sized pieces so everything cooks at roughly the same speed
• Fresh ginger: The jarred stuff works in a pinch, but fresh grated makes the kitchen smell incredible
• Sesame oil: This is the aromatic backbone of the sauce, a little goes a long way
• Rice vinegar: Adds brightness without being too acidic, cutting through the richness
• Maple syrup: Just enough to balance the salty elements and help vegetables caramelize slightly

Instructions

Press and prep your tofu:

Cut the pressed tofu into even cubes, about 1 inch on each side. Toss gently with cornstarch until every piece has a light dusting.

Crisp the tofu:

Heat 1 tablespoon oil in your wok over medium-high heat. Add tofu in a single layer, let it develop a golden crust before turning. Remove when crispy on most sides.

Build the aromatics:

Add the remaining oil, then toss in garlic, ginger, and spring onions. Stir constantly for about 60 seconds until the scent fills your kitchen.

Add the vegetables:

Start with carrots and broccoli since they take longer. After 2 minutes, add asparagus, bell pepper, and snap peas. Keep everything moving.

Whisk the sauce:

Combine soy sauce, sesame oil, rice vinegar, maple syrup, water, and cornstarch in a small bowl until completely smooth.

Bring it together:

Return tofu to the pan. Pour sauce over everything and toss until each piece is coated. Cook until the sauce thickens slightly and coats the back of a spoon.

Finish and serve:

Transfer to a platter or individual plates immediately. Sprinkle with sesame seeds and whatever fresh herbs you have on hand.

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This recipe became my go-to when my sister started eating more plant-based meals. We spent months perfecting the tofu texture together, and now she requests it every time she visits. There is something deeply satisfying about turning simple vegetables into something that feels celebratory and complete.

Making It Your Own

I have made this with snow peas, zucchini ribbons, and even thinly sliced cabbage when that was what my fridge contained. The sauce works with virtually any vegetable combination, and sometimes I add cashews in the last minute for extra protein and crunch.

Serving Suggestions

Steamed jasmine rice is traditional, but I have served this over brown rice, quinoa, and even rice noodles. For a lighter meal, wrap portions in lettuce cups with extra herbs. The sauce has enough body that it works beautifully over any grain you have on hand.

Meal Prep Wisdom

You can press and cube the tofu up to two days ahead, storing it in an airtight container. The sauce whisked together keeps in the fridge for a week. When reheating leftovers, a splash of water helps revive the sauce consistency.

• Cut all your vegetables the night before and store them in separate containers
• Double the sauce and keep the extra for a quick noodle bowl later in the week
• Crispy tofu is best eaten immediately, but leftovers still make a excellent next day lunch

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There is something deeply honest about a stir fry, the way fresh ingredients transform into something greater than their parts in just minutes. I hope this recipe finds its way into your regular rotation, changing with the seasons and whatever looks beautiful at the market.

Recipe Questions & Answers

→ How do I prevent tofu from sticking during cooking?

Coat the tofu cubes evenly with cornstarch before frying and use a hot pan with enough oil to create a crispy, non-stick surface.

→ Can I substitute the vegetables with others?

Yes, vegetables like snow peas, zucchini, or mushrooms work well and add variety to the dish.

→ What is the best way to make this dish gluten-free?

Replace soy sauce with gluten-free tamari to keep the dish gluten-free while preserving flavor.

→ How can I add extra heat to the stir fry?

Incorporate a pinch of chili flakes or a splash of sriracha into the sauce before tossing with the tofu and vegetables.

→ What sides complement this stir fry well?

Serve with steamed jasmine rice, brown rice, or noodles for a complete meal.