Spring Vegetable Stir Fry Tofu (Printable)

Tender tofu and spring vegetables in a flavorful, light sauce with Asian-inspired flavors.

# What You'll Need:

→ Tofu

01 - 14 oz firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil

→ Vegetables

04 - 1 cup sugar snap peas, trimmed
05 - 1 red bell pepper, sliced
06 - 1 cup asparagus, cut into 1-inch pieces
07 - 1 cup baby carrots, sliced diagonally
08 - 1 cup broccoli florets
09 - 2 spring onions, sliced
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated

→ Sauce

12 - 3 tbsp soy sauce or tamari
13 - 1 tbsp sesame oil
14 - 1 tbsp rice vinegar
15 - 1 tbsp maple syrup or honey
16 - 2 tbsp water
17 - 1 tsp cornstarch

→ Garnish

18 - 1 tbsp toasted sesame seeds
19 - Fresh cilantro or basil leaves (optional)

# How-To Steps:

01 - Toss tofu cubes with cornstarch until evenly coated, ensuring each piece is dusted for optimal crisping during cooking.
02 - Heat 1 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add tofu and cook, turning occasionally, until golden and crisp on all sides, approximately 6-8 minutes. Remove tofu and set aside.
03 - Add remaining 1 tbsp oil to the pan. Add garlic, ginger, and spring onions; sauté for 1 minute until fragrant and aromatic.
04 - Add carrots, broccoli, asparagus, bell pepper, and sugar snap peas. Stir fry for 4-5 minutes until vegetables are just tender but still crisp, maintaining their vibrant color and texture.
05 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, water, and cornstarch until smooth and fully incorporated.
06 - Return tofu to the pan. Pour sauce over vegetables and tofu; toss to coat evenly. Stir fry for another 2 minutes until the sauce thickens and everything is heated through.
07 - Transfer to serving plates, garnish with sesame seeds and herbs, and serve hot alongside steamed rice or noodles.

# Expert Advice:

01 -
  • The sauce hits that perfect balance of tangy, sweet, and savory that makes you want to lick the plate
  • Crispy tofu cubes actually stay crispy instead of turning into sad mushy squares
  • You can use whatever fresh vegetables look best at the market, no rigid rules allowed
02 -
  • Do not overcrowd your pan or the vegetables will steam instead of fry, turning everything limp and sad
  • Have your sauce whisked and ready before you start cooking, stir fry moves fast once it begins
  • The sauce will continue thickening off the heat, so remove from heat while it still looks slightly thin
03 -
  • Use a wok if you have one, the high sloping sides make tossing easier and heat distribution more even
  • Let the wok get properly hot before adding oil, that initial sear is what creates depth of flavor
  • Taste a vegetable before serving, adjusting with more vinegar or sweetener if needed

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