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Vegetable Stir-Fry with Tofu Recipe
Ben Carraoli

Vegetable Stir-Fry with Tofu Recipe

After a long day, the last thing I want is a complicated meal. This vegetable and tofu stir-fry is my go-to solution. It's incredibly satisfying, with crisp veggies, perfectly browned tofu, and a sauce that brings everything together.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4
Course: Dinner
Calories: 372
Ingredients Method

Ingredients
  

  • For the Sauce
  • 1/3 cup low-sodium soy sauce - This forms the savory base of our sauce. Using low-sodium helps control the saltiness.
  • 1/4 cup water - To balance the sauce's consistency.
  • 1 tablespoon rice vinegar - Adds a mild tangy acidity that brightens the flavors.
  • 1 tablespoon maple syrup - Provides a hint of sweetness to contrast the savory elements.
  • 1 tablespoon sesame oil - Gives the sauce a subtle nutty aroma and taste.
  • 2 garlic cloves minced - Fresh garlic is essential for a powerful aromatic punch.
  • 1 tablespoon minced fresh ginger - Don't use dried powder; fresh ginger offers a zesty warm spice that can't be replicated.
  • 1/2 teaspoon red pepper flakes - For a touch of gentle heat. Feel free to add more if you like it spicy.
  • 1/2 teaspoon kosher salt - Enhances all the other flavors.
  • 1/4 teaspoon black pepper - Adds a final layer of mild spice.
  • For the Stir-fry
  • 14- ounce package extra-firm tofu - Extra-firm is crucial because it holds its shape well when cubed and sautéed.
  • 2 tablespoons vegetable oil - A neutral oil with a high smoke point is best for stir-frying.
  • 3 scallions thinly sliced - The white parts are sautéed for fragrance, while the green parts are used as a fresh garnish.
  • 2 bell peppers diced - I love using red and orange for color and sweetness. Avoid green bell peppers as they can be bitter.
  • 1 pound broccoli cut into small florets - Adds a great crunch and pairs beautifully with the sauce.
  • 4 ounces snow peas - These add a lovely crisp texture. You can eat the whole pod.
  • 1 1/2 cups cooked brown rice - Day-old rice is best as it's drier and won't get mushy.

Method
 

  1. First, press the tofu to remove excess water. Pat the block dry with paper towels, then wrap it in a clean towel. Place something heavy, like a cast iron skillet, on top for about 15 minutes. Once pressed, cut the tofu into 1/2-inch cubes.
  2. While the tofu is pressing, prepare your sauce. In a small bowl, whisk together the low-sodium soy sauce, water, rice vinegar, maple syrup, sesame oil, minced garlic, minced ginger, red pepper flakes, kosher salt, and black pepper. Set it aside for later.
  3. Heat one tablespoon of vegetable oil in a large non-stick skillet or wok over high heat. Add the tofu cubes and cook until they are lightly golden brown on each side, which should take about 1-2 minutes per side. Pour in 1/4 cup of the prepared sauce and stir to coat the tofu as it bubbles. Remove the tofu from the skillet and set it aside on a plate.
  4. Wipe out the skillet and add the remaining tablespoon of oil. Sauté the white parts of the scallions for a minute until they soften. Add the diced peppers and cook for two minutes. Next, add the broccoli florets and continue cooking for another two minutes before adding the snow peas. Sauté for 1-2 minutes more until all vegetables are crisp-tender.
  5. Pour the rest of the sauce into the skillet with the vegetables. Let it simmer for a minute, allowing the flavors to meld. Stir in the cooked brown rice and the reserved tofu. Continue cooking until the rice is warmed through and has absorbed most of the sauce. Finally, fold in the sliced green scallions just before serving.