Ingredients
14 oz extra-firm tofu, pressed and cubed
2 tablespoons cornstarch
2 tablespoons neutral oil (divided)
2 cups broccoli florets
1 red bell pepper, sliced
2 carrots, julienned
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup low-sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar
1/4 cup water
Sesame seeds and sliced green onions for garnish
Instructions
Step 1: Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes and toss with cornstarch.
Step 2: In a small bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, water, and 1 teaspoon of cornstarch to make the sauce.
Step 3: Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the tofu and cook until golden brown and crispy on all sides. Remove tofu from the pan.
Step 4: Add the remaining tablespoon of oil to the pan. Stir-fry the broccoli, bell pepper, and carrots for 5-6 minutes until tender-crisp.
Step 5: Add the garlic and ginger to the vegetables and cook for 1 minute until fragrant.
Step 6: Pour the sauce into the pan and return the crispy tofu. Toss everything together for 1-2 minutes until the sauce has thickened and coated everything evenly.
Step 7: Serve immediately over rice or noodles, garnished with sesame seeds and green onions.
Notes
Ensure the tofu is extra-firm and well-pressed for the best texture. You can substitute any vegetables you have on hand, such as snap peas or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Healthy Dinner
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 6g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 0mg
Keywords: tofu stir fry, healthy dinner, vegan stir fry, crispy tofu, vegetable stir fry
