Description
Sizzling woks and bold flavors come together in this ginger soy tofu stir-fry, a quick Asian-inspired dish packed with umami and protein. Crispy tofu cubes dance with colorful vegetables, promising a delicious meal that satisfies both your taste buds and nutritional needs.
Ingredients
Scale
Protein:
- 1 block (14 ounces / 400 grams) firm or extra-firm tofu, pressed and cubed
Vegetables:
- 2 cups mixed vegetables (broccoli, bell peppers, snap peas, etc.)
- 2 green onions, sliced
Cooking and Seasoning:
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon sesame seeds
Instructions
- Drain tofu and gently press out excess moisture for 10 minutes, ensuring a firmer texture for cooking. Cube the tofu into uniform pieces and lightly coat with cornstarch for a crispy exterior.
- Warm a skillet over medium-high heat with oil. Carefully place tofu cubes into the pan, allowing each side to develop a golden-brown crust, approximately 3-4 minutes per side. Transfer crispy tofu to a separate plate.
- Craft a vibrant sauce by blending soy sauce, maple syrup, rice vinegar, sesame oil, minced ginger, crushed garlic, and a touch of sriracha in a small mixing bowl. Whisk until ingredients are thoroughly combined.
- Using the same skillet, introduce fresh oil and quickly sauté vegetables. Maintain high heat to preserve their crisp texture and bright colors, cooking for 3-4 minutes.
- Reintroduce the golden tofu cubes into the vegetable mixture. Pour the prepared sauce over the ingredients, gently tossing to ensure complete coating. Allow the sauce to simmer and thicken for 1-2 minutes.
- Transfer the aromatic stir-fry to a serving dish atop steamed rice or noodles. Garnish with finely chopped green onions and a sprinkle of sesame seeds for an extra layer of flavor and visual appeal.
Notes
- Optimize tofu texture by thoroughly pressing with a weighted plate to extract maximum moisture, ensuring crispier, more golden-brown edges during pan-frying.
- Substitute cornstarch with arrowroot powder for gluten-free version or use rice flour for extra crunchiness on tofu surface.
- Adjust sauce spiciness by modifying sriracha quantity, allowing personalized heat levels for different taste preferences.
- Consider adding protein variety like tempeh or seitan for alternative plant-based protein options in this versatile stir-fry recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 3 g
- Sodium: 15 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 0 mg