Vegetable Stir-Fry with Tofu
Press tofu 15–20 minutes to remove excess moisture for better browning. Use high heat for good stir-fry sear and crisp texture. For extra crisp tofu, lightly coat with cornstarch before frying. Swap soy sauce with tamari to make it gluten-free (serve with rice or gluten-free noodles). Customize vegetables based on season or what you have; frozen veggies work if thawed and drained. Stir-fry vegetables just until tender-crisp to keep color and texture. Store leftovers in an airtight container up to 3 days; reheat in a skillet for best texture. Serving suggestion: pair with steamed rice, quinoa, or noodles; garnish with sesame seeds or fresh herbs or a squeeze of lime. Optional crunch: add a handful of cashews or sesame seeds.
Time: Prep: 15 mins, Cook: 12 mins, Total: 27 mins
Servings: 4
Ingredients
- 14 oz firm tofu, pressed and cubed
- 2 tablespoons vegetable oil
- 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch (optional, for crispy tofu)
- Cooked rice or noodles, for serving
Instructions
- Press the tofu for 15–20 minutes, then cut into bite-sized cubes.
- If desired, toss the tofu cubes lightly with cornstarch for extra crispiness.
- Heat the vegetable oil in a large skillet or wok over medium-high heat until hot.
- Add the tofu in a single layer and cook 3–4 minutes per side until golden and crispy.
- Add the mixed vegetables, garlic, and ginger; stir-fry 5–7 minutes until tender-crisp.
- Add soy sauce and sesame oil; toss to coat and heat through.
- Serve over rice or noodles. Garnish with sesame seeds or fresh herbs if desired.