DinnerMain Course

Tofu Stir Fry

Name: Tofu Stir Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 400 g firm tofu pressed and cubed; 2 tbsp cornstarch; 2 tbsp vegetable oil; 2 cup broccoli florets; 2 pcs carrot julienned; 1 pcs bell pepper sliced; 0.5 pcs yellow onion sliced; 3 clove garlic minced; 1 tbsp ginger grated; 4 tbsp soy sauce; 2 tbsp rice vinegar; 1 tsp sesame oil; 1 tbsp maple syrup; 1 tsp sriracha (optional); 2 tbsp water; 1 tsp cornstarch; 1 tsp sesame seeds toasted (optional)

This quick and flavorful vegan tofu stir fry is packed with vegetables and a savory sauce, perfect for a healthy weeknight dinner. Crispy pan-fried tofu adds a satisfying texture to every bite. Serve hot over rice or noodles.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 277 kcal

Vegetarian

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gfirm tofu, pressed and cubed
2 tbspcornstarch
2 tbspvegetable oil
2 cupbroccoli florets
2 pcscarrot, julienned
1 pcsbell pepper, sliced
0.5 pcsyellow onion, sliced
3 clovegarlic, minced
1 tbspginger, grated

stir fry sauce

4 tbspsoy sauce
2 tbsprice vinegar
1 tspsesame oil
1 tbspmaple syrup
1 tspsriracha(optional)
2 tbspwater
1 tspcornstarch

garnish

1 tspsesame seeds, toasted(optional)

Equipment

bowl · large skillet · wok · whisk

The method

Step by step

1
Pat the firm tofu cubes very dry with paper towels to remove excess moisture.
About 5 min
Cook’s note: Pressing the tofu beforehand helps achieve a crispier texture.
2
Toss the dried tofu cubes with cornstarch in a bowl until evenly coated.
About 2 min
3
Heat vegetable oil in a large skillet or wok over medium-high heat.
About 1 min
4
Add the coated tofu to the hot pan and cook for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides.
About 7 min
Cook’s note: Do not overcrowd the pan; cook in batches if necessary.
5
Remove the crispy tofu from the pan and set aside.
6
In the same pan, add the broccoli florets, julienned carrot, sliced bell pepper, and sliced yellow onion.
7
Stir-fry the vegetables for 3-5 minutes until they are tender-crisp.
About 4 min
8
Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
9
While the vegetables cook, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, sriracha (if using), water, and cornstarch in a small bowl to create the stir fry sauce.
About 2 min
Cook’s note: Ensure the cornstarch is fully dissolved to prevent lumps.
10
Pour the prepared stir fry sauce over the vegetables in the pan.
11
Bring the sauce to a simmer and cook for 1-2 minutes, stirring constantly, until it thickens.
About 2 min
12
Return the crispy tofu to the pan and toss everything gently to coat with the sauce.
About 1 min
13
Serve immediately, garnished with toasted sesame seeds if desired.
Cook’s note: Best served over rice or noodles.

Per serving

Nutrition

70%Score

Calories: 276.7kcal
Protein: 13.6g
Carbs: 28.1g
Fat: 14.3g
Fibre: 5.6g
Sugar: 9.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover stir fry in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop until warmed through.