Tofu Stir Fry
User Reviews
4.9
Tofu Stir Fry
Description
This recipe starts by pressing and draining super firm tofu, then cutting it into cubes seasoned with soy sauce and coated with cornstarch, which helps achieve a crispy crust when cooked in neutral oil over medium-high heat. The tofu is cooked on all sides without turning too frequently, ensuring a golden exterior.
Vegetables including diced red bell pepper and chopped broccolini are sautéed in sesame oil until softened but still retaining some bite. Garlic and ginger add aromatic intensity before combining with the tofu and a sauce made from soy sauce, vegetable broth, and honey, which is cooked until slightly thickened, coating the ingredients evenly.
The stir fry can be adapted with other vegetables or flavor variations such as adding sriracha for heat or substituting sweeteners for a vegan option. It pairs well on its own or served alongside rice, noodles, or low-carb alternatives, making it flexible for various dietary preferences.
Ingredients
- 1/4 cup soy sauce or gluten-free soy sauce, reduced-sodium
- 16 ounces tofu drained, pressed, super firm
- 1/4 cup vegetable broth reduced-sodium
- 1 tablespoon soy sauce or gluten-free soy sauce, reduced-sodium
- 1 tablespoon honey (or brown sugar for vegan)
- 2 tablespoons cornstarch or arrowroot powder
- 1 tablespoons neutral oil (such as grapeseed or canola)
- 1 tablespoon sesame oil
- 1 red bell pepper (diced 1/2 inch)
- 1 broccolini chopped 1-inch, small bunch
- 4 garlic minced, cloves
- 1 tablespoon ginger grated
- 1 tbsp sesame seeds (toasted)
Instructions
- In a small bowl combine soy sauce, vegetable broth and honey. Set aside.
- Once the tofu has drained, slice in half then into 1/2 inch cubes and place into a large bowl and season with 1 tablespoon soy sauce.
- Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.
- In a large nonstick skillet or wok, add 1 tablespoon oil and heat to medium-high.
- Add the tofu and let it get crispy without touching it or flipping for 3-4 minutes, then repeat on all sides.
- Remove tofu and set aside.
- To the skillet at medium heat, add sesame oil, red peppers, broccolini and cook until softened, about 5 minutes.
- Add the garlic and ginger and cook 30 to 60 seconds.
- Add the tofu and sauce, toss and cook for an additional 1 to 2 minutes, or until sauce is slightly thickened and the tofu is heated through.
- Top with sesame seeds.
Notes
- Use any preferred vegetables like broccoli, carrots, or snap peas to vary the stir fry.
- Replace honey with maple syrup or brown sugar to make the dish vegan-friendly.
- Add sriracha or chili sauce for a spicy variation.
- Serve with rice, soba noodles, cauliflower rice, or zucchini noodles depending on your preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 294kcal | 15% |
| Carbohydrates | 21.5g | 7% |
| Protein | 18.5g | 37% |
| Fat | 16g | 25% |
| Saturated Fat | 2.5g | 13% |
| Sodium | 868.5mg | 36% |
| Fiber | 6.5g | 26% |
| Sugar | 6.5g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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