Ingredients
Scale
- Tofu & Marinade/Coating:
- 1 block (14-16 ounces / 400-450g) Extra-Firm or Firm Tofu – Crucial for texture; silken or soft tofu will not work.
- 1 tablespoon Soy Sauce (or Tamari for gluten-free) – For initial flavor infusion.
- 1 tablespoon Cornstarch (or Arrowroot Starch) – Key for creating a crispy crust.
- Stir-Fry Sauce:
- 1/4 cup (60ml) Low-Sodium Soy Sauce (or Tamari for gluten-free) – The savory backbone.
- 1/4 cup (60ml) Vegetable Broth or Water – Provides liquid volume for the sauce.
- 1 tablespoon Rice Vinegar (Unseasoned) – Adds a bright tanginess to balance richness.
- 1 tablespoon Maple Syrup (or Agave Nectar, Brown Sugar) – For a touch of sweetness; adjust to taste.
- 1 tablespoon Toasted Sesame Oil – Adds essential nutty, aromatic depth. Use sparingly; it’s potent.
- 1 teaspoon Cornstarch (or Arrowroot Starch) – To thicken the sauce slightly so it coats the ingredients.
- Optional additions: 1-2 teaspoons Sriracha or chili garlic sauce for heat; 1 teaspoon grated fresh ginger (can add here or sauté separately).
- Vegetables (Choose 4-6 cups total, chopped):
- 1 medium head Broccoli, cut into small florets (about 2 cups)
- 1 large Carrot, peeled and thinly sliced on the diagonal or julienned (about 1 cup)
- 1 Bell Pepper (any color: red, yellow, orange), seeded and chopped (about 1 cup)
- 4 ounces (115g) Mushrooms (Shiitake, Cremini, or Button), sliced
- 1 cup Snap Peas or Snow Peas, trimmed
- 1/2 medium Yellow Onion, sliced
- Other great options: Bok choy (chopped), zucchini (half-moons), baby corn, water chestnuts (sliced), green beans (trimmed and halved).
- Aromatics:
- 3–4 cloves Garlic, minced (about 1 tablespoon)
- 1 tablespoon Fresh Ginger, grated or minced
- 2–3 Green Onions (Scallions), thinly sliced (whites/light greens for cooking, dark greens for garnish)
- Cooking Oil:
- 2–3 tablespoons High-Smoke Point Oil (such as Avocado Oil, Grapeseed Oil, Canola Oil, or Peanut Oil) – Divided use.
- Garnish (Optional):
- Toasted Sesame Seeds
- Reserved sliced Green Onion Tops
- Fresh Cilantro leaves
Instructions
- Press the Tofu: Drain the tofu block. Wrap it in several layers of paper towels or a clean kitchen towel. Place it on a plate and put something heavy on top (like a cutting board topped with cans of food or a cast iron skillet). Press for at least 20-30 minutes, changing the towels if they become saturated. The longer you press, the firmer and crispier the result. Alternatively, use a dedicated tofu press.
- Prepare Tofu Cubes: Once pressed, unwrap the tofu and cut it into 3/4-inch to 1-inch cubes. Place the cubes in a medium bowl.
- Coat the Tofu: Drizzle the 1 tablespoon of soy sauce (or tamari) over the tofu cubes and toss gently to coat. Sprinkle the 1 tablespoon of cornstarch over the tofu and toss again until the cubes are lightly and evenly coated. This helps create a crispy exterior. Set aside.
- Prepare the Stir-Fry Sauce: In a small bowl or liquid measuring cup, whisk together all the sauce ingredients: 1/4 cup soy sauce, vegetable broth/water, rice vinegar, maple syrup, toasted sesame oil, and the 1 teaspoon of cornstarch. Ensure the cornstarch is fully dissolved. Set aside.
- Prepare Vegetables and Aromatics: Wash and chop all your chosen vegetables into bite-sized pieces. Mince the garlic and ginger. Slice the green onions, separating the white/light green parts from the dark green tops (reserve tops for garnish). Have everything ready in separate bowls near your cooking station.
- Heat the Wok/Skillet: Place a large wok or heavy-bottomed skillet over medium-high heat. Add 1-2 tablespoons of the high-smoke point oil and heat until it shimmers. A drop of water should sizzle and evaporate instantly.
- Cook the Tofu: Carefully add the coated tofu cubes to the hot oil in a single layer (work in batches if necessary to avoid overcrowding). Cook for 5-8 minutes, turning occasionally, until golden brown and crispy on most sides. Use a slotted spoon to remove the crispy tofu from the wok/skillet and set aside on a plate.
- Stir-Fry Aromatics: Add the remaining 1 tablespoon of oil to the wok/skillet if needed. Add the minced garlic, grated ginger, and the white/light green parts of the green onions. Stir-fry constantly for about 30-60 seconds until fragrant. Do not let the garlic burn.
- Stir-Fry Vegetables: Add the harder vegetables first (e.g., carrots, broccoli). Stir-fry for 2-3 minutes, tossing constantly. Then, add the remaining vegetables (e.g., bell peppers, mushrooms, snap peas, onion slices). Continue to stir-fry for another 3-5 minutes, until the vegetables are crisp-tender (cooked through but still have a slight bite). Adjust heat as needed to prevent burning but maintain a good sizzle. Tip: If vegetables seem dry, add a tablespoon of water or broth instead of more oil.
- Combine and Sauce: Return the cooked tofu to the wok/skillet with the vegetables. Give the prepared stir-fry sauce a quick whisk (the cornstarch settles) and pour it evenly over the tofu and vegetables.
- Thicken Sauce: Stir constantly for 1-2 minutes, until the sauce bubbles, thickens slightly, and coats all the ingredients evenly. The heat activates the cornstarch, creating a glossy glaze.
- Finish and Serve: Remove the wok/skillet from the heat immediately once the sauce has thickened to avoid overcooking the vegetables. Stir in most of the reserved dark green onion tops if desired. Serve immediately.
Nutrition
- Serving Size: one normal portion
- Calories: 350 - 500