Quick Vegetable Stir-Fry with Crispy Tofu
Colorful vegetable stir-fry loaded with crispy pan-fried tofu and a ginger-soy sauce that comes together in 20 minutes. Perfect for quick weeknight dinners with pantry staples.
Prep: 15 min
Cook: 15 min
Servings: 4
Ingredients
- 1 block 14oz extra firm tofu pressed and cubed
- 3 cups broccoli florets
- 2 medium bell peppers mixed colors sliced
- 1 cup snap peas
- 1 cup carrots julienned or thinly sliced
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1 tbsp sesame oil
- 2 tbsp vegetable oil for frying
- 1 tbsp cornstarch
- 1 tbsp sesame seeds
Instructions
- Press tofu between paper towels with a weight on top for 10-15 minutes to remove excess moisture. Cut into 1-inch cubes.
- Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering. In batches, fry tofu cubes until golden and crispy on all sides, about 8-10 minutes total. Transfer to a paper towel-lined plate. Set aside.
- In the same pan, add a bit more oil if needed and increase heat to high. Add broccoli and carrots and stir-fry for 3-4 minutes until they begin to soften but still have a slight crunch.
- Add bell peppers and snap peas, continuing to stir-fry for another 2-3 minutes until vegetables are tender-crisp.
- In a small bowl, whisk together soy sauce, rice vinegar, honey, minced garlic, minced ginger, sesame oil, and cornstarch. Pour this sauce over the vegetables and add the crispy tofu back to the pan.
- Toss everything together over high heat for 1-2 minutes until the sauce thickens and coats all the vegetables and tofu. The sauce should become glossy and cling to everything. Serve over rice or noodles and garnish with sesame seeds. This dish comes together quickly, so have all ingredients prepped before you start cooking.