Gluten Free Classic Tofu Stir-Fry

Total time55 min

Prep time20 min

Cook time20 min

Crispy, golden cubes of pan-fried tofu meet a vibrant mix of broccoli, bell pepper, and snap peas in this weeknight stir-fry, all tossed together in a glossy, savory-sweet glaze built from rice vinegar, toasted sesame oil, a touch of honey, and fresh garlic and ginger. The tofu gets its shatter-crisp exterior from a light cornstarch coating and a proper hard sear, so every piece holds its shape and soaks up the sauce beautifully. Piled over a bowl of fluffy white rice and finished with scallions and sesame seeds, it's the kind of fast, satisfying dinner that comes together in one pan. This one is a solid pick for a gluten free kitchen, delivering all the deep, saucy flavor of your favorite takeout stir-fry without any guesswork at the table.

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Ingredients

4 servings

For the tofu

1 block (14 oz) extra-firm tofu
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu Wildwood Organic Extra Firm Tofu
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2 tbsp cornstarch
½ tsp salt

For the sauce

3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp honey
1 tsp cornstarch
¼ tsp red pepper flakes (optional)

For the stir-fry

3 tbsp neutral oil (such as canola oil or vegetable oil), divided
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 medium red bell pepper, cut into 1-inch pieces
2 cups broccoli florets
1 cup snap peas, trimmed

For serving

2 cups cooked white rice, for serving
2 scallions, thinly sliced (optional)
1 tsp sesame seeds (optional)

Instructions

1
Drain the tofu and press it dry: wrap the block in several layers of paper towels, set a heavy skillet or cutting board on top, and let it press for 15 minutes. Cut the pressed tofu into 1-inch cubes.
2
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, 1 tsp cornstarch, and red pepper flakes, if using, until smooth. Set aside.

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