Vegan Classic Tofu Stir-Fry

Total time55 min

Prep time20 min

Cook time20 min

Crispy, golden cubes of pressed tofu are the star here, coated in cornstarch and pan-fried until deeply browned on every side before getting tossed with crisp-tender broccoli, bell pepper, and snap peas. The sauce ties it all together with savory soy sauce, a splash of rice vinegar, and toasted sesame oil, thickened just enough to cling to every bite. Fresh garlic and ginger get bloomed right in the pan for that unmistakable stir-fry aroma, and a sprinkle of scallions and sesame seeds finishes things off with a little crunch and color. Spooned over a bed of fluffy white rice, this comes together fast enough for a weeknight but tastes like something you'd order out. It's a satisfying, veggie-packed dinner that fits neatly into a plant-based rotation, and the tofu presses and fries up beautifully every time. Keep the red pepper flakes handy if you like a little heat in your bowl.

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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 O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise 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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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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