Vegan Gluten Free Garlic-Ginger Tofu Stir-Fry
Total time55 min
Prep time20 min
Cook time20 min
4.9(11)
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp cornstarch
- ½ tsp salt
- 2 tbsp neutral oil, divided (such as avocado or canola oil)
For the sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp pure maple syrup or honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp cornstarch
- ¼ tsp red pepper flakes
For the stir-fry
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 cup snap peas, trimmed
For serving
- 2 tsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
- 3 cups cooked white rice, for serving
Instructions
- 1
Drain the tofu and press it firmly between several layers of paper towels, pressing down with your hands or a heavy pan, for at least 15 minutes until the surface feels dry to the touch. Cut the pressed tofu into 1-inch cubes.
- 2
In a small bowl, whisk together the tamari, rice vinegar, toasted sesame oil, maple syrup, 1 tsp cornstarch, and red pepper flakes until smooth. Set the sauce aside.
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