Crispy Garlic Ginger Tofu Stir Fry
A delicious and healthy plant-based stir fry featuring crispy tofu and a flavorful ginger garlic sauce.
Equipment
- 1 large pan non-stick preferred
- 1 mixing bowl for sauce
Ingredients
Main Ingredients
- 1 block extra-firm tofu pressed and cubed
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 bell pepper sliced
- 1 cup broccoli florets
Sauce Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
Optional Add-Ins
- 1/2 cup sliced mushrooms
- 1/4 cup chopped green onions
- 1 tablespoon sesame seeds for garnish
Instructions
Preparation
- Press the tofu to remove excess moisture. Cut into cubes and toss with cornstarch until evenly coated.
- In a bowl, whisk together soy sauce, rice vinegar, maple syrup, and sesame oil. Set aside.
Cooking
- Heat oil in a large pan over medium-high heat. Fry tofu cubes until golden brown on all sides.
- In the same pan, add garlic, ginger, bell pepper, and broccoli. Stir fry until vegetables are tender-crisp.
- Return tofu to the pan, pour in the sauce, and stir to coat. Serve immediately.
Serving
- Serve over rice or quinoa. Garnish with sesame seeds and green onions if desired.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Notes
Pro Tips: For best results, ensure the tofu is well-pressed to remove moisture. Ingredient Substitutions: Tamari can be used instead of soy sauce for a gluten-free option. How to Serve: This stir fry pairs well with jasmine rice or brown rice. Storage & Freshness: Tofu stir fry is best consumed fresh but can be stored for up to 3 days. Make-Ahead Tips: Prepare the sauce and vegetables in advance for quicker cooking time.