About this recipe

A weeknight-friendly tofu stir fry loaded with colorful vegetables and tossed in a savory, garlicky soy-ginger sauce. Crispy pan-fried tofu soaks up every bit of flavor, making this a satisfying and wholesome main dish that comes together in under 45 minutes.

Instructions

1. 1

   Wrap the tofu block in several layers of paper towels and press firmly for at least 10 minutes (or use a tofu press). Once pressed, cut into 1-inch cubes and toss in a mixing bowl with 2 tablespoons of cornstarch until evenly coated. This step is key to achieving a crispy exterior.

2. 2

   In a mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, 1 teaspoon cornstarch, and red pepper flakes (if using). Set aside.

3. 3

   Heat 2 tablespoons of vegetable oil in a wok or skillet over ^[medium-high heat] until shimmering. Add the coated tofu cubes in a single layer — do not crowd the pan. Cook undisturbed for 3–4 minutes until golden and crispy on the bottom, then flip and cook another 2–3 minutes on the other sides. Transfer to a plate and set aside.

4. 4

   Add the remaining 1 tablespoon of vegetable oil to the same wok over ^[high heat]. Add the carrots first and stir fry for 2 minutes, then add the broccoli and cook another 2 minutes. Add the red bell pepper and snap peas and cook for 1–2 more minutes until vegetables are crisp-tender and slightly charred at the edges.

5. 5

   Push the vegetables to the edges of the wok and add the minced garlic and ginger to the center. Stir fry for 30 seconds until fragrant, then toss everything together.

6. 6

   Return the crispy tofu to the wok. Give the sauce a quick stir and pour it over everything. Toss well to coat and cook for 1–2 minutes until the sauce thickens and clings to the tofu and vegetables. Taste and adjust seasoning if needed.

7. 7

   Serve immediately over steamed rice or noodles. Garnish with sesame seeds and sliced green onions.