Savory Stir Fry Tofu
Transform your weeknight dinners with this quick and flavorful Savory Stir Fry Tofu recipe! Perfectly crispy cubes of firm tofu are coated in a light cornstarch crust, then stir-fried to golden perfection before being tossed with tender-crisp vegetables like broccoli, red bell peppers, and carrots. The dish is infused with bold flavors from garlic, fresh ginger, soy sauce, and a touch of hoisin sauce, while a drizzle of sesame oil adds a rich, nutty aroma. This vibrant and healthy tofu stir-fry comes together in just 35 minutes, making it an ideal choice for busy weeknights. Serve it over steamed rice or your favorite grain for a satisfying, plant-based meal that's as nutritious as it is delicious. Perfect for fans of quick tofu recipes, easy stir-fry dishes, and Asian-inspired vegan meals!
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Recipe Information
Ingredients
- 14 ounces firm tofu
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 1 carrot, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
Instructions
Drain the tofu and wrap it in paper towels to press out excess moisture. Let it sit for about 10 minutes, then cut into 1-inch cubes.
In a large mixing bowl, combine the tofu cubes with 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. Gently toss to coat.
Sprinkle the cornstarch over the tofu, tossing gently to ensure an even coating on each cube.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or a wok over medium-high heat. Add tofu cubes to the pan in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove cooked tofu from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
Add the sliced red bell pepper, broccoli florets, and sliced carrot to the pan, stirring frequently for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked tofu to the pan and add the hoisin sauce, rice vinegar, and the remaining 1 tablespoon of soy sauce. Stir to combine all ingredients, cooking for another 2 minutes to heat through.
Garnish the stir fry with chopped green onions and sesame seeds before serving. Serve hot with steamed rice or your choice of grain.
Nutrition Facts
Calories |
1194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 31.2 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2480 mg | 108% | |
| Total Carbohydrate | 82.0 g | 30% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 28.9 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 917 mg | 71% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1882 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
