📝 About This Recipe
This vibrant stir-fry elevates humble ingredients into a restaurant-quality vegetarian masterpiece, featuring golden-seared tofu and crisp-tender broccoli florets. The dish is brought to life by a glossy, umami-rich sauce infused with aromatic ginger, garlic, and a hint of toasted sesame. It’s a perfect balance of textures and bold Asian-inspired flavors that proves vegetarian dinners can be both deeply satisfying and incredibly healthy.
🥗 Ingredients
The Protein
- 14 ounces Extra-firm Tofu (pressed for 20 minutes and cut into 1-inch cubes)
- 2 tablespoons Cornstarch (for coating the tofu)
- 1/4 teaspoon Kosher Salt
- 3 tablespoons Neutral Oil (such as grapeseed or vegetable oil, divided)
The Vegetables
- 5 cups Broccoli Florets (cut into bite-sized pieces)
- 1 large Red Bell Pepper (thinly sliced into strips)
- 2 medium Carrots (peeled and sliced into thin rounds)
- 2 tablespoons Water (for steaming the broccoli)
Aromatics & Sauce
- 1 tablespoon Fresh Ginger (finely minced or grated)
- 3 cloves Garlic (minced)
- 1/4 cup Low-Sodium Soy Sauce (can substitute Tamari for gluten-free)
- 1 tablespoon Rice Vinegar
- 1 tablespoon Maple Syrup or Brown Sugar (for a touch of sweetness)
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Cornstarch (for thickening the sauce)
Garnish
- 2 stalks Green Onions (thinly sliced on the diagonal)
- 1 teaspoon Toasted Sesame Seeds
- 1/2 teaspoon Red Chili Flakes (optional, for heat)
👨🍳 Instructions
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1
Ensure the tofu is well-pressed to remove excess moisture; this is the secret to a crispy exterior. Pat the cubes dry with a paper towel.
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2
In a medium bowl, toss the tofu cubes with 2 tablespoons of cornstarch and a pinch of salt until each piece is evenly coated.
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3
In a small jar or bowl, whisk together the soy sauce, rice vinegar, maple syrup, toasted sesame oil, and 1 teaspoon of cornstarch. Set this sauce mixture aside.
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4
Heat 2 tablespoons of neutral oil in a large non-stick skillet or wok over medium-high heat until shimmering.
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5
Add the tofu in a single layer. Let it sear undisturbed for 3-4 minutes per side until golden brown and crispy. Remove tofu from the pan and set aside on a plate.
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6
Wipe out the skillet if there are burnt bits, and add the remaining 1 tablespoon of oil.
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7
Add the broccoli florets and carrots. Stir-fry for 2 minutes to get a slight char on the edges.
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8
Add the 2 tablespoons of water to the pan and immediately cover with a lid for 1-2 minutes. This lightly steams the broccoli so it's tender but still bright green.
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9
Remove the lid and add the sliced red bell peppers. Stir-fry for another 2 minutes until the peppers are slightly softened.
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10
Create a small well in the center of the vegetables and add the minced garlic and ginger. Sauté for 30-60 seconds until fragrant, taking care not to burn the garlic.
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11
Return the crispy tofu to the skillet and pour the sauce mixture over everything.
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12
Toss constantly for 1-2 minutes. The sauce will bubble and thicken into a glossy glaze that coats every ingredient.
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13
Remove from heat immediately to prevent the tofu from losing its crunch.
💡 Chef's Tips
Always use extra-firm tofu and press it for at least 20 minutes to ensure the best texture. Don't crowd the pan when searing the tofu; if necessary, fry it in two batches to ensure it gets crispy rather than steaming. Cut your broccoli florets into uniform, bite-sized pieces so they cook evenly and at the same rate as the peppers. If the sauce becomes too thick, simply add a splash of water or vegetable broth to loosen it to your desired consistency. For an extra kick, add a teaspoon of Sriracha or Sambal Oelek to the sauce mixture before whisking.
🍽️ Serving Suggestions
Serve over a bed of steaming jasmine rice or nutty brown rice to soak up the extra sauce. Pair with a side of chilled smashed cucumber salad for a refreshing contrast to the warm stir-fry. For a low-carb option, serve inside large lettuce cups or over cauliflower rice. Enjoy with a glass of crisp Riesling or a cold Japanese lager to complement the ginger and soy flavors. Garnish generously with fresh cilantro if you enjoy herbal notes.