📝 About This Recipe
This vibrant stir-fry celebrates the classic East Asian pairing of earthy soy and crisp greens, elevated by a velvety, ginger-forward sauce. By pressing the tofu and searing it to golden perfection, we create a satisfying texture that rivals any meat dish. It is a masterclass in balance, offering a symphony of savory, sweet, and aromatic notes that make dairy-free dining feel truly indulgent.
🥗 Ingredients
The Protein
- 16 ounces Extra-firm tofu (pressed for 20 minutes and cut into 1-inch cubes)
- 2 tablespoons Cornstarch (for coating the tofu)
- 1/4 teaspoon Salt
The Vegetables
- 2 large heads Broccoli (cut into bite-sized florets; stems peeled and sliced)
- 1 Red bell pepper (thinly sliced into strips)
- 1 medium Carrot (peeled and sliced into thin rounds)
Aromatics & Sauce
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated or finely minced)
- 1/4 cup Low-sodium soy sauce (use Tamari for gluten-free)
- 1 tablespoon Rice vinegar
- 1 tablespoon Brown sugar (packed)
- 1 teaspoon Toasted sesame oil
- 1/3 cup Vegetable broth
- 1 teaspoon Cornstarch (mixed into the sauce as a thickener)
Frying & Garnish
- 3 tablespoons Grapeseed or Peanut oil (divided; or any high-smoke point oil)
- 2 Green onions (thinly sliced on the bias)
- 1 teaspoon Toasted sesame seeds
- 1/2 teaspoon Red pepper flakes (optional, for heat)
👨🍳 Instructions
-
1
Prepare the tofu by wrapping the cubes in a clean kitchen towel or paper towels. Place a heavy skillet or plate on top for 20 minutes to press out excess moisture; this is the secret to a crispy exterior.
-
2
In a small mixing bowl, whisk together the soy sauce, vegetable broth, rice vinegar, brown sugar, toasted sesame oil, and 1 teaspoon of cornstarch until the sugar is dissolved. Set aside.
-
3
Place the pressed tofu cubes in a medium bowl. Sprinkle with 2 tablespoons of cornstarch and a pinch of salt. Toss gently until every cube is evenly coated in a thin, powdery layer.
-
4
Heat 2 tablespoons of oil in a large wok or non-stick skillet over medium-high heat until shimmering.
-
5
Add the tofu cubes in a single layer, ensuring they aren't crowded. Fry for 2-3 minutes per side, turning with tongs, until all sides are golden brown and crispy. Remove tofu from the pan and set aside on a plate.
-
6
Wipe out the skillet if there are burnt bits, then add the remaining 1 tablespoon of oil.
-
7
Add the broccoli florets, carrots, and sliced bell peppers. Stir-fry for 3-4 minutes. If the broccoli is very thick, add a splash of water (1-2 tablespoons) to create steam, which helps cook the florets through while keeping them bright green.
-
8
Push the vegetables to the edges of the pan to create a well in the center. Add the minced garlic and grated ginger.
-
9
Sauté the aromatics for just 30-60 seconds until fragrant, being careful not to let the garlic burn.
-
10
Give the sauce mixture a quick whisk to re-incorporate the cornstarch, then pour it into the pan over the vegetables.
-
11
Toss everything together for 1-2 minutes. The sauce will bubble and thicken into a glossy glaze that clings to the vegetables.
-
12
Add the crispy tofu back into the pan. Toss gently for 30 seconds just to coat the tofu and warm it through without losing its crunch.
-
13
Remove from heat immediately. Garnish with sliced green onions, toasted sesame seeds, and red pepper flakes if desired.
💡 Chef's Tips
Always use 'Extra-Firm' tofu; softer varieties will crumble during the stir-fry process. Don't skip pressing the tofu—the less water it holds, the crispier it will get and the more sauce it will absorb. Ensure your wok or skillet is very hot before adding vegetables to achieve that signature 'wok hei' (breath of the wok) charred flavor. If the sauce becomes too thick, simply thin it out with a tablespoon of water or broth at a time. Cut your broccoli into uniform, bite-sized pieces so they cook at the same rate.
🍽️ Serving Suggestions
Serve over a steaming bed of jasmine rice or nutty brown rice to soak up the extra glaze. Pair with a side of chilled smashed cucumber salad with chili oil for a refreshing contrast. For a low-carb option, serve inside large butter lettuce cups. Enjoy with a glass of crisp Riesling or a chilled Jasmine green tea. Top with a drizzle of Sriracha or extra chili crisp if you prefer a spicy kick.