Description
A flavorful and healthy vegan tofu stir-fry featuring crispy tofu cubes and vibrant vegetables tossed in a savory hoisin-ginger sauce. Perfect for a quick weeknight dinner served over rice or noodles.
Ingredients
Scale
For the Tofu
- 14 ounces firm tofu, drained and pressed
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce (divided)
- 1 tablespoon vegetable oil
For the Vegetables
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas or green beans
- 1 medium carrot, julienned
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
For the Sauce and Garnish
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Prepare the tofu: Cut the pressed tofu into 1-inch cubes. In a bowl, toss the tofu cubes with cornstarch and 1 tablespoon of soy sauce until they are evenly coated. This helps create a crispy texture when cooked.
- Cook the tofu: Heat the vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the coated tofu cubes and cook for 6–8 minutes, turning occasionally to brown all sides evenly until golden and crispy. Remove the tofu from the skillet and set aside.
- Stir-fry the vegetables: In the same skillet, heat the sesame oil. Add minced garlic, grated ginger, and all the sliced vegetables including red bell pepper, broccoli, snap peas or green beans, and julienned carrot. Stir-fry for 4–5 minutes until the vegetables are crisp-tender but still vibrant.
- Prepare and add the sauce: In a small bowl, whisk together hoisin sauce, rice vinegar, honey (or maple syrup), and the remaining 1 tablespoon of soy sauce. Return the crispy tofu to the skillet, pour the sauce over everything, and toss to coat the tofu and vegetables evenly. Cook for an additional 1–2 minutes until heated through and the sauce slightly thickens.
- Serve and garnish: Serve the tofu and vegetable stir-fry hot over cooked rice or noodles. Garnish with sesame seeds and chopped green onions to add a nutty flavor and fresh color.
Notes
- To make this dish gluten-free, use tamari instead of soy sauce and ensure the hoisin sauce is labeled gluten-free.
- Feel free to swap in your favorite vegetables such as zucchini, mushrooms, or baby corn based on what you have available.
- Pressing the tofu well is key to achieving maximum crispiness.
- For a spicier version, add red pepper flakes or a dash of sriracha to the sauce.
