Tofu Stir-Fry: A Quick & Crispy Veggie-Packed Delight

Tofu Stir-Fry: A Quick & Crispy Veggie-Packed Delight

Ever stared at a block of tofu, wondering how to turn it into something magical? I’ve been there! Let me show you how to whip up a mouthwatering tofu stir-fry that’ll have even the carnivores begging for seconds.

KEY INFO:

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4
Difficulty level: Easy-peasy
Dietary tags: Vegetarian, Vegan, Gluten-free (with GF soy sauce)

EQUIPMENT NEEDED:

• Large skillet or wok (a frying pan works too!)
• Cutting board and knife
• Colander
• Paper towels
• Spatula
• Small bowl for sauce

INGREDIENTS:

• 1 block (400g/14 oz) extra-firm tofu
• 225g (8 oz) string beans, trimmed
• 2 small carrots, sliced (about 100g/3.5 oz)
• 1 small head broccoli, cut into florets (about 200g/7 oz)
• 1 red bell pepper, seeded and sliced
• 2 green onions, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 3 tbsp low-sodium soy sauce (or tamari for GF)
• 2 tbsp sesame oil
• 2 tbsp brown sugar
• 2 tbsp cornstarch
• 1/2 tsp freshly ground black pepper
• 3 tbsp vegetable oil

METHOD:

1. Press that tofu! Wrap it in paper towels and pop a heavy book on top for 15 minutes. Trust me, it’s worth it for crispy cubes.

2. While the tofu’s getting comfy, chop your veggies and mix up the sauce. In a small bowl, whisk together soy sauce, 1 tbsp sesame oil, brown sugar, and 1 tbsp cornstarch. Set aside.

3. Cut the pressed tofu into 1-inch cubes. Toss with 1 tbsp soy sauce, 1 tsp sesame oil, and black pepper. Dust with the remaining cornstarch.

4. Heat 2 tbsp vegetable oil in your skillet over medium-high heat. Add tofu and cook until golden brown on all sides, about 7-8 minutes. Don’t rush this step – patience makes perfect tofu! Remove and set aside.

5. In the same pan, add the remaining oil. Toss in garlic and ginger, stirring until fragrant (about 30 seconds).

6. Crank the heat to high and add your veggies. Stir-fry for 3-4 minutes until they’re bright and crisp-tender.

7. Return the tofu to the pan and pour in the sauce. Stir everything together for about 2 minutes until the sauce thickens and coats everything beautifully.

8. Serve immediately, garnished with sliced green onions and a sprinkle of sesame seeds if you’re feeling fancy!

CRUCIAL TIPS:

• Freeze your tofu overnight for an even meatier texture.
• Don’t overcrowd the pan – stir-fry in batches if needed.
• Keep things moving! Constant stirring prevents burning and ensures even cooking.

STORAGE & SCALING:

This stir-fry keeps well in the fridge for up to 3 days. To reheat, just give it a quick zap in the microwave or toss it back in a hot pan.

Want to feed a crowd? Simply double or triple the ingredients. Just remember to cook in batches to maintain that perfect crispy texture.

COMMON MISTAKES:

• Soggy tofu: Make sure to press out excess moisture and get that pan nice and hot before frying.
• Overcooked veggies: They should still have some bite. No one likes mushy broccoli!
• Bland flavor: Don’t skimp on the aromatics (garlic and ginger) or the sauce ingredients.

VARIATIONS:

• Spice it up with a dollop of sriracha or a sprinkle of red pepper flakes.
• Swap in your favorite veggies – snow peas, baby corn, or water chestnuts are all great options.
• Make it a complete meal by serving over brown rice or quinoa.

There you have it – a tofu stir-fry that’s bound to become a weeknight staple. It’s quick, it’s healthy, and it’s bursting with flavor. So grab that wok and let’s get cooking!