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Light Veggie

Light Veggie Stir-Fry With Tofu – Fresh, Fast, and Flavorful

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 14 oz (400 g) extra-firm tofu, pressed and cubed
  • 1 tablespoon cornstarch (for coating tofu)
  • 2 tablespoons neutral oil (such as avocado, canola, or grapeseed), divided
  • 1 small red bell pepper, sliced into thin strips
  • 1 cup broccoli florets
  • 1 medium carrot, thinly sliced on the bias
  • 1 small zucchini, halved lengthwise and sliced
  • 1 cup snow peas or sugar snap peas, trimmed
  • 3 green onions, cut into 1-inch pieces (whites and greens separated)
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger in a pinch)
  • Sesame seeds and lime wedges for serving (optional)
  • 3 tablespoons low-sodium soy sauce or tamari
  • 2 teaspoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1–2 teaspoons maple syrup or honey (adjust to taste)
  • 1/4 cup water
  • 1 teaspoon cornstarch (to lightly thicken)
  • Optional heat: 1/4–1/2 teaspoon red pepper flakes or a squeeze of sriracha

Method
 

  1. Press the tofu: Wrap the tofu in a clean kitchen towel and place something heavy on top for 10–15 minutes. This helps remove excess moisture so it crisps nicely.
  2. Mix the sauce: In a small bowl, whisk soy sauce, rice vinegar, sesame oil, maple syrup, water, cornstarch, and optional heat. Set aside.
  3. Prep the vegetables: Slice all vegetables into bite-sized pieces. Keep the garlic, ginger, and green onion whites separate from the rest.
  4. Cube and coat tofu: Cut the pressed tofu into 3/4-inch cubes. Toss gently with 1 tablespoon cornstarch until lightly coated.
  5. Sear the tofu: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add tofu in a single layer and cook 6–8 minutes, turning occasionally, until golden on most sides. Remove to a plate.
  6. Sauté aromatics: Add the remaining 1 tablespoon oil to the pan. Add garlic, ginger, and green onion whites. Stir for 30 seconds until fragrant.
  7. Stir-fry the vegetables: Add broccoli and carrots first. Cook 2 minutes, stirring often. Add bell pepper, zucchini, and peas. Cook 2–3 minutes more until crisp-tender.
  8. Add tofu and sauce: Return tofu to the pan. Give the sauce a quick stir (cornstarch settles), then pour it in. Toss to coat and cook 1–2 minutes until the sauce turns glossy and lightly thickens.
  9. Finish and serve: Remove from heat. Add green onion tops. Taste and adjust seasoning with a splash more soy sauce, vinegar, or lime. Sprinkle sesame seeds if you like. Serve over warm rice or noodles.

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