Ginger Soy Glazed Tofu Stir Fry
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian, Gluten-Free Option
Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, drained and pressed
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 large carrot, julienned
- 2 tablespoons vegetable oil, divided
- Green onions and sesame seeds for garnish
Instructions
- Prepare the Tofu: Cut the pressed tofu into 1-inch cubes. Place the cubes in a large bowl and sprinkle with cornstarch. Toss gently until every piece is evenly coated. This cornstarch layer is what creates that signature crispy crust.
- Whisk the Glaze: In a small bowl, combine the soy sauce, minced ginger, minced garlic, honey, rice vinegar, and sesame oil. Whisk well until the honey is fully incorporated. Set this sauce aside for the final stage of cooking.
- Sear the Tofu: Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes in a single layer. Fry for about 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the tofu from the pan and set it aside on a plate.
- Stir Fry the Vegetables: Wipe out the pan if needed and add the remaining tablespoon of oil. Add the broccoli, bell peppers, and carrots. Stir fry for 4-5 minutes until the vegetables are tender-crisp and bright in color. You want them to retain a slight crunch.
- Glaze and Combine: Return the crispy tofu to the pan with the vegetables. Pour the sauce mixture over everything. Toss constantly for 1-2 minutes. The sauce will bubble and thicken quickly, coating the tofu and vegetables in a glossy, flavorful glaze. Remove from heat immediately.
Find it online: https://www.yucolor.com/dinner/ginger-soy-glazed-tofu-stir-fry/