Tofu is one food item my family and I can’t get enough of. Soft, medium or firm, we like tofu in a soup, in ukoy (Shrimp Fritters) or just fried with chili sauce. In this recipe, the tofu was simply stir-fried in a sweet and spicy sauce along with some vegetables. I like this recipe because of its flexibility with regards to how spicy you like your sauce to be, as well as what vegetables you want to use. This vegetarian dish is not only healthy but also full of texture and flavors. Love it!
Cooking Tips for Perfect Tofu
Tofu can be a bit tricky if you’re not familiar with it. First, press your tofu to remove excess moisture. This step is crucial for achieving that crispy texture when frying. Wrap the block of tofu in a clean kitchen towel and place a heavy object on top for about 15 to 30 minutes. Once pressed, cut the tofu into bite-sized cubes. For extra flavor, marinate the tofu in a bit of soy sauce, garlic, and ginger for at least 15 minutes before cooking. When frying, use a non-stick skillet or a well-seasoned cast iron pan to prevent sticking. Allow the tofu to sear without moving it around too much, letting it develop a nice golden crust. Finally, toss the tofu with the vegetables in the sauce at the end of cooking to keep it tender and flavorful.
Ingredient Notes
Choosing the right vegetables can really elevate your stir fry. Bell peppers, broccoli, and snap peas are great for their crunch and color. Carrots add sweetness and a bit of earthiness. You can also experiment with seasonal vegetables like zucchini or asparagus. For a protein boost, consider adding edamame or chickpeas. When it comes to the sauce, a mix of soy sauce, maple syrup, and chili paste gives that sweet and spicy kick. Adjust the chili paste to your taste; if you prefer a milder dish, start with a small amount and add more as needed. Fresh garlic and ginger add depth to the flavors, so don’t skip those. Always taste your sauce before adding it to the pan to ensure it matches your preference.
Serving Suggestions
This vegetable stir fry pairs wonderfully with a variety of sides. For a complete meal, serve it over a bed of steamed rice or quinoa. Brown rice adds a nutty flavor and additional nutrients. If you’re looking to keep things lighter, cauliflower rice is a fantastic low-carb alternative. Garnish your stir fry with sesame seeds or chopped green onions for a nice finishing touch. If you enjoy a bit of crunch, serve some crispy wonton strips on the side. This dish is also great for meal prep. Pack it into containers for easy lunches throughout the week. Just reheat in the microwave and enjoy. Don’t hesitate to add a squeeze of lime or lemon juice right before serving for a fresh burst of flavor.
Frequently Asked Questions
Can I use a different type of protein instead of tofu?
Absolutely, you can swap the tofu for chicken, shrimp, or tempeh if you’re looking for something different. Just adjust the cooking time accordingly to ensure everything is cooked through.
What vegetables work best in this stir fry?
You can use pretty much any veggies you love. Bell peppers, broccoli, snap peas, and carrots are great choices, but feel free to mix in your favorites like zucchini or asparagus for added flavor.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Just reheat in a skillet over medium heat to keep that stir fry nice and tasty.
Can I make this dish ahead of time?
Yes, you can prep the vegetables and tofu ahead of time, but it’s best to stir fry them right before serving for the best texture. Just keep the sauce separate until you’re ready to cook.
What can I do if my tofu isn’t crispy?
Make sure to press your tofu well to remove excess moisture before cooking. Also, let it sit undisturbed in the pan to really develop that golden crust.
Vegetable Stir Fry with Sweet and Spicy Tofu
Ingredients
- 14 oz firm tofu cut into 1-inch cubes
- ½ cup cornstarch
- ½ cup vegetable oil
- 1 1/2 lbs mixed vegetables broccoli, snow peas, red bell pepper, mushroom or any of your fave veggie, cut into bite-sized pieces
Sauce
- ¼ cup honey
- 3 tbsp soy sauce
- 1 tbsp or more of Asian chili-garlic sauce
- 1 tbsp grated fresh ginger
- 1 tsp cornstarch
Instructions
- Place tofu on paper towel-lined plate and let drain for 15 minutes. In a bowl, whisk together ingredients for sauce. Set aside.
- Spread ½ cup cornstarch in shallow dish. Pat tofu dry with additional paper towels and dredge in cornstarch, shaking off excess.
- Heat oil in 12-inch non-stick skillet over medium heat. Cook tofu, turning occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer to a plate lined with paper towels.
- Pour off all but 1 tablespoon oil from skillet. Add mixed vegetables and cook until softened, about 5 minutes. Add tofu, then stir in honey mixture and cook until slightly thickened, 1 to 2 minutes.
- Serve and enjoy!
Notes
Nutrition
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