Tofu and Veggie Stir-Fry
Crispy tofu and crunchy vegetables in a simple ginger-garlic sauce over rice.
- Time
- 30 min
- Serves
- 3
- Ingredients
- 10
- Steps
- 6
Ingredients
Tick things off as you go. Amounts scale with servings.
Method
- Toss the tofu cubes with the cornstarch until lightly coated.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the tofu for 8 to 10 minutes, turning, until golden. Move to a plate.
- Add the remaining oil and the vegetables. Stir-fry for 4 to 5 minutes, until crisp-tender.
- Stir together the soy sauce, vinegar, ginger, garlic, maple syrup, and 2 tablespoons of water.
- Return the tofu to the pan and pour in the sauce. Stir for 1 to 2 minutes, until it thickens slightly.
- Serve over the rice.
Pressing the tofu is the one step worth doing. Wrap it in a clean towel with a heavy pan on top for 15 minutes while you chop.
Swaps: use chicken, shrimp, or edamame in place of tofu. Use any vegetables you have in the fridge. Add chili crisp or red pepper flakes for heat.
Store leftovers for 3 days. The tofu will soften, but it still tastes good.
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