Veggie Stir-Fry with Crispy Tofu

A colorful, protein-rich stir-fry with crispy tofu and a savory sauce. Serves 4.

Ingredients

For the crispy tofu

• 400 g (14 oz) extra-firm tofu
• 2 tbsp cornstarch
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp vegetable oil

For the vegetables

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium carrot, thinly sliced
• 1 cup broccoli florets
• 1 cup snap peas or snow peas
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp vegetable oil

For the stir-fry sauce

• 3 tbsp soy sauce
• 1 tbsp oyster sauce (or vegetarian mushroom sauce)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup, honey, or brown sugar
• 1 tsp sesame oil
• 2 tbsp water
• 1 tsp cornstarch

For serving

• Cooked rice, brown rice, or noodles
• Sesame seeds (optional)
• Sliced green onions (optional)

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Instructions

Step 1: Prepare the tofu

1. Drain the tofu and press it for 20–30 minutes to remove excess moisture.
2. Cut into 1-inch cubes.
3. In a bowl, toss tofu with cornstarch, salt, and pepper until evenly coated.

Step 2: Make the sauce

1. In a small bowl, whisk together:
   • Soy sauce
   • Oyster or mushroom sauce
   • Rice vinegar
   • Maple syrup or sweetener
   • Sesame oil
   • Water
   • Cornstarch
2. Set aside.

Step 3: Cook the tofu

1. Heat 2 tbsp oil in a large skillet or wok over medium-high heat.
2. Add tofu in a single layer.
3. Cook for 3–4 minutes per side until golden and crispy.
4. Remove tofu and set aside on a plate.

Step 4: Stir-fry the vegetables

1. Add 1 tbsp oil to the same pan.
2. Add garlic and ginger; stir for 30 seconds until fragrant.
3. Add carrots and broccoli first; cook for 2–3 minutes.
4. Add bell peppers and snap peas.
5. Stir-fry for another 3–4 minutes. Vegetables should remain slightly crisp.

Step 5: Combine everything

1. Give the sauce a quick stir and pour it into the pan.
2. Cook for 1–2 minutes until the sauce thickens.
3. Return the crispy tofu to the pan.
4. Toss gently to coat everything evenly.

Step 6: Serve

1. Spoon over steamed rice or noodles.
2. Garnish with sesame seeds and sliced green onions if desired.
3. Serve immediately.

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Tips

• For extra-crispy tofu, bake at 220°C (425°F) for 25–30 minutes or air-fry at 200°C (400°F) for 12–15 minutes before adding to the stir-fry.
• Add mushrooms, baby corn, zucchini, or bok choy for variety.
• For a spicy version, add 1–2 tsp chili garlic sauce or red pepper flakes to the sauce.
• Leftovers keep well in the refrigerator for up to 3 days.

Approximate Nutrition (per serving)

• Calories: 300–350
• Protein: 15–18 g
• Carbohydrates: 18–22 g
• Fat: 16–18 g
• Fiber: 4–6 g