Spring Vegetable Stir Fry Tofu

The first time I made this stir fry, I had just come home from the farmers market with an embarrassingly large bag of spring vegetables. My kitchen counter disappeared under heaps of sugar snap peas and asparagus, and I realized I needed to cook them immediately or risk losing that fresh picked crunch to the refrigerator.

Last Tuesday, my roommate walked in mid cooking and literally stopped in her tracks. She said the combination of sizzling garlic and toasted sesame seeds smelled better than any takeout we have ever ordered, which is saying something considering our delivery history.

Ingredients

• Firm tofu: Pressing it for even 15 minutes before cooking makes such a difference in texture, I usually wrap it in paper towels and set something heavy on top while I prep the vegetables
• Cornstarch coating: This is what creates that irresistible golden crust on the tofu, do not skip this step or you will miss the best part
• Sugar snap peas: They stay perfectly crunchy and sweet, adding this incredible fresh pop against the savory sauce
• Fresh ginger: I have tried using jarred ginger in a pinch, but freshly grated gives this bright zing that wakes up the whole dish
• Sesame oil: A little goes a long way here, it adds this nutty aroma that fills the kitchen and makes everyone ask what is cooking

Instructions

Crisp the tofu:

After tossing the cubes in cornstarch, let them sizzle undisturbed for a minute or two before turning to develop that golden crust on every side

Sauté the aromatics:

The moment the garlic and ginger hit the hot oil, your kitchen will smell amazing but watch closely because they can go from fragrant to burnt in seconds

Cook the vegetables:

Keep everything moving with frequent tossing so they cook evenly but keep that satisfying crunch

Make the sauce:

Whisk until completely smooth because any cornstarch lumps will turn into weird gelatinous bits in the final dish

Bring it together:

When you pour the sauce over the stir fry, it will bubble and thicken almost immediately so toss everything quickly to coat every piece

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This recipe has become my go to for nights when I want something healthy but crave serious flavor. Even my tofu skeptical friends ask for seconds.

Make It Your Own

Sometimes I swap in whatever vegetables look best at the market, like zucchini in summer or bok choy when I want something leafy. The sauce works with practically anything crisp and colorful.

Perfect Rice Every Time

I start jasmine rice right before I begin prepping vegetables. By the time the tofu hits the pan, the rice is usually fluffy and ready to soak up that incredible sauce.

Leftover Magic

This somehow tastes even better the next day when the flavors have had time to really meld together in the refrigerator.

• Pack the sauce separately if you are meal prepping to keep everything crisp
• Reheat in a hot skillet rather than the microwave to maintain the tofu is crispy exterior
• Add a handful of fresh spinach right before serving to use up any wilting greens

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I hope this becomes one of those recipes you can make without even thinking, the kind you turn to on busy weeknights when you need something nourishing and delicious on the table fast.

Common Recipe Questions

→ How do I make tofu crispy in this dish?

Coat tofu cubes evenly with cornstarch before frying in hot vegetable oil until golden and crisp on all sides for a delightful texture.

→ Can I substitute the vegetables in this stir fry?

Yes, you can swap spring vegetables for others like snow peas, zucchini, or mushrooms according to taste and availability.

→ What is the best way to keep this dish gluten-free?

Use tamari instead of regular soy sauce to maintain gluten-free status without sacrificing flavor.

→ How should the sauce be prepared for even coating?

Whisk soy sauce, sesame oil, rice vinegar, maple syrup, water, and cornstarch until smooth, then pour over tofu and vegetables, stirring until thickened.

→ What garnishes enhance the flavor of this stir fry?

Toasted sesame seeds and fresh cilantro or basil leaves add texture and aromatic freshness as final touches.