Spring Vegetable Stir Fry Tofu (Printable)
A healthy stir fry combining tofu with fresh spring vegetables in a light sauce, perfect for easy meals.
# What You’ll Need:
→ Tofu
01 - 14 oz firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil
→ Vegetables
04 - 1 cup sugar snap peas, trimmed
05 - 1 red bell pepper, sliced
06 - 1 cup asparagus, cut into 1-inch pieces
07 - 1 cup baby carrots, sliced diagonally
08 - 1 cup broccoli florets
09 - 2 spring onions, sliced
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated
→ Sauce
12 - 3 tbsp soy sauce or tamari (for gluten-free)
13 - 1 tbsp sesame oil
14 - 1 tbsp rice vinegar
15 - 1 tbsp maple syrup or honey
16 - 2 tbsp water
17 - 1 tsp cornstarch
→ Garnish
18 - 1 tbsp toasted sesame seeds
19 - Fresh cilantro or basil leaves (optional)
# How-To Steps:
01 - Toss tofu cubes with cornstarch until evenly coated.
02 - Heat 1 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add tofu and cook, turning occasionally, until golden and crisp on all sides (6–8 minutes). Remove tofu and set aside.
03 - Add remaining 1 tbsp oil to the pan. Add garlic, ginger, and spring onions; sauté for 1 minute until fragrant.
04 - Add carrots, broccoli, asparagus, bell pepper, and sugar snap peas. Stir fry for 4–5 minutes until vegetables are just tender but still crisp.
05 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, water, and cornstarch until smooth.
06 - Return tofu to the pan. Pour sauce over vegetables and tofu; toss to coat evenly. Stir fry for another 2 minutes until the sauce thickens and everything is heated through.
07 - Transfer to serving plates, garnish with sesame seeds and herbs, and serve hot.
# Expert Advice:
01 -
- The way the sauce clings to each piece of tofu creating these irresistible sticky bites
- How the vegetables keep their snap while soaking up all that savory ginger garlic flavor
02 -
- Crowding the pan makes tofu steam instead of crisp, so use your largest skillet or cook in two batches if needed
- Prepping all ingredients before you start cooking is non negotiable because once the heat is on everything happens too fast to chop and measure
03 -
- Cutting all vegetables to similar sizes ensures everything finishes cooking at the same time
- Taste a sugar snap pea when you think the vegetables are done because they are your best indicator of perfect doneness