Mediterranean Vegetable Pan
25 min • 280 cal
Asian • Vegetarian
Ginger Soy Tofu Stir-Fry
20 minEasy4 servings
🧮Serving Size Calculator
4
servings
280
calories
16g
protein
18g
carbs
16g
fat
Ingredients
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce (or vegetarian oyster sauce)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp vegetable oil
- 1 tbsp cornstarch
- 2 green onions, sliced
- 1 tbsp sesame seeds
- Steamed rice for serving
Instructions
- 1
Press tofu for 15 minutes between paper towels. Cut into 1-inch cubes and pat completely dry.
- 2
Toss tofu cubes with cornstarch until evenly coated. This is the key to extra crispy tofu.
- 3
Heat vegetable oil in a large wok over high heat until smoking. Add tofu in a single layer - do not stir for 2 minutes.
- 4
Flip tofu and cook until golden on all sides, about 3-4 minutes total. Transfer to a plate.
- 5
In the same wok, add broccoli and bell pepper. Stir-fry for 2 minutes.
- 6
Add snap peas, garlic, and ginger. Stir-fry for 1 minute until fragrant.
- 7
In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, and sesame oil. Pour into the wok.
- 8
Return tofu to the wok. Toss everything together for 1-2 minutes until the sauce coats the tofu and vegetables.
- 9
Remove from heat. Garnish with sesame seeds and green onions.
- 10
Serve immediately over steamed rice.
Pro Tips
💡
Press tofu for at least 15 minutes before cooking - the drier it is, the crispier it gets.
💡
High heat is non-negotiable for stir-frying - the wok needs to be genuinely smoking before you add anything.
💡
Cornstarch coating is the secret to the crispiest tofu - do not skip the pat-dry step.
🍳
One Pan Tip
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Frequently Asked Questions
How to make Ginger Soy Tofu Stir-Fry?
Follow the step-by-step instructions above. This recipe takes about 20 min and is rated easy difficulty.
Is Ginger Soy Tofu Stir-Fry suitable for meal prep?
Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
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