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Fresh Spring Vegetable Stir-Fry with Crispy Tofu

fresh spring vegetable stir-fry with crispy tofu - featured image
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A quick and easy stir-fry featuring crispy tofu and vibrant spring vegetables, perfect for a healthy and satisfying meal.

Ingredients

Scale
  • 14 oz (400 g) firm or extra-firm tofu, pressed and cut into 1-inch cubes
  • 2 tablespoons cornstarch (or arrowroot powder for gluten-free)
  • 3 tablespoons vegetable oil (can use avocado or canola oil for high heat)
  • 1 cup (150 g) asparagus, trimmed and cut into 2-inch pieces
  • 1 cup (100 g) snap peas, strings removed
  • 1 medium carrot, thinly sliced on the diagonal
  • 1 small red bell pepper, sliced
  • 3 green onions, sliced (both white and green parts)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 3 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon toasted sesame oil
  • 1/4 cup (60 ml) vegetable broth or water
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)
  • Optional garnishes: sesame seeds, fresh cilantro or basil leaves, red pepper flakes

Instructions

  1. Press the tofu by wrapping it in a clean kitchen towel or paper towels and placing a heavy object on top for 20-30 minutes to remove excess water.
  2. Cut the pressed tofu into 1-inch cubes, keeping them similar in size for even cooking.
  3. Coat the tofu cubes evenly with cornstarch in a mixing bowl.
  4. Prepare the sauce by whisking together soy sauce, rice vinegar, maple syrup, toasted sesame oil, vegetable broth, and the cornstarch slurry in a small bowl. Set aside.
  5. Heat 3 tablespoons of oil in a skillet over medium-high heat. Add tofu cubes in a single layer without crowding. Cook for 3-4 minutes on each side until golden and crispy, about 10-12 minutes total. Remove tofu and set aside.
  6. In the same skillet, add a splash more oil if needed. Sauté garlic and ginger for 30 seconds until fragrant.
  7. Add carrots and bell pepper; cook for 2 minutes.
  8. Add asparagus and snap peas; stir-fry for 3-4 minutes until vegetables are tender-crisp and vibrant.
  9. Return tofu to the skillet with vegetables. Pour the sauce over and toss gently to coat. Cook for 1-2 minutes until the sauce thickens.
  10. Remove from heat and garnish with sesame seeds, fresh herbs, and red pepper flakes if desired. Serve hot over steamed rice or noodles.

Notes

Press tofu thoroughly to remove moisture for crispiness. Use medium-high heat and enough oil to get a golden crust. Avoid overcrowding the pan to prevent steaming. Stir-fry vegetables quickly to maintain crispness. Mix cornstarch slurry just before adding to sauce to avoid lumps. Reheat leftovers gently in a skillet to keep tofu crispy.

Nutrition

Keywords: spring vegetable stir-fry, crispy tofu, healthy stir-fry, vegan stir-fry, gluten-free stir-fry, quick dinner, plant-based meal

Find it online: https://daintydine.com/fresh-spring-vegetable-stir-fry-with-crispy-tofu-easy-healthy-recipe-for-beginners/