Vegetable & Tofu Recipe

Press and cube tofu

Drain the 14 oz extra-firm tofu. Wrap it in a clean kitchen towel or paper towels, place a cutting board on top and weigh down with cans or a heavy skillet for 15–20 minutes to press out excess water. After pressing, cut tofu into 1/2-inch cubes (about 24–28 pieces).

Make marinade

In a bowl, whisk together 3 tbs low-sodium soy sauce, 1 tbs rice vinegar, 1 tbs maple syrup (or honey), 1 tsp sesame oil, 1 tsp grated fresh ginger, and 1 tsp minced garlic. Add 1 tbs cornstarch and whisk until smooth and no lumps remain. The cornstarch helps the marinade cling and creates a lightly crisp coating when cooked.

Marinate tofu

Gently toss the cubed tofu in the marinade until evenly coated. Let sit for 10–15 minutes while you prepare vegetables (if you have more time, refrigerate 30–60 minutes).

Prepare vegetables

Wash and trim the vegetables. Cut broccoli into bite-sized florets (2 cups), julienne or thinly slice 1 cup carrot, slice 1 cup red bell pepper, trim 1 cup snap peas, and separate the whites and greens of 2 green onions. If using spinach or bok choy, chop coarsely.

Blanch firmer vegetables (optional)

To ensure even cooking, bring a pot of salted water to a boil. Blanch broccoli and carrots for 30–60 seconds until bright and slightly tender, then immediately transfer to an ice bath to stop cooking. Drain and set aside. This step is optional but helpful when cooking quickly in a wok.

Pan-fry tofu

Heat a large nonstick skillet or wok over medium-high heat and add 1 tbs neutral oil. When shimmering, add marinated tofu cubes in a single layer (work in batches if necessary). Do not overcrowd. Cook without moving for 2–3 minutes until the bottoms are golden and crisp. Flip and brown other sides, about 6–8 minutes total. Transfer browned tofu to a plate and set aside.

Stir-fry aromatics

Add the remaining 1 tbs neutral oil to the pan. Reduce heat to medium-high. Add 2 tsp minced garlic, 1 tsp minced ginger, and 0.25 tsp red pepper flakes (if using). Stir-fry for 20–30 seconds until fragrant but not burnt.

Add vegetables

Add the prepared vegetables: start with broccoli and carrots (or blanched vegetables), stir-fry 1–2 minutes, then add bell pepper and snap peas and the white parts of green onion. Stir-fry until vegetables are crisp-tender, about 2–3 minutes. If using spinach or bok choy, add it now and cook until just wilted, about 30–60 seconds.

Return tofu

Return the browned tofu to the pan with the vegetables and toss gently to combine.

Make sauce

In a small bowl, whisk together 1 cup vegetable broth, 2 tbs oyster sauce (or vegetarian mushroom sauce), 1 tbs hoisin sauce, and 1 tsp dark soy sauce. In a separate small cup, make a slurry by stirring 1 tsp cornstarch into 1 tbs water until smooth. Add slurry to the sauce and whisk to combine.

Thicken and coat

Pour the sauce into the wok/pan with the tofu and vegetables over medium heat. Stir constantly for 1–2 minutes until the sauce thickens and evenly coats the ingredients. If sauce becomes too thick, add up to 2 tbs water or broth to loosen to desired consistency.

Finish

Turn off heat. Drizzle 1 tsp sesame oil over the stir-fry and toss. Taste and adjust seasoning — add a pinch of salt or a splash more soy sauce if needed. Sprinkle toasted sesame seeds and the green parts of the sliced green onion over the dish.

Divide cooked rice or noodles (about 4 cups cooked) between 4 bowls or plates. Spoon the vegetable-and-tofu stir-fry over the rice or noodles. Garnish with extra sliced green onion and toasted sesame seeds. Serve immediately.