Vegetables With Tofu Recipe

Press and drain

Remove tofu from packaging, drain liquid, wrap in a clean kitchen towel or paper towels and place a heavy skillet or a few cans on top for 15–20 minutes to press out excess water. This yields firmer, crisper tofu.

Cube and season

Unwrap pressed tofu and cut into 1-inch cubes. In a bowl, gently toss tofu cubes with 1 tsp salt, 1 tsp black pepper and 2 tbs cornstarch until evenly coated. Shake off excess cornstarch.

Pan-fry tofu

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs neutral oil and let it shimmer. Arrange tofu cubes in a single layer without crowding (work in batches if needed). Cook undisturbed 3–4 minutes per side, turning to brown all sides, about 10–12 minutes total. Remove tofu to a plate lined with paper towel.

Prepare vegetables: cut broccoli into bite-sized florets, slice red bell pepper into 1/4-inch strips, peel and thinly slice carrot on the bias, trim snap peas, and separate white/green parts of the green onion.

Blanch broccoli (optional for brighter color and faster cooking): bring a medium pot of salted water to a boil, add broccoli and cook 1 minute, then drain and plunge into ice water to stop cooking. Drain well. If skipping blanching, proceed directly to stir-frying but cook broccoli slightly longer in the pan.

Stir-fry vegetables: in the same skillet used for tofu (wipe out if needed), heat 1 tbs neutral oil over medium-high heat. Add white parts of green onion, minced garlic and grated ginger; cook 20–30 seconds until fragrant. Add carrots and bell pepper and stir-fry 2 minutes. Add snap peas and broccoli and continue to stir-fry 2–3 minutes until vegetables are tender-crisp.

Mix sauce: while vegetables cook, whisk together 3 tbs soy sauce, 1 tbs vegetable broth (or water), 1 tbs rice vinegar, 1 tbs hoisin sauce, 1 tsp sesame oil, 1 tsp brown sugar, and 1 tsp cornstarch in a small bowl until smooth. Make sure cornstarch is fully dissolved so it will thicken evenly.

Combine tofu and sauce with vegetables: return the pan-fried tofu to the skillet with the vegetables. Pour the sauce over the tofu and vegetables and toss or gently stir to coat. Cook 1–2 minutes until sauce thickens and becomes glossy, coating the tofu and vegetables. If sauce is too thick, add up to 1–2 tbs water or broth to reach desired consistency.

Adjust seasoning and finish: taste and adjust with a pinch of salt, additional soy sauce, or red pepper flakes if you want heat. Stir in chopped green onion greens and 1 tsp toasted sesame seeds. If using cilantro, sprinkle on top.

Serve: divide cooked rice or noodles among 4 bowls, spoon vegetables and tofu over the top, and garnish with extra sesame seeds or green onion. Serve immediately.