Mix Vegetable Delight With Tofu Recipe

Press and cube tofu

Wrap the extra-firm tofu in a clean kitchen towel or paper towels. Place a heavy pan or a stack of plates on top and press 15–30 minutes to remove excess water. This improves texture and helps it brown.

Marinate and coat

Cut the pressed tofu into 1-inch cubes. Toss gently with 1 tablespoon soy sauce to season, then sprinkle 2 tablespoons cornstarch over the cubes and toss until evenly coated. The cornstarch creates a crisp exterior when fried.

Pan-fry tofu

Heat 2 tablespoons neutral oil in a large nonstick or cast-iron skillet over medium-high heat. When hot, arrange tofu cubes in a single layer (work in batches if necessary). Fry without moving for 2–3 minutes until golden, then flip and brown the other sides, about another 2–3 minutes. Remove browned tofu to a plate and keep warm.

Prep vegetables

While pressing the tofu or during frying, cut broccoli into small florets, slice the red bell pepper into 1/2-inch strips, julienne the carrot, trim snap peas, and slice baby corn lengthwise. Separate the white and green parts of the green onions — reserve whites for cooking and greens for garnish.

Blanch broccoli (optional for quicker cooking): bring a pot of water to a boil, add a pinch of salt and the broccoli florets, cook 60–90 seconds until bright green, then transfer to an ice bath to stop cooking. Drain well before stir-frying.

Make the sauce

In a small bowl whisk together 3 tablespoons low-sodium soy sauce, 1 tablespoon oyster or mushroom sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon brown sugar (or maple syrup), and 4 tablespoons water.

Prepare slurry

In a separate tiny bowl mix 1 teaspoon cornstarch with 1 tablespoon of the sauce mixture (or additional water) until smooth. Set aside.

Cook aromatics

Heat 2 tablespoons vegetable oil in a large wok or wide skillet over medium-high heat until shimmering. Add the white parts of the green onions, 3 minced garlic cloves, and 1 teaspoon minced ginger. Stir-fry 20–30 seconds until fragrant but not burned. If using red pepper flakes, add them now.

Add firmer vegetables: add carrots, baby corn, and blanched (or raw) broccoli to the wok. Stir-fry 2 minutes, tossing constantly so vegetables sear but retain crispness.

Add quick-cook vegetables: add snap peas and red bell pepper. Continue stir-frying 1–2 minutes until all vegetables are bright, slightly tender but still crisp.

Return tofu and add sauce: return the browned tofu to the pan, pour in the prepared sauce, and stir gently to combine. Give the cornstarch slurry a quick stir and add it to the pan.

Thicken sauce and finish: stir constantly for 30–60 seconds as the sauce heats and thickens to a glossy coating. Taste and adjust seasoning — add up to 1/2 teaspoon additional salt or splash of soy sauce if needed, and a pinch of black pepper. Stir in 1 teaspoon sesame oil for finishing flavor if not already added.

Add green onion greens: toss in the reserved green onion slices, stir once more, then remove from heat.

Portion steamed rice or cooked noodles into bowls or plates. Spoon the vegetable and tofu stir-fry on top or alongside the rice.

Garnish with extra green onion slices and a sprinkle of sesame seeds. Serve immediately while hot.