Sesame-Ginger Vegetable Stir-Fry with Crispy Tofu
25min
20min
5
385
Chef's Note
For extra crispy tofu, freeze it overnight and then thaw before pressing - this creates a more porous texture that absorbs flavors better and gets crispier when fried. If you're short on time, you can use pre-cut vegetables from the produce section, but freshly cut vegetables will provide the best texture and flavor.
Tags
Ingredients
16 oz extra-firm tofu
2 tablespoons cornstarch
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
2 tablespoons fresh ginger
3 cloves garlic
2 tablespoons sesame oil
3 tablespoons vegetable oil
3 cups broccoli florets
1 large red bell pepper
2 medium carrots
1 cup snow peas
8 oz shiitake mushrooms
4 stalks green onions
2 tablespoons sesame seeds
1/2 teaspoon red pepper flakes
2 cups brown rice
Instructions
- 1
Press the 16 oz of tofu between paper towels with a heavy object for 15 minutes to remove excess moisture.
- 2
While the tofu is pressing, prepare the brown rice according to package instructions.
- 3
Cut the pressed tofu into 1-inch cubes and toss with 2 tablespoons of cornstarch until evenly coated.
- 4
Prepare the sauce by whisking together 1/4 cup of low-sodium soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of honey, 1 tablespoon of grated ginger, and 2 minced garlic cloves in a small bowl.
- 5
Slice 1 large red bell pepper into thin strips, julienne 2 medium carrots, slice 8 oz of shiitake mushrooms, and chop 4 stalks of green onions (separate white and green parts).
- 6
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook for 2-3 minutes per side until golden and crispy. Remove and set aside.
- 7
In the same wok, add 1 tablespoon of vegetable oil and 1 tablespoon of sesame oil. Add the white parts of green onions, 1 tablespoon of grated ginger, and 1 minced garlic clove. Stir-fry for 30 seconds until fragrant.
- 8
Add broccoli florets and carrots to the wok, stir-fry for 3 minutes.
- 9
Add bell peppers, snow peas, and shiitake mushrooms. Stir-fry for another 3-4 minutes until vegetables are crisp-tender.
- 10
Pour the sauce over the vegetables and bring to a simmer for 2 minutes.
- 11
Return the crispy tofu to the wok and gently toss to coat with the sauce. Cook for 1 minute to reheat the tofu.
- 12
Stir in 1 tablespoon of sesame oil and sprinkle with 1 tablespoon of sesame seeds and 1/2 teaspoon of red pepper flakes.
- 13
Serve the stir-fry over brown rice and garnish with the green parts of the green onions and remaining 1 tablespoon of sesame seeds.
Nutrition Information (per serving)
385
18g
45g
16g
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