Tofu and Veggie Stir Fry in Sweet Ginger Sauce

This Tofu and Veggie Stir Fry in Sweet Ginger Sauce is perfect for a weeknight meal! It’s great for meal prep and a crowd pleaser!

I want to talk a little about evolution. Oh, I mean like, for me and my food evolution, of course. The first time that I made stir fry on this blog was back in 2015 and it was this Asian Tofu Stir Fry with Honey Sriracha Sauce. There’s nothing wrong with the recipe – it tasted great at the time – but it’s fascinating to me just how much as changed since them. I was a year old vegetarian, still figuring out vegetarian proteins. Taking the blog seriously but also just getting into my groove. Not yet as evolved photography wise, or styling wise either.

Instead of looking back at that photos and cringing, I’m grateful for so much growth. That I can see in active ways that all the hours are paying off. That I can see that I have grown as a cook, as a photographer and as a food stylist. Yet still, I’m the same Jess – so excited to share a new recipe with you.

Since we’re comparing – I want to point out that the major difference in these recipes is the tofu and cooking methods to maximise flavours. Back then I had no idea what kind of tofu to use and grabbed silken tofu. I just assumed tofu had this weird texture, not knowing no you’re literally buying the wrong one. So firstly, I have the right kind – firm tofu, in a bag with water, simple as that.

Now? I also own a tofu press that makes sense since I have the right tofu and it actually presses, doesn’t just crumble! P.S. if you’ve never pressed tofu I’ll include instructions down below. I wanted to give this Tofu and Veggie Stir Fry some divine texture and so I pan fried the tofu on each side. It takes a bit of time, but is really worth it. Alternatively you could just bake these to achieve the same texture (but let’s be real pan-frying will always be the better texture).

Other changes – the way I prepped the veggies. I steamed the broccoli for a minute or so, so that it would turn a beautiful bright green colour. I also grated the carrots, since they turned into little carrot noodles in this basically (which was so beautiful). Then of course – there’s that sauce.

This Tofu and Veggie Stir Fry is sautéed in a Sweet Ginger Sauce that is a variation of my favourite maple ginger sauce. Instead of powdered it’s all cut up seasonings, which adds this boost of flavour to it. It also gives it that magnificent glazed look that your favourite takeout has. A total win-win.

Friends, I hope you enjoy this evolved Tofu and Veggie Stir Fry in Sweet Ginger Sauce. I guaranteed that it’ll be a hit, and your family will love it. Feel free to switch up the veggies based on what you have on hand – and enjoy!

Tofu and Veggie Stir Fry in Sweet Ginger Sauce

This Tofu and Veggie Stir Fry in Sweet Ginger Sauce is perfect for a weeknight meal! It's great for meal prep and a crowd pleaser!

by: Jessica in the Kitchen

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4 servings

Course Dinner, Lunch

Cuisine Asian

Keyword Dairy Free, Egg Free, Gluten Free, Low Carb, vegan, Vegetarian

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5 from 10 votes

Ingredients

Sweet Ginger Sauce

• 4 tablespoons of liquid aminos
• 2 tablespoons maple syrup
• 1 teaspoon minced ginger
• 3-4 cloves of finely minced garlic
• 1 tablespoon rice wine vinegar

Stir Fry

• 1 lb 454g head of firm tofu, pressed
• Pinch sea salt and pepper
• 2 teaspoon coconut oil
• 2 teaspoon sesame oil
• 2 168g heads of broccoli, large stem removed and chopped
• 1 large carrot peeled and julienned
• 2 teaspoons cornstarch + 2 teaspoon water for a cornstarch slurry

Instructions

Instructions

Sweet Ginger Sauce

• Stir all the sauce ingredients together and set aside. 

Stir Fry + Putting It All Together

• In a pan over medium high, add both oils. When hot add in the tofu and 2 tablespoons of the sauce and crisp on each side for about 2-3 minutes on each side, until all sides are crisped up and browned. This helps to infuse the tofu with some sauce while it is cooking. Season with a sprinkle of sea salt and ground black pepper. Remove from pan and set aside. 
• In the same pan, add the broccoli and carrot and toss for about 2 minutes heat. Then add in a few tablespoons of water and cover pan. Allow to steam for about 2 minutes. Remove cover, lower heat to medium and add in the tofu and the sauce. Pour in the cornstarch slurry here. Stir to coat everything in the sauce, then and allow to cook for another 2-3 minutes in the sauce.
• Remove from heat and top with extra sesame seeds and chopped scallions. Serve and enjoy!

NOTES

Notes

Here’s my favourite way to press tofu! Wrap the tofu in some paper towels, then with a kitchen towel around that. That way the kitchen towel is much easier to wash and doesn’t have pieces of tofu in it. Wrap it like a blanket around a baby. The tofu is now your food baby. Put a heavy pan on top, like a cast iron skillet. Then put two books in or on top of that. Balance it so it doesn’t fall off, and leave it to be pressed for about 30 minutes. The tofu should be smaller, and the kitchen towel should be wet with the water from the tofu. Now you can proceed and use this. This makes tofu absorb flavours so much better, and gives it an amazing texture too.

Nutrition

Calories: 177kcal | Carbohydrates: 16.1g | Protein: 12.1g | Fat: 9.4g | Fiber: 2.2g | Sugar: 10g

by Jessica