Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll also be signed up for my newsletter and will get new recipes from me every week! P.S. You do not need to be signed up for my newsletter to view my recipes—just scroll right below here to see the recipe!

Veggie and tofu stir fry in cast iron skillet with chopsticks

Tofu and Veggie Stir Fry in Sweet Ginger Sauce

Print Recipe
This Tofu and Veggie Stir Fry is perfect for a weeknight dinner or easy meal prep lunches!
Course Dinner, Lunch
Cuisine Asian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 177
Author Jessica Hylton

Ingredients

Sweet Ginger Sauce

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

Stir Fry

  • 1 lb block of firm tofu, pressed (454g)
  • pinch sea salt and pepper
  • 2 teaspoons oil neutral and high smoke point (eg. avocado oil)
  • 2 teaspoons sesame oil
  • 2 heads broccoli (168g) large stem removed and chopped
  • 1 large carrot peeled and julienned
  • 2 teaspoons cornstarch + 2 teaspoon water for a cornstarch slurry

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!

Video

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.
To store: Store leftover stir fry in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. It can be reheated in a skillet on the stovetop with a splash of oil or in the microwave.
 

Nutrition

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