Tofu Stir-Fry with Vegetables
4 servings15 min prep20 min cookEasy
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The Tale of Tofu Stir-Fry with Vegetables
Story updated
Tofu originated in China over 2,000 years ago, and stir-frying developed as an efficient cooking technique suited to quick, high-heat woks. Tofu stir-fries became a staple of Chinese and broader East Asian home cooking, later popularized internationally as a vegetarian protein option.
Ingredients
Scale:· 4 servings
- 1 block (14 oz) firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 3 tbsp vegetable oil, divided
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, thinly sliced
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1/2 tsp red pepper flakes (optional)
- Cooked rice, for serving
Instructions
- 1Toss the cubed tofu with cornstarch until lightly coated on all sides.
- 2Heat 2 tablespoons of the oil in a large skillet or wok over medium-high heat and fry the tofu for 6 to 8 minutes, turning occasionally, until golden and crisp on most sides; remove and set aside.
- 3Add the remaining oil to the pan and stir-fry the broccoli, bell pepper, and carrot for 3 to 4 minutes until crisp-tender.
- 4Add the garlic and ginger and cook for 30 seconds until fragrant.
- 5Whisk together the soy sauce, rice vinegar, brown sugar, and red pepper flakes, then pour into the pan.
- 6Return the tofu to the pan and toss everything together, letting the sauce simmer for 1 to 2 minutes until slightly thickened and glossy.
- 7Serve hot over cooked rice.
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