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Vegetable Stir-Fry with Tofu

This recipe delivers a vibrant and flavorful vegetable stir-fry featuring crispy pan-fried tofu. A medley of fresh vegetables, aromatic ginger and garlic, and a savory-sweet sauce create a balanced and satisfying Asian-inspired dish, served traditionally with steamed white rice.
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Total Time 20 minutes
Course lunch/dinner
Cuisine asian
Servings 4 people
Calories 2505.3 kcal

Equipment

  • 1 Wok or Large Skillet Essential for high-heat stir-frying and even cooking.
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Spatula or Wok Utensil For tossing and stirring ingredients efficiently.
  • 1 Small Bowl For whisking together the stir-fry sauce ingredients.

Ingredients
  

Main

  • 3/4 lb. firm tofu drained
  • Cornstarch for dusting
  • 3 Tbs. canola oil
  • 2 to 4 garlic cloves chopped
  • 1 Tbs. peeled and chopped fresh ginger
  • 1 carrot sliced on the diagonal, or 3 or 4 small, slender carrots, cut into 1 1/2-inch lengths
  • 1 red bell pepper seeded and diced
  • 1 yellow onion sliced lengthwise
  • 1 yellow squash cut into 1/2-inch rounds and halved
  • 1/2 lb. sugar snap peas strings removed
  • Salt to taste
  • 1/4 to 1/2 tsp. Chinese five-spice powder
  • 3 to 4 Tbs. vegetable broth
  • 1 Tbs. sugar
  • 3 to 4 Tbs. hoisin sauce
  • Few dashes of soy sauce
  • Few dashes of chili oil
  • Few dashes of rice vinegar
  • 1/2 tsp. Asian sesame oil
  • 1 1/2 cups white rice cooked according to package instructions

Instructions
 

  • Press and drain tofu thoroughly, then cut into desired pieces and dust evenly with cornstarch.
  • Heat 2 Tbs. canola oil in a wok or large skillet over medium-high heat until shimmering.
  • Add tofu and cook, turning occasionally, until golden brown and crispy on all sides; remove from pan and set aside.
  • Add remaining 1 Tbs. canola oil to the pan, then add chopped garlic and ginger, stir-frying until fragrant, about 30 seconds.
  • Add carrots, red bell pepper, and yellow onion; stir-fry for 2-3 minutes until slightly tender-crisp.
  • Stir in yellow squash and sugar snap peas, cooking for another 2 minutes.
  • Season vegetables with salt and Chinese five-spice powder, tossing to combine.
  • In a small bowl, whisk together vegetable broth, sugar, hoisin sauce, soy sauce, chili oil, and rice vinegar.
  • Pour the sauce mixture into the wok, bring to a simmer, and cook until slightly thickened, about 1 minute.
  • Return the crispy tofu to the pan, toss to coat, stir in Asian sesame oil, and serve immediately with cooked white rice.

Notes

Achieving crispy tofu is key: ensure it's well-drained, pressed, and coated evenly with cornstarch before pan-frying in hot oil. Don't overcrowd the pan, as this will steam rather than crisp the tofu. When stir-frying vegetables, add them in batches based on their cooking time, starting with harder vegetables like carrots and onions, then adding quicker-cooking ones like bell peppers and sugar snap peas. High heat and continuous movement are crucial for a proper stir-fry, ensuring vibrant vegetables with a slight bite. Adjust the chili oil and rice vinegar to balance the sweetness of the hoisin and sugar.