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Vegetable Stir Fry with Tofu

Vegetable Stir Fry with Tofu: A Symphony of Colors and Flavors

As we bring our exploration of Vegetable Stir Fry with Tofu to a close, we find ourselves immersed in a narrative that transcends both time and culture. This vibrant dish, born from the ancient art of stir fry in China and the centuries-old tradition of crafting tofu, has evolved into a culinary masterpiece that resonates on a global scale.
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Equipment

  • 1 wok
  • 1 small mixing bowl
  • 1 whisk
  • 1 medium sauce pan

Ingredients
  

For the Stir Fry Sauce:

  • 3 tablespoons soy sauce or tamari for a gluten-free option
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic minced
  • 1 teaspoon cornstarch optional, for thickening

For the Stir Fry:

  • 14 oz 400g extra-firm tofu, cubed and pressed to remove excess moisture
  • 2 tablespoons vegetable oil divided
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 cup broccoli florets
  • 1 cup snap peas or snow peas trimmed
  • 1 carrot julienned or sliced into thin strips
  • 1 cup sliced mushrooms
  • 2 cups cooked rice or noodles optional, for serving
  • Sesame seeds and sliced green onions for garnish optional

Instructions
 

  • Prepare the Stir Fry Sauce:
  • In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey or maple syrup, sesame oil, grated ginger, and minced garlic. If you want a thicker sauce, stir in the cornstarch until it's dissolved. Set the sauce aside.
  • Prepare the Tofu:
  • Cut the extra-firm tofu into bite-sized cubes and press them between paper towels or kitchen towels to remove excess moisture.
  • In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tofu cubes and cook for about 5-7 minutes, flipping occasionally, until they are golden brown and crispy on all sides. Remove the tofu from the skillet and set it aside.
  • Stir Fry the Vegetables:
  • In the same skillet or wok, add the remaining 1 tablespoon of vegetable oil.
  • Add the sliced red and yellow bell peppers, broccoli florets, snap peas or snow peas, julienned carrot, and sliced mushrooms. Stir-fry the vegetables for about 5-7 minutes, or until they are tender-crisp and slightly caramelized.
  • Combine Everything:
  • Return the cooked tofu to the skillet with the stir-fried vegetables.
  • Pour the prepared stir fry sauce over the tofu and vegetables.
  • Stir everything together and cook for an additional 2-3 minutes until the sauce thickens and coats the tofu and vegetables evenly.
  • Serve:
  • Serve your Vegetable Stir Fry with Tofu hot over cooked rice or noodles, if desired.
  • Garnish with sesame seeds and sliced green onions for added flavor and presentation.