Easy Sesame Ginger Tofu Stir Fry
This simple, flavorful, and easy tofu stir fry is a perfect way to use up veggie scraps in a healthy weeknight meal.
Servings 2
Calories
Ingredients
Stir Fry
- 3-4 cups stir fry vegetables e.g. cabbage, onions, peppers, greens, carrots, celery, broccoli, mushrooms, peas, etc.
- 1 package firm tofu or extra firm
- 1 tsp neutral flavored oil I use canola oil
- sprinkle of sesame seeds optional, to garnish
- green onions optional, to garnish
Sesame Ginger Sauce
- 1 tbsp soy sauce
- 1 tbsp dark toasted sesame oil
- 1 tsp grated fresh ginger
- 4 garlic cloves minced or pressed
- 1 tsp chili garlic sauce optional, for heat
- 1 tsp arrowroot powder or cornstarch, optional, for a thicker sauce
Instructions
Bake the Tofu
- Pressing tofu is annoying. Let's just bake the water out instead, shall we?
- Preheat the oven to 400°F.
- Gently squeeze out as much water from the tofu as is easy, holding the tofu in both hands over the sink.
- Cut the tofu into 1-inch cubes and place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, until a golden crust has formed and they have dried out somewhat.
- Remove from the oven, transfer the tofu to a bowl, and set aside.
Stir Fry
- Heat a small splash of canola oil (or whatever you have) in a heavy bottomed skillet (like cast iron) or a wok over medium high heat. It's important with stir fry to add the vegetables to a hot pan with hot oil. You can test if it's ready by flicking a drop of water into the pan to see if it pops and sizzles.
- Add the veggies and stir continuously for a minute or so.
- Reduce the heat to medium and scoot the veggies over to make some room for the tofu.
- Add the pre-baked tofu into the pan and drizzle some sauce over it. Gently toss to coat.
- Continue stir frying the veggies and the tofu for a few more minutes, mixing them once the tofu has been well coated in sauce. If there's any sauce leftover, add the rest in.
- Serve with a scoop of rice if desired, and sprinkle with your desired garnish.