Ginger Soy Tofu Stir-Fry (Print Version)

Tofu and veggies tossed in ginger-soy sauce for a quick, colorful Asian-inspired main.

# What You'll Need:

→ Tofu and Sauce

01 - 14 ounces firm tofu, drained and cut into cubes
02 - 2 tablespoons soy sauce or tamari
03 - 1 tablespoon rice vinegar or freshly squeezed lime juice
04 - 1 tablespoon freshly grated ginger
05 - 1 garlic clove, finely minced
06 - 1 teaspoon toasted sesame oil (optional)
07 - 1 teaspoon honey or pure maple syrup

→ Vegetables

08 - 1 cup broccoli florets
09 - 1 cup bell pepper, sliced
10 - 1 cup carrot, julienned

→ Stir-Fry Base

11 - 1 tablespoon neutral oil for frying
12 - 2 green onions, sliced (optional for garnish)
13 - 1 tablespoon sesame seeds (optional for garnish)

# Steps to Follow:

01 - In a medium bowl, whisk together soy sauce, rice vinegar or lime juice, grated ginger, minced garlic, sesame oil, and honey or maple syrup. Add the tofu cubes, gently toss to coat, and allow to marinate for 5 minutes.
02 - Heat oil in a wok or deep skillet over medium-high heat. Remove tofu from marinade, reserving sauce. Add tofu to the pan in a single layer and cook, turning occasionally, until all sides are golden brown.
03 - Add broccoli, bell pepper, and carrots to the pan. Stir-fry for 3 to 4 minutes, until vegetables are vibrant and just tender.
04 - Return tofu to the pan. Pour in the reserved sauce and stir well. Cook for 2 to 3 minutes more, allowing the sauce to thicken and coat all ingredients evenly.
05 - Transfer stir-fry to plates. Garnish with sliced green onions and sesame seeds if desired. Serve hot.

# Additional Tips::

01 -
  • Simple wholesome meal using common pantry and fridge staples
  • Completely vegetarian and can be made vegan in seconds
  • Ready in under 30 minutes and makes great leftovers
  • Crispy tofu with bold ginger and soy notes pairs perfectly with any veggie
  • The sauce clings to every bite for a satisfying flavor punch
02 -
  • Protein packed from tofu and filled with veggie goodness
  • Ready in less time than delivery and easy to adapt
  • Naturally dairy free and simple to make gluten free
03 -
  • Always use fresh ginger and taste the sauce before adding to the wok adjusting for salt or sweetness
  • Double the sauce if you want something extra to drizzle over your rice base
  • Try letting the tofu marinate for twenty minutes if you have time it really absorbs the flavors
  • A sprinkle of flaky sea salt at the end makes the tastes even more vivid

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