Tofu Vegetable Stir Fry Recipe

Ingredients

The Base

• 1 cup Brown rice (short or long grain), rinsed

• 2 cups Water or low-sodium vegetable broth (for cooking the rice)

The Tofu & Vegetables

• 1 block (350g / 12 oz) Extra-firm tofu, pressed and cubed

• 1 tbsp Cornstarch (or arrowroot powder) for crisping

• 1 tbsp Sesame oil or avocado oil (divided)

• 1 cup Broccoli florets, cut into bite-sized pieces

• 1 cup Sugar snap peas or snow peas, trimmed

• 1 Medium carrot, thinly sliced on a diagonal

• 1 Bell pepper (red or orange), sliced

• 3 Green onions (scallions), cut into 1-inch pieces

• 1 tbsp Fresh ginger, minced

• 3 cloves Garlic, minced

The Savory Stir-Fry Sauce

• 3 tbsp Low-sodium tamari or soy sauce

• 1 tbsp Rice vinegar

• 1 tbsp Maple syrup (or date paste)

• 1 tsp Toasted sesame oil

• 1 tsp Chili garlic sauce or sriracha (optional, for a hint of heat)

• ½ cup Low-sodium vegetable broth

• 1 tsp Cornstarch (to thicken the sauce)

Step-by-Step Instructions

1. Cook the Brown Rice

1. Combine the rinsed brown rice and water/broth in a medium saucepan.

2. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 40 to 45 minutes until the liquid is absorbed.

3. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

2. Prep and Crisp the Tofu

1. Press the tofu: Wrap the block in a clean kitchen towel or paper towels and place a heavy skillet on top for 15 minutes to remove excess moisture. Cut into ¾-inch cubes.

2. Coat: Toss the tofu cubes gently in a bowl with 1 tablespoon of cornstarch until evenly coated.

3. Sear: Heat half of the cooking oil in a large non-stick skillet or wok over medium-high heat. Add the tofu in a single layer. Cook for 8 to 10 minutes, turning occasionally, until all sides are golden brown and crisp. Remove the tofu from the pan and set aside.

3. Whisk the Sauce

1. In a small bowl, whisk together the tamari, rice vinegar, maple syrup, toasted sesame oil, vegetable broth, cornstarch, and optional chili sauce until smooth. Set aside.

4. Stir-Fry the Aromatics and Veggies

1. Add the remaining oil to the same skillet or wok over medium-high heat.

2. Add the garlic and ginger, stirring constantly for about 30 seconds until fragrant (be careful not to let them burn).

3. Toss in the carrots and broccoli first, as they take the longest to cook. Stir-fry for 3 minutes.

4. Add the bell pepper and snap peas. Stir-fry for another 2 to 3 minutes until all the vegetables are crisp-tender and brightly colored.

5. Combine and Thicken

1. Reduce the heat to medium. Return the crispy tofu and the green onions to the skillet with the vegetables.

2. Give the sauce mixture a quick stir (as the cornstarch settles) and pour it over the stir-fry.

3. Toss everything together gently. Let it simmer for 1 to 2 minutes until the sauce bubbles, clears up, and thickens beautifully to coat the ingredients.

To Serve

Divide the fluffy brown rice into bowls and top generously with the steaming tofu and vegetable stir-fry.

Optional Garnishes: Sprinkle with toasted sesame seeds, a drizzle of toasted sesame oil, or finely chopped raw green onions for an extra pop of freshness.