Sesame Ginger Tofu and Veggie Stir Fry
Crispy pan-fried sesame ginger tofu and veggie stir fry! This easy recipe starts with a homemade sesame ginger sauce that coats the crispy tofu and perfectly al-dente carrots and green beans. This easy stir fryrecipe can be served with rice, quinoa, noodles, cauliflower rice, or on it’s own!
Servings: 3
Calories: 459kcal
Equipment
Ingredients
stir fry:
- 14 ounce extra firm tofu
- 1 tablespoon cornstarch
- 1/2 teaspoon kosher salt
- 3 tablespoons avocado oil
- 2 1/2 cups green beans cut into 1-inch pieces
- 1 cup baby carrots cut lengthwise
sauce:
- 1 tablespoons sesame oil
- 1 1/2 tablespoon grated ginger
- 1 1/2 tablespoons minced garlic
- 1 tablespoons rice vinegar
- 3 tablespoons soy sauce or GF tamari
- 1/4 teaspoon red pepper flakes
- 3 tablespoons brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- TOFU: Drain tofu from packaging. Place tofu on a plate with a folded tea towel. Place another tea towel on top (in the shape of the tofu) followed by another plate and a heavy cast iron skillet or metal cans. Or simply use a tofu press. Let tofu dry for 15-20 minutes or up to 1 hour. Then, cut into ¾-1 inch cubes and toss in 1 tablespoon of cornstarch and the ½ teaspoon of salt in a zip-top bag until coated.
- BLEND: While the tofu is drying, prepare the sauce. Combine sauce ingredients in a blender until completely smooth (see notes) Set aside.
- CRISPY TOFU: In a wok or large nonstick skillet over medium-high heat, add 2 tablespoons of oil. Add tofu and let fry for 3-7 minutes. Flip tofu as needed to brown on all sides. Add 2 tablespoons of prepared sauce and allow to cook until the sauce coats the tofu; about 2-3 minutes. When the tofu is caramelized, remove to a plate.
- STIR FRY: Add the remaining tablespoon of oil to the pan, if needed. Toss in veggies and cook for 3-4 minutes, tossing as needed to desired doneness. Add tofu back to the skillet. Stir the sauce to combine and pour it in. Stir to coat. Cook for an additional 1-2 minutes or until the tofu soaks up the sauce.
- SERVE: Serve warm with rice, quinoa, noodles, cauliflower rice, or on its own. The tofu will lose it's crispness as it sits. Best when eaten fresh.
Notes
- Update 4/22: after making this recipe countless times since publishing, I’ve found if you use garlic paste and ginger paste, you can skip the step of blending the sauce. Simply combine in a bowl with a whisk or a mason jar with a lid.
Nutrition
Calories: 459kcal | Carbohydrates: 53g | Protein: 19g | Fat: 22g | Fiber: 12g | Sugar: 28g
