Description
A vibrant and healthy tofu stir-fry bursting with colorful vegetables and a savory, slightly sweet sauce. Perfect as a quick and nutritious meal, this dish features crispy golden tofu, tender broccoli, carrots, and red pepper, all tossed in a flavorful soy-honey dressing and garnished with fresh coriander and sesame seeds.
Ingredients
Scale
Sauce
- 3 tbsp low-sodium soy sauce
- 1½ tbsp honey
- 1 tbsp white wine vinegar
- 1 tsp cornflour
Main
- 300g tofu, cut into chunks
- 2 tbsp sunflower oil
- 2 garlic cloves, sliced
- 2cm piece ginger, sliced
- 2 carrots, sliced into thin batons
- 300g broccoli, cut into small florets
- 1 red pepper, sliced into strips
Garnish
- 1 spring onion, sliced
- 2 tsp sesame seeds
- small bunch of coriander, chopped
Instructions
- Prepare the sauce: In a bowl, stir together the low-sodium soy sauce, honey, and white wine vinegar thoroughly until combined and then set aside.
- Cook the tofu: Pat the tofu chunks dry with paper towels and season them well. Heat 1 tablespoon of sunflower oil in a wok or large frying pan over high heat. Add the tofu and fry for about 5 minutes until golden brown, turning occasionally for even cooking.
- Add aromatics: Add the sliced garlic and ginger to the wok with the tofu and fry together for 1 more minute to release their fragrance. Then transfer the tofu mixture into a bowl and pour over half of the prepared soy dressing. Stir to coat and set aside.
- Cook the vegetables: Add the remaining 1 tablespoon of sunflower oil to the wok. Add the carrots, broccoli florets, and red pepper strips. Cook for 5 minutes, stirring occasionally until the vegetables start turning golden. Splash in a little water to help steam and cook the vegetables through for an additional 3-5 minutes until tender but still crisp.
- Make the sauce thickener: Stir the cornflour into 1 tablespoon of water and then mix this into the remaining soy dressing. Pour the sauce mixture into the wok and allow it to bubble for about 30 seconds, stirring constantly to coat the vegetables evenly and thicken the sauce.
- Finish and garnish: Return the tofu with its dressing to the wok and toss everything together gently. Sprinkle over the sliced spring onion, sesame seeds, and chopped coriander for freshness and a nutty crunch.
- Serve: Serve the tofu stir-fry hot, accompanied by steamed rice or your preferred grain for a complete meal.
Notes
- Patting tofu dry is essential to get it crispy on frying rather than soggy.
- Use low-sodium soy sauce to keep the dish light on salt.
- Add a splash of water while cooking vegetables to help them steam and cook evenly.
- If you want a vegan option, substitute honey with maple syrup or agave nectar.
- To make it gluten-free, ensure the soy sauce is tamari or gluten-free soy sauce.
- Adjust cooking times slightly depending on the texture you prefer for vegetables—less time for crunchier veggies, more for softer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Keywords: Tofu stir fry, vegetarian stir-fry, healthy tofu recipe, quick dinner, soy sauce stir fry
