Tofu Vegetable Stir-Fry
Tofu Vegetable Stir-Fry
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PREP: 20 min | COOK: 20 min | SERVINGS: 4
Crispy tofu with a rainbow of vegetables in a savory ginger-garlic sauce, served over bulgur.
INGREDIENTS
INGREDIENTS
TOFU
28-32 oz extra-firm tofu, pressed and cubed
¼ cup cornstarch
2-3 tablespoons neutral oil
VEGETABLES
1 medium yellow onion, sliced
2 carrots, sliced thin
1 large head broccoli, cut into florets
8 oz cremini or white mushrooms, sliced
2 baby bok choy, chopped (or 1 large)
1 medium zucchini, sliced into half-moons
8 oz snap peas or snow peas
1 red bell pepper, sliced
STIR-FRY SAUCE
¼ cup soy sauce
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon maple syrup
4 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon cornstarch mixed with 2 tablespoons water
BULGUR
1½ cups dry bulgur
Water or vegetable broth per package directions
Pinch of salt
FOR SERVING
Sliced green onions
Lime wedges
Sesame seeds (optional)
INSTRUCTIONS
INSTRUCTIONS
Cook bulgur according to package directions. Set aside.
Whisk together soy sauce, sesame oil, rice vinegar, maple syrup, garlic, and ginger. Set aside.
Toss tofu cubes in cornstarch. Heat oil in a large skillet or wok over medium-high heat. Cook tofu until crispy, ~10-12 minutes. Remove and set aside.
Add a bit more oil if needed. Stir-fry onion and carrots for 2 minutes.
Add broccoli, mushrooms, and bell pepper. Cook 3-4 minutes.
Add bok choy, zucchini, and snap peas. Cook 2-3 minutes until tender-crisp.
Pour in sauce and cornstarch slurry. Stir until sauce thickens, ~1 minute.
Return tofu to the pan and toss to coat.
Serve over bulgur. Top with green onions, lime wedges, and sesame seeds.
NOTES:
Cook vegetables in batches if your pan isn’t large enough—overcrowding leads to steaming instead of stir-frying.
Swap bulgur for rice or noodles..
CHEF: Eric Hegwood
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