Description
A delicious and healthy crispy tofu stir fry packed with vibrant vegetables and a flavorful sauce.
Ingredients
Scale
- 12 oz (350 g) extra firm tofu, pressed
- 1 cup (dry) brown rice, cooked yields approximately 4 cups
- 1/4 cup sliced onion
- 5.3 oz (150 g) carrot, julienned
- 1 red bell pepper, sliced
- 5.3 oz (150 g) bok choy, sliced
- 1 tbsp tamari (or soy sauce) for tofu marinade
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tbsp nutritional yeast
- 3 tbsp tamari (or soy sauce) for sauce
- 2 tbsp maple syrup (or sweetener of choice)
- 1 tbsp rice vinegar
- 1/2 tbsp sesame oil
- 1 tsp chili garlic sauce
- 2 tbsp water
- 1 inch fresh ginger, grated
- 2 tsp cornstarch (or arrowroot starch)
Instructions
- Step 1: Press the extra firm tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for 15 to 30 minutes to remove excess moisture, which helps the tofu become crispy when baked.
- Step 2: Preheat the oven to 425°F (220°C). Slice the pressed tofu into cubes and spread them evenly in a single layer on a baking sheet. Bake for 25 to 30 minutes until the tofu turns golden brown, watching carefully to prevent burning.
- Step 3: Heat a splash of oil (vegetable oil with a high smoke point, like peanut or canola) in a large sauté pan or wok over medium-high heat. Add sliced onions and julienned carrots. Stir frequently for 3 to 5 minutes until the vegetables soften and release a sweet aroma.
- Step 4: Add the crispy tofu cubes to the pan with half of the stir fry sauce. Toss well to coat the tofu and veggies evenly, allowing the tofu to absorb the flavors while maintaining its crunch.
- Step 5: Add sliced red bell pepper and bok choy to the pan. Stir and cook for 2 to 3 minutes to keep the vegetables vibrant and slightly crisp for texture contrast.
- Step 6: Pour the rest of the stir fry sauce into the pan and stir to coat all ingredients thoroughly. Cook for 1 more minute to meld flavors while preserving vegetable texture.
- Step 7: Remove the stir fry from heat and serve immediately over cooked brown rice. Garnish with toasted sesame seeds if desired for extra crunch and visual appeal.
Notes
- Room Temperature: Store in an airtight container for up to 1 day to maintain texture and freshness.
- Refrigeration: Keep leftovers covered in an airtight container inside the refrigerator for up to 4 days; this prevents moisture loss.
- Freezing: Transfer leftovers into a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently.
- To ensure tofu crisps well, press firmly to remove as much moisture as possible before baking.
- Use a high smoke point oil such as peanut or canola for stir-frying to achieve a golden crust without burning.
- Stir vegetables on high heat for 3 to 5 minutes until lightly charred but tender to avoid sogginess.
- If tofu is not crispy enough after baking, put it back in the oven for an additional 5 minutes at 425°F (220°C).
- For a thinner stir fry sauce, whisk in 1 tablespoon of water and heat on low for 1 to 2 minutes until smooth.
- Add garlic 1 to 2 minutes before removing from heat to prevent it from burning and turning bitter.
- Leftovers may become watery; reheat them in a pan over medium heat for about 5 minutes, stirring occasionally to evaporate excess moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 0mg