Ginger Soy Tofu Stir Fry Recipe

If you’re craving a delicious adventure, join me as we transform humble tofu into a savory masterpiece, infused with vibrant veggies and a tantalizing ginger-garlic marinade that will make your taste buds dance!

My Ginger Soy Tofu Stir Fry is a nutritious, colorful dish that is full of flavor. I love the way the firm tofu combines with soy sauce and fresh ginger to create a savory base.

I pack this dish with nutrition too, adding vitamin-packed broccoli and bell pepper. Together with a hint of sesame oil, this dish is not only delicious but also wholesome.

Ingredients

• Firm Tofu: High in protein; key plant-based protein source.
• Soy Sauce: Provides savory umami; enhances dish flavor.
• Sesame Oil: Adds unique nutty aroma; healthy unsaturated fats.
• Fresh Ginger: Sharp, spicy; anti-inflammatory properties.
• Garlic: Rich flavor; potential heart health benefits.
• Red Bell Pepper: Crunchy, sweet; high in vitamin C.
• Broccoli: Fiber-rich; nutrients like vitamins K, C.
• Carrot: Bright color; good source of beta-carotene.
• Green Onions: Mild onion flavor; good for garnishing.
• Sesame Seeds: Add texture; contain calcium, healthy fats.

Ingredient Quantities

• 14 oz (400g) firm tofu, pressed and cubed
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 3 green onions, chopped
• 1 tablespoon sesame seeds
• 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

How to Make this

1. Begin by pressing the tofu to eliminate excess moisture, and then cut it into cubes.

2. In a small bowl, blend the soy sauce, rice vinegar, sesame oil, minced ginger, and garlic. Mix thoroughly to create the marinade.

3. Marinade the tofu.
Add the tofu, cubed and well-coated, to the marinade. Make sure each piece of tofu is coated completely. Let the tofu sit in the marinade for at least 15 minutes.

4. In a big pan or wok, warm 1 tablespoon of vegetable oil over medium-high heat. Put in the tofu cubes, saving the marinade, and sauté to a golden, slightly crispy state. Take off the heat, and set aside.

5. In the same saucepan, put another tablespoon of vegetable oil. Sauté the red bell pepper, broccoli florets, and carrot for about 5 minutes or until they begin to soften.

6. Recombine the vegetables and tofu in the pan, then pour in the reserved marinade and combine.

7. For a sauce with more body, stir cornstarch mixture into the sauce and pan while the sauce heats. Don’t stop stirring, and don’t reduce the sauce until this step is done. Otherwise, you’ll have a reduced sauce with a lot of water in it.

8. Include the diced scallions and stir for 2-3 minutes more to make sure everything is uniformly heated.

9. Take away from heat and dust the dish with sesame seeds for an extra flavor and texture boost.

10. If desired, serve over rice or noodles. This renders a complete meal.

Equipment Needed

1. Tofu press or heavy pan (for pressing the tofu)
2. Cutting board
3. Sharp knife
4. Small bowl (for the marinade)
5. Mixing spoon or whisk
6. Large pan or wok
7. Spatula or wooden spoon (for sautéing)
8. Measuring spoons
9. Serving bowl or platter (optional, for serving over rice or noodles)

FAQ

• Q: Can I use another type of tofu in this recipe?A: Yes, you can use extra-firm tofu for a chewier texture, but steer clear of silken tofu, since that may disintegrate while you cook.
• Q: Is it necessary to press the tofu?A: Absolutely, pressing the tofu takes away the extra moisture, which enables it to soak in the marinade more effectively; and when it’s cooked, it comes out way crispier.
• Q: Can I replace soy sauce with something else?Tamari can be used for a gluten-free substitute, or coconut aminos for a low-sodium, soy protein-free alternative.
• Q: How can I make the dish spicier?A: To add some heat to the stir-fry, try sliced chili peppers or chili garlic sauce. Use it or them to taste.
• Q: Can this recipe be made oil-free?A: Yes, omit the sesame oil and use the vegetable broth instead of the vegetable oil to stir- fry the vegetables. It helps if you use non-stick cookware too.
• Q: How do I store leftovers?A: Put the uneaten food into an airtight container and place it in the refrigerator. It will be safe to eat for up to 3 days. To reheat, use a pan and set it to medium.

Ginger Soy Tofu Stir Fry Recipe Substitutions and Variations

Tempeh can be utilized as a replacement for firm tofu to create a dish with a different texture, thus allowing for another delicious iteration of a tofu-based recipe. Additionally, tempeh has a different nutrition profile, and depending on how you use it, it may offer some added nutritional benefits compared with tofu.
Apple cider vinegar can be used instead of rice vinegar for a new, delightful tang. It has a nearly identical pH level as rice vinegar, making it a perfect 1:1 substitute in cooked, pickled, or raw dishes.
Peanut oil and olive oil can serve for sesame oil in providing a different richness of flavor.
You can use yellow or green bell pepper in place of red bell pepper, depending on what you have.
Cauliflower can be substituted in for broccoli florets when a similar texture and flavor profile is desired.

Pro Tips

1. Use Extra-Firm Tofu For the best texture, opt for extra-firm tofu if available. It holds its shape better during cooking and maintains a satisfying bite.

2. Freeze and Thaw Tofu For a chewier texture, freeze the tofu and then thaw it before pressing. This process changes its structure, making it more porous and better at absorbing marinade.

3. Marinade Longer If time allows, marinate the tofu for at least 30 minutes or even overnight in the refrigerator. This will enhance the flavor as the tofu absorbs the marinade more deeply.

4. Preheat the Pan or Wok Ensure that your pan or wok is properly preheated before sautéing the tofu. A hot surface sears the tofu better, giving it a golden, crispy exterior.

5. Add the Cornstarch Slurry Gradually When thickening the sauce with the cornstarch mixture, pour it in gradually while stirring continuously. This helps avoid clumps and ensures even thickening throughout the dish.