Tofu Stir-Fry

Name: Tofu Stir-Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 3 tbsp Low-sodium soy sauce; 1½ tbsp Honey; 1 tbsp White wine vinegar; 300 g Extra-firm tofu, cut into chunks; 2 tbsp Sunflower oil; 2 Garlic cloves, sliced; 2 cm Fresh ginger, peeled and sliced into thin pieces; 2 Carrots, sliced into thin batons; 300 g Broccoli florets; 1 Red bell pepper, sliced into strips; 1 tsp Cornflour; 1 Spring onion, sliced; 2 tsp Sesame seeds; small bunch Fresh coriander, chopped

Recipe GLPRc2b56c56024cfc

Asian

Main Course

35 min

196 cal

Servings: 4

Stovetop

SNAP eligible

A vibrant and nutritious Asian-inspired stir-fry featuring golden-fried tofu combined with crisp vegetables, garlic, and ginger in a savory-sweet soy-based sauce. This plant-based main course is quick to prepare and packed with flavor, perfect served over steamed rice.

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Ingredients

3 tbsp Low-sodium soy sauce

1½ tbsp Honey

1 tbsp White wine vinegar

300 g Extra-firm tofu, cut into chunks

2 tbsp Sunflower oil

2 Garlic cloves, sliced

2 cm Fresh ginger, peeled and sliced into thin pieces

2 Carrots, sliced into thin batons

300 g Broccoli florets

1 Red bell pepper, sliced into strips

1 tsp Cornflour

1 Spring onion, sliced

2 tsp Sesame seeds

small bunch Fresh coriander, chopped

Directions

In a small bowl, whisk together the soy sauce, honey, and white wine vinegar until well combined. Set the sauce mixture aside.
Pat the tofu chunks dry with paper towels and season lightly with salt and pepper. Heat half of the sunflower oil in a wok or large frying pan over high heat. Once hot, carefully add the tofu and fry for about 5 minutes, stirring occasionally, until the pieces are golden brown on multiple sides.
Add the sliced garlic and ginger to the tofu and cook for 1 minute more, stirring constantly to avoid burning the aromatics. Transfer the tofu mixture to a clean bowl and pour half of the prepared soy sauce over it. Set aside.
Pour the remaining sunflower oil into the wok and return it to high heat. Add the carrot batons, broccoli florets, and red pepper strips. Stir-fry for 5 minutes until the vegetables begin to take on a light golden color.
Add about ¼ cup of water to the wok and continue cooking for 3 to 5 minutes more, stirring occasionally, until the vegetables are tender-crisp.
In a small bowl, mix the cornflour with 1 tablespoon of water until smooth. Stir this slurry into the remaining soy sauce. Pour the sauce mixture into the wok with the vegetables and add the reserved tofu. Allow the sauce to bubble gently for about 30 seconds while stirring constantly to coat everything evenly.
Remove from heat and garnish with sliced spring onion, sesame seeds, and chopped fresh coriander. Serve immediately over steamed rice.

Comments

Grocery List Plus Editorial Staff4.5

Every ingredient lands at Harris Teeter, Food Lion, or ALDI without a second stop, and a pound of extra-firm tofu plus vegetables runs about $8 to $10 total, or $2 to $2.50 per serving—solid value. The 35-minute estimate is honest if you're prepping by hand; it assumes you're chopping garlic, ginger, and vegetables from scratch, which takes ten minutes on its own. This is a weeknight-friendly dish that reheats well in the microwave or a skillet, keeps the cook engaged but not frantic, and works as leftovers for lunch the next day. One small caveat: if you don't stock sesame seeds or coriander, a quick stop at Walmart or Harris Teeter is worthwhile since they're staples worth keeping in your pantry anyway.