A quick, savory stir-fry with lightly crisp tofu, bright vegetables, and a gingery tamari glaze with just a hint of maple. Simple, energizing, and perfectly balanced for a busy night.
Servings: 4
Time: Prep 15 minutes · Cook 15 minutes · Total ~30 minutes
Ingredients
Tofu
- 1 (14–16 oz) block extra-firm tofu, drained and cut into bite-size cubes
- 1 tablespoon cornstarch
- Fresh ground black pepper
Vegetables
- 1 large head broccoli, cut into bite sized florets
- 1 red bell pepper, sliced
- 1–2 cups snap peas, trimmed
Sauce
- 3 tablespoons tamari, (liquid aminos, or soy sauce works too)
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1–2 teaspoons real maple syrup (to taste)
- 2–3 tablespoons water
To Finish
- Neutral oil (avocado, sunflower, grapeseed, or canola oil all work here, use what you have) or splash of water for cooking
- Sliced scallions and sesame seeds, optional
Method
- Toss the tofu gently with cornstarch and a few grinds of black pepper until lightly coated.
- Heat a large skillet over medium-high heat. Add a small amount of oil or a splash of water. Add the tofu in a single layer and cook, turning occasionally, until lightly golden and crisp on most sides, about 6–8 minutes. Transfer to a plate.
- In the same skillet, add the broccoli and bell pepper with a splash of water. Cook 3–4 minutes until bright and just tender. Add the snap peas and cook 1–2 minutes more.
- Whisk together the tamari, ginger, garlic, maple syrup, and water. Pour into the skillet and stir to coat the vegetables.
- Return the tofu to the pan and toss everything together gently. Cook 1–2 minutes until the sauce thickens slightly and everything is well coated.
- Remove from heat and serve warm, finished with scallions and sesame seeds if desired.
Taste & Texture Notes
The tofu should be lightly crisp on the outside and tender inside, not crunchy or dry. Vegetables stay bright with a bit of bite. The sauce is savory-forward with warmth from ginger and just enough maple to round the edges without reading sweet.
Make It Yours
- Skip cornstarch for a softer tofu texture if preferred.
- Add a squeeze of lime or splash of rice vinegar for brightness.
- Serve over brown rice, quinoa, or alongside the barley pilaf.
- For extra heat, add a pinch of chili flakes or grated fresh chili.
- For crunch and vibrant color, top with shredded purple cabbage.
