Vegetable Stir-Fry with Tofu
Crispy tofu and crisp vegetables in a hoisin and soy glaze. A high-protein vegan dinner on the table in 30 minutes.
- prep
- 15 min
- cook
- 15 min
- total
- 30 min
- serves
- 4
- level
- easy
A quick stir-fry of crisp vegetables and golden tofu in a hoisin and soy glaze. The cornstarch coating is the trick: it gives the tofu a crust that holds the sauce.
Have everything cut and ready before the pan gets hot. Once you start, the whole dish cooks in about fifteen minutes, and you can swap in whatever vegetables you have.
method
Toss the cubed tofu with the soy sauce, sesame oil and cornstarch until evenly coated. Set aside.
Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat. Stir-fry the tofu until golden and crispy, 5 to 7 minutes, then remove it and set aside.
Add the remaining tablespoon of oil to the skillet. Cook the garlic and ginger for about 30 seconds, until fragrant.
Add the bell pepper, carrot, broccoli, snap peas and baby corn. Stir-fry for 5 to 8 minutes, until the vegetables are tender but still crisp.
Return the tofu to the skillet. Pour in the hoisin sauce, season with salt and pepper, and stir well to combine.
Cook for 2 more minutes, until everything is heated through and coated in the sauce.
Finish with sesame seeds and chopped green onions and serve.
chef's tips
- Drain the tofu well before coating it. Wet tofu won’t crisp.
- Keep the heat high and don’t crowd the pan. The vegetables should fry, not steam.
- Cut the vegetables to similar sizes so they cook evenly.
- Serve it over steamed rice or noodles.