Classic Soy Sauce Stir-Fried Tofu
A vegan stir-fry featuring crispy tofu tossed in a savory soy sauce glaze with garlic, ginger, and colorful vegetables for ultimate umami flavor.
Ingredients
- 200 g firm tofu pressed and cubed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup or agave
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- ½ cup sliced bell peppers
- ¼ cup chopped green onions
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
Instructions
- Pat tofu dry and toss with cornstarch for extra crispiness.
- Heat vegetable oil in a wok over medium-high heat.
- Add tofu and cook until golden on all sides, about 6–7 minutes.
- Remove tofu and set aside.
- In the same wok, add garlic and ginger; stir for 30 seconds until fragrant.
- Add bell peppers and cook for 2–3 minutes.
- Stir together soy sauce, rice vinegar, sesame oil, and maple syrup in a small bowl.
- Pour sauce into the wok and toss everything together.
- Return tofu and stir until evenly coated and sizzling.
- Garnish with green onions and serve hot over rice or noodles.
Notes
Nutritional Values (Per Serving)
- Calories: 285
- Total Fat: 15 g
- Saturated Fat: 2 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 18 g
Vitamins and Minerals (Per Serving)
- Calcium: 14%
- Iron: 20%
- Vitamin C: 15%
- Magnesium: 8%
- Potassium: 9%
Additional Notes / Tips
- Use extra-firm tofu for the crispiest results.
- Add chili flakes for a fiery kick.
- Substitute tamari for gluten-free soy sauce.
- A sprinkle of sesame seeds adds crunch and elegance.
- Warning: You’ll start saying “just a quick stir-fry” like it’s your signature move.