This quick and easy tofu stir-fry is the weeknight dinner you've been looking for! Packed with flavor, crispy tofu, and tender-crisp veggies, this dish tastes better than takeout and can be on the table in 30 minutes.
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 2 tablespoons water
- 4 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 2 teaspoons sriracha sauce or sambal oelek, or to taste
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon canola oil, or high heat oil of choice
- 1 (14 ounce or 400 gram) package super firm or extra-firm tofu, drained (and pressed if using extra-firm) cut into 1-inch cubes
- 3 scallions, chopped, white and green parts separated
- 1 medium carrot, sliced on a bias into strips
- 1 medium broccoli crown, broken into florets
- 4 ounces shiitake mushroom caps, cleaned and sliced
- Cooked rice
- Toasted sesame seeds
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Whisk the sauce ingredients together in a small bowl.
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Coat the bottom of a large skillet with oil and place it over medium heat.
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Add the tofu cubes in an even layer.
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Cook the tofu for about 10 minutes, flipping once or twice, until browned on multiple sides.
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Remove the tofu from the skillet and transfer it to a plate.
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Raise the heat to high.
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Add the white parts of the scallions and carrots to the skillet. Stir-fry for 1 minute.
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Add the broccoli and mushrooms to the skillet. Stir-fry 2 to 3 minutes more, until the veggies deepen in color and become tender-crisp.
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Return the tofu to the skillet and add the sauce.
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Continue to cook everything for about 1 minute, stirring constantly, until the sauce thickens and coats the tofu and veggies.
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Remove the skillet from heat and add the green parts of the scallions.
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Divide onto plates and top with sesame seeds. Serve with rice.
Nutrition information does not include accompaniments.