Tofu Stir-fry with Quinoa

Instructions

1. 1

   Prepare the Tofu

   • Press the tofu for at least 15 minutes to remove excess water. You can use a tofu press or wrap the block in paper towels and place a heavy object on top.
   • Once pressed, cut the tofu into 1-inch cubes.
   • In a medium bowl, add the tofu cubes and 2 tablespoons of cornstarch. Gently toss until each cube is lightly and evenly coated. This is key for a crispy exterior.
2. 2

   Mix the Stir-Fry Sauce

   • In a small bowl or liquid measuring cup, whisk together the low sodium soy sauce, rice vinegar, toasted sesame oil, maple syrup, water, red pepper flakes, and the remaining 1 tablespoon of cornstarch until smooth.
   • Set the sauce aside. The cornstarch will settle, so you'll need to whisk it again just before using.
3. 3

   Pan-Fry the Tofu

   • Heat 2 tablespoons of vegetable oil in a large wok or non-stick skillet over medium-high heat until it shimmers.
   • Carefully place the coated tofu cubes in a single layer, ensuring not to overcrowd the pan (work in batches if needed).
   • Fry for 5-7 minutes, turning the cubes every couple of minutes, until they are golden brown and crispy on all sides.
   • Using a slotted spoon, transfer the crispy tofu to a plate lined with a paper towel.
4. 4

   Stir-Fry Aromatics and Vegetables

   • Add the remaining 1 tablespoon of oil to the same skillet. Swirl to coat.
   • Add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
   • Add the sliced carrots and broccoli florets to the skillet. Stir-fry for 3-4 minutes.
   • Add the sliced red bell pepper and continue to stir-fry for another 2-3 minutes. The vegetables should be tender-crisp, still vibrant in color with a slight bite.
5. 5

   Combine and Finish

   • Return the crispy tofu to the skillet with the cooked vegetables.
   • Give the sauce a final quick whisk to recombine the cornstarch, then pour it evenly over the tofu and vegetables.
   • Gently toss everything together to coat. Cook for 1-2 minutes, stirring constantly, until the sauce thickens to a glossy glaze.
   • Remove from the heat immediately to prevent overcooking the vegetables.
6. 6

   Garnish and Serve

   • Garnish generously with sliced green onions and toasted sesame seeds.
   • Serve immediately over steamed jasmine rice, brown rice, or noodles for a complete meal.