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- 14 oz firm tofu, pressed and cubed - Vegetables: bell pepper, snap peas, carrot, green onions - Sauce components: soy sauce, honey (or maple syrup), sesame oil, rice vinegar The main star of this dish is firm tofu. I love using firm tofu because it holds its shape well. Pressing the tofu gets rid of extra water. This step makes the tofu crispier when cooked. I also like to cube it into bite-sized pieces. Next, the vibrant vegetables make this dish pop. I often choose bell peppers for sweetness and color. Snap peas add a nice crunch, while carrots give a slight earthiness. Green onions bring brightness and fresh flavor. The sauce is where the magic happens. I mix soy sauce with honey or maple syrup for sweetness. Sesame oil adds a rich, nutty taste. Rice vinegar gives a little tang, making everything work together. - Additional vegetables (e.g., broccoli, mushrooms) - Protein substitutions (e.g., tempeh, chicken) - Seasoning enhancements (e.g., chili flakes, lime juice) If you want to switch things up, consider adding more veggies. Broccoli and mushrooms are great choices. They add texture and flavor. For protein, tempeh or chicken work well if you prefer. They can replace the tofu while keeping the meal hearty. You can spice things up with chili flakes for heat. A squeeze of lime juice adds a refreshing twist. To start, you need to press the tofu. This step removes excess moisture. Place the tofu on a plate and cover it with another plate. Add something heavy on top, like a few cans. Let it press for 15-20 minutes. After that, cut the tofu into 1-inch cubes. Next, coat the tofu with cornstarch. In a bowl, sprinkle the cornstarch over the cubed tofu. Gently toss it so every piece is coated. This helps make the tofu crispy when you cook it. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the tofu cubes. Fry them until they turn golden brown on all sides. This should take about 5-7 minutes. Once done, take the tofu out and set it aside. In the same skillet, add the last tablespoon of oil. Toss in your sliced bell pepper, snap peas, and julienned carrot. Stir-fry these for about 3-4 minutes until they start to soften but still have some crunch. Add minced garlic and grated ginger to the pan. Cook for 1-2 more minutes until you smell their strong aroma. This step adds a lot of flavor to your dish. In a small bowl, whisk together the soy sauce, honey (or maple syrup), sesame oil, and rice vinegar. This sauce is what gives your dish its sticky, sweet flavor. Pour the sauce over the vegetables in the skillet. Stir everything together well. Now, return the golden tofu to the skillet. Toss it with the sauce and veggies to make sure everything is coated. Cook for an extra 2-3 minutes to heat it all through. Finally, sprinkle sesame seeds and chopped green onions on top. Season with salt and pepper to taste. For the full experience, serve this over steamed rice or quinoa. Enjoy your meal! To get crispy tofu, pressing it is key. Pressing removes extra water. This helps the tofu fry better. Use a heavy object like a cast iron pan. Let it press for about 15-20 minutes. After pressing, cut the tofu into cubes. Then, coat the cubes in cornstarch. This step adds a nice crunch. Fry the tofu at medium-high heat. Use enough oil to cover the pan. Cook the tofu for about 5-7 minutes. Turn it often until golden brown. This gives you that perfect crispy texture. Want to boost the taste? Try adding spices like chili flakes or garlic powder. Herbs like cilantro or basil can add freshness too. Adjusting sweetness is easy. Use more honey or maple syrup for a sweeter dish. If you prefer less sweetness, cut back on the syrup. Balance the saltiness by tasting as you go. Add a little soy sauce if needed. Serve your stir fry over rice or quinoa. This adds a nice base to soak up the sauce. For a pop of color, garnish with sesame seeds and chopped green onions. This not only looks good but also adds flavor. A colorful plate makes the meal more appealing and fun. Try to arrange the tofu and veggies nicely for a great finish. For the full recipe, check out the Sticky Sesame Tofu Stir Fry details. {{image_2}} If you want a gluten-free meal, use tamari instead of soy sauce. Tamari has a similar taste, and it works great. For vegetarians or vegans, you can swap honey for maple syrup. This change keeps the dish sweet without using animal products. To spice things up, add sriracha to the sauce for a sweet and spicy kick. You can also include bok choy or water chestnuts for extra crunch. These ingredients boost flavor and make the dish more exciting. You can also bake the tofu for a different texture. To do this, toss the cubed tofu in cornstarch, then spread it on a baking sheet. Bake at 400°F until golden, about 25 minutes. If you want a quicker method, try using an air fryer. Cook the tofu in the air fryer for about 15 minutes at 375°F. This method gives you crispy tofu with less oil. For the full recipe and more details, check out the Sticky Sesame Tofu Stir Fry recipe. To keep your sticky sesame tofu stir fry fresh, follow these steps: - Allow the dish to cool to room temperature. - Place leftovers in an airtight container. - Store in the fridge for up to three days. Using a glass or plastic container with a tight seal works best. Make sure to label the container with the date for easy tracking. If you want to keep your stir fry longer, freezing is a good option. Here's how to do it: - Cool the stir fry completely before freezing. - Portion it into freezer-safe bags or containers. - Remove as much air as possible before sealing. When you're ready to enjoy it, thaw in the fridge overnight. To reheat, warm it in a skillet over medium heat until heated through. You can also microwave it, stirring occasionally, until hot. This method helps keep the tofu's texture and flavor. Try to consume frozen stir fry within three months for the best taste. To make this dish gluten-free, use tamari instead of regular soy sauce. Tamari is a great option. It has a similar taste but does not contain wheat. Always check labels to ensure there are no hidden gluten ingredients. You can also use coconut aminos as a soy sauce alternative. This option is naturally gluten-free and adds a hint of sweetness. Yes, you can use other types of tofu, but firm tofu works best. Firm tofu holds its shape during cooking. Soft tofu may break apart easily in the stir fry. Silken tofu is even more delicate and not ideal for frying. If you want a creamier texture, consider adding soft tofu at the end, right before serving. This dish pairs well with several sides. Steamed rice is a classic choice. Quinoa also adds a nice, nutty flavor. You can serve it with noodles for a heartier meal. Try adding a simple green salad for freshness. Roasted vegetables can also complement the richness of the stir fry. Sticky Sesame Tofu Stir Fry lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Reheat it in a pan to maintain texture. Avoid microwaving if you want to keep the tofu crispy. Enjoy it warm for the best flavor. This blog post covered how to make Sticky Sesame Tofu Stir Fry. We examined key ingredients, from tofu to sauce. Next, we outlined easy steps, ensuring crispy tofu and tasty vegetables. You learned tips and tricks for flavor and presentation. We explored variations for dietary needs and cooking methods. Finally, we shared storage and reheating advice. Now you can create a delicious meal that's simple and fun. Enjoy experimenting with your favorite ingredients!

Sticky Sesame Tofu Stir Fry

Savory and sweet, this sticky sesame tofu stir fry is the perfect weeknight meal! Made with crispy tofu, colorful veggies, and a delicious sesame sauce, you’ll have a hearty dish ready in just 35 minutes. Ideal for vegans and gluten-free eaters alike, this recipe packs flavor and nutrition into one bowl.
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Ingredients
  

14 oz firm tofu, pressed and cubed

2 tablespoons cornstarch

3 tablespoons vegetable oil

1 bell pepper (red or yellow), sliced

1 cup snap peas

1 carrot, julienned

2 green onions, chopped

2 garlic cloves, minced

1 tablespoon fresh ginger, grated

3 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons honey or maple syrup

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon sesame seeds

Salt and pepper to taste

Instructions
 

Begin by pressing the tofu for at least 15-20 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes.

    In a bowl, sprinkle the cornstarch over the cubed tofu. Gently toss to coat all sides evenly.

      Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.

        In the same skillet, add the remaining tablespoon of oil. Toss in the sliced bell pepper, snap peas, and julienned carrot. Stir-fry for about 3-4 minutes until they start to soften but still have a crunch.

          Add the minced garlic and grated ginger to the vegetables and cook for another 1-2 minutes until fragrant.

            In a small bowl, whisk together the soy sauce, honey (or maple syrup), sesame oil, and rice vinegar. Pour this sauce over the vegetables and stir to combine.

              Return the golden tofu to the skillet and toss everything together, making sure the tofu gets coated in the sauce. Cook for an additional 2-3 minutes to heat through.

                Finally, sprinkle with sesame seeds and chopped green onions. Season with salt and pepper to taste.

                  Prep Time: 20 min | Total Time: 35 min | Servings: 4

                    - Presentation Tips: Serve over steamed rice or quinoa, garnishing with extra sesame seeds and chopped green onions for a vibrant finish.