Hello, fellow food enthusiasts! Today, I’m thrilled to share a delicious plant-based dish that truly comes alive with the fresh flavors of vibrant vegetables and a zingy ginger soy glaze—my Silken Tofu Stir-Fry. This recipe is a perfect way to delve into a meat-free meal that doesn’t skimp on taste or satisfaction. Whether you’re fully plant-based or just looking for a light dinner option, this stir-fry is sure to win you over.
If you’re anything like me, you find yourself inspired by the colors and crunch of fresh veggies. There’s just something incredibly rewarding about transforming simple ingredients into a symphony of flavors. The silken tofu, cozy cubes of plant-based protein, bring a lovely texture contrast to the crisp and crunchy vegetables. And let’s not forget the glaze—it’s a delightful combination of soy sauce, ginger, and garlic that’s infused with the richness of sesame oil and the tang of rice vinegar.
The beauty of this dish is the little time it takes to come together. With just a bit of slicing and dicing, a few minutes on the stovetop, and a handful of everyday pantry items, you’ll have a meal that’s both nutritious and comforting.
While I adore making this as a quick weeknight dinner, it also shines as a main dish for gatherings. You can even round it out with a side of steamed rice or some hearty noodles if you’re feeling fancy. It’s versatile enough to brighten any occasion with its fresh, feel-good flavors.
And speaking of gatherings, I find this stir-fry is very forgiving and welcomes substitutions. Feel free to swap in whatever veggies you have on hand. What about mushrooms or some crunchy carrots? Don’t hesitate to make it your own.
When life gets busy, and I find myself craving something homemade and wholesome, this is my go-to. It always reminds me of how much I appreciate the art of cooking. I’m constantly amazed by how each step in the kitchen becomes a form of creativity and relaxation.
So, my friends, I invite you to stir up some culinary magic tonight. Discover the joy of flavors that dance on your taste buds without overwhelming your schedule. Who knows, this Silken Tofu Stir-Fry might just become a regular guest at your dinner table.
Happy cooking, and let me know how your version turns out! I’d love to hear your twist on this vibrant dish. Enjoy!
Ingredients
– 400g silken tofu, drained and cubed
– 2 tablespoons vegetable oil
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 150g broccoli florets
– 100g sugar snap peas
– 2 tablespoons soy sauce
– 1 tablespoon grated fresh ginger
– 2 cloves garlic, minced
– 1 tablespoon rice vinegar
– 1 tablespoon sesame oil
– 1 tablespoon cornstarch
– 2 tablespoons water
– 1 tablespoon sesame seeds, toasted (optional)
– 3 spring onions, thinly sliced
Method
1. **Prepare the Tofu**: Begin by gently draining the 400g of silken tofu, and then cut it into 2.5 cm cubes. Set aside on a paper towel to absorb excess moisture.
2. **Prepare Stir-Fry Sauce**: In a small bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of grated fresh ginger, 2 cloves of minced garlic, 1 tablespoon of rice vinegar, and 1 tablespoon of sesame oil. In another small bowl, combine 1 tablespoon of cornstarch and 2 tablespoons of water, then whisk into the sauce mixture. Set aside.
3. **Cook the Vegetables**: Heat 2 tablespoons of vegetable oil in a large frying pan or wok over medium-high heat. Add the sliced red bell pepper, yellow bell pepper, 150g of broccoli florets, and 100g of sugar snap peas. Sauté for about 5-6 minutes, or until the vegetables are vibrant and tender-crisp.
4. **Add the Tofu**: Gently add the cubed tofu to the pan and cook for another 3-4 minutes, stirring occasionally, being careful not to break up the tofu.
5. **Combine with Sauce**: Pour the prepared sauce over the tofu and vegetables, allowing it to coat evenly. Cook for an additional 2-3 minutes, or until the sauce thickens and everything is heated through.
6. **Finish and Serve**: Remove from heat. Optional: Garnish with 1 tablespoon of toasted sesame seeds and 3 thinly sliced spring onions. Serve immediately with steamed rice or noodles.
