Lemon Garlic Tofu Stir Fry

$- 1 block (14 oz) firm tofu, drained and pressed - 1 red bell pepper, sliced - 1 cup broccoli florets - 1 cup snap peas - 3 green onions, chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - Zest and juice of 1 lemon - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - Sesame seeds - Salt and pepper to taste This dish shines with fresh, colorful veggies. The firm tofu gives a hearty texture. I love how the garlic and ginger mix for a fragrant base. Lemon adds a bright zing that lifts the dish. The soy sauce brings a savory depth. You can play with the flavors to suit your taste. Add more lemon for a tangy punch or extra soy for saltiness. The sesame oil gives a nutty finish. Keep it simple or dress it up—your choice! {{ingredient_image_1}} Start by cutting the pressed tofu into bite-sized cubes. This makes it easy to cook and eat. Next, toss the tofu cubes in cornstarch. This step helps the tofu get crispy when cooked. It also adds a nice texture to the dish. Heat one tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Once the oil is hot, add the tofu cubes. Cook until the tofu turns golden and crispy on all sides, which takes about 8 to 10 minutes. After that, remove the tofu from the skillet and set it aside. This will keep it crispy until you mix it with the veggies. In the same skillet, add another tablespoon of vegetable oil. Sauté the minced garlic and grated ginger for about one minute. You want to cook them just enough for their strong flavors to come out. Then, add the sliced red bell pepper, broccoli florets, and snap peas. Stir-fry these veggies for about 4 to 5 minutes. You want them to be tender but still crisp. Now it's time to bring everything together. Stir in the cooked tofu along with the lemon zest, lemon juice, soy sauce, and sesame oil. Mix everything well until it's heated through, which takes about 2 minutes. Finally, season with salt and pepper to taste. This step helps balance the flavors in your dish. Enjoy this fresh and bright meal! To make great tofu, start by pressing it. This removes extra water. Use a clean towel and a heavy object. Leave it for at least 15 minutes. This makes the tofu firmer and helps it soak up flavors. Next, coat the tofu in cornstarch. This step is key. The cornstarch creates a crispy crust. Toss the tofu cubes well until they are fully coated. This simple trick turns bland tofu into a tasty treat. Add more spices to boost flavor. Try red pepper flakes for heat. A pinch of smoked paprika can add depth. Experiment with herbs like basil for a fresh twist. Balance the acidity of the lemon juice and soy sauce. The lemon gives a bright taste, while soy sauce adds umami. Adjust these to match your preference. A little extra lemon can brighten up the dish even more. Keep your veggies crisp by not overcooking them. Stir-fry them quickly over high heat. This helps retain their bright colors and crunch. Add harder vegetables first. Start with bell peppers and broccoli. Then, add snap peas later. This way, everything cooks evenly and stays fresh. Enjoy the vibrant colors and textures in your stir fry! Pro Tips Press Tofu Well: Ensure the tofu is pressed adequately to remove excess moisture, which helps achieve a crispier texture when frying. Use High Heat: Cooking the tofu and vegetables on medium-high heat allows for a nice sear and retains the crispness of the veggies. Customize Veggies: Feel free to substitute or add your favorite vegetables like carrots, bell peppers, or zucchini for added variety and flavor. Serve Immediately: This dish is best enjoyed fresh. Serve it hot right after cooking to savor the flavors at their peak. {{image_2}} You can swap tofu for other proteins. Chicken works well if you eat meat. Just cut it into cubes and cook it the same way. Tempeh is another great choice. It has a nutty flavor and cooks quickly. For a vegan option, chickpeas or lentils can add protein. Both are tasty and easy to use in this stir fry. Feel free to mix in other vegetables. Carrots and bell peppers add color and crunch. You can also use zucchini or mushrooms. They cook well and absorb flavors nicely. Think about using seasonal vegetables too. In summer, fresh corn or cherry tomatoes brighten the dish. You can change the sauce to suit your tastes. Teriyaki sauce adds a sweet touch. Chili sauce brings heat if you want a kick. For a creamy twist, try adding nut butter. Peanut or almond butter makes the dish rich and smooth. Just stir it in at the end for a different flavor. To keep your Lemon Garlic Tofu Stir Fry fresh, store leftovers properly. Place the stir fry in an airtight container. Glass or plastic containers work well. Make sure to let the dish cool before sealing it. This helps prevent steam buildup, which can make the food soggy. Store the container in the fridge. Your stir fry will stay good for about 3 to 4 days. When you're ready to enjoy leftovers, there are great ways to reheat them. You can use the microwave or the stovetop. If using the microwave, heat in short bursts. Stir the dish between each burst. This helps heat evenly. For stovetop reheating, use a non-stick skillet. Add a splash of water or oil to prevent sticking. Heat over low to medium heat, stirring often. This keeps the tofu crispy and the veggies bright. If you want to save some for later, freezing is an option. However, the texture may change slightly. To freeze, place the cooled stir fry in a freezer-safe bag. Remove as much air as you can before sealing. Your stir fry can last for about 2 to 3 months in the freezer. When you’re ready to eat, defrost it in the fridge overnight. Reheat it in the microwave or on the stovetop, just like before. Enjoy your tasty meal anytime! To make crispy tofu, start with firm tofu. Press the tofu to remove excess water. Cut it into small cubes. Coat each cube with cornstarch. This helps create a crunchy outer layer. Heat oil in a skillet over medium-high heat. Cook the tofu until golden brown on all sides. This usually takes about 8-10 minutes. Keep the heat high for the best crispiness. Yes, you can! Feel free to mix in your favorite vegetables. Carrots, zucchini, or bell peppers work well. You could also try mushrooms or bok choy. Just make sure to cut them small. This helps them cook evenly. Be creative and use what's in season! This stir fry pairs well with many sides. Serve it over rice for a hearty meal. Noodles are another great choice, adding chewiness. You can also enjoy it in a fresh salad. The bright flavors of the stir fry will shine through. Yes, this recipe is both vegan and gluten-free! Tofu is a plant-based protein. The soy sauce can be swapped for a gluten-free version. Just check the label to ensure it fits your needs. Enjoy this healthy dish without worry! This blog post covers a delicious Lemon Garlic Tofu Stir Fry. We discussed key ingredients like firm tofu and fresh vegetables, plus essential seasonings for flavor. I shared step-by-step instructions for preparing and cooking tofu, stir-frying vegetables, and combining everything. Useful tips help you achieve perfect texture and flavor. Incorporate variations and storage tips for easy meal prep. Now, you can create a healthy stir fry that suits your taste. Enjoy exploring flavors and make this dish your own!$

A vibrant and healthy stir fry featuring crispy tofu, fresh vegetables, and a zesty lemon garlic sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Asian

Servings 4

Calories 250 kcal

Ingredients

14 oz firm tofu, drained and pressed
2 tablespoons cornstarch
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 unit red bell pepper, sliced
1 cup broccoli florets
1 cup snap peas
3 unit green onions, chopped
1 unit lemon, zest and juice
2 tablespoons soy sauce
1 tablespoon sesame oil
to taste unit salt and pepper
for garnish unit sesame seeds

Instructions

Start by cutting the pressed tofu into bite-sized cubes. Toss the tofu cubes with cornstarch until well-coated.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the minced garlic and grated ginger for about 1 minute, until fragrant.
Add the sliced red bell pepper, broccoli florets, and snap peas to the skillet. Stir-fry for 4-5 minutes or until the vegetables are tender but still crisp.
Stir in the cooked tofu, lemon zest, lemon juice, soy sauce, and sesame oil. Mix everything together until well combined and heated through, approximately 2 minutes. Season with salt and pepper to taste.
Remove from heat and garnish with chopped green onions and sesame seeds.

Notes

Serve with rice or noodles for a complete meal.

Keyword garlic, lemon, stir fry, tofu, vegan