Have you ever stared at a block of tofu and thought... now what?

I used to feel the same way. Tofu always seemed a little intimidating — bland, mushy, and hard to get right. But once I cracked the code for making it crispy, everything changed. Now it’s one of my go-to proteins for quick, healthy weeknight dinners that even my husband and teens get excited about.

This one-pan tofu stir-fry is a game-changer. It’s loaded with vibrant veggies, packed with plant-based protein, and tossed in a simple, savory sauce that clings to every bite. No deep frying, no fancy ingredients — just good, clean flavor in under 30 minutes.

Let’s make dinner easy (and delicious) again.

Ingredients:

For the tofu:

• 14 oz extra-firm tofu, pressed and cubed

• 1 tbsp cornstarch

• 2 tbsp avocado oil (or olive oil)

• Pinch of salt

For the stir-fry:

• 1 red bell pepper, sliced

• 1 cup broccoli florets

• 1 cup snap peas

• 2 carrots, thinly sliced

• 3 cloves garlic, minced

• 1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)

For the sauce:

• 3 tbsp low-sodium soy sauce (or coconut aminos)

• 1 tbsp maple syrup (or honey)

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 1/2 tsp chili flakes (optional)

• 1 tsp cornstarch + 2 tbsp water (to thicken)

Instructions:

1. Press and Prep Tofu: Wrap tofu in a clean towel and place a heavy pan on top for 10-15 minutes to remove excess water. Cut into 1-inch cubes.

2. Crisp the Tofu: Toss tofu cubes with cornstarch and a pinch of salt. Heat oil in a large nonstick skillet over medium-high heat. Add tofu and cook until golden and crispy on all sides, about 8–10 minutes. Remove from pan and set aside.

3. Stir-Fry Veggies: In the same pan, add a splash of oil if needed. Sauté garlic and ginger for 30 seconds, then add carrots, bell pepper, broccoli, and snap peas. Stir-fry for 4–6 minutes until crisp-tender.

4. Make the Sauce: In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, chili flakes, and cornstarch slurry.

5. Bring It All Together: Return tofu to the pan. Pour sauce over everything and stir gently to coat. Cook for 1–2 more minutes until the sauce thickens and glazes the veggies and tofu.

6. Serve: Spoon over brown rice, quinoa, or cauliflower rice. Garnish with green onions or sesame seeds if desired.

Sarah’s Notes:

• Pressing the tofu is key for maximum crispiness.

• Feel free to swap in your favorite veggies — zucchini, mushrooms, or green beans all work great.

• To make this a full meal prep option, double the recipe and store in airtight containers for up to 4 days.

Flavorful Conclusion:

Healthy dinners don’t have to be bland or boring. This crispy tofu stir-fry is proof that you can create something nourishing, colorful, and crave-worthy with just one pan and 30 minutes. It’s a favorite in our house — especially on those nights when I don’t want to think too hard about what’s for dinner.

Try it this week, and let this be your go-to tofu recipe from now on.

Nutrition (Per Serving): Calories: 290 • Protein: 17g • Carbs: 24g • Fat: 15g • Fiber: 5g • Sugar: 6g