When I first started experimenting with plant-based meals, tofu was a bit of a mystery. I didn’t know how to make it taste good, and every time I tried, it came out soggy or bland.

But once I learned the magic of pressing and searing tofu, everything changed.

Now, this seared tofu with stir-fried vegetables is one of my go-to clean dinners. It’s quick, colorful, and packed with plant-based protein. The crispy tofu paired with fresh, sautéed veggies and a light homemade sauce is one of those simple meals that makes you feel like you’re doing something good for yourself—without spending all night in the kitchen.

Ingredients

For the Seared Tofu:

• 1 block (14 oz) extra-firm tofu, pressed and cubed

• 1 tbsp cornstarch (optional, for extra crispiness)

• 1 tbsp sesame oil or olive oil

• Salt and black pepper, to taste

For the Stir-Fried Vegetables:

• 1 red bell pepper, sliced

• 1 cup broccoli florets

• 1/2 zucchini, sliced

• 1/2 cup shredded carrots

• 2 cloves garlic, minced

• 1/2 tsp fresh grated ginger (optional)

For the Sauce:

• 2 tbsp low-sodium soy sauce (or tamari)

• 1 tbsp rice vinegar

• 1 tsp maple syrup or honey

• 1 tsp sesame oil

• 1 tsp cornstarch mixed with 1 tbsp water (to thicken)

Instructions

1. Press the tofu for at least 15 minutes to remove excess moisture. Cut into 1-inch cubes and toss lightly with cornstarch if using.

2. Sear the tofu: Heat oil in a large skillet over medium-high heat. Add tofu and cook for 6–8 minutes, flipping occasionally, until golden and crispy. Season with a pinch of salt and pepper, then remove and set aside.

3. Stir-fry the veggies: In the same pan, add a little more oil if needed. Add garlic, ginger, and veggies. Cook for 4–5 minutes until just tender but still bright.

4. Make the sauce: Whisk together soy sauce, rice vinegar, maple syrup, sesame oil, and the cornstarch slurry.

5. Bring it all together: Add tofu back to the skillet, pour in the sauce, and toss everything to coat. Cook for another 1–2 minutes until the sauce thickens and everything is coated and glossy.

6. Serve warm over brown rice, quinoa, or on its own.

Why I Love This Dinner

This is one of those meals that helped me realize plant-based eating can be so satisfying. The crispy tofu and savory sauce give you that takeout-style feel, but it’s all homemade and clean.

I love making this when I need a reset meal that’s still hearty and flavorful. It also makes great leftovers for lunch the next day—which is always a bonus in my book.

Nutrition Information (Per Serving – Makes 2)

• Calories: 370

• Protein: 21g

• Carbohydrates: 22g

• Fiber: 5g

• Fat: 22g