Baked Tofu and Veggie Stir-Fry Salad
This simple yet satisfying stir-fry is packed with flavor and nutrients. The tofu is marinated in a savory mixture of soy sauce, cornstarch, sesame oil, and black pepper, then baked until crispy and browned. The vegetables are stir-fried until tender-crisp, and then the tofu is added back to the skillet to combine. The result is a delicious and healthy meal that can be enjoyed for lunch or dinner.
This recipe was inspired by a classic Chinese stir-fry dish. I wanted to create a version that was healthy and easy to make at home, so I used extra-firm tofu as the main ingredient. Tofu is a great source of protein and fiber, and it's also very versatile. It can be marinated in a variety of flavors, and it can be cooked in a variety of ways. For this recipe, I chose to bake the tofu to give it a crispy exterior and a tender interior. The vegetables in this stir-fry are also very versatile. You can use any vegetables that you like, or that you have on hand. I used broccoli, carrots, bell peppers, and onion, but you could also use snap peas, green beans, or snow peas. The key is to cook the vegetables until they are tender-crisp, so that they still have some of their crunch. This stir-fry is a great way to get a healthy and delicious meal on the table quickly and easily. It's perfect for a weeknight dinner, or for a quick and easy lunch.
Baked Tofu and Veggie Stir-Fry Salad Baked Tofu and Veggie Stir-Fry Salad Baked Tofu and Veggie Stir-Fry Salad Baked Tofu and Veggie Stir-Fry Salad
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 block extra-firm tofu, pressed and cut into 1-inch cubes
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 1 cup sliced bell peppers
  • 1/2 cup chopped onion
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium bowl, combine the tofu, soy sauce, cornstarch, sesame oil, and black pepper. Toss to coat.
  3. Spread the tofu on a baking sheet and bake for 20 minutes, or until golden brown and crispy.
  4. Heat the vegetable oil in a large skillet over medium heat.
  5. Add the broccoli, carrots, bell peppers, and onion to the skillet and stir-fry for 5-7 minutes, or until tender-crisp.
  6. Add the baked tofu to the skillet and stir to combine.
  7. Serve immediately.
Why It Works
  • The cornstarch in the marinade helps to create a crispy exterior on the tofu.
  • Baking the tofu before stir-frying it helps to ensure that it cooks evenly and thoroughly.
  • Stir-frying the vegetables over high heat helps to retain their鮮味 (umami) and nutrients.
  • Adding the tofu back to the skillet at the end of the cooking process helps to ensure that it stays crispy.