Ingredients
This recipe is broken down into four key components: the tofu, the rice, the vibrant vegetables, and the signature sauce that brings it all together.
For the Crispy Tofu:
- 1 (14-16 ounce) block of extra-firm tofu: Using extra-firm is crucial as it holds its shape best and gets wonderfully crispy.
- 1 tablespoon cornstarch: This is the secret ingredient for a light, crispy coating on the tofu that helps the sauce cling to it.
- 1 tablespoon soy sauce (or tamari for gluten-free): This adds a first layer of savory, umami flavor directly to the tofu.
- 1 tablespoon avocado oil or other high-heat oil: Used for pan-frying the tofu to a perfect golden brown.
For the Brown Rice:
- 1 cup uncooked brown rice: Provides a nutty, chewy, and fiber-rich base for the stir-fry.
- 2 cups water or vegetable broth: Using broth instead of water infuses the rice with an extra layer of flavor from the very start.
For the Stir-Fry Sauce:
- ¼ cup low-sodium soy sauce or tamari: The savory, salty backbone of our sauce. Low-sodium gives you more control over the final saltiness.
- 2 tablespoons maple syrup or honey: Adds a touch of sweetness to balance the salty and acidic notes.
- 1 tablespoon rice vinegar: Provides a bright, tangy acidity that cuts through the richness and brightens all the flavors.
- 1 tablespoon toasted sesame oil: Lends a deep, nutty, aromatic flavor that is essential for a classic stir-fry taste.
- 2 cloves garlic, minced: Aromatic and pungent, garlic is a non-negotiable flavor foundation.
- 1 tablespoon fresh ginger, grated: Adds a warm, zesty spice that pairs beautifully with garlic.
- 1 tablespoon cornstarch: This will be mixed with a little water to create a slurry that thickens the sauce to a perfect, glossy consistency.
- 2 tablespoons water: Used to mix with the cornstarch for the slurry.
For the Vegetables:
- 1 tablespoon avocado oil or other high-heat oil: For stir-frying the vegetables.
- 1 large head of broccoli, cut into bite-sized florets: Adds a wonderful texture, color, and a host of nutrients.
- 1 red bell pepper, deseeded and sliced: Provides a sweet flavor and a vibrant splash of red.
- 1 large carrot, thinly sliced on the diagonal: Adds a slight sweetness, a satisfying crunch, and beautiful orange color.
- 4 ounces shiitake mushrooms, stemmed and sliced: These offer a deep, earthy, and “meaty” flavor and texture.
- ½ cup frozen or fresh edamame, shelled: A pop of green that adds plant-based protein and a pleasant, firm texture.
For Garnish (Optional):
- 1 tablespoon toasted sesame seeds: For a nutty crunch and visual appeal.
- 2 green onions, thinly sliced: For a fresh, mild oniony bite.
- Sriracha or red pepper flakes: For those who enjoy an extra kick of heat.
Instructions
A successful stir-fry is all about timing and preparation. Following these steps in order will ensure every component is cooked to perfection.
Step 1: Prepare and Press the Tofu
This is the most important step for achieving crispy tofu. Remove the tofu from its package and drain all the water. Place the block on a plate lined with several paper towels or a clean kitchen towel. Place another towel or more paper towels on top, and then place something heavy on it, like a cast-iron skillet or a few cookbooks. Let the tofu press for at least 30 minutes, or up to an hour. This removes excess water, allowing it to fry rather than steam.
Step 2: Cook the Brown Rice
While the tofu is pressing, cook the brown rice according to package directions. A common method is to bring 2 cups of water or vegetable broth to a boil in a medium saucepan. Add the 1 cup of brown rice, stir once, then reduce the heat to a low simmer. Cover the pot and let it cook for 40-45 minutes, or until all the liquid is absorbed. Once cooked, turn off the heat and let it stand, covered, for another 10 minutes. Fluff with a fork before serving.
Step 3: Cut and Season the Tofu
Once the tofu is well-pressed, unwrap it and cut it into 1-inch cubes. Place the cubes in a medium bowl. Add the 1 tablespoon of soy sauce and gently toss to coat. Sprinkle the 1 tablespoon of cornstarch over the tofu and toss again until each cube is lightly and evenly coated.
Step 4: Prepare the Stir-Fry Sauce
In a small bowl or liquid measuring cup, whisk together the ¼ cup of low-sodium soy sauce, 2 tablespoons of maple syrup, 1 tablespoon of rice vinegar, 1 tablespoon of toasted sesame oil, minced garlic, and grated ginger. In a separate tiny bowl, whisk together the 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry. Set both the sauce mixture and the slurry aside.
Step 5: Cook the Tofu
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, carefully add the tofu cubes in a single layer, ensuring they aren’t overcrowded (cook in two batches if necessary). Cook for 4-5 minutes per side, turning occasionally, until all sides are golden brown and crispy. Remove the cooked tofu from the skillet and set it aside on a plate.
Step 6: Stir-Fry the Vegetables
Add the remaining 1 tablespoon of avocado oil to the same skillet. Add the firmer vegetables first: the broccoli florets and sliced carrots. Stir-fry for 3-4 minutes until they begin to become tender-crisp. Next, add the sliced red bell pepper and shiitake mushrooms. Continue to stir-fry for another 3-4 minutes, stirring frequently, until the peppers have softened slightly and the mushrooms have released their moisture and started to brown. Finally, add the shelled edamame and cook for one more minute.
Step 7: Combine and Thicken the Sauce
Pour the prepared sauce mixture (the one without the cornstarch slurry) over the vegetables in the skillet. Stir everything to combine and bring the sauce to a gentle simmer. Give the cornstarch slurry a quick re-whisk and pour it into the skillet. Continue to stir constantly for about 1-2 minutes. You will see the sauce thicken into a beautiful, glossy glaze that coats the vegetables.
Step 8: Final Assembly
Return the crispy tofu to the skillet with the vegetables and sauce. Gently fold everything together until the tofu is heated through and coated in the delicious sauce. Turn off the heat.
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Fat: 20g
- Saturated Fat: 3g
- Fiber: 10g
- Protein: 22g