Zesty Tofu Stir Fry Fiesta

Crispy golden tofu meets bright peppers and snap peas in a punchy ginger-lime sauce that wakes up every bite. This stir-fry comes together fast once your prep is done, and the contrast between caramelized tofu edges and tender-crisp vegetables makes it genuinely satisfying. Serve it over jasmine rice or noodles, and don't skip the fresh lime at the end.

Ingredients

  • 14 oz firm tofu, pressed and cut into 3/4-inch cubes
  • 3 tbsp cornstarch
  • 4 tbsp neutral oil
  • 1 large red bell pepper, seeded and cut into 1-inch pieces
  • 1 large yellow bell pepper, seeded and cut into 1-inch pieces
  • 8 oz snap peas, trimmed
  • 1 large carrot, peeled and sliced into thin coins or ribbons
  • 2 tbsp fresh ginger, peeled and minced
  • 4 cloves garlic, minced
  • 3 tbsp soy sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1/4 tsp red pepper flakes
  • 3 scallions, thinly sliced
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 tbsp sesame seeds, toasted
  • 1 lime, cut into wedges

Instructions

  1. Press 14 oz (400 g) firm tofu by wrapping the block in paper towels or a clean kitchen towel, placing a heavy plate on top, and letting it sit for 15 minutes to release excess moisture.
  2. While the tofu presses, seed and cut 1 large red bell pepper and 1 large yellow bell pepper into 1-inch pieces.
  3. Trim 8 oz (225 g) snap peas, removing the tough string along the seam if needed.
  4. Peel and slice 1 large carrot into thin coins or ribbons.
  5. Peel and mince 2 tbsp (30 g) fresh ginger.
  6. Mince 4 cloves garlic.
  7. Thinly slice 3 scallions.
  8. In a small bowl, whisk together 3 tbsp (45 ml) soy sauce, 2 tbsp (30 ml) fresh lime juice, 1 tbsp (15 ml) rice vinegar, 1 tbsp (15 ml) honey, 1 tsp (5 ml) sesame oil, and 1/4 tsp (1 g) red pepper flakes. Set aside.
  9. Unwrap the pressed tofu and cut it into 3/4-inch cubes.
  10. Toss the 14 oz (400 g) tofu cubes with 3 tbsp (25 g) cornstarch in a bowl or on a plate, coating each piece evenly.
  11. Heat 2 tbsp (30 ml) neutral oil in a large wok or wide skillet over medium-high heat until shimmering.
  12. Add the 14 oz (400 g) cornstarch-coated tofu cubes in a single layer. Let them cook undisturbed for 3 minutes until the bottoms are golden and crispy.
  13. Flip the tofu pieces and cook for another 3 minutes, turning occasionally, until all sides are golden brown and crisp. Transfer to a plate lined with paper towels.
  14. Add the remaining 2 tbsp (30 ml) neutral oil to the same wok over medium-high heat.
  15. Add the 1 large red bell pepper (cut into 1-inch pieces), 1 large yellow bell pepper (cut into 1-inch pieces), and 1 large carrot (sliced into thin coins or ribbons). Stir-fry for 3 minutes until the peppers start to soften but still have a bite.
  16. Add the 8 oz (225 g) trimmed snap peas and stir-fry for 2 minutes until they turn bright green and tender-crisp.
  17. Push the vegetables to the side of the wok. Add the 2 tbsp (30 g) minced ginger and 4 cloves minced garlic to the cleared space and stir for 30 seconds until fragrant.
  18. Return the crispy tofu to the wok and pour in the sauce mixture. Toss everything together for 1 to 2 minutes until the sauce coats the tofu and vegetables and thickens slightly.
  19. Remove from heat and stir in the 3 sliced scallions.
  20. Transfer to a serving platter or individual bowls. Garnish with 1/4 cup (15 g) roughly chopped fresh cilantro and 1 tbsp (10 g) toasted sesame seeds if using. Serve with lime wedges on the side.