Craving a meal that’s bursting with flavor but won’t keep you in the kitchen for hours? Look no further! This Grilled Sesame Ginger Tofu Stir-Fry is your new weeknight hero. We’re talking perfectly seared tofu steaks, marinated in a divine blend of savory soy, sweet honey, and zesty ginger, served over a mountain of crisp, colorful stir-fried veggies. It’s healthy, satisfying, and oh-so-delicious. Get ready to transform your tofu game!
Ingredients
• For the Marinade & Sauce
• 1/4 cup / 60 ml rice vinegar
• 2 tablespoons / 30 ml reduced-sodium soy sauce
• 2 tablespoons / 30 ml toasted sesame oil, divided
• 1 tablespoon / 15 ml honey
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1/2 teaspoon cornstarch
• For the Tofu & Stir-Fry
• 1 16-ounce / 450 g package extra-firm tofu, drained and cut into 4 slices
• Nonstick cooking spray
• 3 cups / 225 g sliced shiitake mushrooms
• 2 medium bell peppers, any color, cut into strips
• 1/2 cup / 75 g chopped red onion
• 4 cups / 300 g coarsely shredded bok choy
• 1 cup / 150 g frozen shelled edamame, thawed
• For Garnish
• 1 tablespoon sesame seeds, toasted
• 1/4 teaspoon crushed red pepper flakes, optional
Instructions
1. Make the Marinade: In a shallow dish, whisk together the rice vinegar, soy sauce, 1 tablespoon of sesame oil, honey, ginger, and garlic. Add the tofu slices, turning to coat them completely. Let marinate at room temperature for 30 minutes, flipping the tofu once.
2. Grill the Tofu: Coat a nonstick grill pan with cooking spray and heat over medium-high heat. Carefully transfer the tofu to the hot pan, reserving the leftover marinade. Grill for 4-6 minutes, turning once, until you have beautiful grill marks and the tofu is heated through.
3. Sauté the Veggies: While the tofu grills, heat the remaining 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the mushrooms, bell peppers, and red onion. Cook and stir for 3-5 minutes until they are crisp-tender.
4. Finish the Stir-Fry: Add the shredded bok choy and thawed edamame to the skillet. Continue to cook and stir for another 2-3 minutes, just until the bok choy begins to wilt.
5. Create the Sauce: Whisk the cornstarch into the reserved marinade until smooth. Pour this mixture into the skillet with the vegetables. Cook, stirring constantly, until the sauce thickens and bubbles. Let it cook for 1 more minute.
6. Serve and Garnish: Divide the vibrant vegetable stir-fry among four plates. Top with the grilled tofu slices (whole or halved). Sprinkle with toasted sesame seeds and a pinch of crushed red pepper flakes, if desired.
Nutritional Information
• PER SERVING: 323 cal., 15 g total fat (1 g sat. fat), 0 mg chol., 323 mg sodium, 25 g carb., 6 g fiber, 21 g pro.
Pro Tips
• For the firmest texture and best grill marks, press your tofu for at least 30 minutes before marinating. This removes excess water, allowing it to absorb more flavor and sear beautifully.
• When stir-frying, make sure your skillet is large enough to give the vegetables space. Overcrowding will steam them instead of searing them, resulting in a softer texture.
• Save time on a busy night by chopping all your vegetables and whisking together the marinade the day before. Store them in airtight containers in the fridge.
• Feel free to swap the vegetables based on what’s in season or what you have on hand. Broccoli florets, snap peas, or sliced carrots would all be delicious additions.
FAQ
Q: Can I make this sesame ginger tofu stir-fry vegan
A: Yes, this recipe is easily made vegan. The only non-vegan ingredient is honey. Simply substitute it with an equal amount of maple syrup or agave nectar in the marinade for a delicious, fully plant-based meal.
Q: Is this grilled tofu stir-fry a good source of protein
A: Absolutely. This recipe is packed with plant-based protein. A single serving provides 21 grams of protein, primarily from the extra-firm tofu and edamame, making it a very satisfying and complete vegetarian meal.
Q: How should I store leftover tofu stir-fry
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture upon reheating, it’s recommended to store the grilled tofu slices separately from the vegetables and sauce if possible. Reheat gently in a skillet or microwave.
Q: What other vegetables can I use in this vegetarian stir-fry
A: This recipe is very flexible. Feel free to substitute the vegetables based on what you have. Broccoli florets, snap peas, sliced carrots, or baby corn would all be excellent additions. Adjust cooking times as needed to ensure they are crisp-tender.
