You'll want to whip up this Vegan Thai Ginger Tofu Stir Fry on a busy weeknight when you want to do the least dishes possible for the most flavorful meal! This rice stir fry, where crispy air-fried tofu and tender broccoli sautéed bell peppers meet the vibrant flavors of Thai aromatics. This dish promises a burst of flavor in every bite. Let's dive into the recipe and create a meal that's satisfying to our mind, body, and soul!
Ingredients:
- 1 block of extra-firm tofu, cubed
- 1 cup of broccoli florets
- 1/2 any bell pepper, diced
- 1 lime
- Trader Joe's Thai Ginger Sauce
- 1 cup of cooked basmati rice (cold rice)
- 1 tablespoon of toasted sesame oil
- 1/2 tablespoon of grated ginger
- Red chili flakes (to taste)
- Black pepper (to taste)
-1 Garlic clove (optional)
Instructions:
Before we begin open up your block of tofu and let the water drain out.
Next, press your tofu block for 10-15 minutes. If you don't have a fancy tofu press, wrap your tofu in a paper towel, leave it on a plate, and put something flat and slightly dense on top of it. This will allow all excess water to be removed.
Now, we move on to preheat the air fryer to 400°F.
After cutting your tofu into cubes place it with your broccoli florets into the air fryer basket. Air fry for 15-20 minutes, or until the tofu is golden and crispy and the broccoli is tender-crisp.
The tofu can be any size, I make mine 1/4th of an inch thick all around to encourage a certain pick eater to eat more nutritious meals. However, as per my personal preference, I like them to be 1/2 an inch thick.
After the tofu and broccoli are done air frying, heat the toasted sesame oil in a large pan or wok over medium heat. Add the grated ginger, diced green/orange/red/yellow bell pepper, red chili flakes, and black pepper. Sauté for a few minutes until the bell pepper is slightly softened and you can smell the ginger.
If you like garlic, feel free to add a clove worth of minced garlic to your ginger. I dislike the smell of fresh garlic, so I try to avoid using it in many dishes.
Put the heat on low and carefully add the air-fried tofu and broccoli to the pan with the sautéed bell peppers and spices. Stir-fry for a few minutes, ensuring everything is evenly coated with the flavors. DO NOT BURN ANYTHING.
I usually wait for my bell peppers to have a nice char on them before I add the tofu and broccoli. However, if you're on a time crunch, you can even add them all together on medium heat.
Once everything is heated through and the aromatics are "aromatic-ing," add the cooked, yet COLD, basmati rice to the pan. Stir well to combine with the tofu, vegetables, and spices.
In a bowl, mix around 2 teaspoons worth of the Thai ginger sauce from Trader Joe's with 1/2 a small lime's worth of juice.
Raise the heat to medium right after you pour the prepared sauce mixture over the tofu, vegetables, rice, and spices. Stir gently to coat everything evenly with the sauce.
Squeeze additional fresh lime juice over the stir fry and give it a final toss.
Cook for an additional 1-2 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Remove from heat and serve immediately, garnished with cilantro or extra red chili flakes for an added kick as per your tastes.
With its aromatic spices and the irresistible Thai ginger sauce from Trader Joe's, this stir fry is a hearty yet simple meal. Perfect for a quick weeknight dinner or a leisurely weekend meal, it's sure to please everyone at the table. Enjoy the fusion of Asian-inspired flavors in this delightful Thai Ginger Tofu Stir Fry!
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