| Prep: 20 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 16g | 2g | 18g |
| sugars | fibre | protein | salt |
| 6g | 3g | 15g | 1.2g |
The first time I whipped up this Ginger Soy Tofu recipe, it felt like a dance of flavors in the kitchen. The aromatic scent of freshly grated ginger wafting through the air and the sizzle of tofu in a hot pan brought an instant sense of comfort and intrigue. While I am deeply rooted in New England seafood, this vegetable-based delight offers a refreshing contrast to my usual fare, and it’s one that my daughters, Erin and Samantha, absolutely adore.
Nutritious and Delicious
Coming from a family where health and taste need to coexist, this recipe is a hit for many reasons. Tofu is a fantastic source of protein, especially for those looking to reduce their meat consumption. It’s low in calories but high in essential nutrients such as iron and calcium, making it a great choice for balanced meals. By combining tofu with vibrant veggies such as bell peppers, broccoli, and snap peas, you get a dish that bursts with vitamins and antioxidants, promoting overall well-being. The use of ginger and garlic not only enhances the flavor but also offers anti-inflammatory and immune-boosting properties.
The Ginger Soy Tofu is a delightful way to introduce plant-based meals into your diet without compromising on flavor. The interplay of ginger, soy sauce, and sesame oil creates a rich and savory profile, while the maple syrup adds just the right touch of sweetness. Served over a bed of rice or quinoa, this dish transforms into a hearty meal that satisfies both the palate and the body.
A Versatile Gem
One of the reasons I love this Ginger Soy Tofu recipe is its versatility. Whether you’re enjoying it as a main course or pairing it with other favorites like quinoa and vegetable stir fry or a fresh garden salad, it adapts beautifully. The dish has some similarities with traditional stir-fry recipes but stands out due to its unique blend of flavors and emphasis on plant-based ingredients. If you’re seeking a side dish, consider pairing it with steamed dumplings or miso soup for a complete and satisfying meal experience.
For those who might be new to cooking tofu, this recipe is incredibly forgiving. The extra-firm tofu holds up well to frying and ensures a pleasant, chewy texture. Additionally, the method of draining and pressing the tofu beforehand helps it absorb the flavorful marinade more effectively, ensuring each bite is packed with taste.
In my kitchen, cooking is not just about creating nourishing meals; it’s about the joy of bringing together fresh ingredients and witnessing their transformation. This Ginger Soy Tofu recipe embodies that joy perfectly. It’s a reminder that wholesome, delicious food can be both simple to prepare and incredibly rewarding.
What You’ll Need
- 1.5 lbs extra-firm tofu, drained and pressed
- 2 tbsp ginger, freshly grated
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 2 tbsp maple syrup
- 1 tbsp sesame seeds
- 2 cloves garlic, minced
- 3 tbsp vegetable oil
- 1 bunch green onions, sliced
- 2 bell peppers, thinly sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1/4 cup water
- 1 tbsp cornstarch
- Cooked rice or quinoa for serving
Method
Step One
Drain and press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes.
Step Two
In a bowl, mix together the freshly grated ginger, soy sauce, rice vinegar, toasted sesame oil, maple syrup, and minced garlic. Add the tofu cubes to the bowl and gently toss to coat them evenly with the marinade. Let the tofu marinate for at least 30 minutes, or up to 2 hours for more flavor.
Step Three
In a separate smaller bowl, mix together the water and cornstarch to create a slurry. Set aside.
Step Four
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated tofu cubes carefully, reserving the marinade. Cook the tofu until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
Step Five
In the same skillet, heat the remaining 2 tablespoons of vegetable oil. Add the sliced green onions, bell peppers, broccoli florets, and snap peas. Stir-fry the vegetables until they are tender-crisp, about 5-7 minutes.
Step Six
Return the tofu to the skillet with the vegetables. Pour the reserved marinade over the tofu and vegetables. Stir the cornstarch slurry and add it to the skillet. Cook for another 2-3 minutes, stirring constantly, until the sauce has thickened and everything is heated through.
Step Seven
Serve the Ginger Soy Tofu hot over cooked rice or quinoa. Garnish with sesame seeds before serving. Enjoy!
