Are you looking for a quick, light, and flavorful dinner recipe that’s perfect for any season? This stir-fried tofu with spring vegetables is an ideal choice for anyone craving a satisfying meal that celebrates fresh, wholesome ingredients.
Packed with vibrant flavors and heart-healthy benefits, this dish delivers the essence of Mediterranean-inspired cooking with a simple yet elegant twist.
Why This Recipe Is Perfect for Dinner
This recipe combines the freshness of seasonal vegetables like spring peas and pea shoots with protein-packed tofu, creating a balanced and nutritious meal.
It’s light enough to enjoy on a warm evening yet filling enough to keep you satisfied. The dish is also versatile, making it suitable for solo meals, family dinners, or even as a side at a larger gathering.
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Plus, with a total cooking time of just 20 minutes, you won’t have to spend your entire evening in the kitchen. The combination of Shaoxing rice wine, soy sauce, and sesame oil infuses the dish with a delightful blend of savory and nutty flavors, enhancing the natural sweetness of the vegetables.
This quick dinner recipe proves that you don’t need complex techniques or hours of cooking to create something truly special.
Tips for the Best Stir-Fried Tofu
- Choose Extra-Firm Tofu: Extra-firm tofu is the best choice for this recipe as it holds its shape well during cooking. Be sure to drain and pat it dry thoroughly before cutting into cubes to achieve a crispy, golden exterior.
- Get Your Pan Hot Enough: The key to perfect stir-fry is using a very hot skillet or wok. This ensures the tofu crisps up properly and the vegetables cook quickly without becoming soggy.
- Use Fresh Ingredients: While fresh peas and pea shoots bring out the best flavor, frozen peas and spinach can serve as excellent substitutes when fresh produce isn’t available. These alternatives make the recipe versatile and accessible year-round.
Customizing the Recipe
This recipe is easily adaptable to suit various dietary needs and preferences:
- Make It Vegan: The recipe is already plant-based, but for a fully vegan touch, ensure the Shaoxing rice wine or dry sherry you use is vegan-certified.
- Gluten-Free Option: Replace soy sauce with tamari or a gluten-free soy sauce alternative to make the dish gluten-free.
- Boost Protein: Add some toasted nuts, like cashews or almonds, to the stir-fry for added crunch and extra protein.
- Spice It Up: For those who enjoy a bit of heat, consider adding a dash of chili oil or sprinkling red pepper flakes during cooking.
How to Serve This Delicious Dinner Dish
This stir-fried tofu and spring vegetables recipe is incredibly versatile in terms of serving options:
- Serve it as a standalone light dinner with just a splash of lime juice and sesame oil to enhance the flavors.
- Pair it with steamed jasmine rice, quinoa, or rice noodles for a more filling meal.
- Turn it into a complete Mediterranean-inspired spread by adding a simple side salad or some fresh bread.
The dish’s vibrant colors and fresh flavors make it a delightful addition to any dinner table.
Why You’ll Love This Dinner Recipe
What makes this recipe stand out is its simplicity and depth of flavor. The stir-frying method allows the tofu to crisp up beautifully while the vegetables retain their vibrant texture and taste.
The combination of savory soy sauce, fragrant ginger, and nutty sesame oil creates a sauce that coats every bite in pure deliciousness.
This dinner recipe also aligns beautifully with the Mediterranean lifestyle, emphasizing fresh, whole foods that nourish the body and delight the senses. It’s a wonderful example of how simple ingredients, when prepared with care, can transform into a meal that feels both indulgent and healthful.
Stir-Fried Tofu with Spring Vegetables Recipe for Dinner
Equipment
- 12-inch skillet or wok
Ingredients
- 1 tablespoon Shaoxing rice wine or dry sherry or dry white wine
- 2 teaspoons soy sauce plus more as needed
- 2 tablespoons peanut oil
- 1 package 14 to 16 ounces extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
- Fine sea salt to taste
- 1 cup shelled fresh peas from about 14 ounces pea pods
- 1 tablespoon finely chopped fresh ginger
- 1 large garlic clove finely chopped
- 4 ounces fresh pea shoots about 4 cups
- 1 tablespoon fresh lime juice plus more to taste
- ½ teaspoon toasted sesame oil plus more to taste
- Chopped fresh chives to taste
Instructions
- Prepare the Sauce: Combine the Shaoxing rice wine and 2 teaspoons of soy sauce in a small bowl. Set the mixture aside for later use.
- Sear the Tofu: Heat a large skillet or wok (about 12 inches) over high heat until very hot—test by letting a drop of water hit the pan; it should sizzle and evaporate instantly. Pour in 1 tablespoon of peanut oil, then add the tofu cubes. Season with fine sea salt and cook without stirring for about 2 minutes, letting the undersides brown and crisp. If the pan starts to smoke, this is normal—just ensure proper ventilation. Once golden, remove the tofu from the skillet and set it aside.
- Cook the Vegetables: Add the remaining tablespoon of peanut oil to the skillet and toss in the fresh peas. Cook for about 2 minutes, or until they are nearly tender. Stir in the ginger and garlic, cooking for another minute to release their flavors. Add the rice wine and soy sauce mixture to the pan, followed by the pea shoots. Cook everything together for another minute or two, allowing the pea shoots to wilt and the sauce to coat the ingredients evenly.
- Add Finishing Touches: Remove the skillet from the heat and stir in the lime juice, sesame oil, and more soy sauce, adjusting to taste. Garnish with freshly chopped chives before serving.
Notes
- Frozen peas and baby spinach can be used if fresh peas and pea shoots are unavailable.
- Serve with rice or noodles for a heartier dinner.
- Adjust lime juice and sesame oil quantities based on personal preference for tanginess or nuttiness.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.