Stir-Fried Tofu with Spring Vegetables Recipe for Dinner
A perfect light dinner option, this stir-fry pairs tofu with vibrant spring vegetables and a simple yet flavorful sauce. It’s quick to prepare, with a nutty hint of sesame oil and a burst of fresh ginger, making it a satisfying meal when served on its own or with rice or noodles.
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.
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