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- 14 oz extra-firm tofu, drained and pressed - 3 tablespoons soy sauce (divided) - 2 tablespoons sesame oil - 1 tablespoon maple syrup - Variety of colorful vegetables (bell peppers, zucchini, broccoli, snap peas) - Garlic and ginger for flavor For this dish, choosing the right tofu is key. Extra-firm tofu holds its shape well and crisps up nicely. Pressing it removes water, so it absorbs more flavor. Using soy sauce gives depth to the tofu and veggies. You can mix and match your veggies. Bell peppers add sweetness, while broccoli brings crunch. Zucchini and snap peas give vibrant colors. Feel free to get creative with what you have. Garlic and ginger boost the taste, making your stir fry more exciting. - Sesame seeds - Sliced green onions - Lime wedges for serving Garnishes add a fun touch. Sprinkle sesame seeds for crunch. Green onions give a fresh bite. Lime wedges add brightness to every bite. These small details make your dish look and taste gourmet. For the Full Recipe, check the instructions to help you create this tasty stir fry. Enjoy your cooking adventure! - Preheat the oven to 400°F (200°C). - Cube the drained and pressed tofu into bite-sized pieces. Make sure to keep the cubes uniform for even cooking. - In a bowl, coat the tofu with 1 tablespoon of soy sauce and sprinkle with cornstarch. Toss well to ensure all pieces are coated. This step is key for that crispy texture. - Spread the coated tofu on one side of the baking sheet. Make sure the pieces are not touching, which helps them get crispy. - Bake the tofu for 25-30 minutes. Flip the tofu halfway through to ensure even browning. Look for a golden, crispy finish. - In a separate bowl, mix the remaining 2 tablespoons of soy sauce, sesame oil, maple syrup, minced garlic, and grated ginger. Stir until combined. - Add your sliced bell peppers, zucchini, broccoli, and snap peas into the bowl. Toss them with the sauce until they are well-coated. This mix adds flavor and color to your dish. - After 15 minutes of baking the tofu, remove the baking sheet from the oven. - Add the vegetable mixture to the empty side of the baking sheet. Spread them out evenly. - Return the baking sheet to the oven for another 15-20 minutes. Keep an eye on the veggies; they should be tender and slightly charred when done. For the full recipe, you can check the details provided earlier. Enjoy making your Sheet Pan Crispy Tofu Stir Fry! To get crispy tofu, start by pressing it. Pressing removes extra water. This helps the tofu soak up flavor and become crispy. Cut the tofu into cubes after pressing. Now it's time to coat it. Sprinkle cornstarch over the tofu cubes. This coating makes a crunchy outer layer when baked. Toss the cubes in cornstarch until they are well coated. This step is key for that perfect crunch. Choose colorful and fresh vegetables for your stir fry. Bell peppers, zucchini, broccoli, and snap peas work well. They add color and texture to your dish. Cut the vegetables into similar sizes. This ensures they cook evenly. Slice bell peppers into strips, zucchini into half-moons, and keep broccoli florets small. This way, everything cooks at the same time for a great bite. Feel free to play with flavors in your sauce. You can make it sweet, spicy, or savory. Add more maple syrup for sweetness or some chili flakes for heat. If you want a gluten-free option, use tamari instead of soy sauce. For lower sodium, look for reduced-sodium soy sauce. A little change can lead to a new favorite! For the full recipe, refer to the complete instructions above. {{image_2}} You can swap tofu for other proteins. Tempeh works well. It has a nutty flavor and great texture. Chickpeas are also a tasty choice. They add protein and fiber to your dish. Seitan is another option. It mimics meat and absorbs flavors well. If you prefer meat, chicken or beef can fit in nicely. Just cut them into bite-sized pieces. Remember to adjust cooking times for meat to ensure it cooks fully. Seasonal vegetables can change the taste of your stir fry. Try adding asparagus in spring or squash in fall. Carrots add crunch and color, while cauliflower gives a nice bite. Adding leafy greens like spinach or kale boosts nutrition. You can toss them in near the end of cooking. This keeps them bright and fresh. Mixing different vegetables makes each bite exciting. This stir fry pairs well with various sides. Serve it over rice for a filling meal. Quinoa is a great option too; it adds texture and protein. You can also use noodles for a fun twist. This recipe works well for meal prep. You can make a big batch and store it in containers. Enjoy it throughout the week for quick meals. The flavors just get better with time. For the full recipe, check the details above. To store your crispy tofu stir fry, place it in an airtight container. This keeps it fresh. Make sure to cool it down before sealing. In the fridge, your leftovers stay good for about 3 to 5 days. Always check for any off smells or changes in color before eating. When it's time to enjoy your leftovers, you have a couple of options. For quick reheating, use the microwave. Place your stir fry in a microwave-safe dish and cover it. Heat in short bursts, stirring in between, until warm. If you want to keep the crispiness, use the oven. Preheat it to 350°F (175°C). Spread the stir fry on a baking sheet and heat for about 10-15 minutes. This method helps avoid sogginess and keeps everything crunchy. If you want to save some for later, freezing is a great choice. First, let the stir fry cool completely. Then, divide it into portions and place them in freezer bags or containers. Squeeze out as much air as possible before sealing. This helps prevent freezer burn. To thaw, place the container in the fridge overnight. For reheating, use the oven for the best texture. Bake it at 350°F (175°C) for about 15-20 minutes or until hot. Yes, you can make this recipe in advance. To prep for the week, follow these tips: - Prep the tofu: Cube and coat the tofu with soy sauce and cornstarch. - Chop the veggies: Slice the bell peppers, zucchini, and broccoli. - Store separately: Keep the tofu and veggies in separate containers in the fridge. - Make the sauce: Mix the sauce ingredients and store in a jar. When you're ready to cook, just combine everything. Bake it fresh for a quick meal. If you don’t have tofu, you can try these plant-based options: - Tempeh: It has a nutty flavor and firm texture. - Chickpeas: Use canned ones for a quick protein boost. - Seitan: This wheat-based protein is great for a meaty texture. Just cut them into similar-sized pieces and follow the same steps in the recipe. This recipe is already vegan! To keep it vegan: - Check the soy sauce: Ensure it’s labeled vegan. - Use pure maple syrup: It’s plant-based and adds sweetness. All the ingredients listed in the recipe are vegan-friendly. Enjoy your tasty meal without worry! This crispy tofu stir fry is a simple and tasty dish. You learned the key ingredients, like tofu, colorful veggies, and a flavorful sauce. I shared how to prepare and bake everything step by step, plus tips for perfect tofu. With various protein and vegetable options, you can switch things up. Store any leftovers well and reheat them properly. I hope you enjoy making this meal as much as I do! Get creative and have fun in the kitchen!

Sheet Pan Crispy Tofu Stir Fry

Elevate your dinner game with this delicious Sheet Pan Crispy Tofu Stir Fry recipe! Perfectly cooked tofu paired with vibrant vegetables makes for a nutritious and easy weeknight meal. With a simple combination of fresh ingredients and a savory sauce, this dish is not only healthy but also bursting with flavor. Ready to cook something amazing?
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Ingredients
  

14 oz extra-firm tofu, drained and pressed

2 tablespoons cornstarch

3 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon maple syrup

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced into half-moons

1 cup broccoli florets

1 cup snap peas

3 cloves garlic, minced

1 teaspoon ginger, grated

Sesame seeds, for garnish

Green onions, sliced, for garnish

Instructions
 

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

    Cut the pressed tofu into cubes and place them in a bowl. Drizzle with 1 tablespoon soy sauce and sprinkle with cornstarch. Toss to coat the tofu evenly.

      Spread the coated tofu on one side of the prepared baking sheet. Bake for 25-30 minutes, flipping halfway, until golden and crispy.

        In a separate mixing bowl, combine the remaining soy sauce, sesame oil, maple syrup, minced garlic, and grated ginger. Mix well.

          Add the sliced bell peppers, zucchini, broccoli, and snap peas to the mixing bowl and toss with the sauce until evenly coated.

            After the tofu has baked for 15 minutes, remove the baking sheet from the oven and add the vegetable mixture to the other side of the sheet.

              Return the sheet pan to the oven and continue baking for an additional 15-20 minutes, or until the veggies are tender and slightly charred.

                Once cooked, remove from the oven and let cool for a couple of minutes.

                  Transfer the crispy tofu and vegetables to a serving dish and sprinkle with sesame seeds and sliced green onions for garnish.

                    Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings

                      - Presentation Tips: Serve the stir fry in a large bowl or individual plates, arranging the tofu and vegetables creatively. Drizzle any leftover sauce over the top for added flavor, and add a few lime wedges on the side for an extra zing!