Cookwith

Name: Soy-Glazed Tofu Stir-Fry with Bok Choy & Bell Peppers
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 14 oz firm tofu, pressed and cubed; 1 tbsp cornstarch; 2 tbsp neutral oil (such as avocado or canola), divided; 2 cups baby bok choy, halved lengthwise; 1 medium red bell pepper, thinly sliced; 2 cloves garlic, minced; 1-inch piece fresh ginger, peeled and minced; 1/4 cup low-sodium soy sauce; 1 1/2 tbsp pure maple syrup; 1 tbsp rice vinegar; 1 tsp toasted sesame oil; 2 cups cooked jasmine rice, for serving; 1 tbsp sesame seeds; 2 scallions, thinly sliced

Soy-Glazed Tofu Stir-Fry with Bok Choy & Bell Peppers

CrushedLemon1034

This Soy-Glazed Tofu Stir-Fry is a weeknight hero: quick to make, big on flavor, and visually stunning. The tofu gets extra crispy thanks to a light cornstarch coating, then is coated in a glossy, umami-rich soy-maple glaze that's both savory and sweet, with a hint of ginger for warmth. Crisp bok choy and juicy red bell peppers deliver crunch and color, while a bed of jasmine rice soaks up every drop of the sauce. Finished with nutty sesame seeds and fresh scallions, this dish is a craveable, plant-based delight that feels special but is easy enough for any beginner cook.

Ingredients

Instructions

Press tofu for 10 minutes to remove excess water, then cut into 1-inch cubes. Toss cubes with cornstarch until evenly coated.
Heat 1 tbsp neutral oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crisp on all sides (6-8 minutes). Remove tofu from pan and set aside.
Add remaining 1 tbsp oil to the pan. Add bok choy (cut side down) and bell pepper. Stir-fry for 2-3 minutes until vegetables are crisp-tender but vibrant.
Add garlic and ginger, stir-frying for 30 seconds until fragrant.
In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, and toasted sesame oil.
Return tofu to the pan. Pour the sauce over tofu and vegetables. Stir gently to coat. Simmer 1-2 minutes, until glaze thickens and tofu is glossy.
Serve stir-fry over steamed jasmine rice. Garnish with sesame seeds and sliced scallions.