Crispy Sesame-Ginger Tofu Stir-Fry with Steamed Edamame
Toddler tip: Serve her portion over plain rice — the glaze is sweet and mild, no heat.
Low-carb fork: Skip the rice and serve over cauliflower rice or extra stir-fried veg.
Ingredients
Crispy Tofu
- 14-16 ozextra-firm tofu, pressed and cubed
- 3 tbspcornstarch
- 2 tbspneutral oil (avocado or canola)
Stir-Fry
- 1 large crownbroccoli, cut into florets (~3 cups)
- 1red bell pepper, sliced
- 3 clovesgarlic, minced
- 1 tbspfresh ginger, grated
Sesame-Ginger Sauce
- ¼ cuplow-sodium soy sauce
- 2 tbsphoney
- 1 tbsprice vinegar
- 1 tsptoasted sesame oil
- 1 tspcornstarch (slurry with 2 tbsp water)
To Serve
- for the familycooked white or jasmine rice
- 1 tbspsesame seeds
- 2green onions, sliced
Steamed Edamame
- 1 bag (10-12 oz)frozen edamame in pods
- to tasteflaky sea salt
Instructions
1Press the tofu first: wrap the block in a clean towel or paper towels, set it on a plate, and weight it with a heavy pan or a few cans for 20-30 min — the drier the tofu, the crispier it gets, so don't rush this. While it presses, start the rice so it's ready with the stir-fry, and whisk the sauce ingredients together in a small bowl. Then cube the pressed tofu.
2Season the pressed tofu cubes with a pinch of salt, then toss with the cornstarch until evenly coated. Heat the neutral oil in a large skillet or wok over medium-high and add the tofu in a single layer — don't crowd it (work in two batches if your pan is small). Let each side sit undisturbed 2-3 min before turning, until golden and crisp on all sides, 8-10 min total. Move to a plate.
3While the tofu crisps, microwave the edamame: cook the pods per the bag (3-4 min), then toss with flaky salt. Set out as a starter the toddler can graze on.
4In the same pan, stir-fry the broccoli and bell pepper 4-5 min until crisp-tender. Add the garlic and ginger and cook 30 seconds until fragrant.
5Pour in most of the sauce (hold back a spoonful) and let it bubble and thicken, 1-2 min. Return the tofu and toss just to coat — keep it brief so the crust survives. Finish with the sesame seeds and green onions, and serve the reserved sauce at the table for anyone who wants more. Serve over rice.