This sweet and sticky tofu stir-fry is the ultimate fridge-cleanout meal

This sweet and sticky tofu stir-fry is the ultimate fridge-cleanout meal. The recipe is incredibly versatile and comes together quickly, making it ideal for busy weeknights. Simply swap out any of the vegetables listed below for whatever you have on hand — carrots, snow peas or bok choy would all be excellent alternatives. The key is to include equal amounts of veggies and tofu for balance.

Ingredients

Sauce:

• 4 cloves garlic, grated or minced
• 1 (1-inch) piece ginger, grated or finely chopped
• ¼ cup low-sodium soy sauce
• ½ tbsp dark soy sauce (optional)
• 3 tbsp maple syrup
• 1 tbsp sriracha, or more to taste
• 1 tsp toasted sesame oil
• 1 tsp rice wine vinegar
• 1 tsp cornstarch
• 2 tbsp water

Stir-fry:

• 1 (350 g) block extra-firm tofu, drained, patted dry and cut into ½-inch cubes
• 1 tbsp cornstarch
• ½ tsp kosher salt
• 2 tbsp neutral oil
• 4 scallions, thinly sliced, whites and greens separated
• 1 small head broccoli, cut into florets and blanched, if desired
• 100 g green beans, cut into 1-inch pieces and blanched, if desired
• 1 red bell pepper, thinly sliced
• Sesame seeds, to garnish

Preparation

In a small bowl, whisk together garlic, ginger, soy sauces, maple syrup, sriracha, sesame oil and rice wine vinegar, and set aside.

In a separate medium bowl, toss the tofu with cornstarch and salt.

Heat oil in a large non-stick skillet or well-seasoned cast-iron pan over medium-high heat. Add tofu and let it cook undisturbed until a golden crust forms on the bottoms, about 3 minutes. Stir and cook until the tofu is golden and crispy on all sides, around 7 to 8 minutes. Transfer tofu to a plate.

Add scallion whites to the empty skillet and cook until fragrant, about 30 seconds. Add broccoli, green beans and bell pepper and sauté until cooked but still crisp, around 2 to 3 minutes. 

Return tofu to the skillet and pour in the sauce. Toss everything together and let it cook until the sauce begins to coat the tofu and veggies, about 3 to 4 more minutes.

Mix cornstarch and water together in a small bowl. Add the slurry to the skillet, stir and cook for 2 to 3 more minutes, until the sauce starts to thicken. Remove from heat.

Serve with rice or quinoa and garnish with scallion greens and sesame seeds. 

Serves 3 to 4

Produced in collaboration with CBC Creator Network.