This ginger garlic tofu stir fry is one of my go-to quick and easy dinner options so I thought it was about time I shared it with you all too! I make stir fries fairly often as they are such are excellent option for using up pretty much any veggies I might have on hand, plus they take no time at all so I can have dinner on the table no matter how little enthusiasm for cooking I might have that night!
- 500g firm tofu
- 1tbs sesame oil
- 1 1/2tbs fresh grated ginger
- 3 cloves garlic
- 1tbs rice wine vinegar
- 3tbs soy sauce
- 3tbs brown sugar
- 1tbs corn starch
- 1tbs lime juice
- 2tbs water
- Stir fry noodles
- 300g mushrooms
- Red capsicum
- 2 bunches baby bok choi
- Cut the tofu into cubes and press while you make the dressing
- Whisk together all ingredients from the sesame oil to the water until smooth then set aside
- Slice the mushrooms and capscium and cut the bok choi into large pieces
- Prepare the stir fry noodles according to the packet directions
- Heat some oil in a fry pan or wok and cook the tofu until golden on all sides, then add 3-4 tbs of the dressing and toss to coat the tofu, cooking until it thickens slightly. Remove from the fry pan and set aside
- Heat some more oil and cook the mushroom, capsicum and bok choi stems until just cooked, but still with some crunch. Add the bok choi leaves and the dressing and toss to combine, cooking until the sauce thickens, then toss through the tofu
- Separate the noodles into serving bowls and top with the ginger garlic tofu and the veggies and enjoy!
I try and always use mushroom and at least one leafy green in this ginger garlic tofu stir fry to make sure I’m getting a good mix of veggies but I also often throw veggies like carrot or baby corn into the mix as well. Whatever you have on hand will work! I also often use brown rice as the base instead of the noodles, although I do love using noodles whenever I can!
For such a quick and easy meal it doesn’t skimp on flavour or textures plus it’s nice and healthy too, which is why I make it so often!