Crispy Tofu with Ginger-Lime Sauce and Roasted Rainbow Vegetables
This quick and vibrant vegan dish features golden, crispy tofu drizzled with a zesty ginger-lime sauce, paired with a colorful medley of stovetop-roasted vegetables. Perfect for a healthy weeknight meal in under 20 minutes.
- 400 g extra-firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 2 tbsp neutral oil (e.g., avocado or canola)
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 large carrot, julienned
- 1 medium zucchini, sliced
- 2 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 whole lime, juiced
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp maple syrup
- 1 tbsp sesame seeds (optional)
- 2 tbsp fresh cilantro, chopped (optional)
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Instructions
Toss tofu cubes with cornstarch until fully coated.
⏱️ 1 minuteHeat 1 tablespoon oil in a large nonstick skillet over medium-high. Add tofu and cook, turning occasionally, until crispy and golden on all sides.
⏱️ 7 minutes 🌡️ Medium-HighWhile tofu cooks, heat remaining oil in a separate large skillet over medium-high. Add bell peppers, carrot, and zucchini. Stir-fry until just tender and slightly charred.
⏱️ 6 minutes 🌡️ Medium-HighIn a small bowl, whisk together ginger, garlic, lime juice, soy sauce, and maple syrup to make the sauce.
⏱️ 1 minuteDrizzle half of sauce over the vegetables and toss to coat. Remove both skillets from heat.
Serve tofu and vegetables together, topped with remaining sauce, sesame seeds, and chopped cilantro if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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