Spring Vegetable and Tofu Stir-Fry with Lemon-Ginger Sauce

Overview

This Spring Vegetable and Tofu Stir-Fry with Lemon-Ginger Sauce is a fresh and colorful dish that highlights crisp spring vegetables paired with golden crispy tofu cubes. The tangy and fragrant lemon-ginger sauce brightens the flavors, making it a perfect quick and healthy plant-based main course for any day of the week.

Why you’ll love it

• Uses fresh and seasonal spring vegetables like asparagus, sugar snap peas, and baby carrots for natural sweetness and crunch.
• Crispy tofu provides protein and satisfying texture while staying light.
• The lemon-ginger sauce offers a bright, zesty flavor that complements the vegetables beautifully.
• Quick and easy to prepare in about 30 minutes, perfect for weeknight dinners.
• Completely vegan and gluten-free-friendly when served with appropriate soy sauce.

Ingredient notes

• Tofu: Use firm or extra-firm tofu for best results. Press the tofu to remove excess moisture before cooking to achieve a crispy texture.
• Spring vegetables: Fresh asparagus, sugar snap peas, and thinly sliced baby carrots add vibrant color and seasonal flavor.
• Lemon-ginger sauce: Made with fresh lemon juice, ginger, soy sauce, a touch of maple syrup for sweetness, and garlic for depth.
• Oil: Use a high smoke point oil like avocado or light olive oil for stir-frying the tofu and vegetables.

Step-by-step

1. Prepare the tofu: Press the tofu for at least 15 minutes to remove excess moisture. Cut into 2 cm (3/4 inch) cubes.
2. Make the sauce: In a small bowl, whisk together 60 ml lemon juice, 1 tbsp finely grated fresh ginger, 2 tbsp soy sauce, 1 tbsp maple syrup, and 1 minced garlic clove. Set aside.
3. Cook tofu: Heat 2 tbsp oil in a large non-stick skillet or wok over medium-high heat. Add tofu cubes in a single layer and cook for 3-4 minutes on each side until crispy and golden. Remove tofu and set aside.
4. Stir-fry vegetables: In the same skillet, add 1 tbsp oil if needed, then add 150 g trimmed asparagus (cut into 4 cm pieces), 100 g sugar snap peas, and 100 g thinly sliced baby carrots. Stir-fry for 4-5 minutes until tender-crisp.
5. Combine and sauce: Return the tofu to the skillet with the vegetables. Pour the lemon-ginger sauce over top and toss to coat evenly. Cook for 1-2 minutes until heated through.
6. Serve: Remove from heat and serve immediately with steamed jasmine rice or noodles if desired.

Serving & storage

Serve the stir-fry hot garnished with chopped fresh coriander or spring onions and a wedge of lemon on the side for extra brightness.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid overcooking to keep vegetables crisp.

This dish is best enjoyed fresh but can also be prepared ahead by cooking components separately and combining when ready to serve.