Roasted Tofu with Bean Sprout Stir-Fry
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just about an hour and tastes absolutely delicious. Crispy roasted tofu paired with fresh, crunchy bean sprouts creates the perfect balance of textures, and the savory garlic ginger sauce ties everything together beautifully. Bean sprouts are wonderfully nutritious and packed with vitamins that support your immune system, plus they're incredibly affordable at any grocery store. The best part is that this recipe requires just basic pantry staples and minimal prep work, making it ideal for busy evenings when you want something healthy and satisfying without spending hours in the kitchen.
Ella x
Ingredients
- 1 blockfirm tofu(pressed and cubed into 3/4-inch pieces)
- 710 mlfresh bean sprouts
- 3 tablespoonssesame oil
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 2green onions(sliced into 1-inch pieces)
- 237 mlvegetable broth
- 1 teaspooncornstarch
- 1 teaspoonred pepper flakes
- 2 tablespoonssesame seeds(for garnish)
Detail level
Instructions
- 1
Press the tofu block between paper towels with a heavy weight for 15 minutes to remove excess moisture, then cut into 3/4-inch cubes.
Tip: Pressing tofu is crucial for achieving a crispy exterior when roasted.
- 2
Preheat your oven to 425°F (220°C). Toss tofu cubes with 1 tablespoon of sesame oil, salt, and pepper, then spread on a baking sheet in a single layer.
Tip: Don't overcrowd the pan—give tofu space so it roasts rather than steams.
- 3
Roast the tofu for 25-30 minutes, stirring halfway through, until the edges are golden brown and crispy.
- 4
While tofu roasts, prepare the sauce by whisking together soy sauce, rice vinegar, 2 tablespoons sesame oil, minced garlic, ginger, vegetable broth, cornstarch, and red pepper flakes in a small bowl.
Tip: The cornstarch will help thicken the sauce when heated.
- 5
Heat a large skillet or wok over medium-high heat. Add the prepared sauce and bring to a simmer, stirring constantly until it thickens, about 2 minutes.
- 6
Add the fresh bean sprouts to the pan and stir-fry for 2-3 minutes until they're heated through but still retain their crunch.
Tip: Don't overcook the sprouts or they'll become limp and lose their texture.
- 7
Gently fold in the roasted tofu cubes and green onions, stirring carefully to coat everything evenly with the sauce.
Tip: Use gentle movements to prevent breaking apart the crispy tofu pieces.
- 8
Transfer to serving plates and garnish with sesame seeds and any remaining green onions. Serve immediately while the tofu is still warm and crispy.
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