Ginger Turmeric Protein Tofu (Printable Version)
Golden tofu cooked with ginger, turmeric, and fresh vegetables for a vibrant, protein-rich dinner.
# Ingredient List:
→ Protein & Main
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 1 tbsp cornstarch or arrowroot powder
→ Vegetables
03 - 1 red bell pepper, sliced
04 - 1 cup broccoli florets
05 - 1 medium carrot, thinly sliced
06 - 3.5 oz sugar snap peas, trimmed
07 - 2 spring onions, sliced
→ Aromatics & Sauce
08 - 3 tbsp olive oil or avocado oil, divided
09 - 2 cloves garlic, minced
10 - 2 tsp fresh ginger, grated
11 - 1 tsp turmeric powder
12 - 1 tbsp soy sauce or tamari
13 - 1 tbsp maple syrup or agave nectar
14 - 1 tbsp rice vinegar
15 - 2-3 tbsp water as needed
16 - Salt and black pepper to taste
→ Garnish
17 - 2 tbsp sesame seeds
18 - Fresh cilantro or parsley, chopped
19 - Lime wedges
# How to Make It:
01 - Pat tofu dry and cut into 3/4 inch cubes. Toss with cornstarch until evenly coated.
02 - Heat 2 tbsp oil in large non-stick skillet over medium-high heat. Add tofu and cook 7-8 minutes, turning occasionally, until golden brown on all sides. Remove from skillet and set aside.
03 - In same skillet, add remaining 1 tbsp oil. Sauté garlic and ginger for 30 seconds until fragrant.
04 - Add bell pepper, broccoli, carrot, and sugar snap peas. Stir-fry 4-5 minutes until vegetables are tender-crisp.
05 - Whisk together turmeric, soy sauce, maple syrup, rice vinegar, and 2 tbsp water in small bowl until combined.
06 - Return tofu to skillet. Pour sauce over tofu and vegetables. Toss gently to coat evenly. Cook 2-3 minutes, adding more water if needed for desired consistency.
07 - Season with salt and pepper to taste. Remove from heat. Serve hot garnished with sesame seeds, fresh herbs, and lime wedges.
# Expert Advice:
01 -
- The turmeric ginger combo creates this warmth that feels healing and comforting
- You get that restaurant style sear on tofu without deep frying or complicated techniques
- The sauce comes together with pantry staples but tastes like something special
02 -
- Crowding the pan while searing tofu causes steaming instead of crisping—work in batches if needed
- Turmeric needs some fat to become bioavailable so do not skip the oil
- The sauce will thicken as it cools so remove from heat while it still looks slightly thinner than you want
03 -
- Double the sauce and keep some in the refrigerator for a quick drizzle over roasted vegetables or grain bowls
- Make a big batch of the cornstarch coated tofu and freeze portions for future meals