Go Back
- 1 block firm tofu, thoroughly drained and pressed - 2 tablespoons cornstarch - 2 tablespoons vegetable oil (divided) - 1 cup fresh broccoli florets - 1 bell pepper, thinly sliced - 1 medium carrot, julienned - 1 cup snap peas, trimmed - 3 cloves garlic, finely minced - 1-inch piece of ginger, peeled and grated - 3 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil - 1 tablespoon honey or maple syrup (for vegan option) - 1 teaspoon sesame seeds (for garnish) - Chopped green onions (for garnish) When making crispy tofu stir fry, fresh ingredients make all the difference. I always start with firm tofu. This type holds its shape well. Pressing the tofu is key to removing excess water. It helps achieve that perfect crispy texture. Next, I grab cornstarch. Coating the tofu in cornstarch makes it crispy when fried. I divide my vegetable oil into two tablespoons. I add one tablespoon for frying the tofu and one for the veggies. For vegetables, I love using fresh broccoli florets, colorful bell peppers, crunchy carrots, and sweet snap peas. These add both color and texture to my dish. Now, let’s talk flavor enhancers. Garlic and ginger are my go-to aromatics. They bring a wonderful depth to the stir fry. Soy sauce or tamari adds umami flavor, while sesame oil gives a nutty finish. If you want to sweeten the dish, you can add honey or maple syrup. This step is optional but recommended. I sprinkle some sesame seeds and chopped green onions on top for garnish. These add a nice touch. For the full recipe, check out the detailed instructions to make your crispy tofu stir fry. - Step 1: Slice the tofu into uniform cubes. - This helps the tofu cook evenly and become crispy. Aim for 1-inch cubes. - Step 2: Toss with cornstarch for a crispy texture. - Place the tofu in a bowl. Sprinkle cornstarch over it. Toss gently until each piece is coated. - Step 3: Heat oil and fry tofu cubes. - In a pan, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the tofu cubes. - Step 4: Achieve a golden-brown color, then set aside. - Fry the tofu for 5-7 minutes. Flip occasionally until golden brown. Remove from the pan and keep warm. - Step 5: Add remaining oil and introduce vegetables. - In the same pan, add another tablespoon of oil. Add broccoli, bell pepper, carrot, and snap peas. - Step 6: Stir-fry until tender-crisp. - Cook the vegetables for 3-4 minutes. They should be bright and still slightly crunchy. - Step 7: Add garlic and ginger to the pan. - Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant. - Step 8: Whisk sauce ingredients together and pour over the vegetables. - In a small bowl, mix soy sauce, sesame oil, and honey or maple syrup. Pour this sauce over the veggies. - Step 9: Mix in crispy tofu and heat through. - Gently fold the crispy tofu into the pan. Heat everything for about 2 minutes. Now you have a delicious crispy tofu stir fry! For more details, check the Full Recipe. To get your tofu nice and crispy, start with firm tofu. This type holds its shape well. Make sure to drain it thoroughly. Pressing the tofu helps remove excess moisture. Moisture can prevent crispiness. After pressing, cut the tofu into 1-inch cubes. Toss the cubes in cornstarch. This coating will create a crispy outer layer when fried. When stir-frying, avoid overcrowding the pan. If you add too many ingredients, they will steam instead of fry. Fry in batches if needed. Keep your heat high for quick cooking. This method helps vegetables stay bright and crisp. Stir them often, but don’t overdo it. A few minutes is all you need for great flavor and texture. You can customize the sauce to fit your taste. Try using different spices or sauces. Fresh herbs like basil or cilantro can add a nice touch. They bring aroma and freshness to the dish. Experiment until you find what you love. The key is to make it your own, reflecting your flavor preferences. For the full recipe, check the earlier section. {{image_4}} You can swap tofu for chicken, shrimp, or tempeh. If you want chicken, cut it into small pieces and cook it before adding veggies. For shrimp, use fresh or frozen ones. Just add them when the veggies are almost done. Tempeh is a great vegan choice. Slice it thin and cook it like tofu. Each protein brings a unique taste to the dish. Feel free to use seasonal or favorite veggies like bell peppers, zucchini, or mushrooms. Bell peppers add sweetness and crunch. Zucchini cooks fast and absorbs flavors well. Mushrooms give a nice umami flavor. Mix and match based on what you have at home. This way, you can enjoy different tastes each time. Try adding chili paste for a spicy kick. It gives a nice heat that balances the sweetness of the sauce. You can also experiment with different sweeteners. If you want less sugar, use a sugar substitute or skip it altogether. Honey works great, but maple syrup is a good vegan option. Adjust the sauce to fit your taste and enjoy a new flavor each time you make this dish. For the full recipe, check the earlier section! Store any leftovers in an airtight container. This keeps the tofu fresh. I recommend eating them within 3-4 days for the best taste and texture. To reheat, I suggest using a pan. This method helps keep the crispy texture. If you're in a hurry, you can use the microwave on low for quick servings. Just remember, the pan is best for flavor and texture. Yes, but it’s best to stir-fry just before serving for optimal crispiness. If you prepare it ahead, the tofu may lose its crunch. You can chop veggies and press tofu in advance. Just store them in the fridge until you're ready to cook. This way, you save time and still enjoy a fresh meal. Serve with rice, quinoa, or noodles for a complete meal. Each option brings its own flavor and texture. Rice absorbs the sauce well, while quinoa adds protein. Noodles can make it fun and filling. You can also add a side of simple salad for more freshness. Substitute honey with maple syrup or another plant-based sweetener. This swap keeps the dish sweet without using animal products. You can also choose a vegan soy sauce or tamari for a gluten-free version. It’s easy to adapt this recipe to fit your diet. Ensure it is well-pressed and evenly coated with cornstarch before frying. Pressing removes extra moisture, helping to create that crispy texture. An even coat of cornstarch helps the tofu fry better. Also, avoid overcrowding the pan, as this can steam the tofu instead of frying it. Crispy tofu stir fry is easy to make and great for any meal. You learned about essential ingredients, cooking steps, and handy tips to achieve crispiness. Experiment with different vegetables and proteins to tailor the dish to your taste. Don’t forget to store leftovers properly for another tasty meal! With these insights, you can confidently create a delicious stir fry that satisfies your cravings and keeps your meals exciting. Enjoy your cooking journey!

Crispy Tofu Stir Fry

Savor the deliciousness of this Crispy Tofu Stir Fry! Packed with vibrant veggies and a flavorful sauce, this recipe is perfect for a quick weeknight dinner or meal prep. Get tips on achieving the perfect crispy tofu and discover how simple ingredients can create a satisfying meal.
Print Recipe Pin Recipe

Ingredients
  

1 block firm tofu, thoroughly drained and pressed

2 tablespoons cornstarch

2 tablespoons vegetable oil (divided)

1 cup fresh broccoli florets

1 bell pepper, thinly sliced (choose your favorite color)

1 medium carrot, julienned

1 cup snap peas, trimmed

3 cloves garlic, finely minced

1-inch piece of ginger, peeled and grated

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 tablespoon honey or maple syrup (for vegan option)

1 teaspoon sesame seeds (for garnish)

Chopped green onions (for garnish)

Instructions
 

Begin by slicing the pressed tofu into 1-inch cubes, ensuring they are uniform for even cooking.

    In a mixing bowl, toss the tofu cubes with cornstarch until they are completely coated. This technique will help achieve a delightful crispy texture during frying.

      Heat 1 tablespoon of vegetable oil in a large non-stick pan or wok over medium-high heat. Make sure the oil is hot before proceeding to the next step.

        Carefully add the coated tofu cubes to the pan in a single layer. Allow them to fry undisturbed for 5-7 minutes, flipping occasionally, until they develop a beautiful golden brown color and crispy exterior. Once done, remove the tofu from the pan and set it aside on a plate.

          In the same pan, add the remaining tablespoon of vegetable oil. Introduce the broccoli, bell pepper, carrot, and snap peas into the hot oil. Stir-fry the vegetables for 3-4 minutes until they are tender-crisp, maintaining some bite.

            Add the minced garlic and grated ginger to the sizzling vegetables, stirring for an additional minute until their aromatic flavors are released.

              In a separate small bowl, whisk together the soy sauce, sesame oil, and honey or maple syrup until well combined. Pour this flavorful sauce over the stir-fried vegetables and toss everything together, ensuring an even coating.

                Gently return the crispy tofu back into the pan, mixing it with the vegetables and sauce to ensure every piece is well-coated.

                  Allow the stir fry to cook for another 2 minutes, just long enough to heat everything through while retaining its freshness.

                    Remove the pan from the heat and beautifully garnish the dish with sesame seeds and chopped green onions for an added pop of flavor and color.

                      - Prep Time, Total Time, Servings: 15 min | 25 min | Serves 4