Crispy Tofu Stir Fry

$- 1 block firm tofu - 2 tablespoons cornstarch - 3 tablespoons vegetable oil - 1 red bell pepper - 1 cup broccoli florets - 1 carrot - 1 cup snap peas - 2 garlic cloves - 1 inch ginger - 3 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1 teaspoon chili flakes - Sesame seeds for garnish - Non-stick skillet - Tofu press - Measuring spoons When I make crispy tofu stir fry, I love using firm tofu. It holds its shape well and gives a great texture. You should press the tofu for at least 30 minutes. This step removes the water. Less water means a crispier bite. Then, cut it into cubes. Next, fresh vegetables bring color and crunch. I often use red bell pepper, broccoli, carrot, and snap peas. These add flavor and nutrition. Feel free to mix and match with your favorites. For the sauce, I use soy sauce, sesame oil, and rice vinegar. These ingredients give a lovely umami taste. If you want some heat, add chili flakes. They boost the flavor and provide a nice kick. Lastly, you'll need a non-stick skillet. This tool helps cook the tofu evenly and prevents sticking. A tofu press and measuring spoons will also make your cooking easier. For the full recipe, check the section titled Full Recipe. Enjoy your cooking adventure! To start, you need to press the tofu. Place it on a plate, cover it with another plate, and add a weight on top. Let it sit for at least 30 minutes. This step removes extra moisture. Once pressed, cut the tofu into small cubes, about one inch each. Next, coat the tofu with cornstarch. Place the cubed tofu in a bowl and sprinkle the cornstarch over it. Toss gently until each piece is well covered. This helps create a crispy crust when you fry the tofu. Now, it’s time to cook the tofu. Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium-high heat. When the oil is hot, carefully add the tofu cubes in a single layer. Fry them for 5 to 7 minutes. Turn the pieces occasionally so they brown evenly. You want them golden brown and crispy on all sides. Once done, remove the tofu from the skillet and set it aside. In the same skillet, add 1 tablespoon of oil. Then, add the minced garlic and grated ginger. Sauté them for about 30 seconds. This will make your kitchen smell amazing. Next, add the sliced red bell pepper, broccoli florets, julienned carrot, and snap peas to the skillet. Stir-fry these veggies for 5 to 6 minutes. You want them tender but still crisp. Lower the heat and add the crispy tofu back into the skillet. Pour in the soy sauce, sesame oil, rice vinegar, and chili flakes if you like a little spice. Gently toss everything together. Make sure the tofu and vegetables are well coated in the sauce. Cook for an additional 2 to 3 minutes to let the flavors mix. This dish looks great on a plate. Serve it hot over a bed of steamed jasmine rice or quinoa. Don't forget to sprinkle sesame seeds on top for a nice finish. For the full recipe, check the section above. To make crispy tofu, you must press it first. Pressing removes extra water. Wet tofu will not crisp up well. Use a tofu press or wrap the tofu in a towel. Place a heavy object on top for 30 minutes. Next, coat the pressed tofu with cornstarch. This coating creates a crunchy outer layer. Toss the cubes gently in cornstarch. Make sure each piece is fully covered. This small step makes a big difference in texture. Heat is crucial for crispy tofu. Use medium-high heat when frying. Too low heat will make the tofu soggy. Make sure your oil is hot before adding tofu. When stir-frying, keep the food moving. This helps everything cook evenly. Use a non-stick skillet for best results. Avoid overcrowding the pan; it can lower the heat. Fry in batches if needed. To boost flavor, consider adding garlic and ginger. These give a warm, aromatic touch. You can also mix in other seasonings. Try adding a splash of lime juice or fresh herbs. For sauces, balance is key. Soy sauce pairs well with sesame oil. Rice vinegar adds brightness. Adjust these to taste. If you like heat, add chili flakes. This will kick up the flavor. For the full recipe, refer back to the main article. Enjoy your crispy tofu stir fry! {{image_2}} You can switch the tofu for tempeh. Tempeh is made from fermented soybeans. It has a nutty flavor and is great for adding protein. To use tempeh, cut it into cubes like tofu. Cook it the same way for a nice crispy texture. Another option is to add chicken or shrimp. Both add a different taste and texture. For chicken, cut it into small pieces. Cook it in the skillet until it is fully done before adding vegetables. For shrimp, add them after the garlic and ginger. They cook quickly, so make sure they turn pink. You can use any fresh vegetables you have. Seasonal options are best since they taste great. In spring, try asparagus or snap peas. In the fall, use squash or bell peppers. Using frozen vegetables is a good choice too. They are quick and easy. Just add them straight to the skillet and cook until heated through. This saves time and reduces food waste. You can explore many sauce options. A homemade sauce can add unique flavors. Mix soy sauce with honey or maple syrup for sweetness. You can also add garlic or citrus for a fresh taste. If you like heat, create a spicy version. Add chili paste or sriracha to your sauce mix. Adjust the amount to your heat preference. This can make your stir fry exciting and packed with flavor. For the full recipe, check out the original guide. To keep your crispy tofu stir fry fresh, store leftovers in an airtight container. This will prevent the tofu from getting soggy. In the fridge, it lasts about 3 to 4 days. The longer it sits, the softer it gets, so try to enjoy it soon! When you're ready to eat your leftovers, reheat them in a skillet. Heat it over medium heat and add a splash of oil. This helps keep the tofu crispy. Stir gently to avoid breaking the tofu. Heat for about 5 to 7 minutes or until warm. If you want to save some stir fry for later, you can freeze it. First, let it cool completely. Then, portion it into freezer-safe bags or containers. It can last up to 3 months in the freezer. To thaw, place it in the fridge overnight. When you're ready to eat, reheat it in a skillet, just like before. This way, you keep the flavors and textures close to the original dish. Enjoy your tasty meal anytime! You can find the full recipe for crispy tofu stir fry above. The best tofu for stir fry is firm tofu. Firm tofu holds its shape well during cooking. Soft or silken tofu can break apart, which is not ideal for this dish. You can also use extra-firm tofu if you prefer a denser texture. Both types work well, but I find firm tofu is easiest to handle. Yes, this recipe is vegan! All the ingredients are plant-based. The tofu, vegetables, and sauces contain no animal products. Just make sure your soy sauce is vegan. Most brands are, but it’s good to check the label. To make your tofu extra crispy, press it well! Remove as much water as possible. Coat the tofu cubes in cornstarch before frying. This gives it a nice crunch. Fry it in hot oil, and avoid overcrowding the pan. This helps the tofu crisp up nicely. Crispy tofu stir fry is great with steamed rice or quinoa. You can also serve it with noodles. Add a side of fresh salad for crunch. If you like heat, serve with chili sauce. This meal is both tasty and filling! This blog post shared the best way to make a crispy tofu stir fry. We covered key ingredients like firm tofu, fresh veggies, and tasty sauces. I explained how to prepare the tofu, achieve that perfect crunch, and stir-fry vegetables for great flavor. You can mix it up with protein alternatives or different sauces. Remember to store leftovers properly and use my reheating tips. By following these steps, you can enjoy a quick, healthy meal. Now, get cooking and enjoy your delicious stir fry!$

Discover the perfect Crispy Tofu Stir Fry that’s packed with flavor and nutrients! This easy recipe features golden brown tofu, vibrant vegetables, and a delicious sauce that ties it all together. Ready in just 45 minutes, it's a great addition to your weeknight meals. Want to impress family and friends? Click to explore this tasty recipe and elevate your cooking game with fresh, wholesome ingredients!

Print Recipe Pin Recipe

Ingredients

1 block firm tofu, pressed and cubed

2 tablespoons cornstarch

3 tablespoons vegetable oil

1 red bell pepper, sliced

1 cup broccoli florets

1 carrot, julienned

1 cup snap peas

2 garlic cloves, minced

1 inch ginger, grated

3 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 teaspoon chili flakes (optional)

Sesame seeds for garnish

Instructions

Begin by pressing the tofu for at least 30 minutes to remove excess moisture. Once pressed, cut the tofu into bite-sized cubes.

Toss the cubed tofu with cornstarch until evenly coated. This will help achieve a crispy texture when fried.

Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium-high heat. Once hot, carefully add the tofu cubes in a single layer. Fry for about 5-7 minutes, turning occasionally until golden brown and crispy on all sides. Remove tofu from the skillet and set aside.

In the same skillet, add the remaining tablespoon of oil. Add the garlic and ginger, sautéing for about 30 seconds or until fragrant.

Add the sliced red bell pepper, broccoli florets, julienned carrot, and snap peas to the skillet. Stir-fry the vegetables for about 5-6 minutes, or until they are tender yet still crisp.

Lower the heat and add the crispy tofu back into the skillet. Pour in the soy sauce, sesame oil, rice vinegar, and chili flakes if using. Gently toss everything together to ensure the tofu and vegetables are well coated in the sauce.

Cook for an additional 2-3 minutes, allowing the flavors to meld.

Once done, transfer the stir fry to a serving dish and sprinkle with sesame seeds for garnish.

Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

- Presentation Tips: Serve hot over a bed of steamed jasmine rice or quinoa, and garnish with additional sesame seeds and fresh herbs such as cilantro or green onions.