Tofu Stir Fry
Crispy pan-fried tofu stir-fried with vegetables in a savory ginger-garlic sauce. The vegetarian protein dish that doesn't feel like compromise. The trick is pressing the tofu thoroughly and pan-frying until crispy before adding to the stir-fry.
Prep Time
16 min
Cook Time
30 min
Servings
6
Calories
425 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Tofu450 g
- Carrot1 ½ medium
- Cabbage1 ½
- Peas¾ cup
- Spring Onion1 ½
- Soy Sauce3 tbsp
- Garlic4 ½ cloves
- Ginger1 ½ tsp
- Sesame Oil1 ½
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Tofu450 g
- Carrot1.5 medium
- Cabbage1.5
- Peas0.75 cup
- Spring Onion1.5
- Soy Sauce3 tbsp
- Garlic4.5 cloves
- Ginger1.5 tsp
- Sesame Oil1.5
Instructions
- 1
Press 14 oz of extra-firm tofu: wrap in clean towels, place a heavy weight on top, press 30 minutes. Cube into 1-inch pieces.
- 2
Toss the tofu cubes with 2 tablespoons of cornstarch — gives them the crispy coating. Heat 3 tablespoons of oil in a wok or large skillet over high heat. Add the tofu in a single layer. Cook 8-10 minutes, turning occasionally, until deeply golden and crispy on all sides. Remove to a plate.
- 3
Whisk the sauce: 3 tablespoons soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 teaspoon sesame oil, ½ cup vegetable stock, 1 tablespoon cornstarch + 2 tablespoons cold water.
- 4
In the same wok, add another tablespoon of oil. Stir-fry 3 cups of mixed vegetables (broccoli, bell pepper, snow peas, mushrooms) for 3 minutes until crisp-tender.
- 5
Add 4 minced garlic cloves and 1 tablespoon grated ginger. Stir 30 seconds. Pour in the sauce. Bring to a simmer.
- 6
Return the crispy tofu. Toss for 60 seconds until everything is coated in glossy sauce. Off heat, sprinkle with toasted sesame seeds and sliced scallions. Serve over rice.
Watch how to make Tofu Stir Fry
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💡 Expert Tips
- 1.Press the tofu. Removing water is essential for crispy texture. Skip = soggy tofu.
- 2.Cornstarch coating. Creates the crispy exterior that distinguishes great tofu from average.
- 3.Pan-fry until very crispy. Pale tofu is sad. Deep golden brown is the goal.
- 4.Add tofu back at the end. Adding it during the vegetable stir-fry steams it back to softness.
🔬 Why It Works
Crispy pan-fried tofu solves the eternal tofu problem (bland, soft) by creating Maillard-browned crispy exterior with seasoned tender interior. Pressing removes water; cornstarch coating creates the crispy texture; pan-frying caramelizes. The sauce coats the crispy tofu without making it soggy. Quick stir-frying vegetables provides textural contrast.
Frequently Asked Questions
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4.5
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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