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Crispy Tofu Stir Fry

This stir fry features golden, crispy tofu edges paired with tender vegetables, creating a delightful contrast in texture. The dish is cooked using pan-frying and quick stir-frying techniques, resulting in a vibrant, glossy sauce coating everything. The final appearance is colorful and inviting, with crispy tofu bites and vibrant vegetables glistening with sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 14 oz firm tofu pressed and cubed
  • 2 tbsp neutral cooking oil for frying
  • 3 tbsp soy sauce or coconut aminos
  • 2 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1 cup bell peppers sliced thin
  • 1 cup broccoli florets trimmed
  • 1 tbsp rice vinegar optional for brightness
  • 1 tsp sesame oil for flavor
  • 1 tbsp toasted sesame seeds for garnish

Equipment

  • Non-stick skillet or wok
  • Spatula
  • Small bowl
  • Knife and cutting board
  • Measuring spoons
  • Paper towel-lined plate

Method
 

  1. Wrap the pressed tofu in a clean towel and weigh it down with a heavy object for about 15-20 minutes to squeeze out excess moisture.
  2. Cut the pressed tofu into 1-inch cubes and toss them in a small bowl with a tablespoon of cornstarch until evenly coated. This helps create a crispy crust during frying.
  3. Heat two tablespoons of neutral oil in a non-stick skillet or wok over medium-high heat until shimmering. Carefully add the tofu cubes in a single layer, making sure not to overcrowd the pan.
  4. Fry the tofu undisturbed for about 3-4 minutes until the edges turn golden and crispy. Flip each piece gently with a spatula and cook for another 3-4 minutes, turning as needed, until all sides are evenly crisped.
  5. Remove the crispy tofu from the pan and set aside on a paper towel-lined plate to drain excess oil.
  6. Add a little more oil if needed, then toss in the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, with a pungent aroma filling the kitchen.
  7. Stir in the sliced bell peppers, broccoli florets, and julienned carrots. Cook for 2-3 minutes, stirring frequently, until the vegetables start to soften but still retain their vibrant color and crunch.
  8. Pour in the soy sauce, rice vinegar (if using), and a splash of water or broth. Toss everything together to coat evenly, then cook for another 1-2 minutes until the sauce thickens slightly and glazes the vegetables and tofu.
  9. Gently return the crispy tofu to the pan and toss to combine with the vegetables and sauce. Let cook for another minute to let flavors meld and tofu reheat slightly.
  10. Finish by drizzling with sesame oil, then sprinkle with toasted sesame seeds. Serve immediately while hot, with rice or noodles if desired.

Notes

Ensure the tofu is thoroughly pressed for maximum crispiness. Use a cast-iron skillet for even better browning. Serve immediately to enjoy the crispy texture at its best.