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Crispy Tofu Stir Fry

This stir fry features golden, crispy-edged tofu paired with colorful vegetables and a savory sauce. The dish emphasizes technique and patience, ensuring each ingredient develops a satisfying texture and flavor, with crispy tofu contrasting tender vegetables for a delightful bite. It’s a simple yet impressive plant-based meal with a perfect balance of crunch and tenderness.
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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 extra-firm tofu pressed and cubed
  • 2 tbsp cornstarch for coating tofu
  • 2 tbsp vegetable oil for frying
  • 3 cloves garlic minced
  • 1 tsp grated ginger
  • 1 cup bell peppers sliced, vibrant and crunchy
  • 3 tbsp soy sauce or coconut aminos
  • 1 tsp rice vinegar adds brightness
  • 1 tsp sesame oil for finishing
  • 1 tsp toasted sesame seeds optional garnish
  • 2 green onions sliced for garnish

Equipment

  • Large non-stick skillet or wok
  • Spatula
  • Small bowl
  • Measuring spoons

Method
 

  1. Drain and press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.
  2. In a small bowl, toss the tofu cubes with cornstarch until evenly coated. This step helps create a crispy exterior.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Carefully add the tofu in a single layer, avoiding overcrowding.
  4. Fry the tofu for 3-4 minutes without moving, until golden brown and crispy on the edges. Flip gently with a spatula and cook until all sides are golden and crackly.
  5. Remove the crispy tofu from the pan and set aside. In the same pan, add a little more oil if needed, then toss in the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant and slightly golden.
  6. Add sliced bell peppers to the pan and stir-fry for 2-3 minutes until they start to soften but still retain their vibrant color and crunch.
  7. Pour in the soy sauce, rice vinegar, and a splash of sesame oil. Stir well to coat the vegetables and create a glossy, slightly thickened sauce.
  8. Return the crispy tofu to the pan and gently toss to coat everything evenly with the sauce. Cook for another 1-2 minutes until heated through and glossy.
  9. Remove from heat and garnish with sliced green onions and toasted sesame seeds if desired. Serve immediately while hot, enjoying the crispy edges and tender vegetables.

Notes

Press the tofu thoroughly to ensure maximum crispiness. Adjust the amount of sauce to your taste, and feel free to swap in different vegetables like broccoli or snap peas.