Craving a quick and delicious meal? Discover my Crispy Tofu Stir-Fry, a simple recipe bursting with flavor and nutrition! With just firm tofu, fresh veggies, and a savory sauce, you'll whip up a healthy dish in no time. Perfect for busy weeknights, this stir-fry is customizable to your taste.
14 oz firm tofu, pressed and cubed
2 tablespoons cornstarch
3 tablespoons vegetable oil
1 bell pepper (red or yellow), sliced
1 cup broccoli florets
1 medium carrot, julienned
2 cloves garlic, minced
1-inch piece ginger, grated
3 green onions, chopped
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon honey (or maple syrup for a vegan option)
Salt and pepper to taste
Sesame seeds for garnish
![- Firm tofu - Vegetables - Sauces and seasonings For this dish, I use firm tofu, which holds its shape well. You can pick any fresh vegetables you like. I often use: - Bell pepper (red or yellow) - Broccoli florets - Medium carrot For the sauce, I blend flavors with: - Soy sauce - Sesame oil - Rice vinegar For this recipe, here are the specific quantities: - 14 oz firm tofu, pressed and cubed - 2 tablespoons cornstarch - 3 tablespoons vegetable oil - 1 bell pepper - 1 cup broccoli florets - 1 medium carrot - 2 cloves garlic - 1-inch piece ginger - 3 green onions - 3 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1 teaspoon honey (or maple syrup) - Salt and pepper to taste - Sesame seeds for garnish For gluten-free options, use gluten-free soy sauce instead of regular soy sauce. First, we need to press the tofu. This removes extra water. Wrap the tofu in a clean towel and place a heavy object on top. Let it sit for about 15 minutes. Next, cut the tofu into cubes. Toss these cubes in cornstarch. This step makes the tofu crispy when we fry it. For the vegetables, slice the bell pepper into strips, chop the broccoli into florets, and julienne the carrot. These cutting methods help them cook evenly and quickly. With everything prepped, you are ready to create a tasty and quick meal! For the full recipe, please refer to the complete guide. How to press and cube tofu Start by draining the tofu. Wrap it in a clean kitchen towel. Place a heavy object on top to press out water. Let it sit for about 15 minutes. After pressing, cut the tofu into small cubes. Aim for about one-inch pieces so they cook evenly. Coating tofu with cornstarch In a bowl, add the pressed tofu cubes. Sprinkle 2 tablespoons of cornstarch over the tofu. Gently toss the tofu until all pieces are coated. This coating helps create a crispy crust when frying. Frying techniques for crispy texture Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok. Use medium-high heat for the best results. Once the oil is hot, add the tofu cubes in a single layer. Fry them for 3-4 minutes until they turn golden brown. Turn the tofu to cook all sides evenly. When done, place the tofu on a paper towel to remove excess oil. Ideal frying pan options For frying, I recommend using a non-stick skillet or a wok. These pans help prevent sticking and allow for even frying. They also make it easy to flip the tofu without breaking it. Sautéing garlic and ginger for flavor In the same skillet, add a bit more oil if needed. Toss in 2 minced garlic cloves and a piece of grated ginger. Sauté these for about 30 seconds until fragrant. This step adds a great depth of flavor to your dish. Timing for vegetable doneness Next, add the sliced bell pepper, broccoli florets, and julienned carrot. Stir-fry these vegetables for about 5-7 minutes. You want them to be bright and tender-crisp. This keeps their nutrients and adds a nice crunch to your stir-fry. To get your tofu extra crispy, here are some tips: - Press your tofu: Removing moisture is key. Press it for at least 30 minutes. - Cornstarch coating: Toss cubed tofu in a cornstarch mix for a crunchy crust. - Oil selection: Use vegetable oil or canola oil for high smoke points. - Frying temperature: Heat the oil to medium-high; this gives a nice golden brown. Adding flavor can elevate your stir-fry: - Spices and herbs: Try garlic powder, chili flakes, or fresh basil for depth. - Sweet and savory balance: Use honey or maple syrup for sweetness. Mix with soy sauce for a rich taste. Aim for a blend that excites your palate. Using the right tools makes cooking easier: - Pans: A large non-stick skillet or wok works best for stir-frying. - Utensils: Use a spatula for easy flipping and stirring. - Gadgets: A garlic press can save time, and a sharp knife helps with quick chopping. For the full recipe, don't forget to check out the [Full Recipe]. {{image_2}} You can swap tofu for other proteins. Tempeh offers a nutty taste and firm texture. Seitan is a great option for a hearty bite. If you eat meat, chicken works well too. All these proteins fit nicely in the stir-fry. You can keep it vegetarian or vegan with tempeh and seitan. They both provide a solid base and absorb flavors well. Feel free to play with the veggies in your stir-fry. You can use seasonal veggies like zucchini or asparagus. Frozen vegetables also work great if fresh ones aren’t available. Mix different types for fun textures. Try snap peas for a snap or mushrooms for a chewy bite. The more colors on your plate, the better it looks and tastes. Want more heat? Add chili oil or red pepper flakes to your sauce. This gives a spicy kick that many love. If you have dietary needs, swap soy sauce for a gluten-free option. You can also use tamari as a soy sauce alternative. Adjust the sweetness too; try maple syrup instead of honey for a vegan version. Making these changes keeps the dish fresh and exciting. Check out the Full Recipe for more ideas! To store your crispy tofu stir-fry, let it cool to room temperature. This step is key to keeping it fresh. Place the stir-fry in an airtight container. Glass or BPA-free plastic containers work best. Make sure to seal it tightly to keep out air. Store it in the fridge for up to three days. When it’s time to enjoy leftovers, you can use a few methods. The stovetop is my favorite for reheating crispy tofu. Heat a non-stick skillet over medium heat. Add a splash of oil to help crisp it up again. Stir it gently until heated through, about 5 minutes. Avoid microwaving, as it may make the tofu soggy. Yes, you can freeze the stir-fry, but with a few notes. Tofu can lose its texture when frozen and thawed. If you choose to freeze, pack it in a freezer-safe container. Use it within three months for best taste. To thaw, place it in the fridge overnight before reheating. This method helps preserve flavor and texture. I always choose firm or extra-firm tofu for stir-fry. Firm tofu holds its shape well. It absorbs flavors without breaking apart. Extra-firm tofu gives a chewier texture. Soft tofu does not work well; it’s too delicate. Use firm tofu for crispy bites and a satisfying crunch. Yes, you can easily make this recipe gluten-free. Swap regular soy sauce for gluten-free soy sauce or tamari. Check the labels on all sauces. Some brands may add gluten. You can also use coconut aminos as a soy sauce alternative. This keeps the flavor while ensuring it’s gluten-free. To make the sauce vegetarian, replace honey with maple syrup. Maple syrup gives a nice sweetness. If you use other sauces, check for fish products. Some sauces contain fish sauce or oyster sauce. Using vegetarian alternatives ensures everyone can enjoy this dish. Absolutely! For a mild version, skip any hot ingredients. You can add a pinch of black pepper for a light kick. For spice lovers, add chili oil or red pepper flakes. This adds heat without changing the dish's base flavor. Adjust the spice to fit your taste buds! We explored the essential ingredients for a tasty stir-fry, focusing on tofu, veggies, and sauces. We covered how to prepare and cook each part for the best taste and texture. You learned tips for crunch, flavor, and using the right tools. In the end, don’t be afraid to experiment with variations. Try new proteins, veggies, or sauces to make it your own. Enjoy your cooking journey and happy eating!](https://recipesure.com/wp-content/uploads/2025/04/81dcebeb-ad3b-424c-9018-4b08bf965a33-250x250.webp)