Learn how to make perfectly crispy tofu coated in a flavorful, savory sauce. This simple stir fry brings wonderful texture and taste to your plant-based meals.
Author:Amaya Sato
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:2 servings
Category:Main Dish
Method:Stir Fry
Cuisine:Asian Inspired
Diet:Vegan
Ingredients
Scale
1 block (14 oz) extra-firm tofu, pressed and cubed
2 tablespoons cornstarch
1 tablespoon neutral oil (like canola or vegetable)
1 cup broccoli florets
1 red bell pepper, sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 cup soy sauce or tamari
2 tablespoons maple syrup
1 tablespoon rice vinegar
1 teaspoon sesame oil
Instructions
Press the tofu well to remove excess water. Cut the pressed tofu into bite-sized cubes.
Toss the tofu cubes gently with cornstarch until lightly coated.
Heat the neutral oil in a large skillet or wok over medium-high heat.
Add the tofu cubes in a single layer. Cook without moving for 3-4 minutes until the bottom is golden brown and crispy.
Flip the tofu and continue cooking until all sides are golden and crisp. Remove the tofu from the skillet and set aside.
Add the broccoli florets and bell pepper to the same skillet. Stir fry for 3 minutes until slightly tender-crisp.
Add the minced garlic and grated ginger to the skillet. Cook for 30 seconds until fragrant.
In a small bowl, whisk together the soy sauce, maple syrup, and rice vinegar.
Return the crispy tofu to the skillet. Pour the sauce mixture over the tofu and vegetables.
Toss everything quickly until the sauce thickens slightly and coats the tofu evenly. This happens fast.
Remove from heat. Drizzle with sesame oil just before serving.
Notes
Pressing the tofu is key for achieving the best crispiness. You can use a tofu press or wrap it in paper towels and place something heavy on top.
Adjust the maple syrup to control the sweetness of your sauce.
Serve this stir fry over steamed rice or noodles for a complete meal.