Looking for a delicious, protein-packed meal that comes together quickly? This Crispy Tofu and Vegetable Stir-Fry is my go-to recipe when I want something nutritious yet satisfying. The secret lies in getting that tofu perfectly crispy while keeping the vegetables vibrant and tender-crisp. I’ve perfected this recipe through countless attempts, and I’m excited to share these tried-and-true techniques with you.
Ingredients
For the tofu and vegetables:
- 1 block (14 oz) extra-firm tofu, pressed and cut into 1-inch cubes
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 2 carrots, julienned
- 1 cup snap peas
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
For the sauce:
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons vegetable broth
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
Instructions
- Press your tofu for at least 30 minutes to remove excess moisture. I like to wrap it in paper towels and place a heavy book on top.
- Cut the tofu into cubes and toss with cornstarch until evenly coated.
- Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add the tofu and cook for 3-4 minutes on each side until golden brown. Remove and set aside.
- In the same pan, add remaining oil. Stir-fry garlic and ginger for 30 seconds until fragrant.
- Add vegetables, starting with carrots and broccoli. Cook for 2 minutes, then add bell peppers and snap peas.
- While vegetables cook, whisk together all sauce ingredients in a small bowl.
- Return tofu to the pan, pour in the sauce, and stir-fry for another 2-3 minutes until the sauce thickens and coats everything evenly.
Cook Time and Serving Size
Prep Time: 40 minutes (including tofu pressing)
Cook Time: 15 minutes
Total Time: 55 minutes
Servings: 4
Recipe Notes
- For extra-crispy tofu, freeze and thaw it before pressing. This creates a more spongy texture that absorbs flavors better.
- Don’t skip the cornstarch coating on the tofu – it’s essential for achieving that perfect crispy exterior.
- Keep your vegetables crisp by not overcrowding the pan. Cook in batches if necessary.
- This dish stores well in the refrigerator for up to 3 days, though the tofu may lose some crispiness.
- Feel free to customize the vegetables based on what you have on hand – mushrooms, baby corn, or water chestnuts work great too.
- Serve over brown rice, quinoa, or noodles for a complete meal.
Crispy Tofu and Vegetable Stir-Fry
A delicious, protein-packed meal that comes together quickly. The secret lies in getting that tofu perfectly crispy while keeping the vegetables vibrant and tender-crisp.
Ingredients
- 1 block 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 2 carrots julienned
- 1 cup snap peas
- 3 cloves garlic minced
- 1- inch piece ginger grated
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons vegetable broth
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
Instructions
- Press your tofu for at least 30 minutes to remove excess moisture. I like to wrap it in paper towels and place a heavy book on top.
- Cut the tofu into cubes and toss with cornstarch until evenly coated.
- Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add the tofu and cook for 3-4 minutes on each side until golden brown. Remove and set aside.
- In the same pan, add remaining oil. Stir-fry garlic and ginger for 30 seconds until fragrant.
- Add vegetables, starting with carrots and broccoli. Cook for 2 minutes, then add bell peppers and snap peas.
- While vegetables cook, whisk together all sauce ingredients in a small bowl.
- Return tofu to the pan, pour in the sauce, and stir-fry for another 2-3 minutes until the sauce thickens and coats everything evenly.