Looking for a delicious, protein-packed meal that comes together in under 30 minutes? This Crispy Tofu and Veggie Stir-Fry has become my go-to recipe for busy weeknights. The secret lies in getting that tofu perfectly crispy while keeping the vegetables vibrant and fresh. I’ve tested countless methods, and I’m excited to share this foolproof version that delivers restaurant-quality results right in your kitchen.
Ingredients
- 1 block (14 oz) extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 2 medium carrots, julienned
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- For the sauce:
– 3 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon hoisin sauce
– 1 teaspoon sesame oil
– ½ teaspoon red pepper flakes (optional)
Instructions
- Press your tofu block between paper towels for 15 minutes, replacing the towels once. This removes excess moisture and ensures maximum crispiness.
- Toss the tofu cubes with cornstarch until evenly coated. Make sure each piece is well-covered but not clumping.
- Heat 2 tablespoons oil in a large non-stick skillet over medium-high heat. Add the tofu and cook for 3-4 minutes per side until golden brown. Remove and set aside.
- In the same pan, add remaining oil and stir-fry vegetables in order of cooking time: carrots first (2 minutes), then broccoli and bell peppers (3 minutes).
- Add garlic and ginger, cooking for 30 seconds until fragrant.
- Whisk sauce ingredients together in a small bowl, then add to the pan. Return tofu to the pan and toss everything together for 1-2 minutes until well-coated and heated through.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Recipe Notes
- For extra-crispy tofu, freeze it overnight and thaw before cooking. This creates a more porous texture that crisps up beautifully.
- Don’t overcrowd the pan when cooking tofu – work in batches if needed. Overcrowding leads to steaming instead of crisping.
- Keep your vegetables crisp-tender by not overcooking them. They should still have some bite when done.
- This dish stores well in the refrigerator for up to 3 days, though the tofu will lose some crispiness when reheated.
- For a gluten-free version, use tamari instead of soy sauce and check your hoisin sauce is gluten-free.
- Serve over steamed rice or noodles to make it a complete meal.
Crispy Tofu and Veggie Stir-Fry
Looking for a delicious, protein-packed meal that comes together in under 30 minutes? This Crispy Tofu and Veggie Stir-Fry has become my go-to recipe for busy weeknights. The secret lies in getting that tofu perfectly crispy while keeping the vegetables vibrant and fresh. I've tested countless methods, and I'm excited to share this foolproof version that delivers restaurant-quality results right in your kitchen.
Ingredients
- 1 block 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil divided
- 1 red bell pepper sliced
- 2 cups broccoli florets
- 2 medium carrots julienned
- 3 cloves garlic minced
- 1- inch piece ginger grated
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes optional
Instructions
- Press your tofu block between paper towels for 15 minutes, replacing the towels once. This removes excess moisture and ensures maximum crispiness.
- Toss the tofu cubes with cornstarch until evenly coated. Make sure each piece is well-covered but not clumping.
- Heat 2 tablespoons oil in a large non-stick skillet over medium-high heat. Add the tofu and cook for 3-4 minutes per side until golden brown. Remove and set aside.
- In the same pan, add remaining oil and stir-fry vegetables in order of cooking time: carrots first (2 minutes), then broccoli and bell peppers (3 minutes).
- Add garlic and ginger, cooking for 30 seconds until fragrant.
- Whisk sauce ingredients together in a small bowl, then add to the pan. Return tofu to the pan and toss everything together for 1-2 minutes until well-coated and heated through.
