Crispy Tofu Stir-Fry with Vegetables
Golden, crispy tofu and crunchy vegetables tossed in a sweet, savory garlic-ginger sauce. A vegan stir-fry even tofu skeptics enjoy, in 35 minutes.
43% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 20 min
- Serves
- 4
- Calories
- 315
- Protein
- 20 g
- Per serving
- $1.73
Why this recipe works
Soft, bland tofu is why people think they do not like tofu. Press it, coat it and fry it hard, and it becomes crisp, golden and the best part of the stir-fry.
- Pressing the tofu and coating it in cornstarch gives a crisp crust that holds up in sauce.
- Cooking the tofu and vegetables separately keeps both at their best.
- Adding the sauce at the very end means the tofu stays crunchy.
Ingredients
For the sauce
To serve
You will need
- 12-inch nonstick skillet or wok
- Clean kitchen towel for pressing
Method
Tap a step number to mark it done.
Press the tofu
Wrap the tofu in a clean towel and set something heavy on top for 10 minutes to squeeze out water. Cut into cubes and toss with the cornstarch and a pinch of salt.
Crisp the tofu
Heat 2 tablespoons of oil in the skillet over medium-high heat. Add the tofu in one layer and cook, turning every couple of minutes, until golden and crisp on most sides. Move to a plate.
Cook the vegetables
Add the last tablespoon of oil, the broccoli and 2 tablespoons of water. Cover for 2 minutes, then uncover, add the pepper and snap peas and stir-fry until crisp-tender. Add the garlic and ginger for 30 seconds.
Sauce
Whisk the sauce ingredients, pour into the pan and simmer until glossy, about 1 minute. Return the tofu and toss to coat.
Serve
Serve immediately over rice with sesame seeds and scallions.
Techniques in this recipe
Crowded: steams and turns grey Spaced out: browns and crisps Don't crowd the pan
Give food space in the pan or on the sheet pan so moisture can escape. Crowded food steams and turns grey; spaced-out food browns and crisps.
Read the full guide
Cook's notes
- Extra-firm tofu is a must here; softer tofu falls apart.
- No time to press? Freeze the block overnight, then thaw; the texture becomes chewier and soaks up sauce.
- Nutrition covers the stir-fry only; add about 205 calories per cup of cooked rice.
Nutrition per serving
315 calories
$1.73 estimated cost per serving
Where the calories come from
| Protein | 24% of calories | 20 g |
|---|---|---|
| Carbs | 22% of calories | 18 g |
| Fat | 54% of calories | 20 g |
| Fiber | 5 g | |
| Sodium | 460 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
How do I get tofu crispy?
Press out as much water as possible, coat it in cornstarch and fry in a hot pan without crowding or stirring too often.
Can I bake the tofu instead?
Yes. Toss the coated cubes with 1 tablespoon of oil and bake at 425°F for 25 minutes, turning halfway.
Is this stir-fry vegan?
Yes, as written. It is also gluten-free if you use tamari.
