Crispy Tofu Stir Fry (Printable View)
Golden tofu cubes and tender bok choy in a savory garlic-ginger sauce, ready in under 40 minutes.
# Ingredient List:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tbsp cornstarch
03 - ½ tsp sea salt
04 - 2 tbsp neutral oil (canola or grapeseed)
→ Vegetables
05 - 10 oz baby bok choy, halved lengthwise
06 - 1 red bell pepper, thinly sliced
07 - 1 carrot, julienned
08 - 3 spring onions, sliced (reserve some green tops for garnish)
→ Sauce
09 - 3 tbsp soy sauce (use tamari for gluten-free)
10 - 2 tbsp water
11 - 1 tbsp maple syrup or agave nectar
12 - 2 tsp toasted sesame oil
13 - 2 cloves garlic, minced
14 - 1 tbsp fresh ginger, grated
15 - 1 tsp rice vinegar
16 - ½ tsp chili flakes (optional)
→ Garnish
17 - 1 tbsp toasted sesame seeds
18 - Reserved spring onion greens
# How to Make It:
01 - Toss tofu cubes with cornstarch and sea salt in a bowl until evenly coated.
02 - Heat 2 tablespoons oil in a large nonstick skillet or wok over medium-high heat. Cook tofu for 8 to 10 minutes, turning occasionally, until all sides are golden and crispy. Remove from pan and set aside.
03 - Add a little more oil to the pan if needed. Sauté minced garlic, grated ginger, and white parts of spring onions for 1 minute until fragrant.
04 - Add bell pepper and carrot slices; stir-fry for 2 to 3 minutes until tender-crisp. Then add bok choy and stir-fry for an additional 2 minutes until greens wilt but stems remain crisp.
05 - Whisk together soy sauce, water, maple syrup, toasted sesame oil, rice vinegar, and chili flakes in a small bowl.
06 - Return tofu to the pan and pour sauce over all ingredients. Toss to coat and cook for 1 to 2 minutes until heated through and sauce slightly thickens.
07 - Remove from heat. Sprinkle toasted sesame seeds and reserved spring onion greens over the dish. Serve immediately, optionally accompanied by rice or noodles.
# Expert Suggestions:
01 -
- The tofu gets genuinely crispy on the outside while staying tender inside, which is harder than it sounds but worth every turn of the spatula.
- It comes together in 40 minutes total, making it perfect for weeknight dinners when you're hungry but not patient.
- The sauce has enough complexity that it tastes like you spent hours fussing, but the ingredient list is short and forgiving.
02 -
- Pressing the tofu is non-negotiable if you want crispiness; a damp tofu cube will steam instead of crisp, no matter how hot your pan is.
- Don't crowd the tofu in the pan or move it around constantly—it needs a moment of contact with the hot oil to develop that golden exterior.
- Add the bok choy last, just before the sauce, so the greens stay bright and don't overcook into a mushy, dark mass.
03 -
- If you have access to it, a wok distributes heat more evenly than a skillet and makes turning the tofu less of a production.
- Marinating your tofu cubes in a tablespoon of soy sauce before coating with cornstarch adds a subtle depth that tastes like you've been thinking about dinner all day.