Vibrant Crispy Tofu Stir Fry (Printable View)
Quick, healthy stir fry with crispy tofu and colorful vegetables in a savory sauce.
# Ingredient List:
→ Tofu
01 - 14 oz firm tofu, drained and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil
→ Vegetables
04 - 1 red bell pepper, sliced
05 - 1 yellow bell pepper, sliced
06 - 1 medium carrot, julienned
07 - 3.5 oz snap peas, trimmed
08 - 1 small broccoli crown, cut into florets
09 - 2 spring onions, sliced
10 - 2 cloves garlic, minced
11 - 1 tsp fresh grated ginger
→ Stir Fry Sauce
12 - 3 tbsp soy sauce
13 - 1 tbsp hoisin sauce
14 - 1 tbsp maple syrup or honey
15 - 2 tsp sesame oil
16 - 2 tbsp water
17 - 1 tsp cornstarch
# How to Make It:
01 - Pat tofu dry with paper towels and toss with cornstarch until evenly coated.
02 - Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes and fry until golden and crispy on all sides, about 6 to 8 minutes. Remove and set aside.
03 - Add remaining 1 tablespoon oil to the pan. Stir fry garlic, ginger, and spring onions for 1 minute until fragrant.
04 - Add bell peppers, carrot, snap peas, and broccoli to the pan. Stir fry for 4 to 5 minutes until vegetables are tender-crisp.
05 - Whisk together soy sauce, hoisin sauce, maple syrup, sesame oil, water, and cornstarch in a small bowl. Pour the sauce into the pan and stir to coat vegetables evenly.
06 - Return tofu to the pan. Toss gently and cook for 2 minutes until heated through and sauce thickens.
07 - Serve immediately with steamed rice or noodles if desired.
# Expert Suggestions:
01 -
- The tofu gets impossibly crispy and golden on the outside while staying tender inside—nobody will believe it's tofu.
- It's genuinely done in 30 minutes flat, making it perfect for those nights when you're hungry but haven't planned ahead.
- The sauce is perfectly balanced between savory, sweet, and nutty, and it's so good you'll want to pour it over everything on your plate.
- It's naturally vegan and dairy-free, but tastes so comforting and satisfying that everyone at the table will be asking for seconds.
02 -
- The tofu must be completely dry before coating. I learned this the hard way after too many batches of steamed-instead-of-crispy tofu. Seriously, pat it dry. Then pat it again. You can't overdo this step.
- Don't crowd the tofu in the pan when frying. I used to throw it all in at once and wondered why it steamed instead of crisped. Give each piece space to develop that golden crust. You might need to do this in two batches, and it's worth the extra minute.
- High heat is essential. Medium-high is the minimum, and your oil must be shimmering before the tofu goes in. This is what creates the exterior texture everyone raves about.
- Add the sauce at the very end. If you add it too early, the vegetables release too much water and the sauce becomes thin and watery instead of that beautiful glossy coating.
03 -
- Cook your rice or noodles before you start the stir fry. Stir fries cook so quickly that everything should come together at the same moment—nothing worse than having a perfect stir fry cooling while you wait for rice to cook.
- If you want the vegetables slightly softer or if you're cooking for people who prefer very tender vegetables, extend the cooking time by 1–2 minutes. If you prefer them crunchier, reduce it by a minute. Learn your own preference and adjust accordingly.
- Sesame oil is expensive and precious—don't use it for frying. Save it only for the sauce where its toasted flavor can shine. This is the difference between good and extraordinary.
- If hoisin sauce isn't something you have, you can replace it with an equal amount of soy sauce, but reduce the maple syrup to 1/2 tbsp since you'll lose the sweetness. It'll be slightly different but still delicious.