Crispy Tofu Stir-Fry
Golden crispy tofu in a savory garlic-ginger sauce with vegetables — a 20-minute vegan weeknight dinner.
Ingredients
Serves 4
- 1 block (14 oz) extra-firm tofu, pressed and cut into 1-inch cubes
- 2 cups broccoli florets
- 1 large red bell pepper, sliced
- 1 cup snap peas
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch mixed with 2 tbsp water
- 2 tbsp vegetable oil, divided
- Sesame seeds and steamed rice to serve
Instructions
- 1Press the tofu: wrap the tofu block in a clean kitchen towel and press firmly or place a heavy pan on top for 10 minutes. This removes excess water and allows the tofu to get genuinely crispy.
- 2Cut pressed tofu into 1-inch cubes. Pat very dry with paper towels.
- 3Whisk together the sauce: soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, and the cornstarch slurry. Set aside.
- 4Heat 1 tbsp vegetable oil in a large wok or skillet over HIGH heat until nearly smoking. Add the tofu in a single layer, leaving space between each piece — crowding causes steaming. Cook undisturbed for 3–4 minutes until golden and crispy on one side. Flip and cook another 2–3 minutes. Transfer to a plate.
- 5Add remaining 1 tbsp oil to the same pan. Add broccoli and stir-fry for 2 minutes. Add bell pepper and snap peas, stir-fry 2 more minutes until bright and just tender.
- 6Push vegetables to the sides. Pour the sauce into the center of the pan and let it bubble and thicken for 30 seconds.
- 7Return the crispy tofu to the pan and toss everything together to coat in the sauce. Cook 1 minute more. Serve immediately over steamed rice, topped with sesame seeds.
Pro Tips
- ✓
Pressing the tofu is non-negotiable for crispiness — even 10 minutes under a heavy pan removes enough water to make the difference between golden and crispy versus soft and steaming.
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High heat the entire time. Medium heat turns tofu pale and rubbery. You want the oil almost smoking before the tofu goes in — a sizzling sound the moment it hits the pan is exactly right.
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For extra-crispy tofu, toss the cubes in 1 tbsp of cornstarch before cooking — the starch coating creates an even crispier crust that stays crunchy even after the sauce is added.
Frequently Asked Questions
What kind of tofu is best for stir-fry?
Extra-firm tofu is the only choice for stir-fry — silken or soft tofu will fall apart. Look for labels that say 'extra-firm' and press it before cooking regardless of what the package says. Some brands also sell 'super firm' tofu that requires no pressing, which is an excellent shortcut.
How do I make tofu taste like something?
Tofu absorbs flavor through the sauce it's cooked in — but only if you press and dry it properly first. Wet tofu can't absorb anything because the pores are full of water. Press, dry, crisp the surface at high heat, then add your sauce while the tofu is hot. The crispy surface also grabs sauce much better than soft tofu.
Can I marinate tofu before stir-frying?
Yes — but do it AFTER pressing. Marinate pressed, cubed tofu in a mixture of soy sauce, sesame oil, and garlic for 30 minutes to 2 hours in the fridge. Pat dry before cooking (the marinade can cause sticking and steam if too wet). This adds a base layer of flavor before the finishing sauce.
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