Crispy Tofu Stir-Fry Recipe

Overview

This crispy tofu stir-fry has golden cubes of tofu, crisp-tender vegetables, and a glossy soy-sesame sauce that comes together quickly in one skillet. Pressing the tofu first removes excess moisture, while a light cornstarch coating helps create a crisp exterior without deep-frying.

Cook the tofu separately from the vegetables so both components brown properly. Serve the finished stir-fry over steamed rice, or pair it with noodles for a flexible weeknight meal. If you like the quick, high-heat method used for noodle dishes, see this vegetable lo mein recipe.

Ingredients

• 14 ounces extra-firm tofu, drained
• 3 tablespoons cornstarch, divided
• 1/2 teaspoon fine salt
• 2 tablespoons neutral oil, such as canola or avocado oil, divided
• 3 cups small broccoli florets
• 1 red bell pepper, thinly sliced
• 1 cup sugar snap peas, strings removed
• 3 garlic cloves, finely chopped
• 1 teaspoon finely grated fresh ginger
• 1/2 cup water
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon pure maple syrup or honey
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon red pepper flakes, optional
• 2 teaspoons sesame seeds, for serving
• 2 sliced green onions, for serving
• Cooked white or brown rice, for serving

How to make it

1. Press and cut the tofu. Wrap the tofu block in a clean kitchen towel or several layers of paper towel. Place it on a plate, weigh it down with a skillet or a few cans, and leave it for 15 to 20 minutes. Replace the towel if it becomes saturated. Cut the pressed tofu into 3/4-inch cubes and pat them dry again.

2. Prepare the sauce. In a small bowl, whisk together the water, soy sauce, rice vinegar, maple syrup, sesame oil, red pepper flakes, and the remaining 1 tablespoon cornstarch. Whisk until no dry cornstarch remains. Keep the sauce beside the stove because it will thicken quickly once added to the hot pan.

3. Coat the tofu. Put the tofu cubes in a medium bowl. Sprinkle with the salt and 2 tablespoons cornstarch, then toss gently until every piece has a thin, dry coating. Add the last tablespoon of cornstarch only if the tofu still looks wet; avoid piling on a thick layer, which can turn gummy.

4. Crisp the tofu. Heat 1 tablespoon oil in a large nonstick skillet or well-seasoned wok over medium-high heat. When the oil looks fluid and a tofu cube sizzles on contact, add the tofu in a single layer. Cook for 8 to 10 minutes, turning every 2 minutes, until several sides are deep golden and the cubes feel firm when nudged. If the pan is crowded, cook in two batches. Transfer the tofu to a plate.

5. Stir-fry the vegetables. Add the remaining 1 tablespoon oil to the pan. Add the broccoli and bell pepper and cook for 3 minutes, stirring frequently. Add the snap peas, garlic, and ginger. Cook for 2 to 3 minutes more, until the broccoli is bright green with a slight bite and the snap peas are crisp-tender. The garlic should smell fragrant but not brown.

6. Add the sauce. Stir the sauce again to redistribute the cornstarch, then pour it into the skillet. Let it bubble for 1 to 2 minutes, stirring constantly, until it looks glossy and coats the vegetables. If it becomes unusually thick before the tofu is added, stir in 1 to 2 tablespoons of water.

7. Finish the dish. Return the tofu to the skillet and fold it through the vegetables for 30 to 60 seconds, just long enough to coat it. Turn off the heat while the tofu is still visibly crisp at the edges. Taste and add a small splash of rice vinegar for brightness or a teaspoon of soy sauce for more saltiness. Serve immediately over rice and finish with sesame seeds and green onions.

Expert tips

• Use extra-firm tofu. Softer tofu contains more water and is more likely to break apart during tossing. If using vacuum-packed tofu, drain it well and still pat it dry.
• Do not skip the preheating. Tofu added to a lukewarm pan tends to steam and stick instead of browning. The oil should shimmer, but it should not smoke.
• Leave space between pieces. Crowding traps steam. Use a larger skillet or brown the tofu in batches for a firmer crust.
• Keep the coating light. A thin dusting of cornstarch gives a delicate crust. Too much coating can become pasty when the sauce is added.
• Make it gluten-free if needed. Replace regular soy sauce with certified gluten-free tamari. For a vegan version, use maple syrup instead of honey.
• Adjust the vegetables. Carrot matchsticks, sliced mushrooms, shredded cabbage, or baby corn can replace the listed vegetables. Add firm vegetables first and delicate ones later so everything finishes together.

Serving and storage

Serve the stir-fry immediately, while the tofu is at its crispest. Rice, brown rice, or cooked noodles all work well. For a little extra heat, add chili crisp or sliced fresh chili at the table.

Refrigerate leftovers in a covered container within 2 hours of cooking and use them within 3 to 4 days. The tofu will soften as it sits in the sauce, but you can reheat it in a lightly oiled skillet over medium heat until hot. Avoid sealing very hot food in a container; let it stop steaming first, then refrigerate promptly. Reheat leftovers until steaming hot throughout.

Frequently asked questions

How do I make tofu crispy without deep-frying?

Press the tofu for 15 to 20 minutes, pat it dry, coat it lightly with cornstarch, and brown it in a hot oiled skillet without crowding the pieces. Turning the cubes every couple of minutes helps several sides develop a firm golden crust.

Why did my tofu turn soggy?

The tofu may have been too wet, the pan may not have been hot enough, or the pieces may have been crowded. Brown the tofu in batches if necessary, and add it to the sauce only at the very end so it spends less time absorbing liquid.

Can I use frozen tofu for this recipe?

Yes. Thaw frozen tofu completely, then press it very well. Its porous texture will absorb more sauce, though the pieces may be less smooth and more chewy than tofu that has not been frozen.

Can I prepare the tofu stir-fry ahead of time?

You can press and cube the tofu, mix the sauce, and chop the vegetables up to a day ahead. For the best texture, cook the tofu and vegetables close to serving time and keep them separate until the sauce is hot.

What can I use instead of cornstarch?

Arrowroot starch can replace cornstarch in equal amounts for coating and thickening. Potato starch also works, but use a light coating and watch the sauce closely because it can thicken quickly.

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