Weeknight Stir-Fry · Crispy Tofu & Veggie
Crispy Tofu and Vegetable Stir-Fry
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Before you start
Gather your ingredients
Swaps for soy sauce
Instead of soy sauce
- Tamari: The same amount. Richer and a little less salty.
- Coconut aminos: The same amount, plus a pinch of salt. Sweeter and much less salty.
Cooking for an allergy? Check every label.
Swaps for cornstarch
Instead of cornstarch
- All-purpose flour: 2 tbsp flour for each 1 tbsp cornstarch. Sauces turn cloudy instead of glossy and a bit heavier.
- Arrowroot: The same amount. Very clear and glossy; can turn slimy in dairy sauces.
- Potato starch: The same amount. Thickens fast with a clear gloss; don't boil it long.
Cooking for an allergy? Check every label.
Swaps for vegetable oil
Instead of vegetable oil
- Another neutral oil: The same amount. No difference.
- Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
- Light olive oil: The same amount. "Light" olive oil tastes mild.
Swaps for low-sodium soy sauce
Instead of soy sauce
- Tamari: The same amount. Richer and a little less salty.
- Coconut aminos: The same amount, plus a pinch of salt. Sweeter and much less salty.
- Regular soy sauce: About ⅔ the amount, topped up with water. The same flavor at about the same saltiness.
Cooking for an allergy? Check every label.
Swaps for rice vinegar
Instead of vinegar
- Apple cider or white wine vinegar: About ¾ the amount, plus a pinch of sugar. Rice vinegar is milder and slightly sweet; seasoned rice vinegar also has sugar and salt.
- Lemon or lime juice: The same amount. Fresh citrus flavor instead of vinegar's bite.
Swaps for cornstarch
Instead of cornstarch
- All-purpose flour: 2 tbsp flour for each 1 tbsp cornstarch. Sauces turn cloudy instead of glossy and a bit heavier.
- Arrowroot: The same amount. Very clear and glossy; can turn slimy in dairy sauces.
- Potato starch: The same amount. Thickens fast with a clear gloss; don't boil it long.
Cooking for an allergy? Check every label.
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
Swaps for fresh ginger
Instead of ginger
- Ground ginger: ¼ tsp ground for each 1 tbsp grated fresh. Warmer and less bright, with no zing.
- Ginger paste (jar or tube): The same amount. Close; slightly salty or sour from preservatives.
Step 1 of 8
Drain the tofu, wrap it in a clean kitchen towel and set a heavy pan on top to press out water.
Step 2 of 8
While it presses, stir the sauce ingredients together until the cornstarch dissolves, and the vegetables.
slice (how to slice)
Slice Cut food into flat pieces of the same thickness. 1. Give round food a flat side to sit on.2. Hold it with your fingertips curled under.3. Cut with long strokes, pushing the knife forward and down rather than straight down.4. Move your guiding hand back the same distance each time so every slice matches. Done when: The slices are even. For meat, slicing across the grain (across the lines of muscle) gives the tenderest bite. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide. Slice hot roasts on a board with a groove for the juices.How to slice evenly: mistakes to avoidStep 3 of 8
Cut the tofu into 3/4-inch cubes (how to dice)
Dice Cut food into even little cubes so it cooks evenly and looks neat. 1. Square off the food by trimming a thin slice from each rounded side.2. Cut it into slabs as thick as the cubes you want.3. Stack two slabs and cut them into sticks of the same width.4. Line up the sticks and cut across them into cubes. Done when: The cubes are about the same size: ¼ inch is a small dice, ½ inch medium, ¾ inch large. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide.How to dice an onion and other vegetables: mistakes to avoidStep 4 of 8
Heat 2 tablespoons oil in a 12-inch nonstick 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.
Step 5 of 8
Add the last tablespoon of oil, the carrots and bell pepper and until just tender.
stir-fry (how to stir-fry)
Stir-fry Cook small, even pieces over very high heat, keeping them moving, so they cook in minutes and stay crisp. 1. Cut everything and mix the sauce before you turn on the heat; it goes fast.2. Heat a wok or large skillet over high heat until a drop of water sizzles away at once.3. Add a high-heat oil, then the food that takes longest, in batches.4. Keep the food moving with a spatula, tossing every few seconds.5. Add the quick-cooking things and the sauce last and toss until glossy. Done when: Vegetables are bright and crisp-tender, meat is just cooked, and the sauce clings instead of pooling. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat.How to stir-fry: mistakes to avoidStep 6 of 8
Add the snap peas, garlic and ginger and until the peas are bright green.
stir-fry (how to stir-fry)
Stir-fry Cook small, even pieces over very high heat, keeping them moving, so they cook in minutes and stay crisp. 1. Cut everything and mix the sauce before you turn on the heat; it goes fast.2. Heat a wok or large skillet over high heat until a drop of water sizzles away at once.3. Add a high-heat oil, then the food that takes longest, in batches.4. Keep the food moving with a spatula, tossing every few seconds.5. Add the quick-cooking things and the sauce last and toss until glossy. Done when: Vegetables are bright and crisp-tender, meat is just cooked, and the sauce clings instead of pooling. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat.How to stir-fry: mistakes to avoidStep 7 of 8
Stir the sauce, pour it in and let it bubble until glossy. Toss the tofu back in to coat.
Step 8 of 8
Serve over rice with sesame seeds.
All done
Enjoy!
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