Crispy Tofu and Vegetable Stir-Fry
- Tofu
- 14 oz extra-firm tofu, 1 block
- 1 tbsp soy sauce
- 2 tbsp cornstarch
- 3 tbsp vegetable oil, divided
- Sauce
- 3 tbsp low-sodium soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp maple syrup or brown sugar
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp cornstarch
- ¼ cup water
- Vegetables
- 1 large red bell pepper, sliced
- 2 cups snap peas, strings removed
- 2 medium carrots, thinly sliced on an angle
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp sesame seeds, for serving (optional)
- cooked rice, for serving
Crispy Tofu and Vegetable Stir-Fry
- Drain the tofu, wrap it in a clean kitchen towel and set a heavy pan on top to press out water.
- While it presses, stir the sauce ingredients together until the cornstarch dissolves, and slice the vegetables.
- Cut the tofu into 3/4-inch cubes. Toss gently with 1 tablespoon soy sauce, then sprinkle with 2 tablespoons cornstarch and toss until coated in a thin, dry layer.
- 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.
- Add the last tablespoon of oil, the carrots and bell pepper and stir-fry until just tender.
Crispy Tofu and Vegetable Stir-Fry
- Add the snap peas, garlic and ginger and stir-fry until the peas are bright green.
- Stir the sauce, pour it in and let it bubble until glossy. Toss the tofu back in to coat.
- Serve over rice with sesame seeds.