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Weeknight Stir-Fry · Crispy Tofu & Veggie

Crispy Tofu and Vegetable Stir-Fry

Golden, crispy tofu cubes and colorful vegetables tossed in a sweet-savory garlic sauce. Even tofu skeptics come back for seconds.

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Prep
25 min
Cook
18 min
Total
45 min
Serves
4
Level
Easy

Ingredients

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

Steps

  1. Drain the tofu, wrap it in a clean kitchen towel and set a heavy pan on top to press out water.
  2. While it presses, stir the sauce ingredients together until the cornstarch dissolves, and slice the vegetables.
  3. 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.
  4. 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.
  5. Add the last tablespoon of oil, the carrots and bell pepper and stir-fry until just tender.
  6. Add the snap peas, garlic and ginger and stir-fry until the peas are bright green.
  7. Stir the sauce, pour it in and let it bubble until glossy. Toss the tofu back in to coat.
  8. Serve over rice with sesame seeds.

Tip: Pressing water out of the tofu is what lets it crisp up, so don't skip it.

Tip: Check the hoisin label if you're cooking vegan; most are, but a few aren't. Use tamari for gluten-free.

Storage: Refrigerate up to 3 days. The tofu softens but still tastes great; reheat in a skillet to re-crisp.

Estimated nutrition per serving: 340 calories · protein 21 g · carbohydrates 23 g · fiber 5 g · sugars 10 g · fat 21 g (saturated 3 g) · sodium 820 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 16 of 16 ingredients.