Crispy Tofu Stir Fry
The secret to a good tofu stir fry is frying the tofu on its own first. Pressed, dried and dusted with cornstarch, the cubes turn golden and crisp in a hot pan, then go back in at the very end so they soak up the garlic ginger sauce without going soft.
Published
- Prep Time
- 12 mins
- Cook Time
- 16 mins
- Total Time
- 28 mins
- Servings
- 4 servings
How do you make Crispy Tofu Stir Fry?
Press 400 g extra-firm tofu for 10 minutes, cut into 2 cm cubes and toss with 2 tbsp cornstarch and salt. Fry in 2 tbsp oil over medium-high heat for 8-10 minutes until golden, then set aside. Stir-fry mushrooms, baby corn, snow peas and red pepper for 6 minutes, add garlic and ginger, then the soy sauce mixture. Simmer until glossy and toss in the tofu.
- Total time
- 28 mins
- Calories
- 320 per serving
- Protein
- 18 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Stir-frying
Ingredients
Tofu
Sauce
Vegetables
To serve
Equipment
Large non-stick skillet or wok · Clean kitchen towel · Small bowl · Wide spatula
Quick Directions
Press the tofu
Drain the tofu, wrap it in a clean kitchen towel and set a heavy pan on top for 10 minutes to squeeze out the water.
Coat the tofu
Cut the pressed tofu into 2 cm cubes.
Fry the tofu
Heat 2 tbsp oil in a large non-stick skillet or wok over medium-high heat.
Stir-fry the vegetables
Add the remaining 1 tbsp oil to the pan and turn the heat to high.
Add the sauce and serve
Stir the sauce again and pour it into the pan.
Step-by-Step Instructions
Follow these detailed steps to make the perfect crispy tofu stir fry.
Press the tofu
Drain the tofu, wrap it in a clean kitchen towel and set a heavy pan on top for 10 minutes to squeeze out the water. While it presses, slice the vegetables and whisk the soy sauce, rice vinegar, maple syrup, sesame oil, cornstarch, water and chili garlic sauce, if using, in a small bowl.
Coat the tofu
Cut the pressed tofu into 2 cm cubes. Toss them gently in a bowl with the 2 tbsp cornstarch and the salt until every side is lightly dusted.
Fry the tofu
Heat 2 tbsp oil in a large non-stick skillet or wok over medium-high heat. Add the tofu in a single layer and cook for 8-10 minutes, turning the pieces every 2 minutes, until golden and crisp on most sides. Transfer to a plate.
Stir-fry the vegetables
Add the remaining 1 tbsp oil to the pan and turn the heat to high. Stir-fry the mushrooms for 3 minutes until browned, then add the baby corn, snow peas and red pepper and stir-fry for 3 minutes until crisp-tender. Add the garlic, ginger and white parts of the green onions and stir for 30 seconds.
Add the sauce and serve
Stir the sauce again and pour it into the pan. Let it bubble for about 1 minute, stirring, until thick and glossy. Return the tofu and toss for 30 seconds to coat. Serve straight away over rice, topped with the green onion tops and sesame seeds.
Recipe Tips
- Leave the tofu alone between turns. Moving it too often stops the crust from forming.
- Add the tofu back only at the end. If it simmers in the sauce, the crisp coating softens.
- Use a non-stick pan or a well-seasoned wok. Cornstarch-coated tofu sticks to bare stainless steel.
Variations
- Swap the vegetables for 4 cups of broccoli florets, sliced carrots, bok choy or green beans, adjusting the time so they stay crisp-tender.
- Peanut sauce: whisk 2 tbsp smooth peanut butter into the sauce and top with chopped roasted peanuts.
- Gluten-free: use tamari or a soy sauce labelled gluten-free.
Nutrition (per serving)
| Calories | 320 |
|---|---|
| Protein | 18 g |
| Carbs | 23 g |
| Fat | 18.5 g |
| Saturated fat | 2 g |
| Fibre | 4.6 g |
| Sugar | 8.4 g |
| Sodium | 850 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days. The tofu softens as it sits.
- Reheat
- Reheat in a hot skillet for 3-4 minutes, stirring, until hot to 74°C (165°F). This re-crisps the tofu better than the microwave.
Crispy Tofu Stir Fry FAQs
How do you make tofu crispy for stir fry?
Press out the water, cut the tofu into cubes, dust them with cornstarch and fry them in hot oil in a single layer, turning only every couple of minutes. Fry the tofu separately and add it back after the sauce has thickened.
What kind of tofu is best for stir fry?
Extra-firm tofu holds its shape and crisps best. Firm tofu works if you press it well. Silken and soft tofu are too delicate and fall apart in a stir fry.
Do you have to press tofu?
For extra-firm tofu, a 10-minute press makes a noticeable difference: less water means a crisper crust and less spattering. Super-firm or high-protein tofu sold vacuum-packed needs little or no pressing.
Is tofu stir fry vegan?
Yes. This tofu stir fry uses plant-based ingredients only: tofu, vegetables, soy sauce, rice vinegar, maple syrup and sesame oil. Check that your chili sauce contains no fish sauce if you add it.
Can you make tofu stir fry ahead of time?
You can press and cube the tofu, slice the vegetables and mix the sauce up to 2 days ahead and keep them in the fridge. Cook just before serving, as the tofu loses its crispness once sauced.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
