Crispy Tofu Stir Fry
This crispy tofu stir fry proves that vegan food can be incredibly satisfying with golden pan-fried tofu and vibrant vegetables in a savory umami sauce. This vegan recipe is quick enough for busy weeknights and delivers restaurant-quality results right at home.
A vibrant vegan stir fry featuring ultra-crispy golden tofu and colorful vegetables tossed in a savory sauce.
Nutrition per serving
Ingredients
protein
sauce
vegetables
aromatics
coating
Instructions
Press and Coat the Tofu
Press the extra firm tofu for at least 15 minutes to remove as much moisture as possible. Cut into 1 inch cubes and toss in cornstarch until evenly coated on all sides. This step is essential for achieving maximum crispiness when cooking.
Pan-Fry the Tofu
Heat 2 tablespoons of neutral oil in a large non-stick skillet or wok over medium-high heat. Add the cornstarch-coated tofu cubes in a single layer without crowding the pan. Cook for 3 to 4 minutes per side until deep golden and crispy on all sides.
Stir Fry the Vegetables
Remove the crispy tofu and set aside. In the same pan add the broccoli florets and bell pepper. Stir fry on high heat for 4 to 5 minutes until tender-crisp and slightly charred at the edges. Add garlic and cook for 30 seconds more.
Sauce and Combine
Whisk together soy sauce, sesame oil, and maple syrup then pour over the vegetables. Return the crispy tofu to the pan and toss everything together over high heat for 1 to 2 minutes until the sauce coats everything. Serve over steamed rice.
Substitutions
Common mistakes
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