Enjoy a vibrant and flavorful Crispy Tofu Stir Fry, packed with fresh vegetables and coated in a delicious sauce. This vegetarian dish is perfect for a healthy and satisfying meal.
Author:Chloe Thompson
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Course
Method:Stir-frying
Cuisine:Asian-inspired
Diet:Vegetarian
Ingredients
Scale
1 block (14-16 oz) extra-firm tofu, pressed and cubed
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon maple syrup
1 clove garlic, minced
1 teaspoon grated fresh ginger
2 tablespoons vegetable oil, divided
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup broccoli florets
1 cup snap peas
1/4 cup vegetable broth
1 teaspoon cornstarch, mixed with 2 tablespoons water (for thickening sauce)
Sesame seeds for garnish
Instructions
In a bowl, toss the tofu cubes with 2 tablespoons of cornstarch until evenly coated.
In a separate small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, minced garlic, and grated ginger for the sauce.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the coated tofu and cook until golden brown and crispy on all sides, about 5-7 minutes. Remove tofu from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet.
Add the sliced bell peppers, broccoli florets, and snap peas. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
Pour in the prepared sauce and vegetable broth. Bring to a simmer.
Stir in the cornstarch slurry to thicken the sauce. Cook for 1-2 minutes until the sauce coats the vegetables.
Return the crispy tofu to the skillet and gently toss to coat with the sauce.
Serve immediately, garnished with sesame seeds.
Notes
For extra crispy tofu, ensure it is well-pressed to remove excess water.
Feel free to add other vegetables like carrots, mushrooms, or onions.
Adjust the sweetness and saltiness of the sauce to your preference.