Tofu is a versatile ingredient that can be used in a variety of dishes, from soups to salads to stir-fries. This Crispy Tofu Stir Fry recipe is quick and easy to make, making it perfect for busy weeknights when you don't have a lot of time to spend in the kitchen. The tofu is crispy on the outside and soft on the inside, and the stir-fry sauce is packed with flavor.
A Personal Story
I first tried tofu when I was in college and experimenting with vegetarianism. At first, I wasn't sure what to do with it, but after a few tries, I fell in love with it. This Crispy Tofu Stir Fry recipe has become one of my go-to dishes when I'm short on time but still want something delicious and satisfying.
- 14 oz firm tofu, drained and pressed for at least 30 minutes
- 3 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 cups broccoli florets
- 2 garlic cloves, minced
- 1 tbsp grated ginger
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes
- 2 green onions, sliced
- Sesame seeds, for garnish
- Cut the tofu into 1-inch cubes and toss with 2 tablespoons of cornstarch until evenly coated.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu and cook until golden brown and crispy, about 5 minutes per side. Remove the tofu from the skillet and set aside.
- Add the red bell pepper, yellow onion, and broccoli to the skillet and cook for 3-4 minutes, until the vegetables are tender-crisp.
- Add the garlic and ginger to the skillet and cook for 1-2 minutes, until fragrant.
- In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, red pepper flakes, and remaining tablespoon of cornstarch.
- Pour the sauce over the vegetables in the skillet and stir to coat. Cook for an additional 1-2 minutes, until the sauce has thickened.
- Return the tofu to the skillet and toss with the vegetables and sauce.
- Serve hot, garnished with sliced green onions and sesame seeds.
This Crispy Tofu Stir Fry is best served over rice or noodles. It's a great dish to make for a quick and easy weeknight dinner, but it's also fancy enough to serve to guests. Leftovers can be stored in an airtight container in the fridge for up to 3 days.