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Crispy Tofu Stir Fry

This crispy tofu stir fry features golden, crunchy tofu cubes tossed with vibrant, tender vegetables in a savory soy-based sauce. The dish emphasizes textural contrasts and quick stir-fry techniques, resulting in a colorful, satisfying meal with a satisfying crunch and caramelized flavors. Perfect for a quick, mindful cooking session that reconnects you with simple, honest ingredients.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 14 oz extra-firm tofu pressed and cubed
  • 2 tbsp cornstarch for coating tofu
  • 2 tbsp oil high smoke point, like vegetable or canola oil
  • 3 cloves garlic minced
  • 1 inch ginger minced
  • 1 red bell pepper sliced into thin strips
  • 1 cup snap peas trimmed
  • 2 carrots carrots thinly sliced into strips
  • 3 tbsp soy sauce or coconut aminos
  • 1 tsp sesame oil added at the end
  • 1 tsp toasted sesame seeds optional garnish

Equipment

  • Wok or deep skillet
  • Spatula
  • Knife
  • Cutting board
  • Small bowl

Method
 

  1. Wrap the pressed tofu in a clean towel and place a weight on top. Press for 15-20 minutes to remove excess moisture, which helps achieve crispiness.
  2. Cut the pressed tofu into 1-inch cubes. In a small bowl, toss the tofu cubes with cornstarch until evenly coated; this creates a crispy exterior.
  3. Heat 2 tablespoons of oil in your wok or deep skillet over medium-high heat until shimmering. Carefully add the tofu cubes in a single layer and cook for 3-4 minutes without moving until the bottoms turn golden brown.
  4. Flip the tofu cubes with your spatula and cook for another 3-4 minutes until all sides are crispy and golden. Remove the tofu from the pan and set aside.
  5. In the same pan, add a little more oil if needed and sauté the minced garlic and ginger for about 30 seconds until fragrant and slightly smoky.
  6. Add the sliced carrots first, stir-frying for about 2 minutes until they start to soften.
  7. Next, toss in the bell peppers and snap peas, stir constantly for 2-3 minutes until the vegetables are tender but still crisp and slightly caramelized on the edges.
  8. Return the crispy tofu to the pan and drizzle with soy sauce. Toss everything together gently to coat and heat through for about 1 minute. The sauce will bubble slightly and cling to the ingredients.
  9. Remove the pan from heat, then add a teaspoon of sesame oil for a smoky aroma. Toss once more to distribute evenly.
  10. Sprinkle with toasted sesame seeds if desired, then serve immediately over steamed rice or noodles for a complete, crunchy, flavorful meal.

Notes

Pressing tofu thoroughly is key to achieving that satisfying crispiness. Use high heat and quick tossing to keep vegetables crisp and prevent overcooking. Finish with sesame oil off the heat for a rich aroma.