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Crispy tofu vegetable stir-fry served in a bowl
Nutritious and delicious bowl with fried tofu and fresh vegetables

Crispy Tofu Vegetable Stir-Fry

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Quick Meals
Many people dislike tofu because they find it spongy and bland. The secret is 'pressing' and starch. Pressing the water out makes room for flavor, and tossing it in starch gives it a crispy crust when fried, almost like breading – all without eggs or breadcrumbs.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 340 kcal
🌍 Cuisine Asian Fusion

Ingredients

Equipment Needed

  • Tofu press (or heavy object): For draining.
  • Wok or large skillet: For quick frying.

Allergen Information

⚠️ Soy
⚠️ Sesame
⚠️ Wheat (in soy sauce, unless GF)

Instructions

1 ✓

Wrap the tofu in paper towels and press it (place a cutting board and a heavy can on top) for 20 minutes. Then cut into cubes.

Tip: Removing water is critical. Wet tofu just steams in hot oil, splatters, and stays soft.
2 ✓

Toss the cubes in cornstarch. No need to salt, the soy sauce will be enough.

Tip: The starch forms a thin, gel-like layer with moisture that dries into an extremely crispy crust when fried.
3 ✓

Heat the oil and fry the tofu until golden brown. Remove to a plate.

Tip: The reaction between hot oil and starch creates the 'breaded' texture.
4 ✓

In the remaining oil (add more if needed), stir-fry the broccoli florets and julienned carrots over high heat.

Tip: High heat preserves the vegetables' color and crunch, preventing them from becoming mushy.
5 ✓

When the vegetables are crisp-tender (approx. 5 minutes), toss the tofu back in, drizzle with soy sauce and sesame oil, combine, and serve.

Tip: Add soy sauce only at the end, otherwise it will burn on the bottom of the pan.

Recipe FAQ

Why did the tofu stick?
The pan wasn't hot enough, or you tried to flip it too soon. Wait until a crust forms!

Ingredients

  • 14 oz Firm Tofu
  • 1 head Broccoli
  • 2 medium Carrots
  • 3 tbsp Soy Sauce
  • 2 tbsp Cornstarch
  • 2 tbsp Sesame Oil
  • 1 tbsp Vegetable Oil (for frying)