Crispy Tofu Stir-Fry

For those who think tofu is bland or boring, this Crispy Tofu Stir-Fry is here to change your mind. Imagine golden, crunchy tofu cubes tossed with a medley of colourful vegetables, all coated in a bold, savoury sauce that ties everything together. This dish is a celebration of texture and taste—crispiness from the tofu, freshness from the veggies, and a punch of flavour from a simple yet irresistible stir-fry sauce. Whether you’re a tofu newbie or a seasoned fan, this recipe is quick enough for a weeknight dinner and versatile enough to adapt to whatever’s in your fridge. Let’s fire up the wok and get cooking!

Ingredients:

• For the Crispy Tofu:
  • 1 block (14 oz) extra-firm tofu, pressed and drained
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil (for frying)
• For the Stir-Fry:
  • 1 tablespoon sesame oil (or vegetable oil)
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 medium carrot, thinly sliced
  • 1 cup snap peas (or green beans)
  • 3 green onions, sliced (white and green parts separated)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
• For the Sauce:
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch (mixed with 2 tablespoons water to make a slurry)
  • 1 teaspoon maple syrup or honey
  • 1/2 teaspoon chili flakes (optional, for heat)
• To Serve:
  • Cooked rice or noodles
  • Sesame seeds or chopped peanuts (optional garnish)

Instructions:

1. Prepare the Tofu:
   Pat the pressed tofu dry with a clean towel and cut it into 1-inch cubes. In a large bowl, toss the tofu with cornstarch, salt, and pepper until evenly coated.
2. Crisp the Tofu:
   Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes in a single layer and cook for 3-4 minutes per side, turning occasionally, until golden and crispy. Remove the tofu to a plate lined with paper towels to drain excess oil.
3. Cook the Vegetables:
   In the same skillet, add 1 tablespoon of sesame oil. Add the bell pepper, broccoli, carrot, and snap peas. Stir-fry for 4-5 minutes until the vegetables are tender-crisp. Toss in the white parts of the green onions, garlic, and ginger, and cook for another 1 minute until fragrant.
4. Make the Sauce:
   In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, maple syrup, and chili flakes (if using). Pour the sauce into the skillet with the vegetables, then stir in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the veggies.
5. Combine and Serve:
   Return the crispy tofu to the skillet and toss everything together until the tofu is well-coated with the sauce. Remove from heat and sprinkle with the green parts of the green onions. Serve hot over rice or noodles, garnished with sesame seeds or chopped peanuts if desired.

And there you have it—a Crispy Tofu Stir-Fry that’s as delightful to eat as it is to make! This dish proves that simple ingredients can transform into something extraordinary with just a little heat and creativity. The crispy tofu paired with the vibrant veggies and that glossy, flavorful sauce is a combo that’ll leave you satisfied and maybe even reaching for seconds. Best of all, it’s a recipe you can tweak to your liking—swap in your favourite vegetables or spice it up to suit your taste. So, next time you’re in the mood for something fast, fresh, and packed with flavour, let this stir-fry be your go-to. Enjoy every crunchy, saucy bite!