Crispy Tofu Stir-Fry

Ingredients

• 397–454 g (14–16 oz)extra-firm tofu
• 3 tbsp (45 ml)cornflour
• 1 tbsp (15 ml)soy sauce or tamari
• 4 tbsp (60 ml), dividedneutral oil, such as avocado, rapeseed or grapeseed oil
• 60 ml (¼ cup)low-sodium soy sauce or tamari
• 2 tbsp (30 ml)rice vinegar
• 2 tbsp (30 ml)maple syrup, honey or agave nectar
• 1 tbsp (15 ml)toasted sesame oil
• 1 tsp (5 ml)cornflour
• 1 tbsp (15 ml)fresh ginger, minced
• 3 clovesgarlic, minced
• 1 medium headbroccoli, cut into bite-sized florets
• 1red pepper, deseeded and cut into thin strips
• 1 mediumcarrot, peeled and thinly sliced on the diagonal
• To tastetoasted sesame seeds, sliced spring onions and fresh coriander (optional)

Instructions

1. 1

   Drain the tofu

   Drain the water from the tofu packet. Set the tofu on a plate lined with several sheets of kitchen paper or a clean tea towel, then cover it with more paper or another towel.

2. 2

   Press the tofu

   Put something heavy, such as a cast-iron frying pan, a few cookbooks or a chopping board weighed down with tins, on top. Press for at least 30 minutes; an hour is better if time allows.

3. 3

   Cut into cubes

   Unwrap the pressed tofu and pat it dry. Cut it into 2.5 cm (1-inch) cubes.

4. 4

   Mix the sauce

   In a small bowl or measuring jug, whisk together the low-sodium soy sauce, rice vinegar, maple syrup, toasted sesame oil and 1 tsp (5 ml) cornflour until smooth and the cornflour has dissolved. Set aside.

5. 5

   Prepare vegetables

   Wash and cut the broccoli into florets, the pepper into strips and the carrot into thin slices. Mince the garlic and ginger; keeping the prepared ingredients in separate bowls makes stir-frying easier.

6. 6

   Season the tofu

   Put the pressed tofu cubes in a medium bowl. Drizzle over 1 tbsp (15 ml) soy sauce and toss gently to coat.

7. 7

   Coat with cornflour

   Sprinkle over 3 tbsp (45 ml) cornflour and toss gently with your hands or a spatula until each cube has a light, even coating. Avoid mixing too vigorously so the tofu does not break apart.

8. 8

   Heat the oil

   Heat 2 tbsp (30 ml) neutral oil in a large frying pan, wok or non-stick pan over medium-high heat, until shimmering but not smoking.

9. 9

   Fry first batch

   Carefully arrange half the tofu in a single layer in the pan. Leave space between the cubes so they fry rather than steam.

10. 10

    Brown the tofu

    Fry for 3–4 minutes per side, turning occasionally, until golden brown and crisp on all sides.

11. 11

    Drain the tofu

    Use a slotted spoon to transfer the crisp tofu to a plate lined with kitchen paper to absorb excess oil.

12. 12

    Fry remaining tofu

    If the pan looks dry, add another 1–2 tbsp (15–30 ml) oil, then fry the remaining tofu in the same way.

13. 13

    Lower the heat

    Reduce the heat to medium. If the pan is dry, add the remaining oil.

14. 14

    Cook the aromatics

    Add the minced garlic and ginger and cook for about 30 seconds, until fragrant. Take care not to let them burn.

15. 15

    Stir-fry firm vegetables

    Add the broccoli and carrot and stir-fry for 4–5 minutes, until beginning to turn tender-crisp. For softer broccoli, add 1 tbsp (15 ml) water and cover the pan for a minute to steam it.

16. 16

    Add the pepper

    Add the sliced red pepper and stir-fry for another 2–3 minutes, until the vegetables are vibrant and still have a slight bite.

17. 17

    Re-whisk the sauce

    Quickly whisk the prepared sauce again to lift any cornflour that has settled at the bottom.

18. 18

    Return the tofu

    Add the crispy tofu back to the pan with the cooked vegetables.

19. 19

    Pour over sauce

    Pour the sauce over the tofu and vegetables.

20. 20

    Coat and thicken

    Stir everything together gently but quickly. Let the sauce bubble for 1–2 minutes, until it thickens into a glaze.

21. 21

    Remove from heat

    As soon as the tofu and vegetables are coated and the sauce has thickened, take the pan off the heat.

22. 22

    Serve the stir-fry

    Transfer the stir-fry to a serving platter or individual bowls.

23. 23

    Add the garnish

    Finish generously with toasted sesame seeds and sliced spring onions.

24. 24

    Eat straight away

    Serve immediately, while the tofu is at its crispest.

What is crispy tofu stir-fry?

Stir-frying is a quick-cooking style associated with Chinese cooking, in which ingredients are cooked over high heat and moved around the pan. This version brings tofu together with broccoli, carrot and red pepper in a soy, vinegar, maple and ginger sauce.

The method gives the tofu its own browning stage before it joins the vegetables. That helps it keep a crisp coating, while the cornflour in the sauce turns the liquid into a glaze.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 22g protein, 35g carbs, 25g fat.

The tofu supplies much of the protein, while the cornflour, maple syrup and vegetables contribute carbohydrates. Most of the fat comes from the frying oil and toasted sesame oil. For a more balanced plate, serve with a generous portion of extra vegetables alongside rice or noodles.

Choosing and preparing the tofu

Extra-firm tofu: its lower moisture content makes it better suited to frying into crisp cubes. Pressing it first removes more water and helps the coating adhere.

Cornflour coating: toss the cubes gently so they get a thin, even layer. Too much handling can break them up before they reach the pan.

Build a balanced sauce

Soy and vinegar: low-sodium soy sauce provides savoury depth, while rice vinegar brings acidity to balance the syrup’s sweetness. Tamari can replace soy sauce if desired.

Cornflour: whisk it into the sauce before cooking so it thickens evenly. Give the sauce another quick whisk just before adding it, as the cornflour can settle.

Get the tofu crisp

Hot, shimmering oil: start frying once the oil is hot but not smoking. The cubes should sizzle when they meet the pan.

Room in the pan: cook in two batches and keep the tofu in a single layer. Crowded cubes release steam and are less likely to brown evenly.

Keep the vegetables lively

Broccoli and carrot: these firmer vegetables go in first and need 4–5 minutes to start becoming tender-crisp. A spoonful of water and a brief cover can soften the broccoli more.

Red pepper: add it afterwards and cook for 2–3 minutes, so it stays bright and retains a slight bite.

Finish at the right moment

The sauce should bubble and thicken in 1–2 minutes once it is in the hot pan. Stir gently but promptly to coat the tofu and vegetables without breaking up the cubes.

Take the pan off the heat as soon as the glaze clings to everything. Serving immediately helps the tofu keep as much crispness as possible.

What to serve alongside

Serve the stir-fry on its own or alongside cooked rice or noodles. If adding a side, prepare it before you start frying so the tofu and vegetables can go straight to the table.

Toasted sesame seeds and sliced spring onions add crunch and freshness; fresh coriander is another optional finishing touch.

Recipe notes & tips

• Press the tofu for at least 30 minutes, or longer if you have the time.
• Cut the tofu into similarly sized cubes so they cook at a similar rate.
• Keep the tofu batches in a single layer rather than crowding the pan.
• Have all the vegetables chopped before you begin stir-frying.
• Re-whisk the sauce just before pouring it into the pan.
• Serve as soon as the sauce has thickened to preserve the tofu’s crisp coating.

Variations

• Use tamari: swap it for the soy sauce if you prefer tamari.
• Change the sweetener: use honey or agave nectar instead of maple syrup.
• Soften the broccoli: add a tablespoon of water and cover the pan briefly while it cooks.
• Add fresh coriander: scatter it over the finished dish as an optional garnish.
• Serve with noodles: spoon the stir-fry over cooked noodles for a more substantial meal.

Common mistakes to avoid

• Skipping the press: excess moisture can hinder crisping; press the tofu for at least 30 minutes.
• Crowding the pan: the tofu can steam instead of browning; fry it in two batches.
• Over-mixing the cubes: tofu can break apart; toss gently when adding soy sauce and cornflour.
• Burning the aromatics: garlic and ginger cook quickly; stir for about 30 seconds over medium heat.
• Adding sauce without re-whisking: settled cornflour may thicken unevenly; whisk it again just before use.
• Leaving the dish in the pan: the tofu loses crispness as it sits; serve as soon as the glaze is ready.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat in a frying pan until piping hot; the tofu may be less crisp after storage.

Frequently asked questions