Crispy Tofu and Vegetable Stir Fry

• 14 oz extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 3 tbsp vegetable oil, divided
• 2 cups broccoli florets
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 cup snap peas, trimmed
• 2 medium carrots, sliced diagonally
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• ¼ cup soy sauce or tamari
• 2 tbsp rice vinegar
• 2 tbsp honey or maple syrup
• 1 tbsp sesame oil
• 1 tbsp sriracha or chili garlic sauce
• 1 tbsp cornstarch mixed with 2 tbsp water
• 2 tbsp sesame seeds
• 3 stalks green onions, sliced

Instructions

1. 1

   Press and Prepare Tofu

   If not using pre-pressed tofu, wrap block in clean kitchen towels or paper towels. Place on a plate with another plate on top weighted with cans. Press for at least 30 minutes (or up to several hours in refrigerator) to remove excess moisture. Cut into 3/4-inch cubes and toss with cornstarch until evenly coated.

2. 2

   Make the Sauce

   In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and sriracha. This balanced sauce provides all the flavor layers - salty, sweet, acidic, and spicy. Set aside.

3. 3

   Crisp the Tofu

   Heat 2 tablespoons oil in a large wok or skillet over high heat until shimmering. Add tofu in a single layer - work in batches if needed to avoid crowding. Cook without disturbing for 2-3 minutes until golden brown on the bottom. Flip and continue cooking until crispy on all sides, about 5-6 minutes total. Remove to a plate.

4. 4

   Cook Hardy Vegetables

   Add remaining tablespoon oil to the wok. Add broccoli and carrots - the vegetables that take longest to cook. Stir fry for 2-3 minutes, tossing frequently, until beginning to soften but still bright in color.

5. 5

   Add Remaining Vegetables

   Add bell peppers and snap peas. Continue stir frying for another 2 minutes. The vegetables should be tender-crisp - cooked through but still with a pleasant bite.

6. 6

   Build the Flavor

   Push vegetables to the sides of the wok, creating a well in the center. Add garlic and ginger to the well and stir fry for 30 seconds until fragrant. Toss everything together.

7. 7

   Add Sauce and Tofu

   Pour sauce over vegetables and add the cornstarch slurry. Toss everything together and cook for 1-2 minutes until sauce thickens and coats everything glossily. Return crispy tofu to the wok and toss gently to coat without breaking the pieces.

8. 8

   Finish and Serve

   Remove from heat. Sprinkle with sesame seeds and sliced green onions. Serve immediately over steamed rice or noodles. The dish is best eaten right away while the tofu is still crispy.

Nutrition Facts

Per serving (approximate values)