Most people who say they do not like tofu have only had it soft and bland. Pressed, cubed, and fried until crispy, then tossed with vegetables in savory-sweet sauce, this is tofu at its best.
We gave up on crispy tofu twice before working out that the whole thing is patience. Press the block dry, coat the cubes in cornstarch, and then leave them alone in hot oil for a full three minutes a side. That uninterrupted contact with the pan builds a golden, crunchy shell that survives being tossed in sauce. Move the tofu too early and you tear the crust right off. Then you have the pale cubes that give tofu a bad reputation.
The stir-fry sauce, soy sauce, rice vinegar, hoisin, maple syrup, and sesame oil thickened with a cornstarch slurry, goes glossy and coats everything in about 30 seconds over high heat. Red bell pepper, broccoli, and carrot get three to four minutes in the wok so they keep some snap, then you add the tofu back at the very end with a gentle toss to preserve that coating. Finished with sesame seeds and sliced green onions, the whole thing comes together in 35 minutes.
Press the Tofu for at Least 20 Minutes
Wrap the tofu block in paper towels and place a heavy skillet or pot on top. Let it sit for at least 20 minutes to remove as much water as possible. Water is the enemy of crispiness. The drier the tofu, the crunchier it will be after frying. After pressing, cut the tofu into three-quarter-inch cubes and pat them dry again with paper towels. Then toss with cornstarch until evenly coated. The cornstarch creates a crispy shell that protects the tofu and gives it texture.
Do Not Move the Tofu Once It Hits the Pan
Heat vegetable oil in a large nonstick skillet or wok over high heat. Add the cornstarch-coated tofu in a single layer and do not move it for three minutes. Let it sit undisturbed while the bottoms turn golden and crispy. If you stir the tofu too early, it will stick and the coating will come off. Once the bottoms are crispy, flip the cubes and cook for another two to three minutes until crispy on all sides. Then remove and set aside.
Toss with Sauce at the Very End
After stir-frying the vegetables and making the sauce, add the crispy tofu back to the skillet at the last moment. Toss gently to coat with the sauce. Do not stir aggressively or you will knock off the crispy coating. The tofu should be coated in sauce but still have some crunch. If you let it sit in the sauce too long, it will absorb liquid and soften. Serve immediately over steamed rice.
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Crispy Tofu Stir-Fry
Total Time: 35 minutes
Yield: 4 servings
Description
Most people who say they do not like tofu have only had it soft and bland, which is the wrong way to eat it. Pressed, cubed, and pan-fried until the edges are golden and crunchy, then tossed in a savory-sweet stir-fry sauce with crisp vegetables. A cornstarch coating forms a shell that survives even after the tofu hits the sauce.
Instructions
- Press the tofu for at least 20 minutes between paper towels under a heavy object to remove excess moisture. Cut into 3/4-inch cubes and toss with 3 tablespoons cornstarch until evenly coated.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over high heat. Add the tofu in a single layer and cook without moving for 3 minutes until the bottom is golden and crispy. Flip and cook another 2 to 3 minutes until crispy on all sides. Remove and set aside.
- Add the remaining oil to the skillet. Stir-fry the bell pepper, broccoli, and carrot for 3 to 4 minutes until crisp-tender.
- Add the garlic and ginger, cook 30 seconds until fragrant.
- Whisk together the soy sauce, rice vinegar, hoisin, maple syrup, and sesame oil. Pour into the skillet and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 1 minute.
- Return the crispy tofu to the skillet and toss gently to coat with the sauce.
- Serve over steamed rice, garnished with sesame seeds and green onions.
Notes
- Press the tofu — water is the enemy of crispiness, and the drier the tofu, the crunchier the coating.
- Do not move the tofu once it hits the pan. Letting it sit undisturbed is what builds that golden crust on the bottom.
- Add the tofu back to the sauce at the very end and toss gently. Stirring it aggressively will knock off the crispy coating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10
- Sodium: 760
- Fat: 14
- Carbohydrates: 32
- Fiber: 4
- Protein: 18
Frequently Asked Questions
Can I use firm tofu instead of extra-firm?
Extra-firm is better because it has less water and holds its shape better when fried. Firm tofu will work but might break apart more easily. Avoid soft or silken tofu for this recipe. They have too much water and will not crisp up.
Can I bake the tofu instead of frying it?
Yes. Toss the cornstarch-coated tofu with a tablespoon of oil and spread on a baking sheet. Bake at 425 degrees for 25 to 30 minutes, flipping halfway through. It will not be quite as crispy as pan-fried, but it will still have good texture.
What vegetables work best in this stir-fry?
Bell peppers, broccoli, carrots, snap peas, and mushrooms all work well. Choose vegetables that cook quickly and stay crisp-tender. Avoid vegetables with high water content like zucchini or tomatoes, which will make the stir-fry watery.
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