Golden pan-fried tofu with vibrant vegetables in a savory sauce
Crispy Tofu Stir Fry
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4
4 bowls
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Extra-firm tofu pressed and pan-fried until golden, tossed with broccoli, bell peppers, and snap peas in a ginger-garlic soy glaze. A satisfying plant-based dinner ready in 30 minutes.
Cuisine: Asian, Chinese
Category: Main Course
Difficulty: Easy
Cost: $
Dietary: Vegetarian, Vegan, Dairy-Free
Quick Summary
30 min total time|4 servings|Easy difficulty
Extra-firm tofu pressed and pan-fried until golden, tossed with broccoli, bell peppers, and snap peas in a ginger-garlic soy glaze. A satisfying plant-based dinner ready in 30 minutes.
AsianChineseVegetarianVeganDairy-Free
Sarah Chen
(Updated )
Crispy tofu stir fry is proof that plant-based cooking can be just as exciting and satisfying as any meat-based meal. The secret is pressing the tofu thoroughly and frying it in a hot skillet until each piece develops a shatteringly crisp exterior while staying tender inside.
This version pairs the golden tofu with a colorful medley of broccoli, red bell pepper, and sugar snap peas, all coated in a savory ginger-garlic sauce that clings to every surface. Serve it over steamed jasmine rice or lo mein noodles for a complete weeknight dinner that comes together in about 30 minutes.
Ingredients
Instructions
- 1
Press tofu for at least 15 minutes, then cut into 1-inch cubes and toss with cornstarch until evenly coated.
- 2
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add tofu in a single layer and cook 3-4 minutes per side until golden and crispy. Remove and set aside.
- 3
In the same pan, add another tablespoon of oil. Stir fry broccoli and bell pepper for 3 minutes, then add snap peas and cook 1 minute more.
- 4
Whisk together soy sauce, sesame oil, garlic, ginger, and 2 tablespoons water. Pour over vegetables and toss to coat.
- 5
Return crispy tofu to the pan and gently toss everything together for 1 minute until heated through.
- 6
Serve immediately over steamed rice or noodles, garnished with sesame seeds and sliced green onions.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Extra-firm tofuTempeh, cubed
Tempeh has a nuttier flavor and holds up well to stir frying.
Soy sauceCoconut aminos
Lower in sodium with a slightly sweeter flavor profile.
Sugar snap peasSnow peas or edamame
Both provide a similar fresh crunch and green color.
Tips & Storage
Pro Tips
Freeze and thaw tofu before pressing for an even chewier, meatier texture.
Use tamari instead of soy sauce for a gluten-free version.
Add a tablespoon of chili garlic sauce for a spicy kick.
Storage
Store in an airtight container in the refrigerator for up to 4 days. Keep sauce separate if meal prepping.
Reheating
Reheat in a skillet over medium-high heat for 3-4 minutes to restore crispiness. Microwave works but tofu will soften.
Nutrition Facts
Per serving (1 bowl) · 4 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates28g
Fat14g
Fiber5g
Sugar6g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How do I press tofu?
- Wrap the block in paper towels, place on a plate, and set a heavy skillet or canned goods on top for 15-30 minutes to squeeze out moisture.
- Can I use other vegetables?
- Absolutely. Mushrooms, zucchini, carrots, and baby corn all work well in this stir fry.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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