Crispy Tofu Stir Fry

There's a moment in every home cook's journey when you stop being afraid of tofu. Mine came on a rainy Tuesday when I stood in front of my wok with a block of extra-firm tofu, determined to prove that plant-based eating didn't mean settling for soft or bland. That first batch came out golden and crispy, and suddenly I understood why stir fries became my go-to when I wanted to feel like I was cooking something restaurant-quality in my own kitchen.

I made this for a friend who was skeptical about plant-based cooking, and watching her face light up when she tasted that crispy tofu was worth every minute of careful pressing and coating. She asked for the recipe before she'd even finished eating, which felt like the highest compliment I could receive in that moment.

Ingredients

• Extra-firm tofu (400 g): Press it well to remove moisture, then cut into even cubes so they crisp up uniformly and soak up the sauce.
• Cornstarch (2 tbsp): This is the secret to that shatteringly crisp exterior that feels almost fried.
• Sea salt (½ tsp): Use it when coating the tofu cubes to draw out any remaining water and season them inside.
• Neutral oil (2 tbsp): Choose one with a high smoke point so the pan gets hot enough to actually crisp the tofu.
• Baby bok choy (300 g): The tender leaves wilt in seconds while the stems stay pleasantly crunchy, giving you texture contrast.
• Red bell pepper: Slice it thin so it cooks quickly and stays bright and slightly firm.
• Carrot (julienned): Cut into matchsticks so it cooks through without becoming mushy.
• Spring onions: Split your thinking here—cook the white parts for flavor, save the greens for a fresh finish.
• Soy sauce (3 tbsp): This is your umami backbone, the reason everything tastes restaurant-worthy.
• Toasted sesame oil (2 tsp): Don't skimp here or use regular sesame oil; the toasted version has a deeper, nuttier flavor that transforms the whole dish.
• Maple syrup or agave (1 tbsp): Just enough sweetness to balance the salt and acid without tasting like dessert.
• Fresh ginger (1 tbsp grated): Grate it right before cooking so you get all the bright, peppery notes.
• Garlic (2 cloves): Mince it fine so it distributes evenly through the sauce and doesn't leave sharp bites.
• Rice vinegar (1 tsp): The acid that brings everything into focus and prevents the sauce from feeling heavy.
• Chili flakes (½ tsp): Optional, but they add a gentle heat that builds as you eat.
• Toasted sesame seeds and spring onion greens: The garnish that makes it look like you actually know what you're doing.

Instructions

Press and coat your tofu:

Wrap your pressed tofu in a clean kitchen towel and let it sit while you gather everything else, then toss the cubes with cornstarch and salt until they look lightly dusted. This coating is what creates that crispy exterior, so don't skip it.

Get the pan hot and crisp the tofu:

Heat your oil until it shimmers, then add the tofu and resist the urge to move it around constantly. Let each side sit for a minute or two to develop color, turning only when you hear a gentle sizzle and see golden edges forming. You're aiming for all sides to look like they've been kissed by the heat.

Build your aromatics:

Once the tofu is set aside, use that same pan and let the garlic, ginger, and white spring onion parts get fragrant for exactly one minute. If you go longer, they'll burn; too short and they won't release their flavor.

Cook your vegetables in stages:

Start with the bell pepper and carrot since they need the most time, then add the bok choy last so the leaves stay tender and the stems don't turn to mush. This layering is what keeps everything at its best texture.

Mix and add your sauce:

Whisk the sauce components together in a small bowl first, then return the tofu and pour everything over the vegetables. The sauce should coat everything evenly and thicken slightly as it heats, clinging to the crispy tofu cubes.

Finish with color and freshness:

Those sesame seeds and green spring onion tops aren't just decoration—they add crunch and a fresh note that rounds out the warm, savory flavors.

Pin This

The real magic happened when my family realized this wasn't a "healthy" version of something we already loved—it became its own comfort food. There's something about the combination of crispy tofu, wilted greens, and that glossy sauce that just makes everyone at the table happier.

The Tofu Question

Everyone has a moment where they realize tofu isn't the enemy in the kitchen; it's just misunderstood. Extra-firm tofu wants to be crisped and coated, not boiled or steamed, and once you understand that shift, you stop apologizing for serving it. The cornstarch coating is the key that opens this door.

Sauce Flexibility and Flavor Layers

This sauce is your template, not your prison. Some nights I add a spoonful of peanut butter for richness, other times I amp up the ginger when I'm fighting off a cold or craving something spicy. The base of soy, sesame oil, and ginger is strong enough to hold up to your experiments, so feel free to adjust heat, sweetness, or umami to match your mood.

Beyond Bok Choy

Bok choy's tender texture and quick cook time make it perfect for this dish, but don't feel locked into it. Broccoli florets stay crisp, snap peas add sweetness, and even spinach wilts in at the last second. Choose vegetables that appeal to you and trust that the sauce will carry the whole dish forward.

• Mix your vegetables based on what's in your crisper or what's looking good at the market that day.
• Pair this over jasmine rice for absorbency or rice noodles if you want something lighter and more delicate.
• Make extra sauce if you're serving it over grains, since rice and noodles drink up every savory drop.

Pin This

This stir fry has become my answer to the question "what's for dinner?" when I want something that feels both nourishing and genuinely delicious. It's the kind of meal that turns skeptics into believers and reminds you why you started cooking in the first place.

Questions & Answers

→ How do I get the tofu crispy?

Press the tofu to remove excess water, coat it with cornstarch, and cook on medium-high heat in oil until all sides turn golden and crisp.

→ Can I substitute bok choy with other greens?

Yes, quick-cooking greens like broccoli florets or snap peas work well as alternatives, maintaining a crisp texture.

→ What is the best way to prepare the sauce?

Whisk together soy sauce, water, maple syrup, sesame oil, rice vinegar, garlic, ginger, and chili flakes until well combined before adding to the pan.

→ How long does this dish take to cook?

Preparing and cooking takes about 40 minutes total, including pressing tofu and stir frying ingredients.

→ Can I make this gluten-free?

Use tamari instead of regular soy sauce to keep the dish gluten-free without compromising flavor.