Crispy Tofu Stir Fry (Printable Version)
Golden tofu and tender bok choy cooked in a flavorful garlic-ginger sauce, perfect for a quick plant-based meal.
# What You'll Need:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tbsp cornstarch
03 - ½ tsp sea salt
04 - 2 tbsp neutral oil (canola or grapeseed)
→ Vegetables
05 - 10 oz baby bok choy, halved lengthwise
06 - 1 red bell pepper, thinly sliced
07 - 1 carrot, julienned
08 - 3 spring onions, sliced (reserve some green tops for garnish)
→ Sauce
09 - 3 tbsp soy sauce (use tamari for gluten-free)
10 - 2 tbsp water
11 - 1 tbsp maple syrup or agave nectar
12 - 2 tsp toasted sesame oil
13 - 2 cloves garlic, minced
14 - 1 tbsp fresh ginger, grated
15 - 1 tsp rice vinegar
16 - ½ tsp chili flakes (optional)
→ Garnish
17 - 1 tbsp toasted sesame seeds
18 - Reserved spring onion greens
# Directions:
01 - In a bowl, toss the tofu cubes with cornstarch and sea salt until evenly coated.
02 - Heat 2 tablespoons of neutral oil in a large nonstick skillet or wok over medium-high heat. Add tofu and cook for 8 to 10 minutes, turning occasionally until all sides are golden and crispy. Remove tofu and set aside.
03 - In the same pan, add a splash more oil if needed. Sauté minced garlic, grated ginger, and the white parts of the spring onions for 1 minute until fragrant.
04 - Add sliced bell pepper and julienned carrot. Stir fry for 2 to 3 minutes until just tender.
05 - Add halved baby bok choy and stir fry for an additional 2 minutes until greens are wilted but stems remain crisp.
06 - Whisk together soy sauce, water, maple syrup, toasted sesame oil, rice vinegar, and chili flakes in a small bowl.
07 - Return the crispy tofu to the pan and pour the sauce over all ingredients. Toss to coat and cook for 1 to 2 minutes until warmed through and sauce slightly thickens.
08 - Remove from heat. Garnish with toasted sesame seeds and reserved spring onion greens. Serve immediately, optionally over rice or noodles.
# Expert Tips:
01 -
- The tofu actually gets crispy and tastes indulgent, not like you're making a sacrifice for your diet.
- Everything cooks in one pan in under twenty minutes, which means weeknight dinners that don't feel rushed or boring.
- The garlic-ginger sauce coats every vegetable with savory depth that makes you want seconds.
02 -
- Press your tofu aggressively beforehand or it will release water in the pan and steam instead of crisp, no matter how hot your heat is.
- Don't crowd the pan when crisping the tofu; give each cube space to develop golden edges or you'll end up with pale, soft pieces.
- Add the bok choy last because those delicate greens wilt in under two minutes, and adding them earlier means you'll end up with mushy leaves while waiting for the other vegetables to cook.
03 -
- If you have time, marinate your tofu cubes in a tablespoon of soy sauce before coating with cornstarch—it seasons them from the inside and deepens the flavor.
- Keep all your ingredients prepped and within arm's reach before you start cooking; stir fries move fast and you won't have time to chop once the pan is hot.