Crispy Tofu Stir-Fry
A stovetop stir-fry with crispy-edged tofu, swappable vegetables, and a savory sauce. The tofu crisps in hot oil while vegetables cook quickly, building layers of texture.
Ingredients
Method
Press tofu between paper towels under a weight for 10–15 minutes to remove excess moisture. Cut into 3/4-inch cubes.
Mince garlic and ginger. Cut all vegetables into bite-sized pieces, keeping them separate.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and red pepper flakes. In another bowl, mix cornstarch with 2 tablespoons water and set aside.
Heat 2 tablespoons oil in a wok or large skillet over medium-high heat until shimmering. Working in batches, add tofu cubes without crowding and pan-fry 3–4 minutes per side until golden and crispy on edges. Transfer to a plate.
Add remaining 1 tablespoon oil to the wok. Add garlic and ginger, stirring constantly for 30 seconds until fragrant.
Add firmer vegetables first (carrots, longer-cooking items) and stir-fry for 2–3 minutes. Add remaining vegetables and stir-fry 2–3 minutes more until tender-crisp.
Pour sauce into the wok and stir to coat. Return tofu to the wok. Stir the cornstarch slurry and add it, stirring until the sauce thickens and coats ingredients, about 1 minute.
Transfer to a serving bowl. Garnish with sesame seeds and sliced scallions. Serve over steamed rice or noodles if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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