If you love a crispy tofu stir fry, you’re in for a treat! This quick and filling dish bursts with colorful veggies and crisp tofu, making it perfect for those busy nights when you want something satisfying yet simple to whip up.
This recipe solves frequent issues of undercooked tofu and lack of vibrant flavors in quick weeknight meals, ensuring a satisfying dining experience.
Sometimes, finding a recipe that satisfies my family’s tastes can be tricky, especially when accommodating dietary needs. This recipe solved those problems, giving me a way to prepare a delicious meal that everyone can enjoy without fuss!
What I love about this dish is how fast it comes together, it only takes about 45 minutes from prep to table. You’ll love the satisfying crunch of the tofu and fresh veggies cooked just right.
If you want to switch things up, check out my broccolini frittata for another easy and tasty recipe!
Table of contents
Why You Will Love This Recipe
- Flavor-Packed Sauce , This stir fry features a bold blend of smoky, sweet, and spicy notes thanks to the combination of tamari, maple syrup, and chili garlic sauce in the stir fry sauce, boosting the overall enjoyment.
- Texture Contrast , The crispy baked tofu adds a satisfying crunch that contrasts beautifully with the vibrant vegetables, creating a delightful mouthfeel in every bite.
- Quick Weeknight Meal , Ready in just 45 minutes, this recipe is a lifesaver for busy weeknights, allowing you to whip up a nutritious meal without much fuss.
- Customizable Veggies , Feel free to play around with your favorite seasonal vegetables; bok choy, carrots, and bell peppers can easily be swapped for whatever looks fresh at the market or what you have on hand!
Crispy Tofu Vegetable Stir Fry Recipe
- Prep Time: 30 minutes
- Cool Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking and Stir-Frying
- Cuisine: Asian
- Diet: Vegan
Description
A delicious and healthy crispy tofu stir fry packed with vibrant vegetables and a flavorful sauce.
Ingredients
- 12 oz (350 g) extra firm tofu, pressed
- 1 cup (dry) brown rice, cooked yields approximately 4 cups
- 1/4 cup sliced onion
- 5.3 oz (150 g) carrot, julienned
- 1 red bell pepper, sliced
- 5.3 oz (150 g) bok choy, sliced
- 1 tbsp tamari (or soy sauce) for tofu marinade
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tbsp nutritional yeast
- 3 tbsp tamari (or soy sauce) for sauce
- 2 tbsp maple syrup (or sweetener of choice)
- 1 tbsp rice vinegar
- 1/2 tbsp sesame oil
- 1 tsp chili garlic sauce
- 2 tbsp water
- 1 inch fresh ginger, grated
- 2 tsp cornstarch (or arrowroot starch)
Instructions
- Step 1: Press the extra firm tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for 15 to 30 minutes to remove excess moisture, which helps the tofu become crispy when baked.
- Step 2: Preheat the oven to 425°F (220°C). Slice the pressed tofu into cubes and spread them evenly in a single layer on a baking sheet. Bake for 25 to 30 minutes until the tofu turns golden brown, watching carefully to prevent burning.
- Step 3: Heat a splash of oil (vegetable oil with a high smoke point, like peanut or canola) in a large sauté pan or wok over medium-high heat. Add sliced onions and julienned carrots. Stir frequently for 3 to 5 minutes until the vegetables soften and release a sweet aroma.
- Step 4: Add the crispy tofu cubes to the pan with half of the stir fry sauce. Toss well to coat the tofu and veggies evenly, allowing the tofu to absorb the flavors while maintaining its crunch.
- Step 5: Add sliced red bell pepper and bok choy to the pan. Stir and cook for 2 to 3 minutes to keep the vegetables vibrant and slightly crisp for texture contrast.
- Step 6: Pour the rest of the stir fry sauce into the pan and stir to coat all ingredients thoroughly. Cook for 1 more minute to meld flavors while preserving vegetable texture.
- Step 7: Remove the stir fry from heat and serve immediately over cooked brown rice. Garnish with toasted sesame seeds if desired for extra crunch and visual appeal.
Notes
- Room Temperature: Store in an airtight container for up to 1 day to maintain texture and freshness.
- Refrigeration: Keep leftovers covered in an airtight container inside the refrigerator for up to 4 days; this prevents moisture loss.
- Freezing: Transfer leftovers into a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently.
- To ensure tofu crisps well, press firmly to remove as much moisture as possible before baking.
- Use a high smoke point oil such as peanut or canola for stir-frying to achieve a golden crust without burning.
- Stir vegetables on high heat for 3 to 5 minutes until lightly charred but tender to avoid sogginess.
- If tofu is not crispy enough after baking, put it back in the oven for an additional 5 minutes at 425°F (220°C).
- For a thinner stir fry sauce, whisk in 1 tablespoon of water and heat on low for 1 to 2 minutes until smooth.
- Add garlic 1 to 2 minutes before removing from heat to prevent it from burning and turning bitter.
- Leftovers may become watery; reheat them in a pan over medium heat for about 5 minutes, stirring occasionally to evaporate excess moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 0mg
Ingredient Notes
- Tofu: Choose firm or extra-firm tofu for a satisfying texture that holds up well in stir-frying. Press it to remove excess moisture for crispiness.
- Vegetable oil: A high smoke point oil like peanut or canola oil is best for stir-frying. It helps achieve that beautiful golden crisp without burning.
- Garlic: Fresh garlic cloves bring an aromatic punch. Mince it just before cooking to get the most flavor. Avoid pre-minced for freshness!
- Fresh vegetables: Use a colorful mix like bell peppers, broccoli, and snap peas. Look for vibrant colors and firm textures, indicating freshness.
- Soy sauce: Opt for low-sodium soy sauce to control the saltiness. It adds a savory depth. For a gluten-free twist, use tamari instead!
- Ginger: Fresh ginger adds warmth and zing. Choose a firm, plump piece for the best flavor. Grate it finely to release its full aroma.
- Sesame seeds: Use toasted sesame seeds for a nutty crunch. They add flavor and texture. If unavailable, try sunflower seeds or chopped nuts.
- Tofu: Choose firm or extra-firm tofu for a satisfying texture that holds up well in stir-frying. Press it to remove excess moisture for crispiness.
- Vegetable oil: A high smoke point oil like peanut or canola oil is best for stir-frying. It helps achieve that beautiful golden crisp without burning.
- Garlic: Fresh garlic cloves bring an aromatic punch. Mince it just before cooking to get the most flavor. Avoid pre-minced for freshness!
- Fresh vegetables: Use a colorful mix like bell peppers, broccoli, and snap peas. Look for vibrant colors and firm textures, indicating freshness.
- Soy sauce: Opt for low-sodium soy sauce to control the saltiness. It adds a savory depth. For a gluten-free twist, use tamari instead!
- Ginger: Fresh ginger adds warmth and zing. Choose a firm, plump piece for the best flavor. Grate it finely to release its full aroma.
- Sesame seeds: Use toasted sesame seeds for a nutty crunch. They add flavor and texture. If unavailable, try sunflower seeds or chopped nuts.
Recipe Tips
- If tofu isn’t crispy enough, bake for an additional 5 minutes at 425 degrees F until desired texture is achieved.
- When vegetables are soggy, ensure to sauté them on high heat for 3-4 minutes until lightly charred and tender.
- If your stir fry sauce is too thick, whisk in 1 tablespoon of water and heat it on low for 1-2 minutes until smooth.
- For burnt garlic flavor, add it 1-2 minutes before removing the pan from heat, ensuring it doesn’t overcook.
- If leftovers become watery, reheat in a pan on medium heat for about 5 minutes, stirring occasionally to evaporate excess moisture.
Serving Suggestions
Serve crispy tofu stir fry with cooked brown rice or quinoa for a hearty meal. Complement with a side of sautéed bok choy or steamed carrots.
Add to veggie tacos or use in a rice bowl for variety. Consider making a crispy tofu salad or even a veggie wrap with hummus.
Top with additional stir fry sauce or a drizzle of sesame oil for extra flavor. A sprinkle of fresh ginger adds brightness to the final dish.
Recipe variations
- You can use extra firm tofu pressed and baked for a crispy texture in this crispy tofu stir fry. Use 350 g of tofu for four servings.
- Add 3 tablespoons tamari, 2 tablespoons maple syrup, 1 tablespoon rice vinegar, ½ tablespoon sesame oil, and 1 teaspoon chili garlic sauce as stir fry seasoning.
- Either brown rice or a grain like quinoa can be served with this dish. Both options soak up the sauce well for a filling meal.
- If making more, double all ingredient amounts and cook tofu and vegetables in batches. This method works well, as with my Cauliflower Rice recipe.
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How to Store?
To keep your crispy tofu stir fry fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container and keep at room temperature for up to 1 day to maintain texture and freshness.
Refrigeration: Store leftovers in an airtight container inside the refrigerator for up to 4 days, cover to prevent moisture loss.
Freezing: Transfer to a freezer-safe container or bag, freeze up to 2 months. Thaw overnight in fridge before reheating gently.
Other Recipes You’ll Love
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