Crispy Tofu Stir-Fry
Cornstarch-crisped tofu tossed with broccoli, bell pepper and snap peas in a sticky garlic-ginger soy sauce. Vegan and quick.
- Servings
- 4
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
Ingredients
Equipment
- Large nonstick skillet or wok
Instructions
Pat the tofu cubes very dry and toss them with the cornstarch until coated.
Heat 2 tbsp oil in the skillet over medium-high heat. Fry the tofu, turning every couple of minutes, until golden and crisp on most sides, 8–10 minutes. Move to a plate.
Stir the soy sauce, maple syrup, vinegar, 1 tsp cornstarch and ¼ cup water in a small bowl.Stir the soy sauce, maple syrup, vinegar, 1 tsp cornstarch and 59 mL water in a small bowl.
Add the rest of the oil and the broccoli with a splash of water and stir-fry for 2 minutes. Add the pepper and snap peas for 2 minutes, then the garlic and ginger for 30 seconds.
Pour in the sauce and stir until it thickens, 1 minute. Return the tofu, toss to coat, and finish with sesame oil. Serve with rice.
Notes
- Press the tofu between towels under a heavy pan for 15 minutes for the crispest result.
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Nutrition estimate
- Calories
- 335
- Protein
- 19 g
- Carbs
- 23 g
- Fat
- 20 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
