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Tofu Stir Fry with Textural Contrast

This tofu stir fry emphasizes the dance of textures—soft, tender tofu with slightly chewy, crispy edges—all coated in a glossy, flavorful sauce. Using high heat and careful technique, the dish balances crispy, caramelized bits with tender vegetables, resulting in a visually appealing and satisfying meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 14 oz extra-firm tofu pressed to remove excess moisture
  • 3 tbsp soy sauce or coconut aminos for a milder flavor
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil add at the end for aroma
  • 1 tbsp honey or maple syrup for a touch of sweetness
  • 1 splash water to thin the sauce if needed
  • 2 cups vegetables bell peppers, snap peas, broccoli, etc.
  • 2 tbsp neutral oil canola or vegetable oil, high smoke point
  • 1 tbsp cornstarch for coating tofu
  • 3 cloves garlic crushed
  • 1 inch ginger grated fresh
  • 1 tsp toasted sesame oil for finishing

Equipment

  • Wok or large skillet
  • Spatula
  • Small bowl
  • Paper towels
  • Knife

Method
 

  1. Wrap the tofu in paper towels, place between plates, and weigh down to press out excess moisture for at least 15 minutes. This step helps achieve a better crispy exterior.
  2. Cut the pressed tofu into uniform 1-inch cubes, ensuring even cooking and browning.
  3. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, and a splash of water to create your stir-fry sauce. Set aside.
  4. Toss the tofu cubes in cornstarch until lightly coated; this will help develop a crispy crust during frying.
  5. Heat the wok or skillet over high heat until shimmering, then add a tablespoon of neutral oil. Swirl to coat the pan evenly.
  6. Add the coated tofu cubes in a single layer. Let them cook undisturbed for 3–4 minutes, watching as they turn golden and crispy on the bottom. Flip and cook until all sides are golden brown, about 8 minutes total.
  7. Remove the crispy tofu from the pan and set aside. Reduce the heat to medium-high, adding more oil if needed.
  8. In the same pan, add chopped vegetables and stir-fry for 2–3 minutes until they are vibrant and just tender, still maintaining some crunch.
  9. Return the crispy tofu to the pan. Pour the prepared sauce over everything and toss gently for 1–2 minutes, allowing the sauce to thicken slightly and coat all ingredients with a glossy finish.
  10. Finish by drizzling a teaspoon of toasted sesame oil over the stir fry and giving it one last toss. Serve immediately, garnished with sliced green onions or sesame seeds if desired.

Notes

Pressing the tofu overnight yields the best texture for crisping. Keep the heat high when frying to achieve that satisfying crunch. Toss vegetables quickly to keep their color and crunch. Finish with a splash of sesame oil for aroma and depth.