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- Firm Tofu: 14 oz (400g), pressed and cubed - Cornstarch: 2 tablespoons - Vegetable Oil: 2 tablespoons - Vegetables: 1 red bell pepper, sliced; 1 cup broccoli florets; 1 carrot, julienned - Aromatics: 2 cloves garlic, minced; 1 tablespoon ginger, minced - Sauces: 3 tablespoons soy sauce; 1 tablespoon hoisin sauce; 1 teaspoon sesame oil - Garnish: Sesame seeds; 3 green onions, chopped (white and green parts separated) To make my crispy tofu stir fry, I choose fresh and vibrant ingredients. The firm tofu gives a solid base, while cornstarch helps create a delightful crunch. I use vegetable oil to fry the tofu, adding flavor and richness. The vegetables add color and nutrients. Red bell pepper brings sweetness, broccoli adds crunch, and carrot offers a bright touch. Aromatics like garlic and ginger give depth to the dish. They create a warm and fragrant base. For sauces, I mix soy sauce, hoisin sauce, and sesame oil. This combination brings umami and a hint of sweetness. Finally, I top the dish with sesame seeds and green onions for extra flavor and presentation. This crispy tofu stir fry is simple yet satisfying. You can find the full recipe at the end of the article. First, I press the tofu for at least 30 minutes. This step removes excess moisture. Less moisture means a crispier texture. After pressing, I cube the tofu into bite-sized pieces. Next, I take a bowl and toss the cubed tofu with 2 tablespoons of cornstarch. This coating helps make the tofu extra crispy when cooked. I heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, I add the coated tofu cubes. I stir-fry them for about 8-10 minutes. I want them to turn golden and crispy on all sides. Once they are ready, I remove the tofu from the pan and set it aside. In the same pan, I add the remaining tablespoon of oil. Then, I stir in minced garlic, ginger, and the white parts of the green onions. I sauté this mix for about 30 seconds until it smells great. Next, I add the sliced red bell pepper, broccoli florets, and julienned carrot to the pan. I stir-fry everything for about 3-4 minutes. I want the vegetables to be tender-crisp. After the veggies are ready, I return the crispy tofu to the pan. I pour in the soy sauce, hoisin sauce, and sesame oil. I toss everything together for about 2 minutes. This step ensures everything is evenly coated and heated through. Finally, I sprinkle sesame seeds and the green parts of the green onions on top before serving. For the full recipe, check the details! To get crispy tofu, start by pressing it well. Pressing removes water, which makes it soggy. Wrap the tofu in a clean cloth and place something heavy on top. Let it sit for at least 30 minutes. After pressing, cut the tofu into small cubes. Next, coat the cubes with cornstarch. This step is key for crispiness. Cornstarch forms a crunchy layer when fried. Toss the tofu in a bowl with 2 tablespoons of cornstarch until covered. For tender-crisp veggies, timing is everything. Add your vegetables to the pan after the tofu is cooked. Stir-fry them for just a few minutes. You want them bright and slightly crunchy. To manage cook time, have all your ingredients ready. Prep them before you start cooking. This way, you can add everything to the pan without delay. For a stunning dish, serve the stir fry on a large platter. Garnish it with extra sesame seeds and chopped green onions. This makes your meal look colorful and inviting. Pair the stir fry with steamed jasmine rice or quinoa. It adds a nice texture and rounds out the meal. Enjoy your beautiful and tasty creation! For the full recipe, check out the earlier section. {{image_2}} When making crispy tofu stir fry, the type of tofu matters. Firm tofu works best for this dish. It holds its shape well and crisps up nicely. Soft tofu, while tasty, may not hold up in stir fry. It can break apart and become mushy. So, stick with firm tofu for that perfect crunch. You can switch up the veggies based on your mood or season. Bell peppers, bok choy, and snap peas all add crunch and color. Want a twist? Try zucchini or mushrooms for extra flavor. Seasonal vegetables like asparagus in spring or squash in fall can also shine in this dish. You can customize the sauce for your taste. If you want it vegan, use tamari instead of soy sauce. This keeps the dish gluten-free, too! For a spicy kick, add sriracha or chili paste. You can also mix in some peanut sauce for a rich flavor. Experiment with these options and find your favorite blend! For the full recipe, check out the crispy tofu stir fry details above. To store your crispy tofu stir fry, let it cool first. Place it in an airtight container. Store it in the fridge for up to three days. Make sure you keep the tofu and veggies together to maintain flavor. This way, you can enjoy your meal later without losing taste. To reheat your stir fry, use a skillet over medium heat. Add a splash of oil to help restore crispiness. Heat it for about five minutes, stirring often. This method keeps your tofu crunchy and your veggies fresh. Avoid using the microwave, as it can make the tofu soggy. You can freeze crispy tofu stir fry, but it might lose some texture. If you want to freeze it, let it cool completely. Store it in a freezer-safe bag or container. Use it within three months for the best taste. When you’re ready to eat, thaw it overnight in the fridge before reheating. For stir fry, I recommend using firm or extra-firm tofu. Firm tofu holds its shape well during cooking. Extra-firm tofu offers even more structure. Both types soak up flavors well, making them great choices. - Firm tofu: Good for stir fry and absorbs flavors. - Extra-firm tofu: Even firmer and holds its shape better. When using these types, you get crispy edges and a nice bite. Avoid soft tofu for stir fry, as it breaks apart easily and can turn mushy. You can still make crispy tofu without cornstarch by using a few alternatives. Try using all-purpose flour, rice flour, or potato starch. These options give a nice crunch. - All-purpose flour: Common choice, easy to find. - Rice flour: Lighter texture and great for crispiness. - Potato starch: Excellent for a crunchy coating. Simply coat your pressed tofu with one of these options before frying. Each provides its own unique texture and flavor. Yes, you can easily make this dish gluten-free. Use gluten-free soy sauce instead of regular soy sauce. Look for tamari, which is a great alternative. - Gluten-free soy sauce: Check for brands labeled gluten-free. - Other substitutions: Use coconut aminos for a sweeter taste. These swaps keep the dish flavorful while meeting gluten-free needs. Enjoy your crispy tofu stir fry with confidence! This blog post covered how to make a tasty crispy tofu stir fry. We discussed key ingredients like firm tofu, fresh vegetables, and flavorful sauces. I shared step-by-step cooking instructions and valuable tips for achieving crispiness. You can also explore variations like different tofu types and sauce alternatives. In the kitchen, enjoy being creative with this dish. Use fresh ingredients and personalize it to your taste. Whether you prefer firm tofu or vibrant veggies, this stir fry can be your go-to meal. Happy cooking!

Crispy Tofu Stir Fry

Savor the delightful crunch of crispy tofu stir fry with this easy recipe! Perfectly golden tofu, vibrant veggies, and a savory sauce come together in just 45 minutes for a meal that's both satisfying and nutritious. Discover tips for achieving that perfect crispiness and garnishing for a stunning presentation. Click to explore the full recipe and elevate your dinner game with this tasty dish!
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Ingredients
  

14 oz (400g) firm tofu, pressed and cubed

2 tablespoons cornstarch

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 cup broccoli florets

1 carrot, julienned

3 green onions, chopped (white and green parts separated)

2 cloves garlic, minced

1 tablespoon ginger, minced

3 tablespoons soy sauce

1 tablespoon hoisin sauce

1 teaspoon sesame oil

Sesame seeds for garnishing

Instructions
 

Begin by pressing the tofu for at least 30 minutes to remove excess moisture, then cube it into bite-sized pieces.

    In a bowl, toss the cubed tofu with cornstarch until evenly coated to create extra crispiness.

      Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and stir-fry until golden and crispy on all sides, about 8-10 minutes. Remove tofu from the pan and set aside.

        In the same pan, add the remaining tablespoon of oil. Stir in the minced garlic, ginger, and the white parts of the green onions, sautéing for about 30 seconds until fragrant.

          Add the sliced red bell pepper, broccoli florets, and julienned carrot to the pan. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

            Return the crispy tofu to the pan and pour in the soy sauce, hoisin sauce, and sesame oil. Toss everything together until the tofu and vegetables are evenly coated and heated through, about 2 minutes.

              Sprinkle with sesame seeds and the green parts of the green onions before serving.

                Prep Time: 15 min | Total Time: 45 min | Servings: 4

                  - Presentation Tips: Serve the stir fry on a large platter, garnished with additional sesame seeds and green onion slices for a colorful touch. Pair with steamed jasmine rice or quinoa for a complete meal.