Name: Easy 30 Minute Crispy Tofu Stir Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 16 ounces extra firm tofu; 1/2 tsp sea salt; 1/4 tsp black pepper; 1 tbsp arrowroot starch or cornstarch; 2 tbsp sesame oil, divided; 1 tbsp vegan butter; 1 onion, diced; 8 garlic cloves, chopped; 2 heads broccoli, washed and cut into florets; 1 zucchini, sliced or cubed; 2 carrots, julienned; 8 ounces mushrooms, sliced; 1 red bell pepper, cubed; 1 tbsp freshly grated ginger; 1/2 cup (120 mL) soy sauce; 1/4 cup (60 mL) vegetable broth; 2 tbsp maple syrup; 2 tbsp cold water; 1 tbsp arrowroot starch or cornstarch; 1 tsp sambal oelek or chili paste (optional); Sesame seeds; Chopped scallions; Toasted chopped cashews

Introduction

This Easy 30 Minute Crispy Tofu Stir Fry is a vibrant, flavorful dish perfect for a quick weeknight meal. Crispy tofu pieces combine wonderfully with fresh vegetables and a savory-sweet sauce that can be adjusted for spice. It’s a satisfying, healthy option that serves six and is sure to please everyone at the table.

A close-up view of a colorful mixed vegetable stir-fry showing chopped pieces of green zucchini, red bell peppers, sliced mushrooms, and broccoli florets. The vegetables are coated in a glossy sauce with visible sesame seeds sprinkled evenly on top, adding a light texture. The mixture has a vibrant, fresh look with a variety of shapes and sizes. The image is set on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces extra firm tofu

1/2 tsp sea salt

1/4 tsp black pepper

1 tbsp arrowroot starch or cornstarch

2 tbsp sesame oil, divided

1 tbsp vegan butter

1 onion, diced

8 garlic cloves, chopped

2 heads broccoli, washed and cut into florets

1 zucchini, sliced or cubed

2 carrots, julienned

8 ounces mushrooms, sliced

1 red bell pepper, cubed

1 tbsp freshly grated ginger

1/2 cup (120 mL) soy sauce

1/4 cup (60 mL) vegetable broth

2 tbsp maple syrup

2 tbsp cold water

1 tbsp arrowroot starch or cornstarch

1 tsp sambal oelek or chili paste (optional)

Sesame seeds, for garnish

Chopped scallions, for garnish

Toasted chopped cashews, for garnish

Instructions

Step 1: Press the tofu to remove excess moisture using a tofu press or by wrapping it in a clean cloth and placing a heavy object on top for 10-15 minutes. Meanwhile, prep all the vegetables as listed.

Step 2: Tear the pressed tofu into roughly 1-inch cubes. In a medium bowl, toss the tofu pieces with sea salt, black pepper, and arrowroot starch until evenly coated. Set aside.

Step 3: Heat 1 tablespoon of sesame oil in a large sauté pan, skillet, or wok over high heat for 1-2 minutes until hot. Add tofu cubes and sauté, turning occasionally, until they are crispy and golden brown on all sides, about 3-5 minutes. Remove tofu from the pan and set aside in the bowl.

Step 4: Return the pan to the stove and add the remaining 1 tablespoon of sesame oil and vegan butter. Add the chopped garlic and diced onion and sauté until fragrant and lightly browned.

Step 5: Add broccoli florets, zucchini, carrots, mushrooms, and red bell pepper to the pan. Toss to coat evenly in the oils. Reduce heat to medium-low, cover, and cook for 7-10 minutes until vegetables are tender but still vibrant.

Step 6: While the vegetables cook, whisk together soy sauce, vegetable broth, maple syrup, cold water, arrowroot starch, and sambal oelek (if using) in a small bowl to make the stir fry sauce.

Step 7: Once the vegetables are cooked and onions translucent, add the tofu back into the pan. Grate fresh ginger over the tofu and veggies, then pour the stir fry sauce over everything. Toss gently to combine and cook for another 1-2 minutes until the sauce thickens and coats all ingredients evenly. Remove from heat.

Step 8: Serve immediately over white rice. Garnish with sesame seeds, chopped scallions, and toasted chopped cashews or peanuts if desired.

Tips & Variations

Pressing tofu well is key to achieving a crispy texture, so don’t skip that step.

Substitute vegetables based on what’s in season or what you have on hand, such as snap peas, baby corn, or bell peppers of different colors.

For a gluten-free option, use tamari or coconut aminos instead of soy sauce.

If you prefer your stir fry sauce thicker, increase the arrowroot starch slightly or cook a little longer after adding the sauce.

Add protein variation by including edamame or cooked chickpeas for extra heartiness.

FAQs

Can I use firm tofu instead of extra firm?

Extra firm tofu is best for this recipe because it holds its shape better and crisps up nicely. Firm tofu can work but may produce softer, less crispy pieces.

Is this dish gluten-free?

The recipe can be gluten-free if you use tamari or coconut aminos instead of regular soy sauce, which often contains gluten. Be sure to check all your ingredient labels.