Description
This Easy 30 Minute Crispy Tofu Stir Fry is a vibrant, flavorful plant-based dish featuring perfectly crispy tofu combined with a colorful mix of fresh vegetables sautéed in a savory ginger-soy sauce. Quick to prepare and ideal for a wholesome weeknight meal, it offers a delightful balance of textures and tastes, enhanced with optional spicy sambal oelek and topped with crunchy sesame seeds, scallions, and toasted cashews for added depth.
Ingredients
Scale
Tofu
- 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
Vegetables
- 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
Sauce
- 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)
Toppings
- Sesame seeds
- Chopped scallions
- Toasted chopped cashews
Instructions
- Prep the tofu & veggies: Press the tofu using a tofu press or by wrapping it in a clean cloth and applying weight on top (like a stack of books) for about 10-15 minutes to remove excess moisture. Prepare all your vegetables by washing and chopping as directed.
- Toss tofu: Tear the pressed tofu into approximately 1-inch cubes. Place them in a medium bowl and season with sea salt, black pepper, and 1 tablespoon arrowroot starch or cornstarch. Toss well to evenly coat each tofu piece.
- Heat oil and cook tofu: In a large sauté pan, skillet, or wok, heat 1 tablespoon of sesame oil over high heat for 1-2 minutes until hot. Add the tofu cubes and sauté, turning occasionally, until crispy and golden brown on all sides, about 3-5 minutes. Remove and set aside in the bowl.
- Sauté aromatics and vegetables: To the same pan, add the remaining tablespoon of sesame oil and vegan butter. Add the chopped garlic and diced onion, sautéing until the garlic is fragrant and lightly browned. Then add broccoli florets, zucchini, carrots, mushrooms, and red bell pepper. Toss to coat all vegetables in the oil, reduce heat to medium-low, cover, and cook for 7-10 minutes until the vegetables are tender but still vibrant.
- Prepare sauce: While vegetables cook, whisk together soy sauce, vegetable broth, maple syrup, cold water, 1 tablespoon arrowroot starch or cornstarch, and sambal oelek (if using) in a small bowl until smooth.
- Combine and finish stir fry: Once vegetables are tender and the onions translucent, return the crispy tofu to the pan. Grate fresh ginger over the mixture, then pour in the prepared stir fry sauce. Toss everything to coat evenly and continue to sauté for an additional 1-2 minutes until the sauce thickens slightly and everything is heated through.
- Serve: Serve the crispy tofu stir fry over cooked white rice. Garnish with a sprinkle of sesame seeds, chopped scallions, and toasted chopped cashews or peanuts if desired. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Pressing the tofu well is key to getting crispy cubes and removing excess moisture.
- Arrowroot starch or cornstarch helps the tofu develop a crispy texture when sautéed.
- Adjust the sambal oelek amount or omit entirely for a milder dish.
- You can substitute vegetables based on seasonality or preference.
- This recipe pairs perfectly with steamed white or brown rice for a complete meal.
- Store leftovers in an airtight container and reheat gently on the stovetop or microwave.
- Use vegan butter and oil to keep the recipe fully plant-based.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: crispy tofu stir fry, vegan stir fry, easy tofu recipe, quick dinner, plant-based dinner, healthy stir fry, tofu and vegetables
