Crispy Tofu Stir Fry (Printable version)
Golden tofu cubes with colorful vegetables and creamy peanut sauce, perfect for a quick, tasty dinner.
# List of ingredients:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil
→ Vegetables
04 - 1 red bell pepper, sliced
05 - 1 yellow bell pepper, sliced
06 - 1 medium carrot, julienned
07 - 5 oz snap peas, trimmed
08 - 3.5 oz broccoli florets
09 - 2 spring onions, sliced
→ Peanut Sauce
10 - 4 tbsp creamy peanut butter
11 - 2 tbsp soy sauce (use tamari for gluten-free)
12 - 1 tbsp maple syrup or honey
13 - 1 tbsp rice vinegar
14 - 1 tsp toasted sesame oil
15 - 1 small garlic clove, minced
16 - 1 tsp fresh ginger, grated
17 - 3-4 tbsp warm water, as needed for thinning
→ To Serve
18 - Steamed jasmine or brown rice, to serve
19 - 2 tbsp roasted peanuts, chopped
20 - Fresh cilantro, roughly chopped
21 - Lime wedges
# Directions:
01 - Press tofu for at least 10 minutes to expel excess moisture. Cut into bite-sized cubes.
02 - Toss tofu cubes with cornstarch until evenly coated.
03 - Heat vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crispy on all sides, about 8 to 10 minutes. Remove tofu and set aside.
04 - In the same pan, add sliced bell peppers, carrot, snap peas, and broccoli. Stir-fry for 4 to 5 minutes until vegetables are tender yet still crisp. Add spring onions and toss for an additional minute.
05 - While vegetables cook, whisk together peanut butter, soy sauce, maple syrup or honey, rice vinegar, sesame oil, garlic, and ginger in a bowl. Gradually incorporate warm water until smooth and pourable.
06 - Return crispy tofu to the pan with vegetables. Pour peanut sauce over all and toss gently to coat evenly.
07 - Serve immediately over steamed rice. Garnish with chopped roasted peanuts, fresh cilantro, and lime wedges.
# Expert Advice:
01 -
- Crispy tofu that actually tastes good, not mealy or bland.
- A peanut sauce you can make while things sizzle, no fancy equipment needed.
- Comes together faster than ordering takeout, and tastes better.
02 -
- Don't skip pressing the tofu—wet tofu will steam instead of crisp, and you'll be disappointed.
- The cornstarch coating is non-negotiable if you want that satisfying texture that makes people believe in tofu cooking.
- Thin the peanut sauce gradually with water so it doesn't end up too thick or too thin for the first try.
03 -
- Make the peanut sauce while vegetables cook so everything finishes at the same time—no waiting around.
- If you want heat, add sriracha or chili flakes to the sauce itself rather than serving on the side, so it blends in smoothly.
- Leftovers taste even better the next day because the sauce has time to really soak in, though the tofu won't be quite as crispy.