Description
Most people who say they do not like tofu have only had it soft and bland, which is the wrong way to eat it. Pressed, cubed, and pan-fried until the edges are golden and crunchy, then tossed in a savory-sweet stir-fry sauce with crisp vegetables. A cornstarch coating forms a shell that survives even after the tofu hits the sauce.
Ingredients
Units
- 1 block (14 ounces) extra-firm tofu, pressed and cubed
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, cut into strips
- 1 cup broccoli florets
- 1 medium carrot, thinly sliced on the diagonal
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- Steamed rice for serving
- Sesame seeds and sliced green onions for garnish
Instructions
- Press the tofu for at least 20 minutes between paper towels under a heavy object to remove excess moisture. Cut into 3/4-inch cubes and toss with 3 tablespoons cornstarch until evenly coated.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over high heat. Add the tofu in a single layer and cook without moving for 3 minutes until the bottom is golden and crispy. Flip and cook another 2 to 3 minutes until crispy on all sides. Remove and set aside.
- Add the remaining oil to the skillet. Stir-fry the bell pepper, broccoli, and carrot for 3 to 4 minutes until crisp-tender.
- Add the garlic and ginger, cook 30 seconds until fragrant.
- Whisk together the soy sauce, rice vinegar, hoisin, maple syrup, and sesame oil. Pour into the skillet and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 1 minute.
- Return the crispy tofu to the skillet and toss gently to coat with the sauce.
- Serve over steamed rice, garnished with sesame seeds and green onions.
Notes
- Press the tofu — water is the enemy of crispiness, and the drier the tofu, the crunchier the coating.
- Do not move the tofu once it hits the pan. Letting it sit undisturbed is what builds that golden crust on the bottom.
- Add the tofu back to the sauce at the very end and toss gently. Stirring it aggressively will knock off the crispy coating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10
- Sodium: 760
- Fat: 14
- Carbohydrates: 32
- Fiber: 4
- Protein: 18