Savory Crispy Tofu and Veggie Stir Fry

Finding a quick and satisfying weeknight dinner that pleases everyone can feel like mission impossible. Between juggling work deadlines, helping with homework, and trying to get dinner on the table before everyone gets hangry, cooking a healthy meal often falls to the bottom of the priority list.

That’s where this crispy tofu and veggie stir fry comes to the rescue: it’s quick to throw together, packed with protein and vegetables, and best of all, it’s totally customizable based on whatever produce you’ve got hanging out in your fridge.

What Kind of Tofu Should I Use?

Extra-firm tofu is absolutely essential for this stir-fry recipe – and there’s a good reason why. Regular or silken tofu contains too much moisture and will fall apart when you try to get that nice crispy exterior. When shopping, look for tofu labeled “extra-firm” in the refrigerated section, and make sure to press it well before cooking to remove excess moisture. A good trick is to wrap your tofu block in paper towels or a clean kitchen towel, place it between two plates, and let something heavy sit on top for about 15-30 minutes. This pressing step helps the tofu get extra crispy when it hits the hot oil, giving you those restaurant-style results at home.

Options for Substitutions

This stir fry recipe is pretty adaptable, and here’s how you can switch things up:

• Extra firm tofu: This is one ingredient where you really need to stick with extra firm tofu – other varieties will be too soft and won’t get crispy. However, if you’re not vegetarian, you could use chicken breast or shrimp instead.
• Flour coating: The recipe already gives options of potato flour or cornstarch, but arrowroot powder works great too. Just avoid regular all-purpose flour as it won’t give you that same crispy coating.
• Kimchi paste: If you can’t find Mama O’s, you can use gochujang (Korean red chili paste) or even sriracha mixed with a bit of minced garlic and ginger.
• Oyster sauce: For a vegetarian version, use vegetarian mushroom oyster sauce. In a pinch, you can mix extra hoisin sauce with a splash of soy sauce.
• Broccoli: Feel free to swap broccoli with other veggies like snap peas, bell peppers, or green beans – or use a mix! Just make sure to cut them in similar-sized pieces for even cooking.
• Honey/maple syrup: These are interchangeable, and you can also use brown sugar or agave nectar.
• Oils: Any neutral oil like canola or peanut oil works for frying. For sesame oil, though, stick to the real thing – it adds a specific flavor that’s hard to replace.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking tofu is achieving that perfect crispy exterior – pressing your tofu for at least 30 minutes between paper towels with a heavy weight on top removes excess moisture and is absolutely essential for crispiness. Another common mistake is stirring the tofu too frequently while it’s frying; let each side develop a golden crust for 3-4 minutes before flipping, and resist the urge to move it around in the pan. The sauce can become too thick if you add the cornstarch mixture too early, so wait until the very end of cooking to add it, and keep some extra water nearby to thin it out if needed. For the best texture and flavor balance, add your broccoli to the sauce only after it’s properly steamed – this prevents the florets from becoming mushy and helps them maintain their bright green color.

What to Serve With Tofu Stir Fry?

This flavorful stir fry pairs perfectly with a bowl of steamed jasmine or brown rice to soak up all that delicious sauce. If you’re keeping things low-carb, cauliflower rice makes an excellent base, or try some shirataki noodles for a different texture. I love serving this dish with a side of quick-pickled cucumbers or kimchi to add a fresh, tangy crunch that balances out the rich sauce. For a complete Asian-inspired meal, you could also start with a simple miso soup or end with fresh orange slices for a light, refreshing finish.

Storage Instructions

Keep Fresh: This stir fry keeps well in an airtight container in the fridge for up to 3-4 days. The tofu might lose some of its crispiness, but the flavors actually get better as they meld together. It’s perfect for meal prep and makes great leftovers for lunch!

Meal Prep: If you’re planning to make this ahead, consider storing the sauce separately from the tofu and veggies. This helps keep the tofu crispy longer. You can prep all the components up to 2 days in advance and combine them when you’re ready to eat.

Reheat: To bring back some of that crispy texture, reheat in a skillet over medium heat for a few minutes. If using the microwave, heat in 30-second intervals, though the tofu won’t get as crispy. Give everything a good stir before serving to redistribute the sauce.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 40-50 g
• Fat: 60-70 g
• Carbohydrates: 70-80 g

Ingredients

For the crispy tofu and vegetables:

• 16 oz organic extra firm tofu (drained and cubed)
• 2 scallions
• 1 medium shallot, minced
• 5 garlic cloves, chopped
• 1 medium jalapeño, diced
• 2 dried red chiles (optional)
• 1 large head broccoli, steamed into florets
• 2 tbsp flour (potato or cornstarch)
• Salt, to taste
• 1/3 cup vegetable or grapeseed oil (for frying)

For the sauce:

• 1 1/2 tbsp mama o’s spicy kimchi paste
• 4 tbsp low sodium soy sauce
• 3 tbsp oyster sauce
• 4 tbsp hoisin sauce
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 4-5 tbsp water
• 1 tsp cornstarch
• 2 tsp chili oil or chili crisp (optional)

For finishing:

• 1/2 tbsp sesame oil
• 1 tbsp toasted sesame seeds (garnish)

Step 1: Press and Cube the Tofu

• 16 oz organic extra firm tofu (drained and cubed)

Drain the extra firm tofu and wrap it in an absorbent towel.

Place something heavy on top, such as a pan or some books, to press out extra moisture.

Allow it to rest for about 10 minutes.

Once most of the water has been released, pat the tofu dry and transfer it to a cutting board.

Slice the tofu lengthwise into two slabs, then cut each slab into small cubes.

Step 2: Coat the Tofu

• tofu cubes from Step 1
• 2 tbsp flour (potato or cornstarch)
• salt, to taste

Place the cubed tofu in a large bowl.

Add the flour (either potato or cornstarch) and salt to taste.

Gently toss the tofu cubes so that they are evenly coated in the flour.

This will help create a crispy crust when frying.

Step 3: Fry the Tofu

• coated tofu from Step 2
• 1/3 cup vegetable or grapeseed oil (for frying)

Heat a large skillet over medium heat and add the vegetable or grapeseed oil.

Once the oil is hot, carefully add the floured tofu cubes, making sure they are not crowded (you may need to cook in two batches).

Fry each side of the tofu until golden and crispy.

Once done, set fried tofu aside on a wire rack to allow excess oil to drip off.

I find that letting the tofu rest on a rack keeps it extra crisp.

Step 4: Prepare and Steam the Broccoli

• 1 large head broccoli, steamed into florets

While the tofu is frying or resting, steam the broccoli until the florets are just tender but still bright green.

Once steamed, set the broccoli aside; it will be added at the end for a burst of freshness.

Step 5: Sauté the Aromatics

• 5 garlic cloves, chopped
• 1 medium shallot, minced
• 1 medium jalapeño, diced
• 2 scallions
• 2 dried red chiles (optional)

Heat a large skillet with a splash of vegetable oil (use any remaining oil from frying the tofu if available).

Add the chopped garlic, minced shallots, diced jalapeño, sliced scallions, and the dried red chiles (if using).

Cook over medium heat, stirring frequently, for about 2 minutes until the aromatics develop color and become fragrant.

Sometimes I like to let the garlic get just lightly golden for a richer flavor.

Step 6: Combine Everything and Serve

• steamed broccoli from Step 4
• crispy tofu from Step 3

Reduce heat and add the steamed broccoli and crispy tofu to the skillet with the sautéed aromatics.

Stir well to combine and cook for another 30 seconds, allowing the flavors to blend.

Taste and adjust seasoning if necessary.

Turn off the heat and, if desired, garnish with sesame seeds or a drizzle of sesame oil for extra flavor before serving over steamed rice.