Crispy Tofu Stir Fry with Easy Veggie Swaps and Better Texture

What Is Crispy Tofu Stir Fry?

I have to admit something before we get into the recipe: I used to be a tofu skeptic. Every time I ordered a stir fry at a restaurant, the tofu showed up pale, floppy, and kind of sad.

For years I assumed I just did not like tofu. Then I started cooking it at home, learned how to press it properly, and discovered that crispy tofu is a completely different food.

Once you get that golden, crunchy outside with a soft center, the whole dish changes.

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This crispy tofu stir fry is the recipe I now make on repeat. It is loaded with vegetables, packed with plant based protein, and ready in about 40 minutes from start to finish.

It is the kind of meal that works on a Tuesday night when you are tired, and it also works when friends come over and you want to put something colorful on the table. The best part is how flexible it is.

You can swap in whatever vegetables are sitting in your fridge, and it still comes out perfect for a busy weeknight.

I love that this dish is naturally vegetarian and easy to make vegan. It fits right into a plant based dinner rotation alongside other quick stir fries, and it is a great way to use up half a bell pepper, the last few broccoli florets, or a handful of snap peas that are about to turn.

If you have ever wondered how restaurants get their tofu so crispy, the secret is simple: press out the water, coat it in cornstarch, and give it space in a hot pan.

Ingredients & Substitutions

One of my favorite things about this stir fry is that almost every ingredient has an easy swap. Here is what you need, plus what to reach for if you are missing something.

For the stir fry

• 1 lb extra firm tofu, cut into 1 inch cubes. Extra firm holds its shape and crisps up beautifully. If you do not love tofu, tempeh works as a swap.
• 4 tablespoons cornstarch, for that signature crispy coating. Arrowroot powder or potato starch will do the same job.
• 1/4 teaspoon sea salt and 1/4 teaspoon ground black pepper for seasoning the coating.
• 2 tablespoons avocado oil, divided. Avocado oil handles high heat well, but any neutral vegetable oil works.
• 2 cloves garlic, minced. Fresh garlic gives the best flavor. Garlic powder works in a pinch, though it is a little milder.
• 1 small yellow onion, chopped. Shallots or the white part of green onions are good substitutes.
• 1 cup mixed bell pepper, seeded and cut into 1 inch cubes. Any color works. Snap peas or broccoli are easy swaps.
• 1/4 cup cashew nuts for crunch. Roasted salted cashews are my favorite. Peanuts also taste great here.

For the sauce

• 1 teaspoon cornstarch to help the sauce thicken in the pan.
• 1/4 cup low sodium soy sauce for salty, savory depth. Use tamari or liquid aminos for a gluten free version.
• 1 teaspoon minced fresh ginger. Ground ginger works in a small pinch, but fresh really is better.
• 1 teaspoon chili paste for gentle heat. Sriracha or a pinch of red pepper flakes also work. Adjust to taste.

Easy veggie swaps

This recipe is also really flexible when it comes to vegetables. Broccoli florets, sliced carrots, snap peas, snow peas, mushrooms, and even frozen peas all taste great. The goal is to use quick cooking vegetables that stay slightly crisp so the stir fry does not turn soft or watery.

What is extra firm tofu?

Extra firm tofu is the driest variety you can buy at a regular grocery store, and that is exactly why I reach for it in this crispy tofu stir fry.

It has less water than soft, silken, or even firm tofu, which means it holds its shape in a hot pan and develops a much better crust when you sear it.

There is a small trade off, though. Because it is less porous, extra firm tofu does not soak up marinades as easily as softer tofu. That is why we toss it in the sauce right at the end instead of marinating it ahead of time.

This way, the sauce clings to the outside of each crispy cube instead of getting lost in a sponge.

When you shop, look for extra firm tofu in the refrigerated section, usually packed in water. Drain it well before pressing. If you can only find firm tofu, it will still work, but you will want to press it a little longer to pull out extra moisture.

How to Press Tofu

Pressing tofu is the single most important step for a truly crispy result. It pulls out the extra water so the cornstarch coating can stick, and it gives the outside room to crisp up in the oil instead of steaming.

Method with paper towels and a heavy pan

1. Cut the tofu into small, evenly sized 1 inch cubes.
2. Spread the cubes on a layer of paper towels or a clean, lint free kitchen towel on a large plate.
3. Top with another layer of paper towels or a second clean towel.
4. Place something flat and heavy on top, like a large cast iron skillet or a heavy cookbook.
5. Let the tofu sit for at least 15 minutes, or up to an hour if you have time.

This trick pulls a surprising amount of water out of the tofu. You will actually see damp spots on the paper towels. That moisture is what would otherwise leak into the pan and make your tofu soggy.

Method with a tofu press

If you make tofu often, a simple tofu press is worth the counter space. Just place the cubed tofu inside, tighten the press, and let it sit for 15 to 30 minutes. It does the same job with less mess, and you do not have to balance a heavy skillet on top of your lunch.

How to coat and crisp the tofu

1. In a shallow bowl, stir together 4 tablespoons cornstarch, 1/4 teaspoon sea salt, and 1/4 teaspoon ground black pepper.
2. Toss the pressed tofu cubes in the mixture until every side is coated.
3. Heat 1 tablespoon of avocado oil in a non stick skillet over medium high heat.
4. Add the tofu in a single layer and fry until golden brown on each side, turning gently so the coating stays intact.
5. Transfer the crispy tofu to a plate lined with paper towels while you cook the vegetables.

Putting the stir fry together

1. Add the remaining 1 tablespoon of oil to the same skillet and sauté the garlic, onion, bell pepper, and cashews until fragrant, about 3 minutes.
2. Return the crispy tofu to the pan.
3. In a small bowl, whisk together the sauce: 1 teaspoon cornstarch, 1/4 cup low sodium soy sauce, 1 teaspoon minced ginger, and 1 teaspoon chili paste.
4. Pour the sauce into the skillet, stir to coat everything, and bring it to a gentle simmer for about 1 minute, until the sauce thickens slightly. Simmer a little longer if you want a thicker sauce.
5. Remove from the heat, garnish with sliced green onions, and serve right away.

Serve this stir fry over steamed rice, brown rice, quinoa, or noodles. For a lighter option, spoon it into lettuce cups or serve it over cauliflower rice. For more weeknight inspiration, try my shrimp broccoli stir fry when you want a seafood version.

Frequently Asked Questions

More Tasty Recipes

If you enjoy this crispy tofu stir fry, you will probably love a few other recipes with similar flavor profiles. Both of these are loaded with vegetables and plant based protein, and both come together quickly on a weeknight.

• Crispy tofu stir fry recipe for a different take on the same idea.
• Easy tofu stir fry dinner from The Kitchn for another weeknight option.
• Vegan tofu stir fry recipe from Minimalist Baker when you want a simple, plant based version.
• How to make crispy tofu from Gimme Some Oven for extra tips on getting that golden crust.

For more easy weeknight ideas, browse the full collection of simple, accessible recipes on kitchencooking.net. From stir fries to sheet pan dinners, there is something for every kind of hungry cook.

Crispy Tofu Stir Fry

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What Is Crispy Tofu Stir Fry? I have to admit something before we get into the recipe: I used to be a tofu skeptic.

• Total Time: 40 min
• Yield: 8 cups 1x

Ingredients

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For the stir fry:
1 lb extra firm tofu, cut into 1-inch cubes
4 tablespoons cornstarch
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
2 tablespoons avocado oil or vegetable oil, divided
2 cloves garlic, minced
1 small yellow onion, chopped
1 cup mixed bell pepper, seeded and cut in 1-inch cubes
1/4 cup cashew nuts

For the sauce
1 teaspoon cornstarch
1/4 cup low sodium soy sauce
1 teaspoon minced ginger
1 teaspoon chili paste

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Instructions

1-Spread the cubed tofu on a paper: Spread the cubed tofu on a paper towel or clean, lint-free kitchen towel. Top with another layer of paper towels or a second clean kitchen towel. Top with something flat and heavy and let the tofu sit like that for at least 15 minutes or up to an hour.
2-In a shallow bowl, combine cornstarch, salt: In a shallow bowl, combine cornstarch, salt and pepper. Toss tofu in it to coat each side.
3-Heat a non-stick skillet with one tablespoon: Heat a non-stick skillet with one tablespoon of oil and fry tofu on each side until golden brown. Remove and place on a plate with kitchen paper to absorb the excess of oil. Set aside.
4-Add the remaining one tablespoon of oil: Add the remaining one tablespoon of oil to the skillet and sauté the garlic, onion, bell pepper, and cashew nuts until fragrant. It will take about 3 minutes. Bring back the tofu.
5-Meanwhile, stir sauce ingredients in a bowl: Meanwhile, stir sauce ingredients in a bowl. Pour in the skillet. Stir all together and bring to a simmer for one minute. It will thicken a little bit. Simmer longer if you want a thicker sauce.
6-Remove and garnish with green onions: Remove and garnish with green onions.

Last Step:

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• Author: Ruby Bennett
• Prep Time: 10 min
• Cook Time: 15 min
• Method: stovetop