Nitrate & Nitrite Free Vegan Crispy Tofu Stir-Fry
Total time1 hr
Prep time20 min
Cook time25 min
4.9(23)
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp cornstarch
- ¼ tsp salt
- 3 tbsp neutral oil, divided (such as avocado oil or canola oil)
For the sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tsp cornstarch
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- ¼ tsp red pepper flakes
For the vegetables
- 2 cups broccoli florets, cut into bite-sized pieces
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 3 scallions, thinly sliced (green parts only)
For serving
- 1 tbsp sesame seeds (optional)
- 2 cups cooked white rice or brown rice, for serving
Instructions
- 1
Drain the tofu and wrap it in several layers of paper towels. Set a heavy skillet or cutting board on top and press for 15 minutes, until the towels have absorbed most of the surface moisture.
- 2
While the tofu presses, whisk together the soy sauce, rice vinegar, maple syrup, toasted sesame oil, 1 tsp cornstarch, grated ginger, minced garlic, and red pepper flakes in a small bowl until smooth. Set aside.
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