Vegan Crispy Tofu Stir-Fry

Total time1 hr

Prep time20 min

Cook time25 min

Crispy, saucy, and loaded with colorful vegetables, this stir-fry is the kind of weeknight dinner that makes plant-based eating feel genuinely exciting rather than like a compromise. The secret to getting tofu with real crunch is pressing out the moisture first, then coating the cubes in cornstarch before they hit a hot, oiled pan — the result is a golden, crisp exterior that holds up beautifully once the sauce goes in. That sauce is a punchy mix of soy sauce, fresh ginger, garlic, maple syrup, and toasted sesame oil, with just enough rice vinegar to keep things bright and a touch of red pepper flakes for heat. Broccoli, snap peas, and red bell pepper bring color, texture, and a satisfying crunch that makes every bite feel fresh. Everything comes together in one skillet, which means less cleanup and dinner on the table fast — this recipe serves four, so it's just as good for a family meal as it is for meal-prepping lunches. Spooned over a bowl of steamed rice and finished with a scatter of sesame seeds, it's the kind of dish you'll find yourself craving on repeat.

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Ingredients

4 servings

For the tofu

1 block (14 oz) extra-firm tofu
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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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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