Tofu Stir Fry Recipe
Tofu stir fry for busy nights — crispy teriyaki tofu, salt and pepper tofu, sesame garlic tofu, and asparagus tofu stir-fry, all done in one hot pan.
★ dinner
dinnerVegan Crispy Teriyaki Tofu
Vegan Crispy Teriyaki Tofu Over Rice Topped With Green Onions And Sesame Seeds
Marley D.Ingredients
- 1/4 Cup Soy Sauce
- 1/4 Cup Brown Sugar
- 2 Cloves Garlic Minced
- 1 Tsp Ginger
- 1/2 Cup Water
- 1 Tbsp Cornstarch
- 1 Tsp Sesame Oil
- 1/4 Cup Neutral Oil for Cooking
- 14 oz Firm/Extra Firm Tofu
Instructions
- 1Drain and press your tofu to remove excess water. The longer it's pressed the more water that will be removed.
- 2Once pressed, break into small pieces and pour the 2 Tbsp soy sauce and sesame oil over. Toss to coat.
- 3Add 2 tablespoons of cornstarch and toss until each piece is covered.
- 4Set aside and add the neutral oil to pan over medium heat. Alternatively, these can be air fried at 400º for 12-15 minutes.
- 5When the oil is hot, add the tofu pieces and cook 2-3 minutes per side or until gold brown.
- 6Remove and add to a towel lined dish to absorb oil and cool.
- 7Make the teriyaki sauce by adding 1/4 cup soy sauce, ginger, garlic, brown sugar, and 1 tablespoon cornstarch mixed with the water, all into a saucepan over medium heat.
- 8Stirring occasionally, bring to a low simmer until the mixture thickens. When reached your desired consistency or the mixture coats the back of spoon, it's ready (about 5 minutes.) Remove and toss with the tofu pieces.
- 9Serve topped with sesame seeds or green onions and rice or noodles. Enjoy!
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Open in Pepper →Crispy Tofu Beats Takeout On A Tuesday
Tofu gets a bad name when it's soft and bland, but pressed, cornstarched, and fried hot, it turns golden and crisp and holds up to any sauce you pour over it. It keeps in the fridge all week and cooks faster than chicken.
Cooks on Pepper reach for these on nights when the meat is still frozen, when someone in the house doesn't eat meat, or when they just want a hot dinner over rice in half an hour.
Every recipe here is built around that crisp edge — Vegan Crispy Teriyaki Tofu, Salt & Pepper Crispy Tofu, sesame garlic tofu, a crispy tofu bowl with broccoli and edamame, gochujang tofu, and an Indo-Chinese tofu Manchurian stir fry.
Quick Tips
- 1
Press the tofu first
Wrap a block of firm tofu in towels, set a heavy skillet on top, and press 20 to 30 minutes. Less water means a crisper crust.
- 2
Coat in cornstarch
Toss the cubes in 2 to 3 tablespoons of cornstarch right before frying so the coating stays dry and shatters when you bite it.
- 3
Leave the cubes alone
Give them 3 to 4 minutes per side in a hot pan without stirring, then turn. Moving them early tears the crust off.
- 4
Sauce at the end
Add the teriyaki or gochujang sauce in the last 1 to 2 minutes, just long enough to glaze, or the tofu goes soft.
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