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tofu stir fry in a pan

Easy 30 Minute Crispy Tofu Stir Fry Recipe

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  • Author: Britt Berlin
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Saute
  • Cuisine: Chinese
  • Diet: Vegan

Description

This 30-minute crispy tofu stir fry is your go-to weeknight lifesaver! Packed with crispy golden tofu and boldly flavorful veggies, it’s quick, easy, totally customizable, and unbelievably delicious!


Ingredients

Scale

Crispy Tofu:

  • 16 ounces extra firm tofu
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp arrowroot starch or cornstarch
  • 2 tbsp sesame oil, divided

Vegetable Stir Fry: 

  • 1 tbsp vegan butter
  • 1 onion, diced
  • 8 garlic cloves, chopped
  • 2 heads broccoli, washed and cut into florets
  • 1 zucchini, sliced or cubed
  • 2 carrots, julienned
  • 8 ounces mushrooms, sliced
  • 1 red bell pepper, cubed
  • 1 tbsp freshly grated ginger

Stir Fry Sauce:

  • 1/2 (120 mL) soy sauce
  • 1/4 cup (60 mL) vegetable broth
  • 2 tbsp maple syrup
  • 2 tbsp cold water
  • 1 tbsp arrowroot starch or cornstarch
  • 1 tsp sambal oelek or chili paste, optional

Finishing Garnishes:

  • Sesame seeds
  • Chopped scallions
  • Toasted chopped cashews

Instructions

  1. Prep the tofu & veggies: Press the tofu in a tofu press or wrapped in a cloth with a stack of books. See my guide on how to cook tofu here for more info. Make sure all veggies are prepped. This should take 10-15 minutes.
  2. Toss: Once pressed, tear the tofu into about 1″ cubes. Place the pieces into a medium bowl, along with the sea salt, black pepper, and arrowroot starch. Toss to evenly coat and set aside.
  3. Heat: In a large saute pan, large skillet, or wok, heat 1 tablespoon of sesame oil on high heat for 1-2 minutes, until hot. Add the tofu, and saute the tofu until crispy brown on all sides, about 3-5 minutes. Once cooked, place the tofu back into the bowl, and set aside.
  4. Cook: Replace the pan or wok back to the stove and add the remaining tablespoon of sesame oil along with the vegan butter. Add in the garlic and onions, and saute until the garlic is fragrant and lightly browned. Then add in the broccoli, zucchini, carrots, mushrooms, and bell pepper. Toss to evenly coat in the oils. Reduce the heat to medium-low and cover to cook for 7-10 minutes.
  5. While the veggies are cooking, make the sauce: In a small bowl, whisk together all stir fry sauce ingredients. If you don’t want spice, omit the sambal oelek.
  6. Finish the stir fry: Once the onions are translucent, the broccoli is vibrantly green and soft, and the remaining veggies are cooked, add back in the tofu, grate the ginger over the tofu and veggies, and pour in the stir fry sauce. Toss to evenly coat. Continue to saute for 1-2 minutes until evenly coated and cooked then remove from heat.
  7. Serve and enjoy! Plate the tofu stir fry with white rice, sesame seeds, chopped scallions, and chopped cashews or peanuts if desired. Store any leftovers in an airtight container for up to 4 days. Enjoy!

Notes

Gluten free: Use Tamari soy sauce or coconut aminos.

Soy free: You can use a pumpkin seed-or chickpea based tofu and coconut aminos to be soy free.