Crispy Sesame Tofu Stir Fry
This sesame tofu stir fry has golden crispy tofu cubes, crunchy vegetables and a glossy soy and ginger sauce. It is vegan, high in protein and ready in about 35 minutes.
- 35 minTotal time
- 4Servings
- 410kcal / serving
- 20 gProtein
The trick to crispy tofu is pressing out the water and coating it in cornstarch. Once the tofu is crisp, the stir fry is a quick matter of cooking the vegetables and tossing everything in the sauce.
The science: why this works
- Pressing removes water from the tofu so it can brown and crisp instead of steaming.
- A cornstarch coat forms a thin, crunchy shell around each cube.
- Cooking the tofu separately keeps it crisp and stops it from breaking apart in the stir fry.
- Vegetables cooked over high heat stay bright and crunchy, not soggy.
- The sauce thickens with a little starch so it clings to the tofu and vegetables.
Why press tofu
Tofu is about 80 percent water. Pressing squeezes out surface moisture so oil can heat the tofu above boiling point and brown it. Wet tofu stays pale and steams. Pressing also makes it denser and chewier.
Learn: Sear with a dry, hot pan →Cornstarch crispiness
Cornstarch dries on the surface of the tofu and then forms a thin, brittle crust when fried. It contains no gluten, so the crust stays light and crisp instead of chewy. It also soaks up leftover moisture.
Learn: How starch thickens sauce →High heat for vegetables
A hot pan evaporates water fast and browns the vegetables lightly while the centers stay crisp. Crowding the pan drops the heat and traps steam, which makes broccoli limp. Cook in batches if needed so every piece gets direct contact with the hot surface.
Learn: Don't crowd the roasting pan →Crispy Sesame Tofu Stir Fry
35 min · 4 servings · Fusion · Main course
Ingredients
Makes 4 servings
- 400 gextra-firm tofu, pressed and cubed
- 2 tbspcornstarch
- 3 tbspneutral oil, divided
- 1head broccoli, cut into florets
- 1red bell pepper, sliced
- 240 mlsnap peas or sliced carrots
- 3 clovesgarlic, minced
- 1 tbspgrated fresh ginger
- 3 tbspsoy sauce
- 1 tbsprice vinegar
- 1 tbspmaple syrup or brown sugar
- 1 tbsptoasted sesame oil
- 1 tspcornstarch mixed with 2 tbsp water
- 1 tbspsesame seeds
- 2green onions, sliced
- 720 mlcooked rice, to serve
Method
Tips for the best result
- Use extra-firm tofu, since softer types break up in the pan.
- Cut the vegetables to similar sizes so they cook at the same speed.
- Have the sauce mixed before you start, because the final cooking is fast.
Mistakes to avoid
- Skipping the press gives soggy tofu, so press for at least 15 minutes.
- Overcrowding the pan steams the tofu, so use a large pan or cook in batches.
- Adding the tofu too early to the sauce makes it soft, so toss it in at the end.
Variations and swaps
- Add a spoon of chili garlic sauce or sriracha for heat.
- Bake the coated tofu at 425°F (220°C) for 25 minutes instead of pan frying.
- Use cashews or peanuts for extra crunch.
- Swap soy sauce for tamari to make it gluten free.
- Swap tofu for chicken breast pieces cooked to 165°F (74°C) for a non-vegan option.
- Swap broccoli for green beans, bok choy or mushrooms.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat in a skillet or the oven at 400°F (200°C) until hot through to 165°F (74°C); the tofu will lose some crispness.
Crispy Sesame Tofu Stir Fry: questions
How do I get tofu crispy?
Press out the water, coat it in cornstarch and cook in a hot oiled pan without moving it too much. Add the sauce at the very end so the crust stays crunchy.
Do I have to press tofu?
For crispy tofu, yes. Pressing for 15 to 30 minutes removes water. Without pressing the tofu steams in the pan and turns soft and pale.
What kind of tofu is best for stir fry?
Extra-firm or super-firm tofu is best because it holds its shape in a hot pan. Silken and soft tofu are too fragile for stir fry.
Can I make tofu stir fry without a wok?
Yes. A large nonstick or stainless steel skillet works well. Use medium-high heat and cook in batches so the pan does not cool down.
Can I use frozen tofu?
Yes. Frozen and thawed tofu has a chewier, spongier texture that soaks up sauce well. Thaw it fully and squeeze out the water before cooking.
