# 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.

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.

- Total time: 35 min (prep 15 min, cook 20 min)
- Serves: 4
- Per serving (estimated): 410 kcal, 20 g protein
- Cuisine: Fusion. Category: Main course. Diet: vegan, dairy-free.

## Ingredients

- 400 g extra-firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 3 tbsp neutral oil, divided
- 1 head broccoli, cut into florets
- 1 red bell pepper, sliced
- 1 cup snap peas or sliced carrots
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or brown sugar
- 1 tbsp toasted sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water
- 1 tbsp sesame seeds
- 2 green onions, sliced
- 3 cups cooked rice, to serve

## Method

1. Press the tofu for 15 minutes between towels with a heavy pan on top. Cut into 2 cm cubes.
2. Toss the tofu with 2 tablespoons cornstarch and a pinch of salt until evenly coated.
3. Whisk the soy sauce, rice vinegar, maple syrup and sesame oil in a small bowl. Mix the cornstarch slurry in another.
4. Heat 2 tablespoons of oil in a 12 inch (30 cm) nonstick skillet or wok over medium-high heat. Add the tofu in a single layer.
5. Cook 8 to 10 minutes, turning every 2 minutes, until golden and crisp on most sides. Transfer to a plate.
6. Add the remaining 1 tablespoon of oil and the broccoli. Stir fry 3 minutes, then add the pepper and snap peas for 2 minutes, until tender-crisp.
7. Add the garlic and ginger and stir for 30 seconds, until fragrant.
8. Pour in the sauce and slurry. Cook 1 minute, until glossy, then return the tofu and toss to coat. Top with sesame seeds and green onions and serve over rice.

## Why it 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.

## The science

- **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.
- **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.
- **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.

## Tips

- 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.

## Storage

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.

## FAQ

**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.

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Source: https://cookingscientist.com/recipes/sesame-tofu-stir-fry (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846