Crispy Tofu and Vegetable Stir-Fry Recipe
Darling, crispy tofu and vegetable stir-fry is basically proof that weeknight dinners don’t need drama, just sizzling flavors and crunchy satisfaction.
This dish flexes faster than your yoga instructor showing off crow pose, but with way fewer pulled muscles.
Golden tofu cubes, vibrant veggies, and a glossy sauce strut across your skillet like models at fashion week.
The best part—you can whip this together quicker than you can say, “Why is my fridge always empty?”
So grab your wok, channel goddess energy, and create stir-fry that screams delicious without sending your bank account into cardiac arrest.
Crispy Tofu and Vegetable Stir-Fry Recipe
A vegan crispy tofu and vegetable stir-fry that balances crunch, color, and flavor in one easy, saucy, plant-powered dish.
Ingredients
Method
- Pat tofu dry, toss cubes with cornstarch until evenly coated.
- Heat vegetable oil in wok over medium-high heat.
- Fry tofu until golden and crispy, about 6–8 minutes. Remove and set aside.
- In same wok, sauté garlic and ginger until fragrant.
- Add bell pepper, broccoli, carrot, and snap peas. Stir-fry 4 minutes until tender-crisp.
- Whisk soy sauce, hoisin, vinegar, maple syrup, sesame oil, water, and chili flakes in small bowl.
- Return tofu to wok, pour sauce over mixture.
- Stir-fry 3 minutes, ensuring tofu and veggies are coated.
- Garnish with scallions and sesame seeds before serving hot.
Notes
Nutritional Values (per serving)
- Calories: 295
- Total Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 15g
Vitamins & Minerals (per serving)
- Vitamin C: 38%
- Vitamin A: 30%
- Iron: 20%
- Calcium: 18%
- Magnesium: 15%
Additional Notes & Tips
- Press tofu longer for maximum crispiness—your patience will be rewarded.
- Swap veggies with whatever hides in your fridge; this stir-fry forgives everything.
- Add sriracha if you love living dangerously.
- Serve over rice or noodles for complete comfort food glory.
