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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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 295
Ingredients Method Notes

Ingredients
  

  • 14 oz firm tofu pressed, cubed
  • 2 tbsp cornstarch
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp vegetable oil for frying
  • 1 red bell pepper sliced
  • 1 cup broccoli florets
  • 1 carrot julienned
  • ½ cup snap peas
  • 2 garlic cloves minced
  • 1 tsp ginger grated
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tbsp water
  • 1 tsp chili flakes optional
  • 1 tbsp sesame seeds for garnish
  • 2 scallions sliced

Method
 

  1. Pat tofu dry, toss cubes with cornstarch until evenly coated.
  2. Heat vegetable oil in wok over medium-high heat.
  3. Fry tofu until golden and crispy, about 6–8 minutes. Remove and set aside.
  4. In same wok, sauté garlic and ginger until fragrant.
  5. Add bell pepper, broccoli, carrot, and snap peas. Stir-fry 4 minutes until tender-crisp.
  6. Whisk soy sauce, hoisin, vinegar, maple syrup, sesame oil, water, and chili flakes in small bowl.
  7. Return tofu to wok, pour sauce over mixture.
  8. Stir-fry 3 minutes, ensuring tofu and veggies are coated.
  9. 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.