Go Back

Crispy Tofu Stir Fry

This crispy tofu stir fry features golden-brown, crunchy tofu cubes paired with blistered vegetables and a savory sauce. The key to achieving the perfect texture is a double-cook technique: pressing, coating, and frying the tofu until crispy, then tossing with aromatics and sauce for a glossy, flavorful finish. The dish combines contrasting textures—crisp exterior and tender interior—creating a satisfying, restaurant-quality presentation in your own kitchen.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 14 oz firm tofu pressed to remove moisture
  • 2 tbsp cornstarch for coating
  • 3 tbsp vegetable oil for frying
  • 1 red bell pepper thinly sliced
  • 2 cloves garlic minced
  • 1 inch ginger fresh, minced
  • 3 tbsp soy sauce preferably good quality
  • 1 tbsp rice vinegar optional for brightness
  • 1 tsp sesame oil for finishing
  • 1 tsp honey or maple syrup optional, for balance
  • 1 cup bell peppers sliced

Equipment

  • Non-stick skillet or wok
  • Spatula
  • Small bowl
  • Paper towels
  • Sharp knife

Method
 

  1. Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.
  2. Toss the tofu cubes in a bowl with cornstarch until evenly coated; this creates the crispy crust.
  3. Heat 3 tablespoons of vegetable oil in a non-stick skillet over medium-high heat until shimmering.
  4. Carefully add the coated tofu in a single layer, pressing them gently into the pan. Cook undisturbed for 3-4 minutes until golden and crispy, then flip and cook another 2-3 minutes. Remove the tofu and set on paper towels to drain excess oil.
  5. In the same pan, add sliced bell peppers and cook for 2-3 minutes until blistered and tender, stirring occasionally to develop charred spots.
  6. Add minced garlic and ginger to the pan, cooking for about 30 seconds until fragrant and slightly softened, stirring constantly to prevent burning.
  7. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey or maple syrup to form the sauce.
  8. Return the crispy tofu to the pan, pour over the sauce, and toss gently to coat all pieces evenly. Cook for 2 minutes until the sauce glazes the tofu and vegetables, bubbling slightly.
  9. Remove from heat and drizzle with a splash of sesame oil for added aroma. Serve immediately, garnished with chopped scallions or sesame seeds if desired.