Crispy Tofu & Sprout Stir-fry
Golden, crispy tofu cubes tossed with crunchy bean sprouts and bell peppers in a savory, garlicky sauce. This quick stir-fry comes together in under 30 minutes for a satisfying weeknight dinner that's packed with texture and plant-based protein.
For 4 servings
- prep · ~5 min
Press and cube the tofu.
Wrap the tofu block in paper towels and place a heavy object on top for 5 minutes to extract excess moisture. Unwrap and cut into 1-inch cubes.
TIPThe drier the tofu, the crispier it gets. Don't skip pressing. - prep · ~2 min
Coat the tofu cubes in cornstarch.
In a bowl, toss the tofu cubes with cornstarch until evenly coated on all sides. Shake off any excess.
- fry · ~8 min
Pan-fry the tofu until golden.
1.Heat 1 tablespoon vegetable oil in a wok over medium-high heat.2.Add tofu cubes in a single layer and fry for 3 to 4 minutes per side until golden and crispy.3.Transfer tofu to a plate and set aside.TIPDon't overcrowd the pan — cook in batches if needed for maximum crispiness. - saute · ~1 min
Sauté the aromatics.
1.Add remaining 1 tablespoon vegetable oil to the same wok.2.Add minced garlic and julienned ginger, sauté for 30 seconds until fragrant. - saute · ~3 min
Stir-fry the vegetables.
1.Add sliced bell pepper and stir-fry for 2 minutes until slightly softened but still crisp.2.Add mung bean sprouts and toss for 1 minute.TIPKeep the heat high — stir-frying is fast and vegetables should stay crunchy. - mix · ~1 min
Combine tofu with vegetables and season.
1.Return the crispy tofu to the wok.2.Drizzle soy sauce and sesame oil over everything.3.Add salt and black pepper, then toss well for 1 minute until heated through. - garnish
Garnish with green onion and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Press tofu for at least 5 minutes to extract moisture for maximum crispiness.
- 2Coat tofu cubes evenly in cornstarch; shake off excess to avoid clumping in the pan.
- 3Fry tofu in a single layer; cook in batches if needed to keep it golden and crispy.
- 4Keep the heat high when stir-frying vegetables to retain their crunch and prevent sogginess.
- 5Add bean sprouts at the very end and toss briefly; they only need 1 minute to warm through.
- 6For longer storage, keep crispy tofu separate from vegetables and sauce to maintain texture.
Adapt it for your goals.
High-protein
Add 150g of shelled edamame or cubed tempeh along with the bell pepper; this boosts protein content for a more filling meal.
low oilLow-oil
Use an air fryer at 200°C (400°F) for 10–12 minutes for the tofu, and stir-fry vegetables with 1 tsp oil in a nonstick pan to cut oil significantly while keeping crispiness.
jainJain
Replace garlic and onion with asafoetida (hing) and omit green onion garnish, and substitute soy sauce with tamari to avoid root vegetables for Jain dietary requirements.
spicy sichuanSpicy-sichuan
Add 1 teaspoon Sichuan peppercorns and 1 teaspoon chili flakes when sautéing garlic for a numbing, spicy twist that pairs perfectly with the crunchy sprouts.
Why this is on our healthy list.
High in Plant Protein
Firm tofu provides a complete plant-based protein source, making this dish a satisfying option for muscle maintenance and satiety.
Rich in Digestive Fiber
Mung bean sprouts and bell peppers supply dietary fiber that supports healthy digestion and promotes gut regularity.
Low in Saturated Fat
Using vegetable oil for frying and minimal sesame oil keeps the dish low in saturated fats, supporting heart health.
Packed with Vitamin C
Bell peppers are an excellent source of vitamin C, which boosts immunity and aids iron absorption from the tofu.
Frequently asked questions
No, silken tofu is too soft and will fall apart during coating and frying. Stick with firm or extra-firm pressed tofu for the best crispy texture.
