Crispy Tofu Stir-Fry
A satisfying plant-based dinner featuring perfectly crispy tofu tossed with vibrant vegetables in a savory ginger-garlic sauce. Served over wholesome brown rice, it's a complete and flavorful one-bowl meal.
For 4 servings
Cook the brown rice.
In a medium saucepan, combine the brown rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes, or until the water is absorbed. Fluff with a fork and keep covered.
TIPCooking the rice first ensures it's ready and waiting when the stir-fry is done.Prepare the tofu.
- Cut the pressed tofu into 1-inch cubes.
- In a medium bowl, toss the tofu cubes with 2 tablespoons of cornstarch, a pinch of salt, and black pepper until evenly coated.
TIPPressing the tofu is the most important step for achieving a crispy texture. Don't skip it!Whisk together the stir-fry sauce.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, minced garlic, grated ginger, and the remaining 1 tablespoon of cornstarch. Set aside.
Pan-fry the tofu until crispy.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Carefully add the coated tofu in a single layer. Cook for 3-4 minutes per side, until golden brown and crispy all over.
- Remove the tofu from the skillet and set it aside on a plate.
TIPAvoid overcrowding the pan; fry the tofu in batches if necessary to ensure it gets crispy rather than steams.Stir-fry the vegetables.
- In the same skillet (add a little more oil if needed), add the broccoli florets and sliced bell pepper.
- Stir-fry for 4-5 minutes until they are tender-crisp.
- Add the sliced mushrooms and cook for another 2-3 minutes until they have softened and released their moisture.
Combine everything with the sauce.
- Give the sauce a quick re-whisk to combine the cornstarch.
- Pour the sauce over the vegetables in the skillet. Stir continuously for about 1 minute as the sauce thickens.
- Gently fold the crispy tofu back into the skillet, tossing to coat everything in the glossy sauce.
Serve the stir-fry.
Divide the cooked brown rice among four bowls. Top with the crispy tofu and vegetable stir-fry. Garnish with sliced green onions before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy tofu, consider using an air fryer. Air fry at 400°F (200°C) for 15-20 minutes, shaking halfway through.
- 2Don't overcook the vegetables. They should remain vibrant and have a slight crunch for the best texture.
- 3This recipe is great for meal prep. Store the brown rice and stir-fry in separate airtight containers in the refrigerator for up to 4 days.
- 4Feel free to add other vegetables like carrots, snap peas, or bok choy.
Adapt it for your goals.
Gluten free
Use tamari or coconut aminos instead of soy sauce to make this dish completely gluten-free.
high proteinHigh protein
Add 1 cup of shelled edamame along with the broccoli for an extra boost of plant-based protein.
quickQuick
Save time by using pre-cooked brown rice pouches and a bag of pre-cut stir-fry vegetables.
low carbLow carb
Serve the crispy tofu and vegetable stir-fry over cauliflower rice instead of brown rice.
Why this is on our healthy list.
Complete Plant-Based Protein
Tofu is a complete protein, containing all nine essential amino acids, making it an excellent protein source for muscle repair and overall health.
High in Fiber
Brown rice and a variety of vegetables provide a significant amount of dietary fiber, which aids digestion, promotes satiety, and supports stable blood sugar levels.
Rich in Vitamins and Minerals
The combination of broccoli, bell peppers, and mushrooms offers a wealth of nutrients, including Vitamin C, Vitamin K, potassium, and antioxidants.
Frequently asked questions
Yes, this dish is very healthy. It provides a great balance of plant-based protein from tofu, complex carbohydrates and fiber from brown rice, and a wide range of vitamins and minerals from the colorful vegetables.