My sauce turned out watery — what went wrong?

The cornstarch slurry needs high heat and constant tossing to activate. Make sure the wok is hot, and add the slurry slowly while stirring.

Can I make this stir-fry ahead of time?

Texture is best fresh, but you can meal prep by pressing and cubing the tofu and chopping the vegetables up to 2 days ahead.

Is there a substitute for rice vinegar?

Apple cider vinegar or white wine vinegar mixed with a pinch of sugar works well in a pinch.

How do I get the tofu extra crispy without deep-frying?

After pressing, toss the cubed tofu with 1 teaspoon of cornstarch before pan-frying — this adds a light, extra-crispy coating.

Home / Recipes / chinese_american / Tofu Stir-fry

chinese_americanEasyveganvegetariandairy freenut free

Tofu Stir-fry

RATING

4.6/5(137)

TASTE SCORE

8/10

Crispy pan-seared tofu tossed with colorful vegetables in a savory, slightly sweet sauce. This quick stir-fry delivers a satisfying crunch and rich flavor in under 30 minutes, perfect for a weeknight dinner served over steamed rice.

PREP

15m

COOK

10m

SERVES

1 CUP

288 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Press and cube the tofu.
Wrap the block of firm tofu in paper towels and place a heavy pan on top. Press for 10 minutes to remove excess moisture. Cut the pressed tofu into 1-inch cubes.
TIPThe drier the tofu, the crispier it gets. Don't skip the press.
prep · ~5 min
Prepare the vegetables and sauce.
1.Cut the broccoli into small florets.
2.Thinly slice the bell pepper and julienne the carrot.
3.Mince the garlic cloves and grate the ginger.
4.In a small bowl, mix soy sauce, rice vinegar, brown sugar, and chili flakes. Set aside.
5.In another small bowl, whisk cornstarch with 2 tbsp water to make a slurry.
fry · ~7 min
Pan-fry the tofu until golden.
Heat 2 tbsp oil in a wok over medium-high heat until shimmering. Add the tofu cubes in a single layer and season with a pinch of salt. Cook for 3-4 minutes per side until golden and crisp. Transfer to a plate.
TIPDon't crowd the pan — the tofu needs space to crisp up properly.
saute · ~5 min
Stir-fry the aromatics and vegetables.
1.In the same wok, add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
2.Add the broccoli florets and stir-fry for 2 minutes.
3.Add the bell pepper slices and julienned carrot. Stir-fry for another 2 minutes until vegetables are tender-crisp.
mix · ~2 min
Combine tofu with sauce and slurry.
1.Return the crispy tofu to the wok with the vegetables.
2.Pour the soy sauce mixture over everything and toss to coat.
3.Give the cornstarch slurry a quick stir and drizzle it into the wok.
4.Toss continuously for 1 minute until the sauce thickens and glazes the tofu and vegetables.
mix · ~1 min
Finish with sesame oil.
Remove the wok from heat. Drizzle the sesame oil over the stir-fry and toss everything together one final time.
TIPAdding sesame oil off heat preserves its nutty aroma.
garnish
Garnish with green onions and sesame seeds.
Transfer the stir-fry to a serving dish. Scatter sliced green onions and sprinkle sesame seeds on top. Serve immediately over steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Press tofu for at least 10 minutes to remove excess moisture — this ensures a golden, crispy crust.
2
Cut vegetables into uniform sizes so they cook evenly in the quick stir-fry window.
3
Heat the wok until it shimmers before adding tofu to prevent sticking and promote browning.
4
Cook tofu in a single layer without overcrowding — do it in batches if needed for maximum crispness.
5
Add the cornstarch slurry gradually while tossing to control sauce thickness.
6
Drizzle sesame oil only after removing from heat to preserve its delicate nutty flavor.
7
Serve immediately over rice, as the sauce thickens upon standing.