My Tofu Stir Fry Is So Good, You'll Crave it Ever Night (2024)

• Tofu - use Extra-Firm tofu to achieve a firm and crispy exterior with a ‘meaty’ texture inside. Silken or firm tofu holds too much moisture for the crispy exterior desired for this recipe.
• Stir fry vegetables - snow peas, shimeji mushrooms, broccoli, onion, bell peppers, garlic, and spices. Garnish with scallions, sesame seeds, and lime wedges.
• Sauce - I love making sauce from scratch, but you could use a store-bought stir fry sauce for convenience instead! Reserve some extra sesame oil for drizzling over each serving to enhance the flavor!

How To Press Tofu

1. Place the tofu block on a plate or cutting board.
2. Put another plate or cutting board on top of the tofu.
3. Place a heavy object, like a can or a skillet, on the top board.
4. Let it sit for about 20-30 minutes to drain excess water.
5. Once pressed, pat the tofu dry with paper towels before using it in your recipe.

Expert Tips For The Best Tofu Stir Fry

• Cook the vegetables in wok style for a crisp, fresh stir-fry. Add your favorite veggies or swap shimeji mushrooms for alternatives as desired.
• Pressing tofu thoroughly ensures crispiness. Layer paper towels or a clean kitchen towel on a plate, place the tofu on top, and wrap it. Add another plate with weight (canned food works) on top. Let it sit for 5-10 minutes while prepping the recipe.
• If you cook tofu often, I highly recommend getting this tofu press. It will make your preparation so much easier!
• Adding small amounts of the sauce into the pan while the ingredients cook is a great way to build flavor.
• Save a little sesame oil for drizzling over each serving of stir fry at the end. This helps to preserve its flavor.
• We love to serve this with julienned pickled daikon radishes.

Tofu Veggie Stir Fry

• ▢ 1 recipe crispy pan fried tofu
• ▢ ½ cup snow peas, fresh or frozen
• ▢ ½ cup broccoli florets
• ▢ 2-3 tablespoon olive oil
• ▢ ½ of a medium brown onion, cubed
• ▢ 2 medium to large garlic cloves, minced
• ▢ ½ of a bell pepper, tricolor or red and yellow mix
• ▢ 1 pinch of salt
• ▢ 8 oz Shimeji mushrooms
• ▢ Black pepper to taste
• ▢ Scallions for serving
• ▢ Sesame seeds for serving
• ▢ Lime wedges for serving

Stir Fry Sauce

• ▢ 3 tablespoon room temp water
• ▢ 3 tablespoon low sodium gluten free soy sauce
• ▢ 1 tablespoon maple syrup
• ▢ 2 teaspoon white rice vinegar
• ▢ 2 teaspoon sesame oil, toasted
• ▢ 1 tablespoon cornstarch

• Make my Tofu recipe with or without sauce.

  1 recipe crispy pan fried tofu

• Combine all the stir fry sauce ingredients in a medium bowl.

  3 tablespoon room temp water, 3 tablespoon low sodium gluten free soy sauce, 1 tablespoon maple syrup, 2 teaspoon sesame oil, 1 tablespoon cornstarch, 2 teaspoon white rice vinegar

• In a medium cast iron skillet or wok over medium-high heat add olive oil. Once the oil is hot saute the veggies with a pinch of salt and black pepper for 3-4 minutes until just lightly softened.

  ½ cup snow peas, ½ cup broccoli florets, 2-3 tablespoon olive oil, ½ of a medium brown onion, 2 medium to large garlic cloves, ½ of a bell pepper, 1 pinch of salt, Black pepper to taste, 8 oz Shimeji mushrooms

• Mix in cooked tofu along with the stir fry sauce. Saute until sauce has thickened.

• Drizzle freshly squeezed lime juice for serving.

  Lime wedges for serving

• Top with scallions and sesame seeds and serve with rice (white or brown rice) or noodles right away.

  See Also

  Caramelized Leek Pasta

  Scallions for serving, Sesame seeds for serving

• Store leftovers in the fridge in an airtight container for up to 2-3 days.
• Once the tofu absorbs the sauce, it loses its crispiness upon reheating, but the flavor remains enjoyable, to be honest!

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