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Crispy Sesame Tofu Stir-Fry

Golden, pan-crisped tofu cubes tossed with broccoli, bell pepper, and carrots in a savory sesame-soy sauce, served over rice.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 1 14 oz block extra-firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 3 tablespoons vegetable oil divided
  • 1 cup broccoli florets
  • 1 red bell pepper sliced
  • 2 carrots thinly sliced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon sesame seeds
  • 2 green onions sliced
  • Cooked rice for serving

Method
 

  1. Press the tofu to remove excess water, then cut into cubes. Toss the cubes with cornstarch until lightly coated.
  2. Heat 2 tablespoons of the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook, turning occasionally, until golden and crispy on all sides, about 8 minutes. Remove and set aside.
  3. Add the remaining oil to the skillet. Add the broccoli, bell pepper, and carrots, and stir-fry for 4-5 minutes until crisp-tender.
  4. Add the garlic and ginger and cook for 30 seconds until fragrant. Whisk together the soy sauce, rice vinegar, maple syrup, and sesame oil, then pour into the skillet.
  5. Return the tofu to the skillet and toss everything together until well coated and heated through.
  6. Sprinkle with sesame seeds and green onions, and serve hot over rice.