Garlic Soy Tofu Stir-Fry: Crispy, Savory, and Plant-Powered
A quick and flavorful garlic soy tofu stir-fry made with crispy tofu, vibrant vegetables, and a savory-sweet glaze. Perfect for plant-based dinners, easy lunches, or healthy meal prep.
Ingredients
- 14 oz extra-firm tofu pressed and cubed
- 2 tablespoons cornstarch
- 1 tablespoon avocado or canola oil for frying
- 2 cups broccoli florets
- 1 bell pepper sliced
- 1 carrot julienned
- 2 cloves garlic minced
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon maple syrup or honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon grated ginger optional
- 1 scallion sliced (for garnish)
- Sesame seeds for garnish
- Cooked jasmine or brown rice optional
Instructions
- Step 1: Press tofu and cut into 1-inch cubes. Toss gently with cornstarch to coat.
- Step 2: Heat oil in a skillet over medium-high heat. Add tofu and sear on all sides until golden and crispy (about 8–10 minutes). Remove from pan and set aside.
- Step 3: In the same pan, add a touch more oil if needed and toss in broccoli, bell pepper, and carrot. Stir-fry for 4–5 minutes until veggies are tender but still crisp.
- Step 4: Add garlic and ginger. Sauté for 30 seconds until fragrant.
- Step 5: Stir in soy sauce, maple syrup, rice vinegar, and sesame oil. Let it simmer and bubble for 1 minute.
- Step 6: Return tofu to the pan. Toss everything to coat in the sauce.
- Step 7: Garnish with scallions and sesame seeds. Serve over rice or on its own.
Notes
Chef’s Secret Tips for Garlic Soy Tofu Stir-Fry
- Freeze, Then Thaw the Tofu: Freezing tofu changes its structure, creating a meatier, chewier texture. Once thawed and pressed, it absorbs marinade and sauce like a sponge—perfect for garlic soy flavors.
- Dry the Tofu Thoroughly: After pressing, dab the tofu cubes with paper towels just before tossing in cornstarch. Any leftover moisture will interfere with the crisping.
- Use a Cast Iron or Carbon Steel Pan: These pans retain high heat better than nonstick, giving the tofu that irresistible golden crust. Just don’t overcrowd the pan!
- Sear in Batches for Even Browning: Resist the urge to flip too early or crowd the pan. Cook tofu in batches and give it space to crisp on all sides.
- Whisk the Sauce Separately Before Adding: Always mix your soy sauce, garlic, sweetener, vinegar, and sesame oil in a bowl first. It ensures a balanced flavor and prevents clumping or burning.
- Let the Sauce Simmer Before Tossing in the Tofu: Simmering for just a minute helps reduce and thicken the sauce slightly, helping it cling to the tofu and veggies beautifully.
- Add Garlic Late to Avoid Burning: Garlic burns fast. Add it just before the sauce goes in—this keeps its flavor sharp without turning bitter.
- Finish with Toasted Sesame Seeds and Fresh Scallions: These simple garnishes add nutty crunch and freshness. Bonus: they make the dish look like it came from your favorite Asian bistro.
- Meal Prep Hack: Make a double batch of the tofu and freeze half after crisping. That way, all you need to do later is reheat and toss in sauce for a quick weeknight win.
- Flavor Boost Add-Ons: Add a teaspoon of white miso paste or a splash of mirin to the sauce for deeper umami without overpowering the garlic soy base.