Tofu Stir Fry is a flavorful dish featuring crispy tofu and crunchy vegetables tossed in a savory chili garlic sauce. The combination of the sauce-coated tofu and veggies is absolutely delicious, quick to prepare, and can be served as either a main course or side dish. Plus, it’s vegan and sure to be a hit with kids!
INGREDIENTS
For the Crispy Tofu
- 12 oz Extra Firm Tofu
- 1 tsp Garlic Powder + Salt
- ¼ tsp Crushed Black Pepper
- 3 tbsp Cornstarch
For the Vegetables
- 1 cup Broccoli Florets (Blanched)
- ½ cup Snap Peas
- 1 cup Zucchini, Chopped
- ½ cup Onion
- ½ cup Bell Peppers
- ½ cup Green Onions, Chopped
- 1 tsp Oil
For the Sauce
- 2 tbsp Soy Sauce
- 1 tbsp Red Chili Sauce
- 1 tsp Vinegar
- 1 tsp Brown Sugar
- 1 tsp Sesame Oil
- 1 tsp Oil
- 1 tbsp Chopped Garlic
- 3 tbsp Water
- 1 tsp Cornstarch
INSTRUCTIONS
- Prepare the Crispy Tofu
- Press the tofu and cut it into cubes.
- Mix cornstarch, garlic powder, salt, and black pepper in a bowl.
- Coat the tofu cubes in the cornstarch mixture.
- Air-fry, deep fry, or bake the tofu. (I air-fried at 400°F for 8-9 minutes.)
- Prepare the Vegetables
- Heat oil in a wok.
- Add the onion and stir-fry for 30 seconds.
- Add the rest of the vegetables and sauté over high heat until tender.
- Remove from the wok and set aside.
- Make the Stir Fry Sauce
- Heat oil in the wok and add chopped garlic.
- Sauté until aromatic.
- Add the soy sauce, red chili sauce, vinegar, brown sugar, and sesame oil.
- Stir to combine.
- In a small bowl, mix water and cornstarch, then add to the wok.
- Let it cook for 1 minute until the sauce thickens.
- Assemble the Stir Fry
- Add the crispy tofu and sautéed vegetables to the sauce.
- Stir to coat everything evenly in the sauce and heat through.
- Remove from the heat and transfer to a serving plate.
Enjoy your flavorful, crispy tofu stir fry!
