Crispy Tofu Stir-Fry

Ingredients

• 14 oz extra-firm tofu, pressed 20 min, cut into 3/4" cubes
• 2 tbsp cornstarch
• 2 tbsp neutral oil
• 1 red bell pepper, sliced · 1 cup broccoli florets · 1 carrot, julienne
• 3 garlic cloves, minced · 1 tbsp ginger, grated
• Sauce: 3 tbsp soy sauce + 1 tbsp rice vinegar + 1 tbsp honey + 1 tsp sesame oil + 1 tsp cornstarch + 2 tbsp water
• Scallions, sesame seeds, steamed rice

Method

1. Press tofu: Wrap in paper towels, place a heavy skillet on top for 20 min. This removes moisture for crispier results.
2. Crisp: Toss cubes in cornstarch. Fry in oil over high heat 5–6 min, turning occasionally, until crispy on all sides. Remove.
3. Stir-fry vegetables: 3 min in the same pan (keep them crisp-tender). Add garlic and ginger, 30 sec.
4. Sauce: Whisk sauce ingredients, pour into pan. Cook until thickened (30 sec). Return tofu, toss to coat.
5. Serve over rice with scallions and sesame seeds.

What You're Practicing

• Pressing tofu: removing water is the key to crispiness
• Cornstarch coating: creates a thin, crunchy shell
• Stir-fry technique: high heat, quick movement, everything prepped before you start
• Cornstarch slurry for sauce thickening