Stir fries are an easy, healthy, and tasty way to use spring and summer vegetables. Paired with cornstarch-free crispy tofu, this recipe is a favorite of mine. It’s sweet, spicy, and sour with a bunch of different textures and flavors. This dish is also visually appealing with a cornucopia of different colors. We eat with eyes first!
The whole thing comes together in about 30 minutes, perfect for a busy weeknight. My favorite part of this recipe is its ability to be customized. Depending on the season, I may add spring vegetables like cabbage or kohlrabi, summer squashes and peppers, or fall butternut squash and beets. I also have enjoyed this recipe with chicken and beef instead of tofu. Feel free to also adjust the spice level and ingredients to make it your own!
Crispy Tofu Stir Fry
Course: Lunch, DinnerCuisine: Chinese, Vegan, VegetarianDifficulty: Easy6
servings10
minutes30
minutes313
kcal18.3
grams16.2
grams30.2
gramsIngredients
- Crispy Tofu
1 16 oz. package extra firm tofu
1 tsp salt
- Stir Fry
coconut oil spray
1 onion, sliced
1/2 zucchini, cut into matchsticks
1 1/2 cup carrots, cut into matchsticks
1 red bell pepper, sliced
1 cup cremini mushrooms, sliced
1 cup cauliflower florets (or broccoli), chopped into bite-size pieces
1 cup (canned or fresh) baby corn, chopped into bite-size pieces
1 tbsp fresh ginger, grated
4 cloves fresh garlic, grated
2 cups baby spinach
1 cup sugar snap peas
1/2 cup walnuts or cashews, chopped (optional)
Green onions and sriracha for garnish
- Stir Fry Sauce
2 tbsp vegetarian hoisin sauce
2 tbsp soy sauce
zest of 1/2 lime
1 tsp sesame oil
1 tsp rice vinegar
1 tsp+ sriracha*
- Special equipment
air fryer
wok
Directions
- Crispy Tofu
- Drain water from tofu and wrap with paper towels. Press tofu by placing a heavy pot or dishes on top for at least 15 minutes.
- Spray air fryer basket with coconut oil spray. Cut pressed tofu into 1-inch cubes.
- Place approximately 1/2 of tofu cubes in air fryer basket in 1 single layer.
- Air fry for 15-20 minutes (depending on size and desired level of crispness) at 360ºF, shaking basket halfway through. 15 minutes turns out perfect for me.
- Sprinkle 1 teaspoon salt over hot tofu.
- Stir Fry Sauce
- Combine hoisin sauce, soy sauce, lime zest, sesame oil, rice vinegar, and sriracha in a small bowl and set aside.
- Stir Fry
- Spray a wok or nonstick skillet with coconut oil spray and place over high heat.
- Once hot, add onions and cook until translucent, about 2 minutes.
- Add carrots and cook for another 2 minutes.
- Stir in ginger, garlic, and zucchini and cook for 1 minute more.
- Stir in mushrooms and cauliflower/broccoli and cook for 4 minutes more.
- Add spinach spinach, bell pepper, baby corn, and peas and cook for 2 minutes.
- Stir in stir completed fry sauce and cook a final 5 minutes (See above recipe and procedure).
- Take of heat and stir in tofu and walnuts (if desired)
- Serve on a bed of quinoa, brown rice, or rice noodles and top with additional sriracha.
Recipe Video
Notes
- Feel free to add as much or as little sriracha as you want. 1 tsp+ more for garnish makes everyone happy.
