Crispy Tofu Stir Fry Recipe

Directions

• Prepare the Vegetables
  Slice 1 bell pepper (using half of yellow and half of red for color) and wash 1 lb of snap peas.
  Chop 2 cloves of garlic and a small piece of ginger (no need to peel the ginger).
• Make the Sauce
  In a bowl, mix together:
  1.5 tbsp soy sauce
  1.5 tbsp rice vinegar
  2 tbsp hoisin sauce
  2 tbsp Shaoxing wine
  1–2 tbsp chili garlic sauce
  1 tbsp brown sugar
  3 tbsp vegetable broth or water
• Prepare the Tofu
  Press the defrosted tofu to remove excess moisture (about 10 minutes).
  Cut the tofu into thin rectangles (about 1/3 inch thick).
  In a bowl, combine:
  1/2 tsp kosher salt
  1/2 tsp white pepper
  1/2 tsp garlic powder
  1/4 tsp Chinese five spice
  3 tbsp cornstarch
  Coat the tofu pieces in the spice mixture.
• Cook the Tofu
  Heat a wok or large pan over medium-high heat until hot.
  Add 2 tablespoons of vegetable oil.
  Fry the tofu until golden and crispy on both sides (about 5-7 minutes). Remove and set aside on paper towels.
• Stir Fry the Vegetables
  In the same pan, add more oil if necessary. Once hot, add garlic and ginger, cooking for 20-30 seconds.
  Add the snap peas and bell peppers, stir-frying for 2-3 minutes until tender-crisp.
• Combine Everything
  Pour in the prepared sauce and let it bubble for 2-3 minutes.
  Stir the cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and add it to the sauce, stirring until thickened.
  Add the crispy tofu back into the pan, tossing to coat everything.
• Finish and Serve
  Drizzle with 2 tsp toasted sesame oil and sprinkle with sesame seeds.
  Serve over rice and garnish with chopped cilantro.
  Enjoy your vibrant, flavorful Crispy Tofu Stir Fry! Perfect for a quick dinner that feels special.