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Crispy Tofu Stir Fry Recipe

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4.1 from 2 reviews

This Crispy Tofu Stir Fry recipe offers a delicious combination of golden fried tofu, vibrant bell peppers, crunchy cashew nuts, and a savory sauce made from soy sauce, ginger, and chili paste. Perfect for a quick and healthy vegetarian dinner, it features an easy stovetop cooking process to create a satisfying meal packed with flavor and texture.

Ingredients

Tofu and Coating

  • 1 lb extra firm tofu, cut into 1-inch cubes
  • 4 tablespoons cornstarch
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons avocado oil or vegetable oil, divided

Vegetables and Nuts

  • 2 garlic cloves, minced
  • 1 small yellow onion, chopped
  • 1 cup mixed bell pepper, seeded and cut into 1-inch cubes
  • 1/4 cup cashew nuts

Sauce

  • 1 teaspoon cornstarch
  • 1/4 cup low sodium soy sauce
  • 1 teaspoon minced ginger
  • 1 teaspoon chili paste

Instructions

  1. Press the tofu: Spread the cubed tofu on a paper towel or a clean, lint-free kitchen towel. Top with another layer of paper towels or a second clean kitchen towel, then place a flat, heavy object on top. Let the tofu sit like this for at least 15 minutes or up to an hour to press out excess moisture, which ensures it gets crispy when cooked.
  2. Coat the tofu: In a shallow bowl, combine 4 tablespoons cornstarch, sea salt, and ground black pepper. Toss the tofu cubes in this mixture to coat all sides evenly for a crispy outer layer.
  3. Fry the tofu: Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Fry the coated tofu cubes on each side until they turn golden brown and crispy. Remove the tofu and place it on a plate lined with kitchen paper towels to absorb excess oil. Set aside.
  4. Sauté aromatics and vegetables: Add the remaining 1 tablespoon of oil to the skillet. Sauté the minced garlic, chopped onion, mixed bell peppers, and cashew nuts for about 3 minutes until fragrant and the vegetables are slightly tender.
  5. Add tofu and sauce: Return the fried tofu to the skillet. In the meantime, stir together 1 teaspoon cornstarch, low sodium soy sauce, minced ginger, and chili paste in a small bowl. Pour this sauce over the tofu and vegetables in the skillet. Stir well to combine and bring the mixture to a simmer for 1 minute until the sauce thickens slightly. Allow to simmer longer if a thicker sauce is preferred.
  6. Serve and garnish: Remove from heat and garnish the stir fry with chopped green onions if desired. Serve hot with rice or noodles for a complete meal.

Notes

  • Pressing the tofu is key to achieving a crispy texture, so don’t skip or shorten this step.
  • You can substitute cashew nuts with peanuts or almonds based on preference or allergies.
  • If you prefer a spicier dish, increase the chili paste amount or add red pepper flakes.
  • Using low sodium soy sauce helps control the saltiness of the dish.
  • This recipe can be made gluten-free by using tamari instead of soy sauce.

Find it online: https://dishcooks.com/crispy-tofu-stir-fry-recipe/