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- 14 oz firm tofu, pressed and cubed - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1 red bell pepper, sliced - 1 cup broccoli florets - 1 carrot, julienned - 1 zucchini, sliced - 3 green onions, chopped - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 3 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1 teaspoon chili paste (optional) - Sesame seeds for garnish To start, I always choose firm tofu for the best texture. It holds up well during cooking. Pressing the tofu helps remove water. This step is key to achieving that crispy outer layer. Next, let’s talk about fresh vegetables. I love adding vibrant colors to my stir-fry. Red bell pepper, broccoli, carrot, and zucchini bring not just color but also great taste and crunch. Finally, sauces and seasonings tie the dish together. Soy sauce adds saltiness, while sesame oil brings a nutty flavor. Rice vinegar adds a little tang. If you like heat, add chili paste for a kick. Using fresh, quality ingredients makes a big difference. The right flavors can elevate your dish from good to amazing. Pressing the tofu First, take the firm tofu and drain it. Wrap it in a clean towel. Place something heavy on top. Let it sit for 15-20 minutes. This step removes excess moisture, which helps make the tofu crispy. Coating with cornstarch After pressing, cut the tofu into 1-inch cubes. In a bowl, add 2 tablespoons of cornstarch. Toss the tofu cubes in the cornstarch until they are evenly coated. This coating helps create that perfect crunch when cooking. Frying method In a large non-stick skillet or wok, heat 2 tablespoons of vegetable oil. Make sure the oil is hot but not smoking. Carefully add the coated tofu cubes into the skillet. Achieving crispy texture Fry the tofu for 8-10 minutes. Turn the cubes occasionally. Look for a golden brown color on all sides. Once done, remove the tofu from the pan and set it aside. This method ensures the tofu stays crispy. Garlic and ginger preparation In the same skillet, add a bit more oil if needed. Add 2 cloves of minced garlic and 1 tablespoon of grated ginger. Sauté for about 30 seconds until you smell the lovely aroma. Stir-frying techniques Next, toss in the veggies: 1 sliced red bell pepper, 1 cup of broccoli florets, 1 julienned carrot, and 1 sliced zucchini. Stir-fry these for 5-7 minutes. They should be vibrant and still slightly crisp. Mixing tofu and veggies Now, add the crispy tofu back into the skillet with the vegetables. Then, pour in 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of rice vinegar. Include chili paste if you like it spicy. Finishing touches Gently stir everything to coat it in the sauce. Cook for another 2-3 minutes. This allows all the flavors to blend. Finally, remove from heat. Sprinkle chopped green onions and sesame seeds on top. Enjoy your crispy tofu veggie stir-fry! - Choosing the right tofu: Use firm or extra-firm tofu. This type has less water, which helps it stay crispy. Soft tofu breaks apart easily during cooking. - Coating tips: Coat the tofu cubes well with cornstarch. This gives them a nice crunch when fried. Make sure every piece is covered. - Optimal veggie combinations: Use a mix of colorful veggies. Red bell pepper, broccoli, carrots, and zucchini work great. This mix adds both flavor and nutrition. - Substitutions for dietary preferences: If you don’t like a veggie, swap it for another. Try snap peas or bell peppers. You can also use mushrooms for a different texture. - Side dish pairings: Serve this stir-fry with jasmine rice or quinoa. These sides soak up the tasty sauce and make a filling meal. - Garnishing ideas: Top your dish with green onions and sesame seeds. This adds a nice touch and extra flavor. You can also add a drizzle of chili oil for heat. {{image_2}} If you want to change the protein, try these options: - Chickpeas: These add a nice crunch and are plant-based. - Shrimp: Cook shrimp for about 3-4 minutes until pink and tender. - Chicken: Use bite-sized pieces and cook until no longer pink. Each choice gives a new flavor and texture to your stir-fry. You can mix and match sauces to suit your taste. Here are some ideas: - Teriyaki Sauce: Sweet and savory, it pairs well with veggies. - Peanut Sauce: This adds creaminess and a nutty flavor. - Sweet Chili Sauce: Perfect for a hint of sweetness and spice. Adjust the spice levels by adding more chili paste or using less. Using seasonal produce can enhance your dish. Here are some swaps: - Spring: Use asparagus or snap peas for a fresh crunch. - Summer: Add corn or bell peppers for sweetness. - Fall: Try butternut squash or Brussels sprouts for richness. These swaps keep your stir-fry exciting and fresh throughout the year. - Store leftovers in an airtight container. This helps keep the tofu crispy. - Place the container in the fridge. Enjoy leftovers within 3 days for the best taste. - If you want to freeze, pack the tofu and veggies separately. - Use a freezer-safe bag or container. This keeps the flavors fresh for up to 2 months. - To reheat, use a skillet on medium heat. This method keeps the tofu crispy. - Add a touch of oil to help revive the texture. - Stir-fry for about 5 minutes or until heated through. - Avoid using the microwave. It can make the tofu chewy and soggy. - Enjoy your stir-fry just like day one! To get crispy tofu, start by pressing it. Press the tofu for 15-20 minutes. This removes excess water. Next, cut the tofu into 1-inch cubes. Toss the cubes in cornstarch. This coating helps create a crunchy outer layer. Fry the coated tofu in hot oil. Cook until golden brown on all sides. Flip the cubes gently to avoid breaking them. Yes, you can use other oils. Olive oil or canola oil works well. Each oil adds a unique flavor. Just make sure the oil can handle high heat. This helps achieve a crispy texture without burning the tofu. You can swap veggies based on your taste. Try bell peppers, snap peas, or cauliflower. Mushrooms add a nice umami flavor. Feel free to use any fresh vegetables you enjoy. Just ensure they are cut into similar sizes for even cooking. You can store this stir-fry in the fridge for up to three days. Place it in an airtight container for best results. Reheat it on the stove or in the microwave. This keeps the flavors fresh and the veggies crisp. Yes, this recipe can be gluten-free. Use gluten-free soy sauce or tamari instead. Check all other ingredients for gluten content. This makes it safe for those with gluten sensitivities. Enjoy your tasty stir-fry without worry! In this post, we explored how to create a tasty and crispy tofu stir-fry. We covered key ingredients like tofu, fresh veggies, and sauces. You learned how to prepare and cook tofu for the right texture and sauté veggies perfectly. We shared tips for enhancing crispiness and serving ideas. You can also try variations with different proteins and sauces. Finally, we discussed proper storage and reheating to keep meals fresh. Enjoy making this healthy dish!

Crispy Tofu Veggie Stir-Fry in 15

Craving a delicious and healthy meal? Try this crispy tofu veggie stir-fry that's bursting with flavor and perfect for any weeknight dinner. Learn how to achieve perfectly crispy tofu and vibrant veggies in just 30 minutes. This recipe is packed with fresh ingredients like bell peppers, broccoli, and zucchini, all tossed in a savory sauce. Click through to discover the full recipe and make your next meal both tasty and wholesome!
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Ingredients
  

14 oz firm tofu, pressed and cubed

2 tablespoons cornstarch

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 cup broccoli florets

1 carrot, julienned

1 zucchini, sliced

3 green onions, chopped

2 cloves garlic, minced

1 tablespoon ginger, grated

3 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 teaspoon chili paste (optional)

Sesame seeds for garnish

Instructions
 

Prepare the Tofu: Press the tofu for 15-20 minutes to remove excess moisture, then cut into 1-inch cubes.

    Coat Tofu: In a bowl, toss the tofu cubes with cornstarch until evenly coated. This step gives the tofu a crispy texture.

      Fry Tofu: Heat vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and fry for about 8-10 minutes, turning occasionally until golden brown and crispy on all sides. Remove from the pan and set aside.

        Sauté Veggies: In the same skillet, add a bit more oil if needed. Add garlic and ginger, sauté for about 30 seconds until fragrant.

          Add Vegetables: Toss in the sliced red bell pepper, broccoli, carrot, and zucchini. Stir-fry for about 5-7 minutes, or until they are vibrant and slightly tender but still crisp.

            Combine Ingredients: Add the crispy tofu back into the skillet with the vegetables. Pour in the soy sauce, sesame oil, rice vinegar, and chili paste if using. Stir gently to coat everything in the sauce, cooking for an additional 2-3 minutes.

              Finish & Serve: Remove from heat and sprinkle chopped green onions and sesame seeds on top.

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings

                  - Presentation Tips: Serve in a large bowl or on a platter, garnished with additional green onions and sesame seeds. Pair with jasmine rice or quinoa for a complete meal.