Tofu Stir-Fry
Tofu stir-fry works when the tofu is dry and the pan is hot. Pressed, coated in cornflour and fried until golden, the cubes stay crisp, and they go back into the pan at the very end with broccoli, red pepper, carrots, garlic, ginger and soy sauce. Served with rice, it makes a filling vegan dinner for four in about 45 minutes, including the 10 minutes the tofu needs to drain.
- Total
- 45 min
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 550kcal
Why tofu stir-fry needs a dry pan and a hot wok
Tofu soaks up whatever it sits in, which makes it a good partner for strong flavours but a poor candidate for a wet pan. If the tofu is crowded, the moisture it releases steams the cubes soft. Pressing, dusting with cornflour and frying in a single layer solves that, and only then does it go back into the wok with the sauce.
Everything else moves quickly, so have the vegetables cut, the sauce mixed and the rice on before the wok goes on the heat. Swap in other vegetables you have to hand, or add a pinch of chilli flakes with the garlic for a bit of heat.
Method for tofu stir-fry
Tap a time to start a timer.
- Press the tofu Drain the tofu, wrap it in a few sheets of kitchen paper and set it on a plate. Put a heavy chopping board or tin on top and leave for while you prepare the vegetables.
- Coat the tofu Cut the pressed tofu into 2cm cubes. Toss gently with the cornflour in a bowl until every side is lightly coated.
- Fry the tofu Heat 1 tbsp of the vegetable oil in the wok over a medium-high heat. Add the tofu in a single layer, working in two batches if needed, and fry for , turning only when the underside is golden. Lift out onto a plate.
- Cook the rice Rinse the rice, then cook it according to the packet instructions in a covered saucepan while you stir-fry (about ), and keep it covered until ready to serve.
- Stir-fry the vegetables Add the remaining oil to the wok over a high heat. Stir-fry the broccoli and carrots for , add the red pepper and cook for more, until just tender but still crunchy. Add the garlic and ginger and cook for , stirring constantly.
- Finish Mix the soy sauce, water and sesame oil. Return the tofu to the wok, pour over the sauce and toss for to coat. Top with the spring onions and serve with the rice.
Serving and what to swap
Rice is the classic partner, but noodles work too: stir-fried noodles with vegetables uses a similar sauce. If you eat fish and fancy a change, salmon stir-fry follows the same method.
Eat it straight away while the tofu is still crisp. A tablespoon of maple syrup or a squeeze of lime in the sauce rounds out the saltiness if you want something slightly sweeter or sharper.
Common problems and fixes for Tofu Stir-Fry
- The tofu sticks to the pan and breaks up.
- The pan was not hot enough when it went in, or the cubes were turned too soon. Wait for the oil to shimmer, and leave the cubes until the underside releases easily.
- The tofu is not crisp.
- It was still wet, or the pan was crowded. Press it for the full 10 minutes, pat dry again after cutting and fry in batches so the cubes sit in a single layer.
- The vegetables are limp.
- Stir-fry over a high heat and cut everything to a similar size. Take the pan off the heat while the vegetables still have a bite, as they keep softening in the sauce.
- The dish is too salty.
- Soy sauce is very salty, so measure it rather than pouring it from the bottle. Use reduced-salt soy sauce if you prefer, or add an extra splash of water.
Frequently asked questions about Tofu Stir-Fry
Do you have to press tofu before frying it?
It is worth it for crisp results. Firm tofu holds a lot of water, and 10 minutes under a weight draws out enough for the cornflour to brown rather than steam.
How long do tofu stir-fry leftovers keep?
Up to 2 days in the fridge, covered. The tofu loses its crispness, and the rice must be cooled within an hour of cooking and reheated until steaming hot.
Which vegetables work in a stir-fry?
Mangetout, baby corn, mushrooms, pak choi and sugar snap peas all work. Add firmer vegetables first and quick-cooking greens in the last minute.
Can I make tofu stir-fry without a wok?
Yes. Use the widest, deepest frying pan you have and cook in smaller batches, so the vegetables fry instead of steaming.
How did you like the recipe?
4.7 / 5 · 44 ratings
