Cubes of tofu fried until the outside turns crisp, then tossed through vegetables and a fast garlic-ginger sauce that clings by the time it hits the plate. One skillet, no deep-frying, and no tofu press required beyond a stack of paper towels and something heavy.

Skillet Crispy Tofu and Vegetable Stir-Fry

Scale

Method

Press the tofu between paper towels for 10 minutes, then cut into 1-inch cubes. Toss the cubes with 2 tablespoons of the cornstarch and a quarter of the salt.
5 min
Heat 2 tablespoons of the oil in a large skillet over medium-high. Add the tofu in a single layer and fry, turning every couple of minutes, until golden and crisp on most sides. Transfer to a plate.
8 min
Add the remaining 2 tablespoons oil to the skillet. Add the carrots and broccoli and cook, stirring often, until they start to soften and pick up some color.
4 min
Add the bell pepper, snap peas, garlic, ginger and the white parts of the green onions. Cook, stirring, until fragrant and the pepper is just crisp-tender.
2 min
Whisk the soy sauce, rice vinegar, honey, sesame oil, stock and the remaining 1 tablespoon cornstarch in a small bowl until smooth, then pour into the skillet.
1 min
Simmer, stirring, until the sauce thickens enough to coat the vegetables in a glaze rather than pool at the bottom.
2 min
Return the tofu to the skillet and toss to coat, cooking just until warmed through. Season with the remaining salt, then scatter with the green parts of the onions and the sesame seeds.
2 min

Substitutions

Tofu — Diced chicken thigh or peeled shrimp. Cook chicken through to 165°F/74°C before adding the sauce; shrimp needs only about 3 minutes until pink.
Snap peas — Green beans or shelled edamame, added at the same point.
Broccoli — Cauliflower florets, cut about the same size so they cook evenly.
Honey — Brown sugar or maple syrup for a fully plant-based version.
Soy sauce — Tamari, to make the dish gluten-free.

Storing leftovers

Keeps three days in the fridge in an airtight container. The tofu softens as it sits, so reheat in a hot skillet rather than the microwave to bring some crispness back, and add a splash of water if the sauce has thickened too much.

Questions

Why toss the tofu in cornstarch before frying?

It draws off surface moisture and fries into a thin, crisp shell, so the cubes hold their shape instead of turning mushy once they meet the sauce.

How do I keep the tofu from sticking to the skillet?

Let the oil get properly hot before adding the tofu, then leave it alone for the first couple of minutes so a crust forms before you turn it.

Can I prep this ahead?

Chop the vegetables and mix the sauce up to a day ahead and keep them in the fridge. Fry the tofu just before serving so it stays crisp.

Is this gluten-free?

Yes, once you swap the soy sauce for tamari or a gluten-free soy sauce.