Description
Learn how to make a delicious Crispy Tofu Stir Fry that is both flavorful and satisfying. Master this easy recipe for a quick and healthy meal option!
Ingredients
- 16 ounces Organic extra firm tofu (450 g)
- 2 whole scallions
- 1 medium shallot, finely chopped
- 5 cloves garlic, finely chopped
- 1 medium jalapeno, finely chopped
- 2 dried red chili peppers (optional)
- 1 tbsp (15 ml) toasted sesame seeds for garnish
- 2 tbsp (30 ml) flour (potato flour or cornstarch)
- salt to taste
- 1/3 cup vegetable oil (80 ml) or grapeseed oil (for frying the tofu)
- Steamed Broccoli florets from one (1) large head of broccoli
- 1&1/2 tbsp (8 ml) Spicy Kimchi Paste (I love this kimchi paste)
- 1 tbsp (15 ml) rice vinegar
- 4 tbsp (60 ml) soy sauce (low sodium)
- 3 tbsp (45 ml) vegetarian mushroom sauce
- 4 tbsp (60 ml) hoisin sauce
- 1 tbsp (15 ml) honey or maple syrup
- 4-5 tbsps water
- 1/2 tbsp (8 ml) sesame oil
- 1 tsp (5 ml) cornstarch
- 2 tsp (10 ml) chili oil or chili crisp (optional, I like my food spicy 🙂 )
Instructions
- Place the tofu on an absorbent cloth after draining, and weigh it down with a heavy object such as a pan or a stack of books to remove excess moisture. Let it sit for about 10 minutes.
- Once the tofu has released its water, dry it with a towel and place it on a cutting board. Cut the tofu lengthwise to create two slabs, then slice each slab into small cubes.
- Combine the tofu cubes, flour, and a pinch of salt in a large mixing bowl. Gently toss to ensure the tofu is evenly coated with the flour.
- Warm a sizable skillet over medium heat and add some vegetable or grapeseed oil. When the oil is hot, carefully place the tofu cubes in the pan, ensuring they don’t touch each other. Fry them until each side is crispy and golden. If necessary, fry the tofu in batches to prevent overcrowding. Once cooked, let them drain on a wire rack to eliminate excess oil.
- To make the sauce, mix together Spicy Kimchi Paste, soy sauce, honey, rice vinegar, vegetarian mushroom sauce, hoisin sauce, water, and cornstarch in a bowl. Adjust the taste with additional spices if desired, such as chili oil.
- In a large skillet, heat some vegetable oil and sauté the garlic, shallots, jalapeno, and scallions. Cook for about 2 minutes, or until they begin to brown slightly.
- Lower the heat, pour in the sauce, and cook for another minute.
- Add the cooked broccoli and crispy tofu to the skillet, stirring for 30 seconds to combine.
- Turn off the heat, drizzle with sesame oil, and adjust the seasoning or sauce thickness to your preference. Sprinkle with sesame seeds and serve with rice. Enjoy!
Notes
- Ensure the tofu cubes are thoroughly coated in flour for extra crispiness when frying.
- Adjust spiciness by adding more or less chili oil to the sauce to suit your taste.
- Taste the sauce before adding salt, considering soy sauce and hoisin sauce already provide saltiness.
