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Flavorful Tofu Stir Fry With Rice

Helen T. Patterson
A quick, protein-packed, and fiber-rich Tofu Stir Fry featuring golden tofu, crisp vegetables, and a savory-sweet sauce.
Perfect for weeknight dinners or meal prep, this plant-based dish is bursting with flavor, easy to make, and naturally vegan. Serve over rice for a filling, wholesome meal.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Dinner
Cuisine Chinese
Servings 4 with rice

Equipment

  • Wok or 12-inch nonstick frying pan
  • Medium bowl (for tofu coating)
  • Small bowl (for sauce)
  • Cutting Board
  • Sharp knife
  • Dish towel
  • Paper towels
  • Measuring spoons
  • Spoon or spatula for tossing

Ingredients
  

For the Tofu:

  • 1 14-ounce / 400 g block extra-firm tofu, pressed
  • ½ teaspoon kosher salt
  • ½ teaspoon white pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon Chinese five-spice powder optional
  • 3 tablespoons cornstarch or arrowroot powder
  • 3 –4 tablespoons neutral high-heat oil e.g., avocado oil, divided

For the Stir-Fry Sauce:

  • 1½ tablespoons soy sauce or tamari for gluten-free
  • 1½ tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • 2 tablespoons Shaoxing wine or mirin/dry sherry
  • 1 tablespoon brown sugar
  • 1 –2 tablespoons chili-garlic sauce for heat
  • 3 tablespoons vegetable broth or water

Aromatics & Vegetables:

  • 2- inch piece fresh ginger finely chopped
  • 4 garlic cloves chopped
  • 14 –16 oz 400–450 g assorted vegetables (e.g., bell peppers, broccoli, carrots, bok choy)

Finishing Touches:

  • 1 teaspoon cornstarch or arrowroot + 1 tablespoon cold water
  • 2 teaspoons black or toasted white sesame seeds
  • 2 teaspoons toasted sesame oil
  • ¾ cup 12 g cilantro leaves and tender stems, roughly chopped
  • 3 –4 cups cooked white or brown rice for serving

Instructions
 

  • Press the Tofu: Start by preparing your tofu for maximum crispiness. Remove the block of extra-firm tofu from its packaging and drain any liquid.
    Wrap it gently in a clean, thin dish towel. Place a heavy object on top—such as a skillet or a thick cookbook—to press out excess moisture.
    Let the tofu press for 10–15 minutes, flipping the towel halfway through.
    This ensures your tofu becomes firm, golden, and able to hold its shape during cooking.
  • Prepare the Stir-Fry Sauce: While the tofu is pressing, combine all your sauce ingredients in a medium bowl or measuring cup.
    Mix together soy sauce (or tamari), rice vinegar, hoisin sauce, Shaoxing wine (or a substitute like mirin or dry sherry), brown sugar, chili-garlic sauce, and vegetable broth.
    Stir until the brown sugar dissolves and the sauce is smooth.
    Set aside. This flavorful mix will infuse your vegetables and tofu with the signature sweet-savory-spicy notes.
  • Slice the Tofu: Once pressed, unwrap the tofu and place it on a cutting board.
    Slice it into four thick slabs, then turn each slab on its side and cut into uniform cubes approximately ⅓ inch (1 cm) wide.
    This size allows the tofu to cook evenly and become golden all over.
    Transfer the cut tofu into a large bowl or shallow baking dish for seasoning.
  • Coat the Tofu: In a small bowl, combine kosher salt, white pepper, garlic powder, optional Chinese five-spice, and cornstarch.
    Sprinkle half of this seasoning mixture over the tofu cubes and gently toss to coat.
    Then sprinkle the remaining half on the other side and toss lightly again. Use your hands for an even, delicate coating.
    This step creates a slightly crispy exterior when frying while locking in flavor.
  • Heat the Wok or Pan: Prepare your cooking vessel. If using a wok, place it over medium-high heat and allow it to get slightly smoky before adding oil.
    If using a nonstick 12-inch skillet, heat it over medium-high for 2 minutes, add oil, and heat another 2 minutes.
    Proper preheating prevents the tofu from sticking and helps it crisp evenly.
  • Fry the Tofu: Carefully add 3 tablespoons of the oil to the hot wok or pan. Arrange the tofu cubes in a single layer, leaving some space between each piece.
    Let them cook undisturbed for 3–5 minutes until the bottom becomes golden brown.
    Gently shake the pan or flip the cubes with a spatula, cooking the other side for another 2–4 minutes.
    Repeat in batches if your pan cannot hold all the tofu at once. Once golden and firm, transfer the tofu to a paper towel-lined plate to drain excess oil.
  • Prepare Aromatics and Vegetables: While frying the tofu, chop your vegetables into uniform sizes for even cooking.
    Slice sturdy vegetables like carrots and broccoli into small pieces, and softer ones like bell peppers into thin strips.
    Mince the garlic and finely chop the ginger. Keeping ingredients uniform ensures everything cooks quickly and evenly during the stir-fry.
  • Sauté Aromatics: Wipe out the pan lightly, then return it to high heat. Add the remaining 1 tablespoon of oil.
    Once shimmering and hot, add the chopped garlic and ginger.
    Stir continuously for 20–30 seconds to release their fragrance, making sure they do not burn.
    This forms the aromatic base for your stir-fry.
  • Stir-Fry Vegetables: Add the prepared vegetables in stages according to their firmness.
    Start with sturdy vegetables like carrots or broccoli, stir-frying for 1–2 minutes until slightly tender.
    Then add softer vegetables like bell peppers or baby bok choy stems and cook 1–1.5 minutes.
    Finally, add any leafy greens such as bok choy leaves and wilt for 30 seconds.
    This layering technique ensures all vegetables retain their crunch and bright color.
  • Add the Sauce: Pour the pre-mixed stir-fry sauce over the vegetables.
    Stir constantly for 2–3 minutes until the sauce thickens slightly and coats every piece evenly.
    This step infuses the vegetables with deep, savory-sweet flavor while maintaining their freshness and crunch.
  • Thicken and Finish the Stir-Fry: Mix 1 teaspoon cornstarch with 1 tablespoon cold water in a small bowl until smooth.
    Pour this slurry into the pan and stir immediately. The sauce will thicken quickly and become glossy, giving the dish a restaurant-quality finish.
  • Add Tofu and Garnish: Carefully fold the golden tofu back into the pan, ensuring each cube is coated with sauce.
    Sprinkle in sesame seeds, drizzle with toasted sesame oil, and add chopped cilantro. Gently toss to combine.
    This final touch adds flavor, aroma, and visual appeal to the dish.
  • Serve Over Rice: Scoop cooked white or brown rice onto serving plates or a large platter.
    Top with the tofu stir-fry, making sure to include plenty of sauce and vegetables.
    Serve immediately for the best texture and flavor. This dish is perfect as a wholesome weeknight dinner or meal-prep option for busy days.

Notes

  • Pressing Tofu Is Essential: Removing excess water from tofu is the most important step for achieving a golden, crispy exterior. Frozen and thawed tofu works best, but pressing fresh tofu thoroughly also works.
  • Coating Matters: Lightly dusting tofu with cornstarch or arrowroot ensures it crisps perfectly while staying tender inside. Be gentle when tossing to avoid breaking the cubes.
  • Stir-Fry Timing: Cook vegetables in stages according to firmness—hard vegetables first, soft ones later—to maintain texture, color, and flavor.
  • Sauce Adjustments: Taste and tweak the sauce as needed; add extra chili-garlic sauce for heat or a splash more soy sauce for saltiness.
  • Batch Frying: Depending on pan size, fry tofu in batches to prevent overcrowding, which can cause steaming instead of browning.