Do you need to cook tofu before adding it to a stir-fry?

Yes, in general tofu should be cooked before eating (though it's safe to eat without cooking, like this marinated tofu ). For a stir fry, you want to cook the tofu separately first to develop that crispy exterior, then add it back at the end to maintain the texture. If you add raw tofu directly to a stir fry with vegetables, it tends to release moisture and become soggy rather than crispy.

Should you coat tofu in cornstarch or arrowroot before frying?

Both cornstarch and arrowroot powder work well for crispy tofu. I prefer cornstarch because it creates an especially crispy, golden exterior and is more widely available in most kitchens. Arrowroot is a great alternative that produces similar results. Both are gluten-free. Avoid using regular all-purpose flour, as it doesn't create the same level of crispiness.

What are common mistakes when making tofu stir fry?

The most common mistake is not drying the tofu before cooking. Another major error is overcrowding the pan, which causes the tofu to steam instead of sear, resulting in soggy cubes. Adding the sauce too early is also problematic; wait until the vegetables are almost done before pouring in the stir fry sauce. Finally, using the wrong types of tofu (like soft or silken instead of extra firm) will result in mushy tofu.

Easy Tofu Stir Fry

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4.3 from 6 reviews

This crispy tofu stir fry features golden-edged tofu, a savory-sweet sauce, and flexible veggies. It’s perfect for busy weeknights or tasty leftovers.

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 1x
Category: Stir Fry
Method: Stovetop
Cuisine: Vegan
Diet: Vegan

Ingredients

Scale

For the stir fry sauce

1/4 cup soy sauce
6 tablespoons water
1 tablespoon rice vinegar
2 tablespoons sugar (or honey or maple syrup)
1 tablespoon yellow or white miso paste
2 teaspoons cornstarch
1/4 teaspoon garlic powder

For the tofu stir fry

1 1/2 pounds fresh broccoli, stem on (about 3 large heads or 6 heaping cups florets)*
1 red bell pepper (or half red and half orange)
4 ounces shiitake mushrooms (optional)
2 green onions
1 tablespoon grated fresh ginger
14-ounces firm or extra firm tofu
3 tablespoons sesame oil, divided
Kosher salt
Sesame seeds

Instructions

Start the rice: If serving with rice, start the rice.
Make the sauce: Whisk together the stir fry sauce ingredients in a medium bowl, or make the sauce in advance and refrigerate until cooking.
Chop the veggies: Chop the broccoli into florets. Thinly slice the pepper. Remove the shiitake stems and thinly slice them, if using. Thinly slice the green onion. Peel and grate the ginger.
Cook the tofu: Cut the tofu into bite sized pieces (1-inch squares, 3/8-inch thick and pat it dry with a towel. Add 2 tablespoons sesame oil to a large non-stick pan and add the tofu cubes and a few pinches kosher salt. Turn on the heat to medium-high. Cook 5 to 6 minutes until lightly browned on the bottom.
Flip the tofu: Briefly remove the pan from the heat to reduce spitting. Flip the tofu with chopsticks (the easiest method!) or tongs. Return the heat to medium-high and cook 5 to 6 minutes until browned. Remove the tofu to a bowl and set it aside.
Stir fry the veggies: Add the remaining 1 tablespoon oil to the skillet. Add the broccoli, pepper, and shiitake mushrooms and two pinches salt and cook 6 to 7 minutes until just starting to brown on edges, stirring occasionally. In the last minute, add 1 tablespoon water and allow the vegetables to steam.
Turn down the heat to low. Add the green onion and ginger and cook 1 minute. Turn off the heat. Add the tofu and sauce and stir until the sauce thickens. Garnish with sesame seeds if desired. Serve immediately. Store leftovers up to 3 days refrigerated.

Notes

Types of tofu: Only extra firm tofu will work for this recipe. Soft, medium, or silken tofu will fall apart during pan-frying. Look for tofu labeled “extra firm.”

Oil choices: Use a neutral oil with a high smoke point like avocado oil, vegetable oil, or sesame oil. Olive oil can work but has a lower smoke point, so watch the heat carefully.

Cornstarch substitute: Arrowroot powder works as a 1:1 substitute for cornstarch and is also gluten-free.

Make it gluten-free: Use tamari instead of regular soy sauce. All other ingredients are naturally gluten-free.

Storage notes: This recipe doubles easily, but you’ll have to cook everything in batches: do not try a double recipe all at once! Store in airtight containers for up to 4 days and reheat in a skillet for best results.

Find it online: https://www.acouplecooks.com/tofu-stir-fry/