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Crispy Tofu Stir Fry with Broccoli

Cornstarch-coated tofu pan-fried until golden and crispy, tossed with broccoli and bell pepper in a soy-sriracha-maple sauce and served over rice. About 25g protein per serving.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: Asian
Diet: Vegan
Keyword: crispy tofu, high protein tofu, maple sriracha tofu, tofu stir fry, vegan stir fry
Servings: 3
Calories: 500kcal

Equipment

  • Large skillet or wok
  • Mixing bowls
  • Kitchen towel or tofu press

Ingredients

Stir Fry

  • 1 block 14-16 oz extra-firm tofu
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 2-3 tablespoons neutral oil vegetable, canola, or avocado
  • 12 oz frozen broccoli
  • 1 yellow bell pepper sliced thin
  • 2 cups white rice dry

Sauce

  • 3 tablespoons soy sauce
  • 1 tablespoon sriracha
  • 1 tablespoon maple syrup
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 cloves garlic minced

Garnish

  • Sliced green onions
  • Sesame seeds optional

Instructions

Prepare the Tofu

  • Cook 2 cups dry white rice according to package directions.
  • Wrap 1 block extra-firm tofu in a clean kitchen towel and press with a heavy pan for 10 minutes. Cut into 3/4-inch cubes.
  • Toss the tofu cubes in a bowl with 3 tablespoons cornstarch and 1/2 teaspoon salt until evenly coated.

Make the Sauce

  • In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon sriracha, 1 tablespoon maple syrup, 1 teaspoon sesame oil, 1 tablespoon rice vinegar, and 2 minced garlic cloves. Set aside.

Cook the Stir Fry

  • Heat 2 tablespoons neutral oil in a large skillet or wok over high heat. Wait until the oil shimmers and a small piece of tofu sizzles on contact. Add the coated tofu in a single layer without crowding. Cook 3-4 minutes per side undisturbed until golden. Nudge a cube gently to check. If it releases cleanly, flip. If it sticks, give it more time. Work in batches if needed. Transfer to a plate.
  • In the same pan, add 1 tablespoon oil. Add 12 oz frozen broccoli and 1 sliced yellow bell pepper. Cook 4-5 minutes on high heat, stirring occasionally, until hot and slightly charred.
  • Pour the sauce over the vegetables and toss for 30 seconds until coated and fragrant.
  • Add the crispy tofu back to the pan and gently toss to coat in the sauce. Remove from heat immediately.
  • Serve over rice and top with sliced green onions and sesame seeds.

Notes

Press the tofu for at least 10 minutes. Drier tofu = crispier tofu.
Don't crowd the pan when frying. Work in batches if needed so each cube has contact with the hot surface.
Add the tofu back to the sauce at the very end to keep the crispy coating intact. It holds up for about 15-20 minutes before softening.
Frozen broccoli works straight from the bag with no thawing. Fresh broccoli works too but may need an extra minute.
Nutrition values are estimates based on 3 servings using a 16 oz block of extra-firm tofu.