Stir-Fry with Crispy Tofu

Prep Time

40 min



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Stir-Fry with Crispy Tofu

Ingredient List

  3-4 C          Broccoli florets

1 C               Shredded carrot

2-3 pz         Zucchini (small), half moons

1 pz.            Bell Pepper, small batons

1 C.              Snap peas, in a bias

2 tbs             Avocado Oil, divided


1 tsp            Fresh ginger, grated

2.                 Garlic cloves, grated

1 tbsp          The Thai Bird OR to taste (depends on how hot you like it)

1/4 C          Hoisin sauce

1 Tbsp        Soy sauce

1/2 C          Orange juice or 1⁄2 Orange squeezed

1 tsp           Rice wine vinegar

1 tsp           Sugar

2 tsp          Cornstarch or Arrowroot

Tofu Nuggets:

1/2 C         Cornstarch

1 tbsp        Everything but the bagel seasoning

1/2 tsp      Salt

1/4 tsp      Granulated garlic

Fresh ground pepper

1                 Extra-firm tofu


Steps to Follow

  • Drain and pat dry Extra-Firm Tofu. For best results drain tofu 3-4 hour before wrapped on a dry towel to absorb most of the moisture.
  • Cut and prepare the vegetables to similar bite size shapes. It is very important to have all your vegetables ready before you start cooking.
  • In a medium bowl, grate ginger and garlic, add hoisin sauce, 1⁄2 C orange juice, soy sauce, cornstarch, rice wine vinegar and pinches of sugar. Whisk all together and reserve for later.
  • In a large Wok or deep sided pan on high heat add 1 tablespoon of avocado oil and allow it to come up to temperature to start cooking.
  • Start by sorting Bell Peppers and onions for 4-5 minutes, tossing regularly. After they are softened, add broccoli and sauté́ for another 4-5 min. Place veggies on a bowl and reserve to incorporate in a few minutes.
  • Add 1 tablespoon of avocado oil again and bring it up to temp. sauté́ snap peas and zucchini for 3 min and add shredded carrots. Toss well for a minute and re- incorporate the reserved veggies.
  • Give your sauce another whisks before pouring it on to the veggies (cornstarch sediments the bottom of the bowl)
  • Pour the sauce over all your veggies. Stir and cook for about 2 more minutes.
  • Cut down tofu to about 1⁄2” cubes.
  • In a plastic bag, add 1⁄2 cup of cornstarch, 1 tablespoon of everything but the bagel seasoning, granulated garlic, salt and pepper. Close the bag and shake it to mix the spices.
  • Shake and bake (fry) the tofu cubes in three different batches.
  • In a 9” pan on med-high heat add 3 tablespoons of oil and fry the coated tofu in there until they are golden brown!
  • Serve with a bed of steamed rice, your hot stir-fry and crispy tofu nuggets.


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