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Home ยป Main Dishes ยป Extra Crispy Tofu Stir-Fry with Garlic-Ginger Sauce

Extra Crispy Tofu Stir-Fry with Garlic-Ginger Sauce

Last Updated January 6, 2022. Published October 29, 2020 Good For You Gluten Free

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Extra Crispy Tofu Stir-Fry with Garlic-Ginger Sauce
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This vegan and veggie-forward weeknight meal is bursting with delicious garlic and ginger flavors, and it’s loaded with plenty of plant-based protein. By coating the tofu in cornstarch and pan frying it in a little oil, you end up with a crispy tofu meal that is irresistible and oh-so-tasty. Even the kids will eat tofu and love it!

If you’re on the hunt for a vegan, veggie-forward, easy weeknight meal, look no further than this delicious crispy tofu stir-fry.

It’s not just any old tofu stir-fry because I have found a way to elevate the tofu to new heights.

Instead of simply pan frying the tofu with a little oil, I first coat it with cornstarch, then fry it. The result is a crispy tofu square that is extremely pleasing to the mouth and senses.

Upclose picture of crispy tofu, broccoli, purple cabbage and brown rice on a plate and styled high

Let’s discuss how to make this delicious weeknight meal with the following beautiful, wholesome ingredients.

Picture of ingredients used to make crispy tofu stir-fry including tofu, cornstarch, broccoli, purple cabbage, garlic, cilantro, ginger and oil.

Instructions

Here is how you can make this crispy tofu stir-fry:

Step 1: Prepare Brown Rice

The brown rice will take the entire 55 minutes to prepare, so prepare it first. Add rice, water, salt and a little butter or oil to a pan, bring mixture to a boil, then cover and turn heat to low. The rice will slowly cook. It will be ready when you’re done cooking the remainder of the meal.

Step 2: Prepare Garlic-Ginger Sauce

Next, you’ll want to combine the sesame oil, tamari, honey, red pepper flakes, water, minced garlic and ginger in a small bowl. Set it aside.

Step 3: Prepare Tofu and Vegetables

Now you’ll want to heat your oil in a large non-stick pan until it’s hot, then roll the cubed pieces of tofu in the cornstarch and place into the hot oil.

When purchasing tofu, look for packages labeled “gluten free.” Read more about tofu in my article, Is Tofu Gluten Free?

Picture of tofu cubes rolled in cornstarch

You’ll want to cook the tofu until it’s slightly brown on each side, stirring occasionally.

Once the tofu is cooked through, remove it from the pan and set it aside.

Add your vegetables to the pan and stir-fry them until slightly soft, about four minutes. I used broccoli florets and purple cabbage, but you could use any vegetable you like or have on hand. I have also made it with broccoli slaw for a quick and easy meal.

Once the vegetables are cooked to your liking, add the tofu back into the pan, then add your sauce and saute the mixture for a few minutes until warmed throughout.

Step 4: Plate and Serve

Now you’ll want to plate your meal into four individual servings. First add rice to each plate, then top with tofu and then the vegetables.

Uplose image of crispy tofu stir-fry, vegetables and garlic-ginger dressing drizzled on top

You can top each plate with scallions, cilantro, and/or sesame seeds. This is optional but recommended.

Side image of the crispy tofu stir-fry on a plate and topped with green onions and sesame seeds

Finally, you’re ready to eat up! You’ll find that the crispy tofu tastes best and most crispy when it’s served right away. Yum!

Overhead image of circle plate with crispy tofu, vegetables and rice.

Each serving of this healthy meal contains 14 grams of delicious plant-based protein.

I never thought I would say this, but my kids love crispy tofu and ask for me to make it often. I like making it too. It’s a reprieve from meat meals, plus I know my kids will be getting lots of good for you ingredients when they enjoy tofu over meat.

Give this recipe a try and see if you like tofu prepared in this fun and delicious way. I have a feeling you will be coming back for seconds in no time.

Other Weeknight Recipes

Turkey Meatballs and Spaghetti Squash: A simple slow cooker meal that is as good for you as it is delicious.

Gluten-Free Egg Noodles: In this post, I share with you step-by-step instructions on how to make your own delicious egg noodles at home.

Two Ingredient Homemade Pasta: Don’t like egg noodles but still want to make homemade gluten-free noodles? Try my two-ingredient gluten-free pasta recipe on for size.

Avocado Pesto Pasta: This delicious plant-based meal will fill you up and having you wanting more in no time.

Upclose overhead picture of crispy tofu stir-fry

Extra Crispy Tofu Stir-Fry with Garlic-Ginger Sauce

I know a lot of people don't like the texture of tofu, but then I make them this recipe and they change their tune. Did you know that you can get tofu to taste crispy by adding cornstarch and frying it in a little oil in your non-stick pan? Add your favorite vegetables, and top with my delicious garlic-ginger sauce for a gourmet, plant-based meal made in minutes.
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Course: Dinner
Cuisine: Asian
Keyword: garlic-ginger tofu, tofu recipe, tofu stir-fry
Prep Time: 12 minutes minutes
Cook Time: 55 minutes minutes
Servings: 4 servings
Calories: 437kcal
Author: Jenny Levine Finke

Equipment

  • Small pot with cover
  • Large non-stick pan

Ingredients

Brown Rice

  • 1 cup brown rice
  • 2 cups water
  • 1 tbsp butter, butter substitute or oil of choice
  • 1 tbsp kosher salt

Garlic-Ginger Dressing

  • 2 tbsp tamari or gluten-free soy sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1/4 tsp red pepper flakes
  • 2 tbsp water
  • 1/2 tsp ground ginger
  • 3 garlic cloves minced

Tofu Stir-Fry

  • 14 ounce firm tofu drained and pat dry with paper towel
  • 2 tbsp avocado oil or other vegetable oil of choice, divided
  • ยฝ cup cornstarch more if needed
  • 2 cups purple cabbage chopped or shredded
  • 1 cup broccoli cut into small florets

Toppings (optional)

  • 1/4 cup green onion chopped
  • 1/4 cup cilantro chopped
  • 1 tsp sesame seeds

Instructions

Prepare Brown Rice

  • Combine rice, water, salt and butter in a small pot. Bring to a boil, then cover and cook on low for 40 minutes or until cooked through. Fluff with a fork.

Prepare Garlic-Ginger Dressing

  • In a small bowl, add sesame oil, tamari, honey, red pepper flakes, water, ginger and garlic. Mix together until well combined. Set aside.

Prepare Tofu Stir Fry

  • Heat 2 tbsp of the oil in a large non-stick pan over medium-high heat. Swirl the pan to evenly coat it with oil.
  • Cut drained tofu into small (1") even-sized cubes and prepare a small bowl with cornstarch. Roll each tofu cube in the cornstarch until evenly coated, then place tofu into the hot oil in your non-stick pan. Do not overcrowd the pan. Work in batches if necessary. Cook tofu for 2-3 minutes on each side until crispy throughout. If tofu is dry, add a little more oil to the pan or spritz the tops with a cooking spray (preferably an avocado oil spray).
  • When the tofu is finished cooking, remove it from the pan and set it aside. In the same pan, heat 1 tbsp of the avocado oil over medium high heat, then add the purple cabbage and broccoli and cook until slightly soft.
  • Lower heat to medium. Return tofu to the pot with the vegetables, then pour the sauce over the top. Mix until well coated and mixture is lightly bubbling.
  • Divide rice and tofu-vegetable mixture onto four plates. Top with cilantro, green onions, and sesame seeds (optional).

Notes

How to Serve: As shown, I served this dish over brown rice, but you could serve it over white rice, quinoa, cauliflower rice or as is.
Vegetable Swaps: In lieu of cabbage and broccoli, consider using vegetables you have on hand or like best. Bell peppers, carrots, celery, bok choy, onions, etc. all make great add-ins to make this dish even more veggie-forward than it already is. A really easy option is to use a bag of pre-shredded broccoli slaw.
Tofu Notes: Make sure you drain the tofu well. Try to gently apply pressure to the tofu to get excess water out of. A paper towel can help absorb moisture. Also, be sure to use firm tofu so it doesn’t crumble when fried.

Nutrition

Calories: 437kcal | Carbohydrates: 64g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Sodium: 2376mg | Potassium: 505mg | Fiber: 4g | Sugar: 8g | Vitamin A: 930IU | Vitamin C: 48mg | Calcium: 94mg | Iron: 3mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

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Welcome to Good For You Gluten Free

Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read Moreโ€ฆ

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