Crispy Tofu Stir-Fry Flavorful and Easy Recipe Guide

Ingredients

• 14 oz firm tofu, pressed and cubed
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1 unit red bell pepper, sliced
• 1 cup snap peas
• 1 small carrot, julienned
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 unit green onions, chopped
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon chili paste (adjust to taste)
• 1 unit Sesame seeds for garnish

Instructions

1. Start by pressing the tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for about 15-20 minutes. Once pressed, cut it into 1-inch cubes.
2. In a bowl, toss the tofu cubes with cornstarch until evenly coated. This will help achieve a crispy texture when fried.
3. In a large non-stick skillet or wok, heat vegetable oil over medium-high heat.
4. Carefully add the tofu cubes to the skillet in a single layer. Fry them for about 3-4 minutes on each side or until golden brown and crispy. Remove and set aside on a paper towel-lined plate to absorb excess oil.
5. In the same skillet, add a bit more oil if needed. Toss in the sliced red bell pepper, snap peas, and julienned carrot. Stir-fry for 3-4 minutes until they start to soften but remain crisp.
6. Add minced garlic and grated ginger to the veggies, stir-frying for an additional minute until fragrant.
7. Return the crispy tofu to the skillet and mix well with the vegetables.
8. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and chili paste. Pour this mixture over the tofu and vegetables, tossing everything to coat evenly. Stir-fry for another minute to heat through.
9. Remove from heat and sprinkle with chopped green onions and sesame seeds.