Ingredients:
For the Crispy Tofu:
- 300g firm or extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tbsp cornstarch or arrowroot powder
- 1 tsp smoked paprika (for subtle smoky depth)
- Salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil (canola or peanut oil preferred)
For the Stir Fry Sauce:
- 3 tbsp soy sauce (low sodium)
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or honey (balances saltiness)
- 1 tsp toasted sesame oil
- 1 tsp chili garlic sauce or Sriracha (adjust for heat)
- 1 tbsp water
- 1 tsp cornstarch slurry (1 tsp cornstarch + 1 tbsp water)
For the Vegetables:
- 1 cup broccoli florets
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 1 small zucchini, sliced thin
- 3 cloves garlic, finely minced
- 1-inch piece ginger, finely minced
- 3 spring onions, chopped (keep whites and greens separate)
Garnish & Extras:
- Toasted sesame seeds
- Fresh cilantro or Thai basil leaves (optional)
- Crushed roasted peanuts or cashews (optional)
- Lime wedges for serving
Instructions:
1. Prepare Crispy Tofu:
- Press tofu well to remove excess water for at least 30 minutes.
- Toss tofu cubes with cornstarch, smoked paprika, salt, and pepper until evenly coated.
- Heat oil in a large non-stick skillet or wok over medium-high heat.
- Fry tofu in batches without overcrowding until golden and crispy on all sides (about 3-4 minutes per side). Remove and drain on paper towels.
2. Make the Sauce:
- Whisk together soy sauce, hoisin, rice vinegar, maple syrup, toasted sesame oil, chili garlic sauce, water, and cornstarch slurry in a bowl. Set aside.
3. Stir Fry Vegetables:
- In the same pan, add a little more oil if needed.
- Add the whites of the spring onions, minced garlic, and ginger; sauté for 30 seconds until fragrant.
- Add broccoli, carrots, snap peas, bell pepper, and zucchini. Stir fry on high heat for 4-5 minutes, keeping veggies crisp-tender.
4. Combine & Glaze:
- Return crispy tofu to the pan with veggies.
- Pour the prepared sauce over and toss gently, cooking for another 1-2 minutes until sauce thickens and coats everything beautifully.
5. Finish & Serve:
- Turn off heat. Sprinkle with chopped green parts of spring onions, toasted sesame seeds, fresh herbs, and crushed nuts if using.
- Serve immediately with steamed jasmine rice or soba noodles. Add lime wedges for a fresh zesty kick.
Pro Tips:
- Press tofu overnight wrapped in a kitchen towel and weighted for best texture.
- Use high heat and quick tossing for that signature wok hei flavor.
- Toast your own sesame seeds and nuts for extra aroma.
- For extra umami, add a splash of mushroom soy sauce or sprinkle dried shiitake powder into the sauce.