I am not a fan of tofu. Never was and I dont think I ever will be! If your like me and think that tofu is flavourless or texture is weird, then you need to if give this crispy tofu stir fry a try. I used extra firm organic tofu and placed some weight on the tofu to remove any excess liquid. I cut them into cubes, coated it in some flour and salt and pan fried the tofu until extra CRISPY. Preparing the tofu this way is probably the best way for us “non-loving tofu people” because it gives the tofu a lot of “character” ie. crispy on the outside and chewy/soft inside. But feel free to swap the tofu for shrimp, chicken or beef. The sauce is crazy GOOD!

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5 from 2 votes

Crispy Tofu Stir Fry

Prep Time10

Cook Time20

Course: Main Course

Servings: 2 people

Ingredients

16 ounces Organic extra firm tofu (extra firm is important)
2 whole scallions
1 medium shallot, finely chopped
5 cloves garlic, finely chopped
1 medium jalapeno, finely chopped
2 dried red chili peppers (optional)
1 tbsp toasted sesame seeds for garnish
2 tbsp flour ( potato flour or cornstarch)
salt to taste
1/3 cup vegetable oil or grapeseed oil ( for frying the tofu)
Steamed Broccoli florets from one (1) large head of broccoli

Sauce

1&1/2 tbsp Mama O's Spicy Kimchi Paste ( i love this kimchi paste)
1 tbsp rice vinegar
4 tbsp soy sauce ( low sodium)
3 tbsp oyster sauce
4 tbsp hoisin sauce
1 tbsp honey or maple syrup
4-5 tbsps water
1/2 tbsp sesame oil
1 tsp cornstarch
2 tsp chili oil or chili crisp (optional, I like my food spicy 🙂 )

Instructions

Drain the tofu and wrap your extra firm tofu in an absorbent towel. Place something heavy on top – like a pan, books or several bowls. This will help to press out any extra moisture. Leave for about 10 minutes.
Once the water has stopped coming out, pat dry and transfer to a board. Slice your tofu lengthways so that you have two slabs, then cut each slab into small cubes ( see photo for reference).
In a large bowl, add the tofo, flour and salt. Gently mix to coat all the tofu in the four.
Heat a large skillet over medium heat with some vegetable oil or grapeseed oil. Once hot, add the tofu making sure they are all separated. Fry on each side until crispy.
Depending on the size of your skillet, you may need to fry the tofu in 2 batches to avoid crowding the pan. Fry on each side until crispy and golden. Set aside on a wire rack to remove any excess oil.
Now Prepare the sauce: In a bowl, add Spicy Kimchi Paste, soy sauce, honey, rice vinegar, oyster sauce, hoisin sauce , water, cornstarch and mix. Taste and additional spices to your liking ( I added some chili oil)
Heat a large skillet with some vegetable oil, saute the garlic, shallots, jalapeno and scallions. Cook for a 2 minutes or until everything starts to develop some color.
Reduce the heat and add the sauce and cook for another 1 minute.
Now add the cooked broccoli and crispy tofu and stir. Cook for 30 seconds.
Turn off the heat and drizzle some sesame oil. Taste and additional sauce/seasoning to your liking.( you can also add some additional water to loosen the sauce if you dont like it thick)Garnish with sesame seeds and serve with rice – Enjoy!