Tofu Stir Fry

A simple, satisfying favorite.

Why You'll Love This Recipe

• Crispy tofu rivals restaurant version.
• Naturally vegan, high-protein.
• 30 minutes, one wok.
• Customizable veg.
• Healthier than takeout.

Ingredient Notes

• Extra-firm or super-firm tofu only — silken won't work.
• Hoisin gives the depth — non-negotiable.
• Sesame oil at the end only.

Ingredient Substitutions

• Tempeh or seitan instead of tofu.
• Bok choy, snap peas, mushrooms for veg.
• Cashew chicken style: add ½ cup roasted cashews at the end.

Equipment Needed

• Tofu press or heavy plate + towel
• Wok or large skillet

Prep Tips

• Press tofu before doing anything else.
• Prep all sauce and veg before turning on heat.

Instructions

1. 1

   Gather and prep: 1 tofu, 1 small head broccoli, cut into florets (about 3 cups), 1 medium bell pepper, sliced, 1 tbsp soy sauce, 3 cloves garlic, minced, 1 ginger, 1 cup uncooked long-grain rice. mince the garlic, grate the ginger, and chop the vegetables into even pieces before you start cooking.

2. 2

   Press and cube tofu, sear until golden.

3. 3

   Stir-fry aromatics and veg.

4. 4

   Return tofu, toss with soy.

Artsi Pro Tips

• PRESS the tofu — wet tofu won't crisp.
• Cornstarch coating is the secret to shatter-crispy tofu.
• Sear undisturbed for a real crust.

Common Mistakes

• Skipping press — limp, oil-spitting tofu.
• Flipping tofu too soon — sticks and tears.
• Crowded wok — steam, not crisp.

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