The secret to crispy tofu is all in the prep. Some people swear by freezing and thawing tofu but my tried and true method is to give it a good press, then cube or crumble it, season it with salt and pepper and toss it with cornstarch. From there, all it needs is a short stint under high heat to get crisp on the outside while remaining bouncy and moist within.
Use that crispy tofu however you like – as a topper for a kale caesar, on top of sesame noodles, dipped in BBQ sauce, etc. My favorite way to use it is in flavorful stir-fry like this. While this stir-fry is best hot from the stovetop, I usually double the recipe and enjoy it for lunch throughout the week.
Crispy, Sticky Tofu Stir-Fry with Broccolini and Green Beans
Ingredients
For tofu….
- 2 1-lb packages tofu
- Kosher salt and freshly cracked black pepper
- Granulated garlic (optional)
- 3 tbsp cornstarch
- 2 tbsp neutral oil like grapeseed, vegetable or canola (olive oil is fine)
For sauce…
- 3 tbsp water
- 2 tsp cornstarch
- 4 garlic cloves, minced
- 1-2 inch piece of ginger, skin removed and minced
- 5 tbsp soy sauce (1/4 cup + 1 tbsp)
- 4 tbsp honey (1/4 cup)
- 6 tbsp rice wine vinegar (1/4 cup + 2 tbsp)
- red pepper flakes or favorite hot sauce like chili paste or sriracha to taste (I left out for my kiddos’ sake)
For vegetables…
- 2 tbsp neutral oil (suggestions above)
- 2 bunches broccolini, edges trimmed and sliced in half lengthwise if stalk is thick
- 1 lb green beans, ends trimmed if necessary
- Salt and pep
- 1-2 tbsp sesame seeds
To serve: rice of choice, fresh cilantro, lime wedges
Method
- Wrap tofu in paper towels or a clean kitchen cloth and press under something heavy like a cast iron skillet for as long as you have – overnight or even 10 minutes. Preheat oven to 425 (on convection if you have it).
- Cut pressed tofu into 1-2 inch squares or rectangles, or crumble by hand and place on a parchment lined sheet tray. Season generously with kosher salt, freshly ground black pepper and granulated garlic. Then sprinkle with the cornstarch and toss, toss, toss. It will seem like a lot but will eventually stick to the tofu. Drizzle with neutral oil and toss again. Roast for 25-30 minutes, flipping after the first 15 min. The tofu should be nice and crisp.
- Make stir-fry sauce by mixing all ingredients together.
- Place large skillet over high heat. When piping hot, add the oil, vegetables and a pinch of kosher salt. Let them get charred on one side for about 4-5 minutes, then give them a good toss and leave them alone again to get charred on a second side.
- When the veggies are cooked to your liking, turn the heat down to medium/low, add the tofu, sesame seeds and the stir-fry sauce. Toss, toss, toss again until the sauce has reduced and it is glossy and sticking to the vegetables. Serve over your rice of choice with cilantro and lime wedges.
Serves 6 people
Prep ahead – Make the stir-fry sauce a day ahead, prep your veggies up to a few days in advance, and press your tofu a day ahead. You can even cook the tofu and stir-fry the veggies a few hours ahead, but wait to combine the veggies, tofu and sauce until the last minute. This ensures the tofu is as crisp as possible. I still enjoy this stir-fry as leftovers but it is best enjoyed right away.
(Want another tofu recipe? Try this one for Crispy Tofu Spring Rolls!)
I put a good amount of thought into what to title this recipe and the best I could come up with is… Wild Mushroom and Farro Veggie Patties. Hmmm. What would be better? Veggie burgers? Too hippy-dippy / health food-y. Croquettes? Too dated. So “patties” it is, which I’m guessing still doesn’t have you running to the kitchen.
We’re in the thick of it in the north east. You know you’ve reached the dead of winter when a 40-degree day feels downright balmy. But here we are, so let’s make the best of it by keeping our ovens on for hours and making this slow-roasted tomato and burrata winter caprese.