If you’re looking for a satisfying plant-based dinner that doesn’t compromise on flavour, this Crispy Tofu Stir Fry with Garlic Soy Glaze is a proper winner. It starts with tofu that’s crisped up until golden on the outside and still tender in the middle, no soggy tofu here. Then it gets tossed in a glossy, sticky garlic soy glaze that clings to every bite. Add a mix of colourful veg like peppers, broccoli and spring onions, and you’ve got a dish that’s as vibrant as it is tasty. It’s quick to make, totally moreish, and perfect for meat-free Mondays or any night you want something fresh and fast.
If you like quick, flavour-packed dinners, you might also enjoy my Sticky Gochujang Chicken with Rice – it’s bold, saucy, and seriously satisfying.
🍴 Tools You’ll Need
Large non-stick frying pan – for crisping up the tofu without it sticking. This one will work well.
Mixing bowl – for tossing tofu with cornflour before frying, get a reasonably large one like this.
Tongs or spatula – to turn the tofu gently while it crisps up, these tongs are great.
Small saucepan – for simmering and thickening the garlic soy glaze. This is the perfect size.
🍷 Wine Pairing
For this punchy, savoury stir-fry, a dry Riesling works beautifully, its crisp acidity and subtle sweetness balance the salty soy and garlic glaze without overpowering the tofu. If you’d rather go red, try a light Gamay, it’s fruity, low in tannins, and won’t clash with the umami flavours.
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Crispy Tofu Stir Fry with Garlic Soy Glaze
Ingredients
- 280 g firm tofu pressed and cubed
- 2 tbsp cornflour
- 2 tbsp vegetable oil
- 1 red pepper sliced
- 1 small courgette halved and sliced
- 1 carrot peeled and cut into thin strips
- 100 g tenderstem broccoli or green beans
- 2 garlic cloves finely chopped
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1 tsp grated fresh ginger optional
- 1 tbsp water
- Sesame seeds for garnish
- Spring onions sliced, to serve
- Rice or noodles to serve
Instructions
- Press the tofu for at least 20 minutes to remove excess moisture, then cut into bite-sized cubes.
- In a bowl, toss the tofu with cornflour until evenly coated.
- Heat the vegetable oil in a large non-stick frying pan or wok over medium-high heat. Add the tofu and cook until golden and crisp on all sides, turning occasionally. Transfer to a plate.
- In the same pan, add a splash more oil if needed, then stir-fry the garlic, ginger, and red chilli for 1–2 minutes until fragrant.
- Add the chopped bell peppers and mangetout. Stir-fry for 2–3 minutes until tender-crisp.
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, maple syrup, and a splash of water.
- Return the tofu to the pan, pour in the sauce, and toss everything to coat. Let it bubble for a minute until the sauce thickens slightly.
- Sprinkle over the sesame seeds and spring onions, then serve hot with rice or noodles.
Top Tips for this Crispy Tofu Stir Fry
Get the tofu extra crispy by using a non-stick pan and avoiding overcrowding, give the pieces space to fry evenly.
Cornflour is key for that golden crust, don’t skip it, and coat thoroughly.
Add veg in stages based on how quick they cook. Softer veg like mangetout go in later to keep them crisp.
Prep everything ahead – once you start cooking, it all moves quickly, so have your sauce and veg ready to go.
