Crispy Tofu Stir Fry with Garlic Soy Glaze
Golden, crispy tofu tossed with vibrant stir-fried veg in a sticky garlic-soy glaze, quick, healthy, and full of flavour.
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.