Skip the takeout tonight and make mine delicious Crispy Tofu Stir FryCrunchy tofu, ramen noodles and roasted vegetables are stir-fried in a delicious sauce that’s spicy, sweet and full of umami flavor. I love making this recipe when I feel like taking out, but still want homemade food with simple ingredients ❤️.
Because this is a home remedy Crispy Tofu RecipeYou’ll know exactly what’s in it and you can customize the content to your liking.
Ingredients required for this recipe
- Firm or extra-firm tofu: I recommend using firm or extra-firm tofu for this recipe because it holds its shape better when fried.
- Green Onions: The base of green onion salad, it adds a fresh and oniony flavor to the dish.
- Rice Vinegar: You will need rice vinegar for both the green onion salad and stir fry sauce. It adds a spicy and slightly sweet flavor.
- Soy Sauce: You can’t stir fry without soy sauce! This gives the dish its umami flavor and adds a deep savory element.
- Chilli Garlic Chutney: You can find it in the international section of most grocery stores. It adds a nice spice to the stir fry.
- Vegetables: I used main fried vegetables like white mushrooms and bell peppers to give this dish a balance of flavors and textures.
- ramen noodles: Ramen noodles add a nice chewy texture to this stir fry and are perfect for soaking up the delicious sauce.
If you don’t have rice vinegar, you can substitute apple cider vinegar or white wine vinegar.Just note that the taste may vary slightly.
You can use all types of chili sauce in place of chili garlic sauce.If you’re sensitive to spice, try using Sriracha or sweet chili sauce instead.
I used mushrooms and bell peppers for the sauteed vegetables, but you could also use carrots, broccoli, or snap peas instead.
If you can’t find ramen noodlesThinner spaghetti noodles will taste just as good!
For the tofu, if you don’t have avocado oil, feel free to use your favorite high-smoke point oilCanola or vegetable oil are both good choices. You can also use sesame oil for deeper flavor.
How to Make Tofu Stir Fry
- Prepare the pressed tofu: Make sure you allow an hour for the tofu to be pressed before you start cooking so it can release its moisture.
- Make the sauce and salad: To end your wait, make an easy green onion salad and stir-fry sauce.
- cook noodles And vegetables: Cook the noodles until al dente, and sauté the vegetables over medium heat.
- Pan-Fry Tofu: Cut tofu into 1-inch cubes and add cornstarch and salt. Then pan fry the cubes from all sides.
- Mix everything: Once the tofu has a nice crunchy texture, you can mix all the other ingredients together. Now it’s time to serve and enjoy!
- Pressing the tofu is important to remove any excess moisture and make it as crisp as possible.If you don’t have a tofu press, you may need to drain off any water that accumulates every 5-10 minutes while pressing.
- The key to crunchy, golden tofu is patience. take your time Frying Tofu, Stir the tofu gently as it cooks; Sometimes, it will stick to the pan. Don’t try to move it before it’s ready!
- Do not overcook the noodlesFollow package directions and cook them until al dente so they don’t turn mushy when added to the stir-fry later.
try it!
Crispy Pan Fried Tofu
If you’re looking for the simplest way to cook tofu, look no further than this pan-fried tofu recipe! All you need to get started is extra-firm tofu, corn starch, salt, and oil.
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Fried Tofu Stir Fry is a complete meal on its own, but if you want to add a little something extra to really make the meal complete, we’ve got you covered!
For something fresh and delicious, our Sesame Soy Kale Salad And Ginger Pea Salad Would be a wonderful couple. This stir fry will taste amazing with me too Quick Ramen Eggs Or pork dumplings Or Kung Pao Baked Chicken Meatballs For extra protein.
Store any leftover fried tofu in an airtight container in the refrigerator for up to 5 days. I like to reheat the tofu in the air fryer at 400°F for a few minutes to crisp it back up. Stir fry and noodles can be reheated on the stovetop or in the microwave until hot.
More Tofu Recipes to Try
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Cut tofu in half lengthwise and wrap in paper towel or tea towel. Place a heavy pan over the tofu for about 1 hour.
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Prepare green onion salad. Add all the ingredients for the green onion salad to a bowl and toss to combine. Keep the salad in the refrigerator.
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Add stir-fry sauce. Put all the ingredients for the stir-fry sauce in a mason jar and cover it. Stir the dressing together until it is mixed and the cornstarch has dissolved. Cancel.
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Cook noodles. Bring a large pot of salted water to a boil. Add the ramen noodles to the water and let them boil for 5-7 minutes or until the noodles are cooked al dente. Set aside 1 cup of pasta water before draining the noodles. Drain the noodles, rinse with cold water and keep aside.
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Fry the vegetables. Heat coconut oil on medium/high flame. When the coconut oil melts and becomes hot, add the mushrooms and ½ teaspoon salt. Cook the mushrooms on medium flame for about 10 minutes while stirring occasionally.
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Add red capsicum along with remaining salt to the pan and fry for 2 minutes. Take out the vegetables in a bowl.
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Cut the tofu into 1-inch cubes and add them to a large bowl. Add the cornstarch and salt to the bowl and toss until all the tofu pieces are coated.
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Pour the avocado oil into the same large pan used for the vegetables. Heat the oil over high heat until it is very hot. Use tongs to place the tofu in the oil. Be careful, oil may splatter. Once all the tofu is in the pan, gently move each piece of tofu around to make sure it doesn’t stick to the pan.
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Fry the tofu for 2-3 minutes on both sides or until the tofu turns golden brown. Be patient, it’s worth it. Remove tofu from pan and add salt.
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Remove the pan from the heat and carefully wipe the pan of any tofu pieces. Return the vegetables to the pan with the stir-fry sauce and ½ cup starchy pasta water. Whisk the ingredients together. Cook the vegetables on medium flame for 3-4 minutes or until the sauce thickens.
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Mix noodles with sauce and vegetables. Mix all ingredients gently until combined. Add the last ½ cup pasta water to the pan and mix again.
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Finally, add the tofu to the manne and mix until the tofu is coated in the sauce. Heat it until it reaches the desired temperature and consistency.
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Remove from flame. Serve over stir-fry with green onion salad.
- In this recipe I have used mushrooms and red chillies. Feel free to use our favorite sauteed vegetables.
- If you can’t find ramen noodles, thin spaghetti noodles will work.
- I used an oil with a high smoke point like avocado oil for the tofu. Feel free to use your favorite high-smoke point oil.
- The key to crunchy, golden tofu is patience. Take your time when frying tofu. Stir the tofu gently while cooking, sometimes it will stick to the pan.
Calories: 617 kilo calories, Carbohydrates: 64 Yes, Protein: 24 Yes, thick: 33 Yes, Fiber: 4 Yes, Sugar: 16 Yes
Nutrition information is calculated automatically, so it should be used as an estimate only.
