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Crispy Quick Baked Tofu Stir Fry Recipe Easy 20-Minute Dinner

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A quick and easy crispy baked tofu stir fry that crisps tofu in the oven without frying, paired with tender veggies and a flavorful stir fry sauce, ready in about 20 minutes.

Ingredients

Scale
  • 14 oz (400g) firm or extra-firm tofu, pressed and cut into 1-inch cubes
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce or tamari
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce or tamari (for stir fry sauce)
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup or honey
  • 1 tsp freshly grated ginger
  • 1 clove garlic, minced
  • 1 tsp toasted sesame oil
  • 1 cup broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 medium carrot, julienned or thinly sliced
  • 2 green onions, sliced (for garnish)
  • Optional: sesame seeds for garnish
  • Optional: cooked rice or noodles to serve

Instructions

  1. Press the tofu for at least 20 minutes to remove excess moisture, then cut into 1-inch cubes.
  2. In a medium bowl, toss tofu cubes with soy sauce, sesame oil, and cornstarch until evenly coated. Let sit for 5 minutes.
  3. Wash and prepare the vegetables: chop broccoli florets, slice bell pepper, julienne carrot, and slice green onions.
  4. Preheat oven to 425°F (220°C). Spread tofu cubes in a single layer on a parchment-lined baking sheet.
  5. Bake tofu for about 15 minutes, flipping halfway through, until golden and crispy.
  6. While tofu bakes, whisk together soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, and toasted sesame oil to make the stir fry sauce.
  7. Heat a non-stick skillet or wok over medium-high heat. Add a splash of oil if needed.
  8. Stir fry carrots and broccoli for 3-4 minutes, then add bell peppers and cook for another 2 minutes until veggies are tender-crisp.
  9. Pour in the stir fry sauce and toss to coat evenly, cooking for 1-2 minutes until sauce thickens slightly.
  10. Remove tofu from oven and gently fold into the stir fry.
  11. Garnish with sliced green onions and sesame seeds if using.
  12. Serve immediately over cooked rice or noodles.

Notes

Press tofu well to remove excess moisture for best crispiness. Do not overcrowd tofu on baking sheet to avoid steaming. Flip tofu halfway through baking for even crisping. Use cornstarch for a crispy crust; arrowroot or potato starch can be substitutes. Serve immediately for best texture. Leftovers keep well refrigerated for 2-3 days and reheat gently in a skillet to maintain crispness.

Nutrition

Keywords: tofu stir fry, baked tofu, crispy tofu, quick dinner, vegan stir fry, gluten-free, healthy dinner, plant-based

Find it online: https://junomeals.com/crispy-quick-baked-tofu-stir-fry-recipe-easy-20-minute-dinner/