Crispy Tofu Stir-fry

Soy marinated and pan-fried crispy tofu pieces served with stir-fried vegetables and rice.

Tofu is my favourite protein source. Yet so many people find it bland and boring. If cooked right, and by “right” I mean crispy on the outside but soft in the centre, tofu is delicious. Its sponge like texture means it can absorb so many flavours. If your’e looking for an easy but delicious way to prepare tofu, I recommend this recipe. If your’e in a rush but still want crispy deliciousness, skip the marinading and simply add a sauce after cooking. Either way, this tofu can work for anyone!

Whilst experimenting with different tofu recipes, including a tofu ‘chick’n’ nugget recipe i’m working on I discovered the importance of pressing your tofu. Previously, I had always skipped this step lacking both time and effort. However, pressing the moisture out of tofu enables it to become more like a sponge and absorbs more of your marinade.

For this recipe I used a simple marinade of soy sauce, garlic and chilli flakes. Feel free to add any additional flavourings you have around such as ginger, coriander or even peanut butter. Once your tofu is pressed, cut it into cubes and toss in the marinade until all pieces are evenly coated.

To create the all-important crispy outside the next step is vital! Put 2 tbsp. of arrowroot powder or corn starch (in the picture it is called maizena as I created this in Colombia) on a level plate. Take each cube of tofu and evenly coat each side in the cornstarch. Be careful to only coat the tofu thinly. A thick coating may result in your outside drying out whilst frying, to avoid this make sure to use plenty of oil, keep at a medium heat and remember to move your cubes around during cooking.

Next, fry the tofu! Make sure not to over fill your pan, each cube needs to be flat. Overcrowding the tofu might save you time but will risk the crispiness of your cubes. Fry the tofu until golden brown and crispy on each side being careful to flip them during cooking. If you are looking for an oil-free version, place your cubes on a baking tray lined with baking parchment and bake in a preheated oven (gas mark 5) until each side is crispy, remembering to turn each cube during baking. For extra crispiness whilst baking, add a baking dish of water to the lower shelf of the oven – the steam helps to crispy your tofu without the use of oil!

To serve this tofu my go to dish is a stir-fry. Stir-fry’s have to be my all-time favourite meal to cook at home. They are so simple, fast and easily adaptable to whatever you have lying around. I must have lived on stir-fry’s for majority of my first year at University and I definitely didn’t complain about it! For this recipe I used broccoli cut into little floret’s for fast cooking, red pepper, red onion, mushrooms and a leafy green. If you do not like mushrooms or broccoli, replace with bean sprouts, bok choy, mangetout, baby corn, cabbage or anything else you have in the fridge. Stir-fry’s work with pretty much anything!

The same concept applies to your carb. Here I used rice (a staple in South American cuisine) however ,rice noodles would be a good replacement.

Crispy Soy Marinated Tofu with Stir-fried Veg

Serves 2

For the Tofu:

1 Block Extra Firm Tofu

2 tbsp. Soy Sauce

1 Garlic Clove, grated

1 tsp. Chilli flakes

1 tsp. Maple Syrup or Coconut Sugar (omit for a sugar-free version)

2 tbsp. Cornstarch / Arrowroot powder

1 tsp. Coconut Oil

For the Vegetables:

1/2 Red Pepper, thinly sliced

100g Broccoli, cut into small florrets

1 Red Onion, thinly sliced

50g Mushroom of choice, (I used chestnut), sliced

A handful of Leafy Greens

2 Garlic cloves, grated

2 tbsp. Soy Sauce (plus more for serving)

1 tsp. Rice Wine Vinegar or Apple Cider Vinegar

1 tsp Chilli Flakes (optional)

Method:

• Firstly, press your tofu. If you have a tofu press use that. If not: remove your tofu from its packaging and wrap it in kitchen paper or a clean tea-towel. Next place something heavy on top of your tofu (a book, a frying pan, a saucepan filled with water, anything heavy!) and leave for 30 minutes.
• Once pressed, remove your tofu from the kitchen paper and cut into cm cubes.
• Next, prepare the marinade by adding all of the remaining tofu ingredients, except for the corn starch, into a small bowl and whisking together. Add the tofu to the marinade and mix until the tofu is coated. Set aside for at least 10 minutes for the tofu to absorb the marinade.
• Next, place the cornstarch onto a small plate. Take one cue of tofu and place it in the cornstarch. Make sure each side is coated in the cornstarch then place on a separate plate or bowl. Repeat for all of the cubes of tofu. Make sure there is only a thin layer of cornstarch, too much will over-dry the pieces.
• To fry your tofu, heat a large pan over a medium heat and add 1 tbsp. of coconut oil. Once hot, add the tofu cubes to the pan creating an even layer- do not overcrowd the pan. Fry on each side approx 3-5 minutes until each side is golden and crispy then remove the tofu from the pan. If you find the outside of your tofu is becoming white and dry, either add a splash of oil, water or soy sauce to stop them drying out.
• Whilst the tofu is cooking, prepare your vegetables.
• In a large wok heat 1 tbsp. of coconut oil. For an option with less oil simply add a splash of water to a non-stick pan to stop the veg from catching. Add your prepared vegetables and begin to fry, except for any leafy greens which take less time to cook.
• After 3 minutes add the garlic, soy sauce, chilli flakes and vinegar plus any leftover marinade from the tofu. Continue to stir-fry until all of your veg is cooked but still has some bite. Before removing your pan from the heat, add any leafy greens and stir into the veg. Then remove from the heat. The heat of the veg will cook the greens without making them soggy and overcooked.
• Serve your tofu and veg with rice or noodles. Drizzle with soy sauce over or add your favourite stir-fry sauce. Top with fresh coriander, chilli and lime juice (optional).