My go-to crispy tofu stir fry is a weeknight staple! Ready in just over 30 minutes using versatile, budget-friendly ingredients, this stir fry features 25+ grams of plant-based protein per serving.
Let me preface this by saying that in the 10 years of being vegetarian, I have cooked a lot of delicious tofu recipes. But there is no tofu recipe that I love more than the crispy Salt and Pepper Tofu used in this stir fry.
We make this crispy tofu stir fry at least once a week and often twice a week. It's endlessly versatile, but it all hinges on the amazing crispy salt and pepper tofu.
While I recommend using an air fryer for the best texture, you can certainly use the oven if that's what you have on hand. I wrote instructions for both.
This is the third recipe in my high protein vegetarian meals series. The first recipe for Crispy Tofu Salad uses the same method, so if you like this recipe I highly recommend giving that one a try next.
For a super-quick, low-prep stir fry, check out my simple Tofu Stir Fry with Noodles.
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Why you'll love this recipe
- The sauce: We're keeping it simple with hoisin sauce and a few other pantry staples. This recipe also works well with store-bought stir-fry sauce.
- Versatile: The salt & pepper tofu can be made in the air fryer or oven, and the ingredients are easy to adjust to your liking. Feel free to use any variety of vegetables for the stir fry, but see below for my favorite combinations.
- Nutritious: With 25 grams of protein per serving, this stir is as satisfying as it is nutritious. This is also an easy way to pack a lot of veggies into a meal.
Ingredients
- Tofu: I recommend extra-firm tofu or super-firm tofu.
- Edamame: Frozen edamame, sometimes labeled as mukimame or "shelled edamame" is an easy way to add extra protein to the stir fry.
- Cashews: I love adding a handful of cashews for extra flavor and toastiness. This is optional but adds a little extra "something" to the stir fry. I typically keep raw, unsalted cashews on hand (for cashew cream) so that's what I use here. Roasted cashews work but will toast more quickly.
- The sauce: I often use store-bought stir-fry sauce for convenience, but another option is to combine hoisin sauce, rice vinegar, and a splash of soy sauce. This makes a sweet and salty sauce. Tamari also works, and all of these ingredients can be adjusted to taste.
- Veggies: I haven't found a vegetable that doesn't work in this stir fry. I wrote the recipe for broccoli, onion, and bell pepper because those are the veggies that I use most often.
Cassidy's tips
- Serving: We typically serve the crispy tofu and veggies over white rice, but it's just as delicious with stir-fry noodles. I like to use pad thai noodles, udon noodles, or Hokkien-style stir fry noodles, which are ready-to-eat.
- Tear the tofu: I like to tear the tofu because it gives it a meatier, chewier texture. The tofu can also be cubed.
- Press tofu: Press the tofu to remove liquid, as this makes it a lot crispier. A cast iron skillet weighed down with cans works well for this.
- While I love making homemade stir fry sauce, this is a convenience meal and more often than not we use storebought stir fry sauce. I developed this vegetarian stir fry sauce as a simple, all-purpose flavorful option for those who don't want to buy an entire bottle of sauce.
- To double: If doubling the recipe, I recommend cooking the vegetables in two pans. Overcrowding the pan leads to veggies that are more steamed and less crispy.
- This recipe works best with a skillet that can handle high heat. A wok is the best option if you have one because it can handle a large volume of vegetables, but we typically stick to a 12-inch cast iron skillet.
Veggie combinations
We typically choose 3 vegetables for the stir fry. Since we've made this crispy tofu stir fry weekly for about a year, we've tried out a lot of different vegetables.
Here are a few of my favorite combinations:
- Sliced green or red cabbage, broccoli florets, sliced yellow onion
- Sliced carrots, broccoli florets, bok choy. If using bok choy, wait to add it until the last 2-3 minutes of stir-frying.
- Sliced shiitake mushrooms, bok choy, red bell pepper
We typically only use about ⅓ of a cabbage. Leftover cabbage is delicious in this roasted red cabbage recipe.
Storage notes
The crispy tofu stir fry reheats well. It can be reheated in the microwave or on the stovetop. I prefer reheating on the stovetop because this re-crisps the veggies.
Add leftover rice to the stir fry to make impromptu fried rice!
More ways to stir fry
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Recipe
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Crispy Tofu Stir Fry
Equipment
- 1 large skillet I like to use a cast iron skillet
Ingredients
- 14 ounce block extra firm tofu
- rice, for serving
- 1 medium broccoli crown
- ½ small green cabbage
- 1 medium green bell pepper
- 2 tablespoons canola oil divided (or oil of choice)
- 1 tablespoon nutritional yeast optional
- ½ teaspoon salt divided
- ¼ teaspoon black pepper adjust to taste
- 1 cup frozen edamame AKA shelled edamame or mukimame
- ¼ cup raw unsalted cashews roasted also works
- ¼ cup hoisin sauce **or 6 tablespoons of your favorite stir fry sauce**
- 1-2 tablespoons rice vinegar
- 1 teaspoon soy sauce
- freshly ground black pepper
Instructions
- Preheat the oven to 400F. Press tofu for 10 minutes by using a tofu press or by weighing the tofu down with a heavy skillet. Start cooking the rice at this point, if using.
- While the tofu presses, prep the vegetables. Slice broccoli into florets, then slice those florets in half. Slice the cabbage into ½-inch strips. Julienne (thinly slice) the green pepper. Set aside.
- In a medium bowl, whisk together 1 tablespoon oil, 1 tablespoon nutritional yeast, ¼ teaspoon salt, and ¼ teaspoon pepper. Use clean hands to tear the pressed tofu into small, bite-sized pieces, then add to the bowl. Toss to coat in the oil and seasonings.
- Transfer the tofu to a parchment-paper-lined baking sheet (parchment is optional, makes cleanup easier.) Roast at 400F for 30-35 minutes, stirring halfway through. The tofu is ready when golden and crisp. The smallest pieces should be dehydrated and chewy.
- When the tofu has about 10 minutes left, heat a large skillet over medium-high to high heat. Drizzle with the remaining tablespoon of oil, adding more as needed to coat the skillet.
- Once hot, add the vegetables, frozen edamame (it should still be frozen), and remaining ¼ teaspoon salt. Stir-fry for 8-10 minutes, stirring every few minutes, until the vegetables are starting to blacken and soften. Add the cashews during the last 2 minutes of stir-frying.
- Meanwhile, prepare the stir-fry sauce. Whisk together ¼ cup hoisin sauce, 1-2 tablespoons rice vinegar, and 1 teaspoon soy sauce. Adjust to taste.
- Add the cooked tofu to the cooked vegetables. Drizzle with the stir fry sauce, tossing to coat. Serve over rice. Season with freshly ground black pepper, to taste. Enjoy!
Notes
- Veggies: I typically choose 3 vegetables. Some of my favorites are sliced carrots, shiitake mushrooms, sliced onion, and green beans. Some vegetables, like snow peas, will cook quickly and should be added at the end of stir-frying.
- Oven vs air fryer: I prefer to make this crispy tofu in my air fryer because it cooks much more quickly. I include oven instructions because I know that not everyone has an air fryer. If making in the air fryer, cook at 375F for 18-20 minutes, stirring halfway through and adding additional time, as needed.
- High heat: I stir fry the vegetables on medium-high to high heat, which isn't recommended for most non-stick pans. High heat cooking results in crisper veggies with blackened edges.
- If the vegetables are blackening too quickly, reduce the heat on the skillet and cover it with a lid. This will steam them.
- Nutrition calculations do not include rice. Nutrition calculations are an estimnation and will vary based on ingredients used.
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