Crispy tofu stir fry (better than takeout!)

Step by Step

Step 1

Slice the tofu in half lengthwise and wrap it in a paper towel or tea towel. Set a heavy pan on top of the tofu for about 1 hour.

Step 2

Prepare the green onion salad. Add all of the ingredients for the green onion salad to a bowl and toss to combine. Place the salad in the refrigerator.

Step 3

Mix up the stir-fry sauce. Add all of the ingredients for the stir-fry sauce to a mason jar and cover it. Shake the dressing together until it is combined and the cornstarch has dissolved. Set aside.

Step 4

Cook the 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. Before straining the noodles, set aside 1 cup of pasta water. Strain the noodles, rinse them with cold water, and set aside.

Step 5

Saute the veggies. Heat the coconut oil over medium/high heat. When the coconut oil is melted and hot, add the mushrooms and season them with ½ teaspoon of salt. Cook the mushrooms down for about 10 minutes over medium heat, stirring occasionally.

Step 6

Add the red bell peppers with the remaining salt to the pan and saute for 2 minutes. Transfer the vegetables to a bowl.

Step 7

Slice 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.

Step 8

Add the avocado oil to the same large skillet that was 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, the oil may splatter. Once all of the tofu is in the pan gently move around each piece of tofu to be sure it doesn’t stick to the pan.

Step 9

Fry the tofu for 2-3 minutes on each side of the tofu or until golden brown. Be patient, it’s worth it. Remove the tofu from the pan and season with salt.

Step 10

Remove the pan from the heat and carefully wipe the pan free from any tofu pieces. Transfer the vegetables back into the pan along with the stir-fry sauce and ½ cup of the starchy pasta water. Whisk the ingredients together. Cook the vegetables over medium heat for 3-4 minutes or until the sauce thickens.

Step 11

Add the noodles to the sauce and vegetables. Gently mix all of the ingredients until combined. Add the last ½ cup of pasta water to the pan and mix again.

Step 12

Finally, add the tofu to the man and mix until the tofu is coated in sauce. Heat until it reaches the desired temperature and consistency.

Step 13

Remove from heat. Serve with the green onion salad on top of the stir fry.

Tips and Warnings

We used mushrooms and red peppers in this recipe. Feel free to use our favorite stir fry vegetables.
If you can’t find ramen noodles, thin spaghetti noodles will work.
We used a high smoke point oil like avocado oil for the tofu. Feel free to use your favorite high-smoke point oil.
The key to crispy, golden tofu is patience. Take your time while frying the tofu. Gently wiggle the tofu while it’s cooking, sometimes it will stick to the pan.

Ingredient

Firm or extra firm tofu

16 oz 16 oz
Ramen noodles

8 oz 8 oz
Rice vinegar

14.79 ml 0.52 fl. ozs
Sesame oil

7.39 ml 0.26 fl. ozs
Cornstarch

29.57 ml 1.03 fl. ozs
Fish sauce

4.93 ml 0.17 fl. ozs
Soy sauce

118.29 ml 4.14 fl. ozs
Ramen noodles

226.8 g 0.5 lbs
Red bell peppers

2 2
Coconut oil ⁣⁣

369.67 ml 12.94 fl. ozs
Green onions

7 7
Avocado oil

44.36 ml 1.55 fl. ozs
Chili garlic sauce

9.86 ml 0.35 fl. ozs
Chopped fresh cilantro

118.29 ml 4.14 fl. ozs
Firm or extra firm tofu

453.59 g 1 lbs
Fresh grated ginger

29.57 ml 1.03 fl. ozs
Kosher salt

4.93 ml 0.17 fl. ozs
Light brown sugar

44.36 ml 1.55 fl. ozs
White mushrooms

226.8 g 0.5 lbs
White sesame seeds

4.93 ml 0.17 fl. ozs
Garlic

4 pcs 4 pcs

Amount Per Serving
	Calories	617 kcal
	Carbohydrates	64 g
	Protein	24 g
	Fat	33 g
	Fiber	4 g
	Sugar	16 g

View nutrition facts