Sticky Sesame Ginger Tofu Stir-Fry

If you’ve been following my cooking journey for a while, you’d know that crispy tofu is one of my all time favorite dishes to make. I’ve spent years perfecting different sauces and marinades, and they’re all delicious, but I believe this one has the honor of being my best yet, so I hope you enjoy.

At the start of fall I try to squeeze in as many summer vegetables as I can before they go out of season. You can always use frozen vegetables, but there’s nothing better than fresh produce. You can use up anything in your fridge for this stir-fry! Keep it to about 2-3 cups of vegetables; if you have more than that, you can double the sauce recipe.

Ready to give the best crispy tofu recipe a shot? Read on below.

This recipe takes 20-30 minutes (excluding tofu press time), and yields two servings.

Stir-Fry Ingredients

• 1 block tofu
• 2-3 cups frozen green beans or other vegetables you need to use up
• 1 orange bell pepper
• 2 tsp sesame seeds
• cornstarch
• 2 tbsp canola or other high heat oil

Sauce Ingredients

• 5 to 6 teaspoons minced ginger
• 4 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp corn starch
• 2-3 tsp rice vinegar
• 1 tsp sugar

Instructions

1. Press tofu for at least 15 minutes before you start. I pressed mine for an hour.
2. Mix ingredients of the sauce and stir well.
3. Dice the pressed tofu and coat in corn starch.
4. In a shallow skillet on medium-high heat, heat 2 tbsp of canola oil and fry the tofu until outside is crunchy. Save for later.
5. In a small skillet or pot, cook green beans about halfway. You don’t want them limp for this dish – the crunch adds freshness! Add orange bell pepper slices in next, and then add your sauce.
6. The sauce will start to bubble. Stir it so it doesn’t stick to the bottom of the pan, and take the pan off the heat when it starts to get gooey and sticky.
7. Add the crispy tofu, and garnish with sesame seeds.

Golden hour + good food = impeccable vibes.

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