Crispy Tofu Stir-Fry
Crispy pan-fried tofu tossed with sugar snap peas and carrots in a sweet and spicy soy-sriracha sauce.
Ingredients
2 servings- 1 blockExtra firm tofu, pressed and cubed
- 1 cupSugar snap peas
- 1 mediumCarrot, julienned
- 3 tbspSoy sauce (low sodium)
- 1 tbspMaple syrup
- 1 tbspRice vinegar
- 1 tspSriracha
- 1 tspSesame oil
Instructions
Step 1
In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sriracha, and sesame oil.
Step 2
Heat a large non-stick skillet over medium-high heat. Add cubed tofu and fry until crispy and golden on all sides, about 8-10 minutes. Remove tofu and set aside.
Step 3
Add snap peas and carrots to the same skillet. Stir-fry for 3 minutes until tender-crisp.
Step 4
Return tofu to the pan, pour the stir-fry sauce over, and toss well.
Step 5
Cook for another 2 minutes until the sauce coats everything and thickens. Serve hot.
Chef's Tips & Notes
Pro Tips
- •Pressing the tofu is essential: it removes water, allowing the tofu to get crispy and absorb the sauce.
- •Swap maple syrup with stevia or sugar-free syrup to lower calories.
- •Use cornstarch on the tofu cubes before frying to get them even crispy.
Storage
Store in the refrigerator for up to 3 days.
Freezing
Tofu changes texture when frozen, so fresh eating is recommended.
Meal Prep
Press and cube tofu in advance. Stir-fry can be quickly cooked and portioned into lunch containers.
Nutrition Facts
Per serving (2 servings total)
