Crispy Sesame Tofu and Vegetable Stir-Fry

Ingredients

• 14 oz extra-firm tofu, drained and pressed
• 3 tablespoons cornstarch
• 4 tablespoons vegetable oil, divided
• 2 cups broccoli florets
• 1 red bell pepper, sliced into strips
• 1 carrot, thinly sliced on a diagonal
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 1 tablespoon toasted sesame oil
• 1/3 cup water or vegetable broth
• 1 tablespoon toasted sesame seeds
• 2 green onions, thinly sliced

Nutrition (estimated per serving)

Method

1. Wrap the block of tofu in a clean kitchen towel or several layers of paper towels, set it on a plate, and place something heavy on top like a cast-iron skillet or a couple of cookbooks. Press for at least 15 minutes so excess water drains out; this step is essential for crispy tofu, since wet tofu will steam instead of fry.
2. Cut the pressed tofu into 3/4-inch cubes. Place the cubes in a medium bowl, sprinkle with 3 tablespoons cornstarch, and toss gently with your hands until every piece is evenly coated in a thin dry layer with no wet or clumpy spots.
3. Heat 2 tablespoons vegetable oil in a large nonstick or well-seasoned skillet (12-inch) over medium-high heat for about 2 minutes, until a cube of tofu dropped in sizzles immediately on contact.
4. Add the tofu cubes in a single layer, leaving space between pieces so they aren't touching; cook undisturbed for 3 minutes per side without moving them, which lets a deep golden-brown crust form. Turn each piece with tongs or a spatula and repeat until all sides are crisp and golden, about 10 to 12 minutes total. Avoid stirring too often, since constant flipping is the main reason tofu turns soggy instead of crispy.
5. Transfer the crispy tofu to a plate lined with paper towels and set aside; do not wipe out the skillet.
6. In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, and water or broth until the sugar dissolves; set this sauce aside.
7. Add the remaining 2 tablespoons oil to the same skillet and increase heat to high. Once the oil shimmers, add the broccoli florets, sliced carrot, and bell pepper strips.
8. Stir-fry the vegetables constantly, tossing every 15 to 20 seconds with a spatula, for 4 to 5 minutes, until the broccoli turns bright green and the pepper softens slightly but everything still has a firm bite; do not let them go limp or gray.
9. Push the vegetables to one side of the skillet, add the minced garlic and ginger to the cleared space, and stir them alone for about 20 seconds until fragrant, then mix them through the vegetables.
10. Pour the prepared sauce into the skillet over the vegetables. Bring it to a simmer, which should take about 30 seconds, and let it bubble for 1 to 2 minutes, stirring, until it thickens slightly and coats the vegetables in a glossy layer.
11. Return the crispy tofu to the skillet and toss everything gently together for 30 to 45 seconds, just until the tofu is coated and warmed through; tossing longer will soften the crispy crust.
12. Remove from heat, sprinkle with toasted sesame seeds and sliced green onions, and serve immediately over steamed rice while the tofu is still crisp.

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