Crispy Garlic Ginger Tofu Recipe
vegetarian dish, garlic ginger sauce, crispy fried tofu (vegan only fryer) comes with choice of noodles or rice, stir fried vegetables and up to three salad bar toppings
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Ingredients
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Tofu & Coating
Garlic–Ginger Sauce
Stir-Fry Vegetables
Noodles or Rice
Salad Bar Toppings (choose up to 3)
Finishing & Garnish
Method
Tofu & Coating
Press and cube tofu
Drain tofu and press for 20–30 minutes to remove excess water. Cut into 1-inch cubes.
Season and coat
In a bowl, combine cornstarch, salt, and black pepper. Toss tofu cubes gently in the cornstarch mixture until evenly coated, shaking off any excess.
Fry or air-fry
Deep-frying: Heat neutral oil in a heavy skillet or fryer to 350°F (175°C). Fry tofu in batches without overcrowding for 3–5 minutes per batch, turning as needed, until golden and very crispy. Transfer to a paper-towel-lined tray. Air-fryer (vegan fryer option): Preheat to 400°F (200°C). Lightly spray or brush tofu cubes with a thin layer of oil and arrange in a single layer. Air-fry 12–15 minutes, shaking halfway, until deeply golden and crispy.
Garlic–Ginger Sauce
Mix sauce
In a small bowl, whisk together minced garlic, grated ginger, soy sauce, rice vinegar, maple syrup, sesame oil, and 1/4 cup water until smooth.
Thicken sauce
In a separate small cup, stir the 1 tsp cornstarch into 1 tbsp cold water to make a slurry. Heat the sauce in a small saucepan over medium-low heat until it simmers, then whisk in the slurry and simmer 1 minute until the sauce slightly thickens. Remove from heat and keep warm.
Stir-Fry Vegetables
Prep and cook
Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat until shimmering. Add broccoli and carrots and stir-fry 2 minutes. Add snap peas and red pepper and stir-fry another 2–3 minutes until vegetables are crisp-tender.
Season
Add sliced green onions, salt, and pepper; toss to combine. If using rice or noodles, push vegetables to the side and add cooked rice/noodles to the pan to combine and warm through (about 1–2 minutes).
Assemble & Finish
Combine tofu with sauce
Return the crispy tofu to the skillet with the warmed vegetables (or place vegetables over rice/noodles). Pour the warm garlic–ginger sauce over the tofu and vegetables and gently toss to coat, being careful not to break the tofu. Cook together 1–2 minutes so the sauce clings to the tofu.
Plate and garnish
Serve the tofu and vegetables over the choice of rice or noodles. Add up to three salad-bar toppings of choice (e.g., sesame seeds, toasted peanuts, pickled onions). Garnish with reserved green onions, cilantro, a squeeze of lime, and optional red pepper flakes or chile oil to taste.