Sticky Sesame Tofu Stir-Fry
In short: Cornstarch-dusted tofu fried until crisp, then tossed with broccoli, red pepper and a glossy maple, soy and sesame glaze. Serve over steamed rice. It takes about 38 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 18 min
- Resting
- 15 min
- Total
- 38 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 605 kcal
A glossy sauce, crisp tofu and bright vegetables make this a dinner that tastes like takeout but takes about 35 minutes. The tofu is dusted with cornstarch and fried until the edges turn crunchy, which helps the sauce cling instead of sliding off. Broccoli and red pepper stay snappy because they hit the pan last. Maple syrup, soy sauce and toasted sesame oil make the glaze sweet, salty and nutty.
Instructions
- Press the tofu for 15 minutes under a heavy pan, then cut it into 2 cm (3/4 inch) cubes. Toss the cubes gently with the 2 tablespoons of cornstarch until lightly coated.
- Whisk the soy sauce, maple syrup, rice vinegar, sesame oil, 1 teaspoon cornstarch and water in a small bowl until smooth.
- Heat 2 tablespoons of the oil in a large nonstick wok or skillet over medium-high heat. Fry the tofu in a single layer for 8 to 10 minutes, turning every 2 minutes, until golden and crisp on most sides. Move it to a plate.
- Add the last tablespoon of oil, then the broccoli and pepper. Stir-fry for 4 minutes, adding a splash of water if the pan looks dry, until the broccoli is bright green and just tender.
- Add the garlic and ginger and stir for 30 seconds. Return the tofu to the pan.
- Stir the sauce, pour it in and cook for 1 to 2 minutes, tossing, until it thickens into a glossy glaze that coats everything.
- Scatter over the sesame seeds and spring onions. Serve over the hot rice.
Tips
- For extra crunch, freeze the tofu block overnight, thaw it, press out the water and then cube it. The texture turns chewier and absorbs more sauce.
- Swap broccoli for green beans, snow peas or sliced mushrooms. Add a pinch of chili flakes to the sauce if you want some heat.
Questions and answers
How do I keep tofu crispy in a stir-fry?
Press it well, coat it in cornstarch and fry it in a single layer without moving it too often. Add it back to the pan only at the end, so it spends less time in the sauce.
Can I make this gluten-free?
Yes. Replace the soy sauce with tamari and check that your rice vinegar and sesame oil have no added ingredients. The rest of the recipe is naturally gluten-free.
Can I prepare it ahead?
Cook it, cool it and refrigerate for up to 3 days. The tofu softens on storage, so reheat in a hot skillet for a few minutes to bring some of the crispness back.
How long does it take to make Sticky Sesame Tofu Stir-Fry?
About 38 min in total: 20 min of preparation and 18 min of cooking.
How many calories are in Sticky Sesame Tofu Stir-Fry?
About 605 kcal per serving, with 21 g of protein, 82 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 605 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 82 g |
| Fat | 21 g |
| Fiber | 7 g |
| Sugar | 9 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
