Garlic Tofu and Vegetable Stir Fry

My garlic tofu and vegetable stir fry reminds me of rainy evenings and movies on the couch with a big to-go container of chinese takeout. It’s warm, hearty, comforting, and always leaves you ready for a nap. This cleaned up, vegetarian version gives me all the takeout joy, minus the late night stomach ache.

There aren’t many vegetarian entrees on this site, but every once in awhile I like to have a meatless day. It gives me sort of a reset when my body is feeling bogged down from eating a lot of junk. Once I’m in the pattern of eating out a ton, I can’t just snap back cold turkey. I need some “taste bad for you” foods at home to get me back in the swing. This stir fry is awesome because it feels like comfort food. It’s great for weaning off of the processed junk when it’s time to get back to eating healthier and cleaner.

My brother, J.T., taught me how to make crispy tofu. I didn’t realize how easy, and delicious it was. It reminds me of a cross between fried chicken and a great french fry. The exterior gets so stinking crispy– once they’re fully browned you can hear the crust when you shake them in the pan– while the interior stays soft and hydrated. Tofu is a great vehicle for sauces and flavor, and has a really pleasing texture.

If you are really not crazy about tofu, you can sub for cubed chicken breast, but I encourage you to try the recipe as is! I like to serve this garlic tofu and vegetable stir fry on it’s own, but it’s great with some white rice or chow mein noodles to soak up some of that salty brown sauce.

Print Recipe

Garlic Tofu and Vegetable Stir Fry

Total Time40 minutes mins

Servings: 3

Ingredients

For the Crispy Tofu

• 14 oz extra firm/hard Tofu
• 2 tbsp cornstarch
• 3 tbsp avocado oil

For the Sauce

• 1/4 c coconut aminos can be subbed for soy sauce
• 1/4 c low sodium chicken broth
• 3 cloves garlic minced
• 1 ½ tsp honey
• ½ tsp rice vinegar
• ¼ tsp fish sauce
• ¼ tsp sesame oil
• ¼ tsp ground mustard
• ¼ tsp cornstarch
• pinch dried ginger
• pinch red pepper flakes

Vegetables

• 2 heads baby bok choy
• 15 oz canned baby corn nuggets

Optional Toppings

• sliced green onion
• toasted sesame seeds

Instructions

• Remove tofu from package. Place two paper towels on a plate on top of eachother, and put the tofu on top. Cover the tofu with two more paper towels.
• Add something heavy on top (I use another plate with a pot on top). You don't want it so heavy that it crushes the tofu, but enough that it lightly presses the liquid out.
• While your tofu drains, prep your vegetables and sauce.
• Cut off the bottom end of the bok choy and discard. This will separate the leaves.
• Cut each leaf in half, and then into 1/2 inch pieces and add to a bowl.
• Drain corn and add to the bok choy. Set aside.
• Whisk together all sauce ingredients in a medium bowl. Set aside to develop flavor as the rest of the dish cooks.

For the Crispy Tofu

• Heat avocado oil over medium heat.
• Remove tofu from draining plate and slice into 1/2" cubes.
• Add cornstarch to a bowl and carefully coat each tofu cube on all sides.* Repeat until all tofu is coated.
• Add coated tofu to your hot skillet, spacing them just a bit apart so they don't stick together. You may need to do this in batches.
• Cook each for about 4 minutes each side, or until very golden brown.
• In a separate skillet, cook vegetables until bok choy just tender.
• Just before the tofu is done (when it's finishing up on it's last side), add the sauce in with the vegetables. Cook on medium heat until sauce starts to thicken (about three minutes).
• Then toss in crispy tofu with the veggies and sauce and serve immediately. Top with sliced green onion and sesame seeds.

Notes

*I’ve tried doing them all at once, but they usually break up and don’t coat evenly. It’s quicker to just coat them individually.