Stop Scrolling: This Crispy Garlic Soy Tofu Stir Fry Will Outshine Your Favorite Takeout

You know that meal you promise yourself after a long day? The one that’s fast, cheap, and freakishly satisfying? This is it—crispy, garlicky tofu drenched in a glossy soy glaze with veggies that snap like they mean it.

No deep fryer, no obscure ingredients, no dry tofu sadness. It’s weeknight-friendly, protein-packed, and bold enough to make you forget you ever tolerated soggy stir fry. Ready to level up your pan game without spending an hour cleaning it?

What Makes This Recipe Awesome

• Shatter-crisp tofu, zero deep-fry: Cornstarch and a hot pan do the heavy lifting, delivering golden edges and juicy centers.
• Big garlic energy: Fresh minced garlic toasted in oil infuses the whole dish with that “who’s cooking?” aroma.
• Balanced sauce: Savory soy, a touch of sweet, a little heat, and just enough acidity for a clean finish.
• Faster than delivery: From fridge to plate in about 25 minutes if you multitask.
• Flexible and forgiving: Any veggies, any pan, any weeknight.

  It just works.

Ingredients

• 14 oz (400 g) extra-firm tofu, drained and pressed
• 2 tbsp cornstarch (plus 1 tsp for the sauce slurry)
• 2–3 tbsp neutral oil (avocado, canola, or peanut)
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, peeled and finely grated (optional but recommended)
• 1 red bell pepper, sliced
• 2 cups broccoli florets
• 1 small onion, sliced
• 2 green onions, sliced (white and green parts separated)
• 1 tbsp sesame seeds (optional, for garnish)

Sauce:

• 3 tbsp soy sauce (use tamari for gluten-free)
• 1 tbsp dark soy sauce (optional, for color and depth
  
  

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