Crispy Baked Tofu Stir Fry – A Fast, Flavorful Weeknight Favorite

Skip the takeout and make something crisp, colorful, and satisfying at home. This crispy baked tofu stir fry hits all the notes: crunchy edges, bright veggies, and a glossy sauce that clings to every bite. It’s simple enough for a weeknight, yet it feels special when you plate it up.

If you’re new to cooking tofu, this method will win you over. And if you already love tofu, this is the version you’ll return to again and again.

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Crispy Baked Tofu Stir Fry - A Fast, Flavorful Weeknight Favorite

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• For the crispy baked tofu: 14 oz (400 g) extra-firm tofu, drained
• 1 tablespoon low-sodium soy sauce or tamari
• 1 tablespoon neutral oil (avocado, canola, or grapeseed)
• 1 tablespoon cornstarch (or arrowroot)
• Pinch of salt and black pepper
• For the stir fry veggies: 1 tablespoon neutral oil
• 1 red bell pepper, sliced
• 2 cups broccoli florets
• 1 small carrot, thinly sliced
• 1 small red onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground)
• 2 green onions, sliced (optional)
• For the sauce: 3 tablespoons low-sodium soy sauce or tamari
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1–2 tablespoons maple syrup or brown sugar (to taste)
• 1–2 teaspoons sriracha or chili-garlic sauce (optional)
• 1/3 cup vegetable broth or water
• 2 teaspoons cornstarch
• To serve: Cooked rice or noodles
• Sesame seeds and lime wedges (optional)
• Fresh cilantro or basil (optional)

Instructions

• Press the tofu. Wrap the tofu block in a clean kitchen towel and press under a pan or heavy book for 15–20 minutes.This removes excess water and helps the tofu crisp.
• Preheat and prep. Heat the oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
• Season and coat. Cut the tofu into 3/4-inch cubes. Toss with soy sauce, oil, a pinch of salt and pepper, then sprinkle on the cornstarch.Gently toss until evenly coated.
• Bake until crisp. Spread the tofu in a single layer on the sheet. Bake 25–30 minutes, flipping halfway, until golden and crisp at the edges.
• Make the sauce. In a small bowl, whisk soy sauce, rice vinegar, sesame oil, maple syrup, sriracha (if using), broth, and cornstarch. Set aside.
• Cook the veggies. Heat oil in a large skillet or wok over medium-high.Add broccoli and carrots; cook 3–4 minutes. Add bell pepper and red onion; cook 2–3 minutes more. Stir in garlic and ginger for 30 seconds until fragrant.
• Add the tofu. Transfer the baked tofu to the pan with the vegetables.
• Sauce and thicken. Whisk the sauce again, then pour it in.Stir gently. It will thicken and coat the tofu and vegetables in 1–2 minutes. If it gets too thick, add a splash of water.
• Finish and serve. Turn off the heat.Stir in green onions. Taste and adjust with more soy for salt, vinegar for tang, or chili for heat. Serve over rice or noodles.Top with sesame seeds, herbs, and a squeeze of lime.

What Makes This Special

This stir fry solves the biggest tofu complaint: soggy, bland cubes. Baking the tofu first dries it out and builds a golden crust that stays crisp once sauced.

The sauce is a balanced mix of savory, sweet, tangy, and a little spicy, so every bite pops. It’s also flexible — swap in whatever vegetables you have and adjust the heat to your liking. Best of all, you can prep ahead and cook it in under 30 minutes once the tofu’s baked.

Ingredients

• For the crispy baked tofu:
  • 14 oz (400 g) extra-firm tofu, drained
  • 1 tablespoon low-sodium soy sauce or tamari
  • 1 tablespoon neutral oil (avocado, canola, or grapeseed)
  • 1 tablespoon cornstarch (or arrowroot)
  • Pinch of salt and black pepper
• For the stir fry veggies:
  • 1 tablespoon neutral oil
  • 1 red bell pepper, sliced
  • 2 cups broccoli florets
  • 1 small carrot, thinly sliced
  • 1 small red onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground)
  • 2 green onions, sliced (optional)
• For the sauce:
  • 3 tablespoons low-sodium soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1–2 tablespoons maple syrup or brown sugar (to taste)
  • 1–2 teaspoons sriracha or chili-garlic sauce (optional)
  • 1/3 cup vegetable broth or water
  • 2 teaspoons cornstarch
• To serve:
  • Cooked rice or noodles
  • Sesame seeds and lime wedges (optional)
  • Fresh cilantro or basil (optional)

How to Make It

1. Press the tofu. Wrap the tofu block in a clean kitchen towel and press under a pan or heavy book for 15–20 minutes.

   This removes excess water and helps the tofu crisp.

2. Preheat and prep. Heat the oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
3. Season and coat. Cut the tofu into 3/4-inch cubes. Toss with soy sauce, oil, a pinch of salt and pepper, then sprinkle on the cornstarch.

   Gently toss until evenly coated.

4. Bake until crisp. Spread the tofu in a single layer on the sheet. Bake 25–30 minutes, flipping halfway, until golden and crisp at the edges.
5. Make the sauce. In a small bowl, whisk soy sauce, rice vinegar, sesame oil, maple syrup, sriracha (if using), broth, and cornstarch. Set aside.
6. Cook the veggies. Heat oil in a large skillet or wok over medium-high.

   Add broccoli and carrots; cook 3–4 minutes. Add bell pepper and red onion; cook 2–3 minutes more. Stir in garlic and ginger for 30 seconds until fragrant.

7. Add the tofu. Transfer the baked tofu to the pan with the vegetables.
8. Sauce and thicken. Whisk the sauce again, then pour it in.

   Stir gently. It will thicken and coat the tofu and vegetables in 1–2 minutes. If it gets too thick, add a splash of water.

9. Finish and serve. Turn off the heat.

   Stir in green onions. Taste and adjust with more soy for salt, vinegar for tang, or chili for heat. Serve over rice or noodles.

   Top with sesame seeds, herbs, and a squeeze of lime.

Keeping It Fresh

Leftovers keep well for up to 3–4 days in an airtight container in the fridge. The tofu won’t be as crisp on day two, but it will still taste great. For the best texture, reheat in a skillet over medium heat with a splash of water until warmed through.

If you plan ahead, store the baked tofu separate from the sauced veggies and combine just before reheating for extra crispness.

Benefits of This Recipe

• High protein and plant-based. Extra-firm tofu is a great source of protein and iron, making this a filling, meatless meal.
• Weeknight-friendly. While the tofu bakes, you can prep the vegetables and sauce, so everything comes together quickly.
• Customizable. Swap veggies, tweak the sauce, and adjust heat levels to suit your taste or what’s in your fridge.
• Lighter than takeout. Baking instead of deep-frying keeps the tofu crisp without a heavy, greasy feel.
• Meal-prep ready. The components hold well, and the sauce can be made ahead for fast assembly.

Pitfalls to Watch Out For

• Skipping the press. If you don’t press the tofu, it will steam instead of crisp. Even 10 minutes helps.
• Overcrowding the pan. Whether on the baking sheet or in the skillet, crowding leads to soggy tofu and limp vegetables. Give everything space.
• Not whisking the sauce before adding. Cornstarch settles fast.

  Stir right before pouring so it thickens evenly.

• Cooking the sauce too long. Once it glosses and clings, turn off the heat. Overcooking can make it gummy.
• Using silken tofu by mistake. You need extra-firm tofu for structure and crisp edges.

Variations You Can Try

• Orange-ginger. Add 1 tablespoon orange zest and swap half the broth for orange juice. Increase ginger to 2 teaspoons.
• Garlic black pepper. Add 1–2 teaspoons coarsely ground black pepper and double the garlic.

  Finish with a splash of black vinegar.

• Peanut or almond butter twist. Whisk 2 tablespoons peanut or almond butter into the sauce and thin with extra broth for a creamy glaze.
• Sesame miso. Stir in 1 teaspoon white miso and add toasted sesame seeds. Keep the sweetness light.
• Veggie swaps. Try snap peas, bok choy, mushrooms, or baby corn. Use what’s seasonal or in your crisper.
• Gluten-free. Use tamari or coconut aminos and confirm your cornstarch and sriracha are gluten-free.
• Extra heat. Add dried chiles to the oil at the start or finish with chili crisp.

FAQ

Do I really need to press the tofu?

Yes.

Pressing removes excess moisture so the tofu can crisp in the oven. If you’re short on time, cut the tofu into slabs and press for 10 minutes. It still helps a lot.

Can I air-fry the tofu instead of baking?

Absolutely.

Toss the seasoned, cornstarch-coated tofu into a preheated air fryer at 390°F (200°C) for 12–15 minutes, shaking halfway, until golden and crisp.

What if I don’t have cornstarch?

Arrowroot or potato starch works well. Even a thin coating of rice flour can add crunch. Avoid all-purpose flour if you want that light, glossy finish.

How do I keep the veggies bright and crisp?

Cook them hot and fast.

Start with the firm vegetables and add tender ones later. Don’t walk away — stir fry moves quickly and rewards attention.

Can I make the sauce less sweet?

Yes. Start with 1 teaspoon of sweetener, taste, and add more only if you want it.

You can also balance sweetness with extra rice vinegar or a squeeze of lime.

Is this good for meal prep?

It’s great for meal prep. Bake the tofu, chop the veggies, and mix the sauce in advance. Keep them separate until cooking day for the best texture.

What protein can I use instead of tofu?

Tempeh works well with the same method.

If you eat eggs, try adding a soft scramble at the end. For omnivores, the sauce pairs nicely with chicken or shrimp.

How do I avoid a salty sauce?

Use low-sodium soy sauce, and taste before adding extra salt. If it’s already salty, add water or broth and a touch more sweetener or vinegar to balance.

Can I double the recipe?

Yes, but bake the tofu on two sheets and stir fry the vegetables in batches.

Crowding will reduce heat and prevent searing.

What’s the best rice for serving?

Jasmine or basmati are great for aroma and texture. Brown rice adds a nutty bite. Noodles are also a good choice if you want a saucier feel.

Wrapping Up

Crispy baked tofu stir fry is proof that simple techniques make a big difference.

Press the tofu, bake it hot, and keep the sauce balanced. From there, you can customize endlessly and still end up with a vibrant, satisfying meal. Keep this recipe in your weeknight rotation and tweak it to fit your taste and pantry.

It’s fast, flexible, and delicious every time.