Crispy Tofu with Veggie Stir-fry

Mikie Michelle


I got this recipe a while ago, and wasn't able to find it on here. Don't be afraid of the tofu, it's really a very good dish, and my children love it.


★★★★★ 1 vote

30 Min
15 Min



  • 14 oz
    package extra firm tofu
  • 2 Tbsp
    soy sauce
  • 1 tsp
    fresh lime juice
  • 1 tsp
  • 3/4 c
  • 2
    eggs, lightly beaten
  • 1 1/2 c
    panko (japanese bread crumbs found in the ethnic food aisle of supermarkets)
  • 1/3 c
    canola oil

  • 1/2 c
    chicken broth
  • 1 1/4 tsp
  • 2 Tbsp
    oyster sauce
  • 1 Tbsp
    soy sauce
  • 1 tsp
  • 1/3 tsp
    toasted sesame oil

  • 1 Tbsp
    canola oil
  • 1
    small bunch scallions
  • 2 tsp
    minced fresh ginger
  • 4 c
    cut up vegetables to stir-fry (i use broccoli, squash,asparagus,zucchini)
  • 2 tsp
    minced fresh garlic
  • 2 tsp
    toasted sesame seeds

How to Make Crispy Tofu with Veggie Stir-fry


  1. Instructions

    FOR THE TOFU: Drain the tofu, then press it with paper towels to remove excess water. Cut the tofu into O-inch cubes.

    Combine the soy sauce, lime juice, and sugar in an 8-inch-square baking dish. Add the tofu cubes and turn them to coat all sides. Set the cubes aside to marinate for 30 minutes, turning them once halfway through.

    For dredging, make an assembly line of three small dishes: the first containing the cornstarch; the second, the egg; and the third, the panko. Toss each tofu cube lightly in each dish, in the order listed. Set the cubes aside on a plate until all are coated.

    Line a baking sheet with paper towels and heat the oven to 200º. Heat a 10- to 12-inch nonstick skillet over medium heat. Add the oil, then the tofu cubes to the pan. Fry them on one side until golden and crisp, then continue cooking them until all sides are golden, using tongs to turn them, about 6 minutes total. Transfer the cubes to the paper towel-lined baking sheet and place it in the oven to keep the tofu warm.
  2. FOR THE STIR-FRY:. Whisk together the sauce ingredients in a small bowl. Set it aside.

    Heat a large skillet over high heat. Add the oil, then the scallion whites and ginger. Stir-fry until they're just fragrant, about 30 seconds. Add the vegetables and stir-fry until they're crisp-tender, about 3 to 4 minutes. Add the garlic, then the scallion greens and the sauce, stir-frying the mixture until it's bubbling, about 1 to 2 minutes.

    When the stir-fry is prepared, top each serving with a sprinkling of sesame seeds, about 12 tofu cubes, and add a helping of rice or noodles, if desired. Serves 6.

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