Tofu Stir Fry

You can prep ingredients several hours ahead: press and cut tofu, chop vegetables, and make the sauce. Store tofu and vegetables in separate containers in the refrigerator. Cook and assemble just before serving—stir-fries are best eaten immediately. Leftover stir-fry can be refrigerated for up to 2 days and reheated gently in a wok or skillet over medium heat for 5 minutes, though tofu will soften slightly.

Use extra-firm tofu for the crispiest results. Silken or soft tofu won't crisp up no matter how long you cook it; save those for soups or blended dishes. If only regular firm tofu is available, press it longer—30 minutes instead of 15.

The most common mistakes are insufficient pressing (tofu must be very dry), crowding the pan, or moving the tofu too early. Press for at least 15-20 minutes, pat cubes very dry before cooking, give each batch space to brown undisturbed for the first 3-4 minutes, and ensure your pan is hot enough to hear the tofu sizzle when it hits the oil.

Yes, air-fried tofu is excellent and faster. After pressing and drying, toss tofu cubes lightly with 1 tablespoon oil. Air fry at 400°F for 12-15 minutes, shaking the basket halfway through, until golden and crispy. Then stir-fry vegetables separately and combine with sauce at the end.

Serve over steamed white rice, brown rice, jasmine rice, or cauliflower rice. Noodles work too—use ramen, lo mein, or rice noodles. A simple cucumber salad or steamed bok choy makes a nice side, and a splash of sriracha or chili oil adds heat if desired.

Refrigerate in an airtight container for up to 2 days. Reheat in a wok or skillet over medium heat, stirring occasionally for about 5 minutes until warmed through. The tofu will soften somewhat and the vegetables may lose their snap, but flavor is still good. Add a splash of water or broth if the sauce has thickened too much.