Crispy Tofu and Edamame Stir-Fry
Properly crispy tofu without the deep-fry. We coat it in cornflour and air fry it until golden, then toss it through crunchy vegetables, edamame, and a savoury homemade sauce. A fully plant-based dinner that lands over 25g of protein and a wall of fibre.
Method
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Press the tofu for 10 minutes, then cut into cubes. Toss with the cornflour and a pinch of salt until coated. Spray or drizzle with a little of the sesame oil.
💡 Tip: Getting the tofu really dry before coating is what gives you crispy, not soggy, results. -
Air fry the tofu at 400F for 15 minutes, shaking halfway, until golden and crisp. Or bake on a lined tray at 425F for 25 minutes.
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Meanwhile, heat the rest of the sesame oil in a wok or large pan. Stir-fry the broccoli and pepper over high heat for 4 to 5 minutes, then add the edamame, garlic, and ginger for another minute.
💡 Tip: Keep the heat high and the veg moving so it chars slightly rather than steaming. -
Whisk the sauce ingredients with a splash of water, pour into the pan, and let it thicken for a minute. Toss the crispy tofu through and serve over rice or noodles.
Notes
Press the tofu first to squeeze out the water. Drier tofu crisps far better and soaks up the sauce.
Cornflour is the secret to crispy tofu without deep frying. Air frying or a hot oven does the rest.
Edamame is an easy way to push the plant protein and fibre up. Frozen, straight in, no fuss.
Make the sauce yourself and you control the sugar and salt. Serve over rice or noodles.
Nutrition Information
| Calories | 311kcal |
| Total Fat | 15g |
| Total Carbohydrates | 23g |
| Protein | 24g |
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Frequently Asked Questions
How do I get the tofu really crispy?
Two things: press out as much water as you can, and coat it in cornflour before cooking. Air frying or a hot oven then crisps it up without deep frying.
Can I add more protein?
The tofu and edamame already make this high in plant protein, but you can stir in extra edamame or serve it over a high-protein noodle to push it further.
What vegetables work best?
Anything that holds a bit of crunch, broccoli, peppers, mangetout, baby corn, carrots, or pak choi. Just cut everything a similar size so it cooks evenly.
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