Vegetable Stir-Fry with Crispy Tofu

Pressing the tofu properly and searing it undisturbed is the difference between crispy, golden cubes and ones that just steam and fall apart in the pan.

Instructions

1. 1

   Wrap the tofu block in paper towels or a clean kitchen towel, place a heavy pan or a few cans on top, and let it press for 20 minutes to squeeze out excess water — tofu that's still full of water will steam rather than sear, and won't crisp up no matter how hot the pan is.

2. 2

   Cut the pressed tofu into 1-inch cubes and toss gently in the cornstarch until lightly coated on all sides.

3. 3

   Heat 3 tablespoons oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add the tofu in a single layer, leaving space between pieces, and let it sear undisturbed for 2–3 minutes per side, turning to crisp all sides, about 8–10 minutes total. Transfer to a plate.

4. 4

   In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, oyster sauce, and sesame oil to make the stir-fry sauce.

5. 5

   Add the remaining 1 tablespoon oil to the same wok. Add the bell pepper, broccoli, and carrot and stir-fry over high heat for 3–4 minutes, until just starting to soften but still crisp.

6. 6

   Add the snap peas, garlic, and ginger, and stir-fry for 1–2 minutes more, until fragrant.

7. 7

   Pour the prepared sauce over the vegetables and toss to coat.

8. 8

   Add the cornstarch slurry and stir-fry for 1 minute more, until the sauce thickens and coats everything glossy.

9. 9

   Return the crispy tofu to the wok and toss gently to combine, being careful not to break up the pieces.

10. 10

    Garnish with green onions and serve immediately over steamed rice.