Name: Crispy Tofu & Seasonal Vegetable Stir-Fry
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 14 oz (1 block) extra-firm tofu, pressed and cubed; 2 cups broccoli florets; 1 cup yellow squash, sliced into half-moons; 1 cup zucchini, sliced into half-moons; 2 tbsp cornstarch; 2 tbsp neutral oil (such as grapeseed or canola), divided; 1 red bell pepper, sliced; 3 scallions, sliced (separate white and green parts); 2 cloves garlic, minced; 1-inch piece ginger, peeled and minced; 2 tbsp low-sodium soy sauce; 1 tbsp vegetarian oyster sauce (mushroom-based); 1 tbsp rice vinegar; 1 tsp toasted sesame oil; 1 tsp sugar; 1/4 cup water; 1 tsp cornstarch (for sauce); 1/4 tsp freshly ground black pepper; Cooked jasmine or brown rice, for serving (optional); Sesame seeds, for garnish

Crispy Tofu & Seasonal Vegetable Stir-Fry

miradu

This vibrant stir-fry makes the most of California’s summer produce, pairing crispy tofu with broccoli and sweet squash in a glossy, umami-rich sauce. Using the Cook’s Illustrated technique for crisping tofu ensures golden, tender bites that soak up flavor, while a quick stir-fry keeps the veggies vivid and snappy. The mushroom-based oyster sauce and toasted sesame oil round out the dish with deep savory notes. Perfect for a cool, breezy coastal evening dinner, this recipe offers a delightful mix of texture and color, and can be easily adapted to whatever farmers’ market vegetables you have on hand.

Ingredients

Instructions

Press the tofu for at least 10 minutes to remove excess water. Cut into 1-inch cubes and toss with 2 tbsp cornstarch.
Heat 1 tbsp neutral oil in a large nonstick skillet or wok over medium-high. Add tofu cubes in a single layer and cook without stirring until golden and crisp on one side, about 3-4 minutes. Flip and brown all sides (total 7-8 minutes). Remove tofu to a plate.
Add remaining 1 tbsp oil to the skillet. Add broccoli florets and a pinch of salt, stir-fry for 2 minutes. Add yellow squash, zucchini, and bell pepper; stir-fry for another 3 minutes until crisp-tender.
Push veggies to one side. Add scallion whites, garlic, and ginger to empty side and sauté until fragrant, 30 seconds.
Return tofu to pan. In a small bowl, whisk together soy sauce, vegetarian oyster sauce, rice vinegar, sesame oil, sugar, water, 1 tsp cornstarch, and black pepper until smooth.
Pour sauce over stir-fry, toss well, and cook 1-2 minutes until sauce thickens and coats the tofu and vegetables.
Remove from heat. Taste and adjust seasoning if needed. Serve hot over rice, topped with scallion greens and sesame seeds.