Gluten-Free Crispy Tofu Stir-Fry

Ingredients

• 1.5 lbs extra-firm tofu, pressed and cubed 1.5 lbs extra-firm tofu, pressed and cubed
• 2 tbsp olive oil 2 tbsp olive oil
• 1 tbsp sesame oil 1 tbsp sesame oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 cup GF chicken or vegetable stock 1 cup GF chicken or vegetable stock
• 2 tbsp GF tamari or coconut aminos 2 tbsp GF tamari or coconut aminos
• 1 tbsp maple syrup or honey 1 tbsp maple syrup or honey
• 1 tbsp cornstarch or arrowroot starch 1 tbsp cornstarch or arrowroot starch
• 1 tsp salt 1 tsp salt
• 0.5 tsp black pepper 0.5 tsp black pepper
• 2 cups mixed stir-fry vegetables (broccoli florets, bell pepper strips, snap peas, carrots) 2 cups mixed stir-fry vegetables (broccoli florets, bell pepper strips, snap peas, carrots)

Instructions

1. 1

   Prepare the tofu by pressing it to remove excess water, then cutting it into bite-sized cubes. In a medium bowl, toss the tofu cubes with 1 tablespoon of olive oil, salt, and black pepper until evenly coated. Set aside.

2. 2

   Heat the remaining 1 tablespoon of olive oil and the optional sesame oil in a large wok or skillet over medium-high heat until shimmering. Carefully add the seasoned tofu cubes in a single layer, ensuring not to overcrowd the pan. Cook for about 15-20 minutes, turning occasionally, until all sides are golden brown and crispy.

3. 3

   Once the tofu is crispy, remove it from the wok and set it aside on a plate lined with paper towels. Leave about 1 tablespoon of oil in the wok, or add a little more if needed, and reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

4. 4

   In a small bowl, whisk together the GF chicken or vegetable stock, GF tamari or coconut aminos, and maple syrup or honey. In a separate tiny bowl, mix the cornstarch or arrowroot starch with 2 tablespoons of cold water to create a slurry. Pour the stock mixture into the wok with the garlic and bring to a simmer, about 2-3 minutes.

5. 5

   Gradually whisk the cornstarch slurry into the simmering sauce until it thickens to a glossy consistency, which should take about 1-2 minutes. Add the mixed stir-fry vegetables to the wok and cook for about 5-7 minutes, or until they are tender-crisp and bright in color. Return the crispy tofu to the wok and gently toss everything together to coat the tofu and vegetables evenly with the sauce. Cook for another 2-3 minutes to heat through.

6. 6

   Serve the gluten-free crispy tofu stir-fry immediately over steamed rice or your favorite gluten-free noodles. Garnish with sesame seeds or chopped green onions if desired for extra flavor and visual appeal.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.