Crispy Stir-Fried Tofu
Ingredients
For the tofu
- 150 g firm tofu, cubed
- 1 tbsp corn flour
- Salt, to taste
- Black pepper, to taste
- Oil, for spraying
For the sauce
- 1 tbsp soy sauce
- 1 tsp gochujang
- 1 tsp vinegar
- Tiny pinch of sugar
- 1–2 tbsp water
For the stir-fry
- 1 small onion, chopped
- 1 bell pepper, chopped
- 1 cup cabbage, chopped
- Oil, for sautéing
To garnish
- Green onion, chopped
- Sesame seeds (optional)
Method
- Prepare the tofu. Pat 150 g firm tofu dry and cut it into bite-sized cubes.
- Coat the tofu. Toss the tofu with 1 tbsp corn flour, a pinch of salt, and black pepper.
- Air-fry. Lightly spray with oil and air-fry at 200°C (400°F) for 10–12 minutes, shaking halfway, until golden and crispy.
- Make the sauce. Mix 1 tbsp soy sauce, 1 tsp gochujang, 1 tsp vinegar, a tiny pinch of sugar and 1–2 tbsp water.
- Sauté the vegetables. Add a little oil/spray to a non-stick pan. Sauté chopped onion, bell pepper and cabbage for 2–3 minutes.
- Add the tofu. Add the crispy air-fried tofu and toss with the vegetables.
- Add the sauce. Pour in the sauce and toss everything together for 1–2 minutes.
- Finish & serve. Top with chopped green onion and, optionally, a few sesame seeds.
Nutrition (approx. per serving; values vary with brands, portions and cooking methods)
| Amount | |
|---|---|
| Calories | 320–340 kcal |
| Protein | 22–24 g |
| Carbohydrates | 22–25 g |
| Fat | 16–18 g |
| Fiber | 4–5 g |
| Sugar | 4–5 g |
| Sodium | ~900–1,100 mg |
Step-by-step photos
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