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Crispy tofu cubes, broccoli and edamame glazed in peanut sauce over jasmine rice in a white bowl

Crispy Tofu Stir Fry with Edamame and Peanut Sauce

Cornstarch-coated tofu is fried in two batches, then tossed with edamame, broccoli, red pepper and a peanut sauce. It serves 4 with about 40 g protein each.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 367
Ingredients Method Notes

Ingredients
  

Crispy tofu
  • 2 extra-firm tofu blocks (14 oz / 397 g each); drained and pressed
  • 3 tbsp cornstarch (24 g)
  • 1/4 tsp fine salt
  • 3 tbsp neutral oil (45 ml); divided between two batches
Peanut sauce
  • 4 tbsp creamy peanut butter (64 g)
  • 3 tbsp soy sauce (45 ml)
  • 1 tbsp maple syrup
  • 2 tbsp rice vinegar (30 ml)
  • 1 tbsp lime juice
  • 1 tsp toasted sesame oil
  • 1 tsp sriracha more to taste
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 4 hot water to 6 tbsp (60 to 90 ml); to thin
Stir fry
  • 400 g broccoli florets bite-size pieces
  • 1 red bell pepper large (about 150 g); sliced
  • 300 g frozen shelled edamame no need to thaw
  • 1 tbsp neutral oil (15 ml)
  • 3 tbsp water (45 ml); for steaming the broccoli
  • 3 scallions thinly sliced
  • 2 tbsp roasted peanuts (20 g); roughly chopped
Rice
  • 3/4 cup jasmine rice (140 g); rinsed
  • 1 cup water (240 ml)

Method
 

  1. Drain the tofu and wrap each block in a clean towel. Set a heavy pan on top and press for 20 minutes, swapping in dry towels once if they soak through.
  2. While the tofu presses, put the rinsed rice and 1 cup / 240 ml water in the 3-quart / 2.8 L saucepan and bring to a boil. Cover, cook on the lowest heat for 15 minutes, then leave it covered off the heat for 5 minutes.
  3. Whisk the peanut butter, soy sauce, maple syrup, rice vinegar, lime juice, sesame oil, sriracha, garlic and ginger in a bowl. Whisk in 4 tbsp / 60 ml hot water, adding up to 2 tbsp more, until the sauce drips off the whisk in a slow ribbon. Cut the broccoli, slice the pepper and scallions, and chop the peanuts.
  4. Pat the pressed tofu dry and cut it into 2 cm / 3/4 inch cubes. Toss with the cornstarch and salt in a bowl until every cube looks dry and chalky.
  5. Heat 1 1/2 tbsp oil in the 30 cm / 12-inch deep skillet over medium-high heat until it shimmers. Add half the tofu (about 325 g) in a single layer and fry for 6 minutes, turning every 90 seconds, until golden and crisp. Move to a plate, then repeat with the remaining 1 1/2 tbsp oil and tofu.
  6. Wipe out the skillet and heat 1 tbsp oil over high heat. Add the broccoli and stir for 2 minutes, then add 3 tbsp / 45 ml water, cover and steam for 2 minutes. Add the edamame and red pepper and cook uncovered for 2 minutes, until the broccoli is bright green and tender-crisp and the edamame is hot.
  7. Tip the vegetables into the 4-quart / 3.8 L bowl, add the sauce and scallions, and toss. Fold in the tofu last, then serve over the rice and top with the chopped peanuts.

Notes

  • Press the tofu for 20 minutes, since wet cubes spatter and steam instead of crisping.
  • Fry about 325 g of tofu per batch in the 30 cm / 12-inch skillet.
  • Tofu protein varies from 8 to 14 g per 100 g, so check your label.
  • Keep the heat at medium-high so the cornstarch browns without scorching.