A feast for any season: Crispy Chinese Tofu Stir-Fry with Garlic Soy Glaze

By Chef B, Cousoumeh Food Company

As we reflect and renew during this Easter season, I wanted to share a dish that’s both comforting and vibrant—a Chinese-inspired tofu stir-fry that’s bursting with bold flavours and wholesome ingredients.

It’s perfect for the season, and whether you’re vegetarian or just taking a break from meat, this dish delivers that savoury satisfaction we all crave. This is a little tribute to my mother, who was a professional Asian chef and taught me to treat tofu with respect. It’s golden, crispy, and glazed in garlic soy sauce that’s finger-licking good. Wishing you a joyful and flavourful Easter!

Crispy Tofu Stir-Fry

with Garlic Soy Glaze:

Serves: 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients

For the Tofu

• 400g firm tofu (pressed and drained)
• 2 tbsp cornstarch
• ½ tsp salt
• ¼ tsp white or black pepper
• 2 tbsp vegetable oil (for frying)

For the Sauce

• 2 tbsp soy sauce
• 1 tbsp vegetarian oyster mushroom sauce (or regular oyster sauce)
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp brown sugar
• ¼ cup water
• 1 tsp cornstarch (for slurry)

For the vegetables

• 1 red bell pepper, thinly sliced.
• 1 small carrot, julienned.
• 1 cup of snow peas or sliced green beans.
• 2 spring onions, chopped.
• 2 cloves garlic, finely chopped.
• 1 tsp grated ginger

To garnish

• Toasted sesame seeds
• Fresh cilantro (optional)
• Extra spring onions

Method

1. Prep the tofu: Cut tofu into bite-sized cubes. Toss with cornstarch, salt, and pepper until evenly coated.
2. Pan-fry: Heat oil in a non-stick skillet or wok. Pan-fry tofu on medium heat until golden and crispy on all sides. Remove and set aside on a paper towel.
3. Mix the sauce: In a bowl, combine all sauce ingredients and stir well. Set aside.
4. Stir-fry veggies: In the same pan, add a little more oil if needed. Sauté garlic and ginger for 30 seconds. Add carrots, bell pepper, and snow peas. Stir-fry over high heat for 2–3 minutes until just tender.
5. Add tofu & sauce: Return tofu to the pan. Stir the sauce and pour it in. Toss well to coat everything. Cook for another 1–2 minutes until sauce thickens and glazes the tofu.
6. Finish & serve: Add spring onions, toss again, and turn off the heat. Garnish with sesame seeds, fresh cilantro, and more green onion. Serve hot with steamed rice or noodles.

Chef B’s tips

• Pressing tofu is key! Wrap in a kitchen towel and place a weight on top for 10–15 minutes to remove excess moisture.
• Feel free to add other vegetables of choice, cut according to what is already described.
• Want a little heat? Add a touch of chili oil or sliced fresh pepper to the stir-fry.