New Crispy Ginger Tofu Stir-Fry Recipe


Crispy Ginger Tofu Stir-Fry

This is a recipe taken from recipe page. I've changed it slightly making the tofu extra crispy.
Course Main Course
Cuisine Asian, Chinese
Keyword baked tofu, crispy tofu, ginger tofu
Servings 4 People



  • 1 pack firm tofu pressed & cut into cubes
  • 1 large onion chopped
  • 1 large carrot cut into batons
  • broccoli cut into smaller florets
  • 1 red pepper cut into strips
  • mushrooms optional
  • 1 pack baby corn
  • 1 pack sugar snap peas/mange tout
  • 1/2 pack beansprouts
  • 1 tin water chestnuts
  • 2 tbsp sesame seeds
  • 1 tbsp sesame oil or oil of your choice

Crispy coating

  • 2 tbsp nutritional yeast
  • 1/4 cup wholemeal flour or use plain/gluten free
  • 1/4 cup polenta corn meal
  • generous pinch of pink/sea salt
  • black pepper to season
  • 1 tsp Chinese five spices


  • 1/2 cup soy sauce
  • 1 tsp Chinese five spices
  • 1 clove garlic minced
  • 1 cube ginger root grated



  • Prepare the tofu marinade by mixing all the ingredients together in a bowl. Add the pressed, cubed tofu and coat each cube in the liquid. Cover and leave overnight or at least one hour in the fridge. Before coating the tofu in the polenta mix remove from the marinade and shake off any excess liquid. DO NOT throw the marinade, it will be used at the end of the recipe.

Preheat oven to 200C/392F

    Crispy coating

    • Crispy coating – in a bowl mix all the (crispy coating) ingredients together. Generously coat each tofu cube in the coating and place on a lined/oiled baking tray. Bake in the oven for 20 minutes (turning once) until golden brown.


    • Meanwhile while the tofu is baking heat 1 tbsp of oil (sesame is the best for a stir-fry) in a large pan/wok. You need the heat to be high to cook the veg quickly but leaving it crispy. To the pan add the carrot, onion and broccoli. Keep them moving around the pan for 3-4 minutes in the oil. Now add the sugar snap peas, red pepper and baby corn and cook for a further 1-2 minutes. Lastly add the beansprouts and water chestnuts. Give everything a good mix for a minute then sprinkle on some sesame seeds and pour in the remaining marinade. Give everything a good mix making sure all the ingredients are coated in the marinade.

      Add the crispy tofu (I don't stir it in to keep it crispy) and serve.

      Serve with rice or noodles. Enjoy!



    Amazon: Products I use and recommend.
    TIP: If you don’t like crispy tofu you can still make this recipe but leave out the crispy coating. I baked the tofu but you could fry it. Drizzle a little oil over the tofu before baking it. I’ve chosen the vegetables used in the original recipe. You can use whichever veg you like. Make sure the oil is very hot and you keep the veg moving around the pan. Frying the denser veg first as to not over cook the lighter veg.
    Author: Self taught cook, Blogger, YouTuber, Recipe Maker & Advisor. Living with liver disease & healing through a vegan diet.

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