Crispy Tofu & Veggie Stir Fry
Estimated $4.22 recipe · $2.11 per serving (US / USD)
Extra-firm tofu stir-fried until crispy with colourful veg and umami sauce.
The recipe
Crispy Tofu & Veggie Stir Fry
Extra-firm tofu stir-fried until crispy with colourful veg and umami sauce.
Ingredients
- 280g extra-firm tofu
- 150g rice
- 1 red pepper
- 1 courgette
- 100g sugar snap peas
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 2 garlic cloves
- Cornflour for coating
Estimated recipe cost
$4.22 for 2 servings · $2.11 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 280g extra-firm tofuPlanning assumption · $2.20 / 397 g · Uses 280g | $1.55 |
| 150g riceRetail benchmark · $1.77 / 907 g · Retail reference · Uses 150g | $0.29 |
| 1 red pepperPlanning assumption · $1.00 / 150 g · Assumes 150 g per item | $1.00 |
| 1 courgettePlanning assumption · $1.50 / 454 g · Assumes 200 g per item | $0.66 |
| 100g sugar snap peasPlanning assumption · $3.00 / 1814 g · Uses 100g | $0.17 |
| 2 tbsp soy sauceRetail benchmark · $1.68 / 444 ml · Retail reference · 1 tbsp ≈ 15ml | $0.11 |
| 1 tbsp hoisin saucePlanning assumption · $3.00 / 300 g · 1 tbsp ≈ 15g | $0.15 |
| 1 tsp sesame oilPlanning assumption · $4.00 / 148 ml · 1 tsp ≈ 5ml | $0.14 |
| 2 garlic clovesRetail benchmark · $0.72 / 30 g · Retail reference · Assumes 3 g per item/portion | $0.14 |
| Cornflour for coatingRetail benchmark · $1.97 / 2268 g · Retail reference · Unspecified amount: assumes 15 g | $0.01 |
| Estimated total | $4.22 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Drain the tofu and press firmly between kitchen paper or a clean towel for at least 10 min to remove moisture. Cut into 2cm cubes and toss in cornflour until lightly coated.
- Rinse the rice and cook in 300ml salted water — boil, cover, simmer 12 min, rest 5 min.
- Heat oil in a non-stick pan over high heat. Fry the tofu in a single layer without disturbing for 3 min until golden. Flip and cook 2–3 min more on each side until crispy all over. Remove.
- In the same pan, add a splash more oil. Stir-fry the sugar snap peas 1 min. Add the sliced courgette and pepper strips and cook 3 min until just tender.
- Mince the garlic and add to the pan. Cook 30 seconds.
- Mix soy sauce, hoisin, and sesame oil together. Pour over the veg, return the tofu, and toss over high heat for 1–2 min until everything is glazed.
- Serve over rice.
Recipe notes
Pressing the tofu and coating in cornflour are the only two secrets to getting it truly crispy.
Estimated nutrition per serving
470 kcal · 24g protein. Values are estimates and vary with brands, substitutions and portions.
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.