Crispy Tofu With Vegetables Recipe

Name: Crispy Tofu With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14 -ounce block firm tofu, sliced lengthwise into 4 rectangles; Kosher salt and freshly ground pepper; 2 tablespoons cornstarch; Grated zest of 1 lemon; 2 tablespoons vegetable oil; 4 scallions, chopped, white and green parts separated; 1 2 -inch piece ginger, peeled and thinly sliced; 1 8 -ounce package sliced mixed mushrooms; 3 cups sliced carrots; 3/4 pound sugar snap peas, trimmed; 3 cups frozen brown rice (or prepared brown rice)

Servings: persons

1 14 -ounce block firm tofu, sliced lengthwise into 4 rectangles
Kosher salt and freshly ground pepper
2 tablespoons cornstarch
Grated zest of 1 lemon
2 tablespoons vegetable oil
4 scallions, chopped, white and green parts separated
1 2 -inch piece ginger, peeled and thinly sliced
1 8 -ounce package sliced mixed mushrooms
3 cups sliced carrots
3/4 pound sugar snap peas, trimmed
3 cups frozen brown rice (or prepared brown rice)

1
Line a large plate with several layers of paper towels.
2
Arrange the tofu slices on top in a single layer, then cover with more paper towels and set another plate on top; let drain 5 minutes.
3
Season the tofu with salt and pepper; rub with 1 1/2 tablespoons cornstarch.
4
Whisk the lemon zest, 1/2 cup water, 1/2 teaspoon salt and the remaining 1/2 tablespoon cornstarch in a bowl; set aside.
5
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat until very hot.
6
Add the tofu and cook until golden brown, 3 to 4 minutes per side.
7
Transfer to a plate.
8
Add the remaining 1 tablespoon oil to the pan.
9
Add the scallion whites and ginger and cook 30 seconds.
10
Add the mushrooms and carrots and cook until just tender, about 3 minutes.
11
Add the snap peas and 1/4 teaspoon salt; cook, stirring, 4 more minutes.
12
Whisk the lemon zest mixture, add it to the pan and simmer 2 minutes.
13
Stir in the scallion greens.
14
Meanwhile, prepare the rice as the label directs.
15
Serve with the tofu and vegetables.
16
Per serving: Calories 429; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 188 mg; Carbohydrate 56 g; Fiber 8 g; Protein 19 g
17
Photograph by Johnny Miller

1023

kcal

Calories

Fat

225

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 14 -ounce block firm tofu, sliced lengthwise into 4 rectangles, Kosher salt and freshly ground pepper, 2 tablespoons cornstarch, Grated zest of 1 lemon, and more.

Yes, Crispy Tofu With Vegetables falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Tofu With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions