Ingredients
- For the tofu:
- 14 oz extra firm tofu
- 4 tablespoons corn starch
- 1/2 teaspoon black pepper
- Salt, to taste
- For the vegetables:
- 2 medium leeks, finely chopped
- 1 rib celery, finely chopped
- 1 small green pepper, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- For the sauce:
- 1 tablespoon light soy sauce
- 1/2 teaspoon brown sugar
- For cooking:
- Vegetable or canola oil, for frying
Instructions
- Press tofu for at least 30 minutes to remove excess moisture, then cut into 1-inch cubes.
- Heat a small amount of oil in a wok over medium-high heat. Sauté leeks, celery, and green pepper for about 2 minutes until fragrant.
- Add garlic and ginger and cook for another minute, stirring constantly.
- Stir in soy sauce and brown sugar. Cook for 30 seconds, then remove the mixture from heat and set aside.
- Pat tofu dry and toss with cornstarch, black pepper, and salt until evenly coated.
- Heat oil in a skillet until shimmering. Fry tofu in batches, turning until golden and crisp on all sides (3–4 minutes per side).
- Drain fried tofu on paper towels.
- Gently toss crispy tofu with the cooked vegetable mixture and serve immediately.
Notes
- Add chili flakes or chopped chilies for heat.
- Try mushrooms, carrots, or snap peas for extra texture and variety.
- Finish with a squeeze of lime or lemon juice for brightness.
- Sprinkle sesame seeds on top for added crunch.
- Best reheated in a skillet to retain crispiness—avoid microwaving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
