Stir-Fried Tofu & Vine-Ripened Tomatoes
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Cook20 min
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Total35 min
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Servings4
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When you deep-fry tofu until it is golden brown and then toss it with just-softened tomatoes, you create a dish where crispy edges meet soft centers, and that contrast is what makes this stir-fry so satisfying. The deep-fried tofu develops a delicate crust that resists the tomato’s juices, and storing any leftovers in airtight food storage containers* helps preserve that texture for the next day.
What Makes Tofu Crispy
To prepare this stir-fried dish, you will need a combination of proteins, vegetables, oils, and seasonings that work together to create a balanced and flavorful meal. The recipe centers around crispy fried tofu cubes paired with fresh tomatoes and aromatic vegetables, all unified with a touch of seasoning, and airtight food storage containers* are great for keeping prepped ingredients organized and fresh before everything comes together in the pan.
Ingredient List:
Stir-Fried Tofu & Vine-Ripened Tomatoes
by veganpreps.com
Ingredients
- 4 cups canola oil, for deep frying
- 3 tablespoons canola oil, for stir-frying
- 1 1/4 pounds firm or medium tofu, cut into 1 1/4-inch cubes
- 1 cup yellow onion, cut into 1/4-inch slices
- 2 teaspoons minced garlic
- 1 1/2 pounds vine-ripened tomatoes, cut into 3/4-inch wedges
- 3 tablespoons rice wine (Shaoxing wine or dry sherry)
- 1 tablespoon soy sauce
- 1/2 cup green onions, cut into 1-inch pieces
- Salt to taste
- Steamed rice, to serve
Instructions
- 1Pat tofu cubes completely dry with paper towels. Heat 4 cups canola oil in a wok or medium saucepan to 350F (175C). Fry tofu in batches for 3-4 minutes, turning occasionally, until golden and crispy on all sides. Remove with a slotted spoon and drain on a paper towel-lined plate. Season lightly with salt.
- 2Carefully discard or strain the frying oil. Wipe out the wok and heat 3 tablespoons fresh canola oil over high heat until shimmering.
- 3Add yellow onion and stir-fry for 2 minutes until softened and starting to color. Add garlic and stir-fry 30 seconds until fragrant.
- 4Add tomato wedges and stir-fry over high heat for 3-4 minutes until tomatoes soften and release their juices. Pour in rice wine and soy sauce; stir to combine.
- 5Add the fried tofu back to the wok and toss gently to coat in the tomato sauce without breaking the tofu. Cook 1-2 minutes until heated through.
- 6Add green onions, toss once, and season with salt. Serve immediately over steamed rice.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
Choose firm or medium tofu rather than silken varieties, as softer tofu won’t hold its shape during the deep-frying process and won’t achieve that desirable crispy exterior. Vine-ripened tomatoes give you better flavor and texture than underripe counterparts. Use fresh, quality canola oil so the frying works properly and no off-flavors develop. If rice wine is unavailable, dry sherry can work instead, though it will change the final flavor slightly.
Deep-Fry Tofu Until Golden
Heat 4 cups canola oil in a 2-quart pot to 375°F. This temperature is important for getting golden brown, crispy tofu without it soaking up too much oil. While the oil heats, prepare 1 1/4 pounds of medium or firm tofu by cutting it into 1 1/4-inch cubes. Pat the cubes dry with paper towels before frying, since this helps them brown more evenly and stops splattering.
Working in batches, carefully add the tofu cubes to the hot oil, making sure they don’t stick to each other. Fry until each batch turns golden brown, which usually takes several minutes. It’s important to wait between batches for the oil to reach 375°F before adding the next batch, as this ensures consistent cooking and prevents greasy tofu. Stir gently during frying if needed to help it brown evenly.
Once each batch reaches golden brown color, remove the tofu from the oil using a slotted spoon or skimmer and drain on paper towels. This step removes extra oil and lets the outside get extra crispy as it cools. Your fried tofu is ready for the stir-fry whenever you need it.
Oil Type Affects Final Texture
Since you’re deep-frying tofu, your oil choice makes a real difference in how crispy and golden your final result turns out. Use canola oil because it has a high smoke point – around 400°F – which means it won’t break down when you heat it to 375°F. This stability keeps your tofu from absorbing excess oil and getting greasy. Other neutral oils like vegetable or peanut oil work too, but avoid olive oil (it burns easily and masks your dish’s flavors). The right oil gives you that satisfying crunch while keeping the inside tender.
Pairs Well With Steamed Rice
Serve this stir-fried tofu and tomatoes alongside a steaming bowl of mild, absorptive rice to balance the bold, savory flavors. Plain white or brown rice works beautifully because it doesn’t compete with the dish’s rich sauce. The rice soaks up those delicious pan juices, making every bite more satisfying. Use freshly steamed rice that’s still warm for better absorption, as it opens up and holds onto the flavors better than cooled rice. It’s a classic pairing that makes your stir-fry into a complete, well-rounded meal.
Final Thoughts
This stir-fried tofu and tomatoes dish is flexible – you can change it based on what you have in your kitchen and what you like, making it perfect for weeknight dinners or impressing guests. Swapping vegetables like bell peppers or snap peas works well, and adjusting the rice wine quantity lets you control how strong the flavor is. The deep-fried tofu creates a crispy outside that works nicely with the soft tomato sauce, so don’t skip that step. Simple ingredients and proper technique create satisfying, restaurant-quality meals at home.
