Crispy Tofu and Vegetable Stir-Fry Bites

Golden, crispy nuggets of tofu tossed with snap vegetables and a glossy soy-ginger glaze—this is the snack that brings people back to the kitchen again and again. It's fast, moreish, and genuinely better than anything you'd order.

Ingredients:

• 400g firm tofu, pressed and cubed
• 2 tablespoons cornstarch
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 200g snap peas and carrots, cut into bite-sized pieces
• 2 tablespoons neutral oil
• 1 teaspoon sesame oil
• Sesame seeds and sliced green onion for serving

Method:

1. Toss tofu cubes with cornstarch until lightly coated.
2. Heat neutral oil in a large pan over medium-high heat. Fry tofu in batches until golden on all sides (about 8 minutes total). Set aside.
3. In the same pan, stir-fry garlic and ginger for 30 seconds until fragrant.
4. Add vegetables and cook for 3–4 minutes until tender-crisp.
5. Whisk together soy sauce, rice vinegar, and honey. Pour over vegetables, add tofu back in, and toss to coat. Drizzle with sesame oil.
6. Serve hot, scattered with sesame seeds and green onion.

Chef's tip: Press your tofu really well and let it sit uncovered in the fridge for an hour before cooking—it'll crisp up beautifully and absorb the glaze like a dream.