30-Minute Crispy Tofu Yakitori Stir-Fry
A plant-based take on Japanese yakitori featuring golden cornstarch-crusted tofu cubes tossed with crisp broccoli, celery, and coleslaw in a sweet-savory mirin-soy glaze. This weeknight-friendly stir-fry delivers satisfying umami flavors and varied textures, perfect for busy families seeking a healthy, protein-rich dinner that comes together in under 30 minutes.
Ingredients
- 1 ¾ cups water
- 1 cup rice, basmati
- 16 oz tofu, extra firm, .5 inch cubes
- 10 oz broccoli florets
- 2 ribs celery, sliced
- 2 tsp ginger, grated
- 2 cloves garlic, chopped
- ¼ cup soy sauce, low-sodium
- 2 Tbsp water
- 2 Tbsp mirin
- 1 Tbsp brown sugar
- 1 Tbsp cornstarch
- 1 Tbsp oil, cooking
- 1 Tbsp oil, cooking
- ¼ cup stock, any typewater1:1simplification
less flavor depth
- 5 oz coleslaw mix
- 1 Tbsp sesame seeds, white
- hot sauce(optional)
Instructions
- 1
Toss tofu with cornstarch and season with salt and pepper
- 2
Heat nonstick pan over medium heat, add oil and cook tofu on all sides until golden brown
- 3
Set tofu aside, add remaining oil to pan and saute broccoli for 1 minute
- 4
Add stock and cover, steam broccoli for 2 minutes
- 5
Remove lid, add celery and coleslaw mix, cook until liquid evaporates and vegetables are tender
- 6
Push vegetables to sides creating center space, pour sauce in center and wait for bubbling
- 7
Add tofu back to pan and toss everything together until combined
- 8
Remove from heat and stir in sesame seeds
- 9
Set aside portion of cooked rice for later use, reheat remaining rice if needed
- 10
Serve stir-fry over rice with optional hot sauce
Tips
Press tofu thoroughly before cubing to remove excess moisture for better crisping and cornstarch adhesion.
Steam broccoli longer for softer texture or shorter for more crunch, adjusting to family preferences.
Make sauce components ahead and whisk together just before adding to prevent cornstarch settling.
Good to Know
Refrigerate leftovers up to 3 days. Store rice and stir-fry separately to prevent sogginess.
Cook rice and prep vegetables up to 2 days ahead. Cube and season tofu day of cooking.
Serve immediately while tofu is crispy and vegetables are hot.
Common Mistakes
Press tofu well to avoid soggy coating and poor crisping
Keep heat at medium to avoid burning cornstarch coating
Substitutions
FAQ
Can I use silken tofu instead of extra firm?
No, silken tofu is too delicate and will fall apart during cooking. Extra firm tofu holds its shape and develops the best crispy coating.
What if I don't have mirin?
Substitute rice vinegar or add 1 teaspoon sugar to regular white vinegar for similar sweet-tangy flavor in the sauce.
How long will this keep in the refrigerator?
Store leftovers up to 3 days refrigerated. The tofu may lose some crispness but flavors remain good when reheated gently.