Spicy Tofu and Vegetable Stir Fry
Elevate your weeknight dinner game with this vibrant and satisfying Spicy Tofu and Vegetable Stir Fry! Packed with protein-rich crispy tofu, tender-crisp broccoli, bell peppers, snow peas, and carrots, this dish is bursting with fresh flavors and vibrant colors. Tossed in a bold, umami-packed sauce made from soy sauce, sriracha, and a touch of sweetness from brown sugar, this stir fry delivers the perfect balance of spicy, savory, and slightly sweet. Ready in just 30 minutes, it’s a quick and healthy meal that’s perfect for busy nights. Serve it over fluffy rice or noodles for a complete, vegan-friendly dish that’s sure to impress. Garnished with sesame seeds and green onions, this easy tofu stir fry is a wholesome dinner option the whole family will love!
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Recipe Information
Ingredients
- 14 oz firm tofu
- 2 tbsp cornstarch
- 2 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 1 carrot, julienned
- 1 cup snow peas
- 3 tbsp soy sauce
- 1 tbsp sriracha
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp water
- 2 green onions, sliced
- 1 tsp sesame seeds, for garnish
- 2 cups cooked rice or noodles (optional, for serving)
Instructions
Press the tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object on top for 15 minutes. Once pressed, cut the tofu into 1-inch cubes.
In a large bowl, toss the tofu cubes with cornstarch, ensuring they are evenly coated.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the tofu and cook for 5-7 minutes, turning occasionally, until golden and crispy on all sides. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining tablespoon of sesame oil. Add the minced garlic and ginger, and sauté for 1 minute until fragrant.
Add the bell pepper, broccoli, carrot, and snow peas to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
In a small bowl, mix together soy sauce, sriracha, brown sugar, rice vinegar, and water to make the sauce.
Return the cooked tofu to the skillet with the vegetables. Pour the sauce over the tofu and vegetables, tossing to coat everything evenly. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
Garnish the stir fry with sliced green onions and sesame seeds. Serve hot over cooked rice or noodles if desired.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 552 mg | 24% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 8.9 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 756 mg | 58% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 562 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
