Spicy Tofu Stir Fry
Elevate your weeknight dinner game with this bold and irresistible Spicy Tofu Stir Fry! This recipe combines crispy, golden tofu with a medley of vibrant vegetables—red bell peppers, broccoli, and carrots—all tossed in a fiery, umami-packed sauce made with soy sauce, hoisin, sriracha, and a hint of brown sugar. Perfectly balanced with savory, sweet, and spicy notes, this dish comes together in just 35 minutes, making it a quick and satisfying option for busy evenings. Garnished with sesame seeds and green onions for a touch of freshness, this plant-based stir fry is perfect served over steamed rice or noodles. Whether you're a tofu enthusiast or trying it for the first time, this easy-to-make recipe is guaranteed to become a flavorful favorite!
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Recipe Information
Ingredients
- 1 block (14 oz) firm tofu
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1.5 tablespoons sriracha
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 3 garlic cloves
- 1 teaspoon (minced) ginger
- 1 red bell pepper
- 2 cups broccoli florets
- 1 medium, julienned carrot
- 2 stalks green onions
- 1 tablespoon (for garnish) sesame seeds
- 3 cups (optional, for serving) cooked rice or noodles
Instructions
Press the tofu block to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for 15 minutes.
Cut the pressed tofu into 1-inch cubes. Toss the cubes in a bowl with cornstarch until evenly coated.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 6-8 minutes. Remove the tofu and set aside.
In a small mixing bowl, whisk together the soy sauce, hoisin sauce, sriracha, rice vinegar, sesame oil, and brown sugar. Set the sauce aside.
Mince the garlic and ginger. Slice the red bell pepper into thin strips. Cut the broccoli florets into bite-sized pieces. Julienne the carrot, and chop the green onions into 1-inch pieces.
Using the same skillet or wok, add a bit more oil if necessary, and sauté the garlic and ginger over medium heat for 1 minute until fragrant.
Add the red bell pepper, broccoli, and carrot to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
Return the crispy tofu to the skillet and pour the prepared sauce over the mixture. Toss everything together and stir well to coat evenly. Cook for an additional 2-3 minutes to heat through.
Scatter the chopped green onions and sesame seeds over the stir fry just before serving.
Serve hot over cooked rice or noodles, if desired.
Nutrition Facts
Calories |
1470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 3046 mg | 132% | |
| Total Carbohydrate | 167.7 g | 61% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 30.5 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 821 mg | 63% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1526 mg | 32% | |
*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.
