Sweet and Spicy Tofu W Veggies
Transform your weeknight dinner routine with this vibrant and flavorful Sweet and Spicy Tofu with Veggies recipe! This plant-based dish features crispy, golden tofu coated in an irresistibly sticky-sweet and fiery sauce made with soy sauce, maple syrup, and sriracha, perfectly balanced by hints of garlic, ginger, and rice vinegar. Paired with stir-fried broccoli, red bell peppers, and carrots, this protein-packed recipe delivers bold flavors and a rainbow of nutrients in every bite. Ready in just 35 minutes, it’s an ideal option for busy weeknights or meal prep. Serve it on its own or over a bed of fluffy rice for a satisfying vegan dinner that’s as wholesome as it is delicious. Garnished with sesame seeds and green onions, this dish is sure to be a hit with both tofu enthusiasts and skeptics alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 ounces firm tofu
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1.5 tablespoons sriracha
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon ginger (minced)
- 2 cups broccoli florets
- 1 medium red bell pepper (sliced)
- 1 large carrot (julienned or thinly sliced)
- 2 stalks green onions (sliced)
- 1 teaspoon sesame seeds (for garnish)
- 2 cups cooked rice (optional, for serving)
Instructions
Press the tofu to remove excess moisture 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 mixing bowl, toss the tofu cubes with cornstarch until evenly coated. This will help make them crispy when cooked.
Heat 1 teaspoon of sesame oil in a large non-stick or cast-iron skillet over medium heat. Add the tofu cubes and cook for 6-8 minutes, turning occasionally, until all sides are golden and crispy. Remove from the pan and set aside.
In a small bowl, whisk together soy sauce, maple syrup, sriracha, rice vinegar, garlic, and ginger to make the sweet and spicy sauce. Set aside.
In the same skillet, heat the remaining 1 teaspoon of sesame oil over medium-high heat. Add the broccoli, red bell pepper, and carrot. Stir-fry for 5-7 minutes until tender but still crisp.
Reduce the heat to medium and return the cooked tofu to the skillet. Pour the sauce over the tofu and vegetables, stirring well to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
Remove from heat and garnish with sliced green onions and sesame seeds.
Serve hot on its own or over a bed of cooked rice for a complete meal.
Nutrition Facts
Calories |
1467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2542 mg | 111% | |
| Total Carbohydrate | 200.4 g | 73% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 48.9 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 844 mg | 65% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1629 mg | 35% | |
*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.
