Spicy Tofu Stir-Fry is a quick, nutritious dish packed with flavor and a kick of heat! Perfect for busy weeknights, this recipe combines crispy tofu cubes with a colorful mix of fresh vegetables.
Tossed in a spicy sesame sauce, it delivers a satisfying balance of textures and tastes. Whether you’re a tofu lover or just exploring plant-based meals, this stir-fry is ready in under 30 minutes, making it an ideal choice for a healthy dinner.
Serving and Pairing Suggestions
Serve Spicy Tofu Stir-Fry over a bed of brown rice or quinoa for a wholesome meal. For a refreshing side, try pairing it with Cucumber Raita or Shredded Romaine and Cucumber Salad with Yogurt Dressing. You can also enjoy it with Thai Peanut Noodles for added texture and flavor.
Tips and Notes
- Press the Tofu – Before cooking, press the tofu to remove excess moisture. This helps achieve a crispy texture.
- Customize Vegetables – Feel free to add your favorite veggies. Bell peppers, snow peas, and broccoli work great.
- Adjust Spice Level – If you prefer less heat, reduce the amount of chili sauce in the recipe.
- Meal Prep – This stir-fry keeps well in the fridge. Make a larger batch for easy lunches throughout the week.
- Tofu Substitutions – For a different protein option, try chicken or shrimp instead of tofu.
This Spicy Tofu Stir-Fry is not just a meal; it’s a quick escape to the delicious taste of Asian cuisine. Don’t miss out on making this dish tonight!
Spicy Tofu Stir-Fry
Equipment
- Wok or large skillet
- Knife
- Cutting board
- Large bowl for marinating (optional)
Ingredients
- 1 package firm tofu - drained and pressed
- 1 bell pepper - sliced into thin strips
- 1 small onion - sliced
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 1 tbsp vegetable oil
- 3 cloves garlic - minced
- 1 inch ginger - grated
- 2 tbsp soy sauce
- 1 tbsp sriracha sauce - adjust according to your spice preference
- 1 tbsp hoisin sauce
- Salt and pepper - to taste
- Green onions and sesame seeds for garnish - optional
Instructions
- In a wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
- Cut the pressed tofu into cubes and add them to the hot oil. Cook until golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.
- In the same pan, add more oil if needed, then add minced garlic and grated ginger. Stir-fry for a minute until fragrant.
- Add the sliced bell pepper, onion, broccoli, and mushrooms. Stir-fry for 2-3 minutes until they start to soften.
- In a small bowl, mix together soy sauce, sriracha sauce, and hoisin sauce.
- Pour the sauce over the vegetables and stir to evenly coat them.
- Add the tofu back into the pan and mix everything together. Cook for an additional 2-3 minutes.
- Season with salt and pepper, if needed.
- Garnish with sliced green onions and sesame seeds.
- Serve hot over rice or noodles.