This tofu stir fry is one of those easy dinners that works when you want something fresh, filling, and full of texture. The tofu turns golden and crisp, the vegetables stay colorful and tender, and the sauce pulls everything together with salty, spicy, and slightly sweet flavor.
Ingredient Tips
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Extra firm tofu: Use extra firm tofu so it holds its shape and gets crisp in the pan. Press it well before coating with cornstarch.
- Cornstarch: Cornstarch helps the tofu develop a crisp exterior and also thickens the sauce.
- Broccoli: Cut the florets into small, even pieces so they cook quickly and are easy to eat.
- Bell peppers: Use red and yellow bell peppers for sweetness and color. Cut them into similar-sized pieces so they cook evenly.
- Fresh ginger and garlic: These give the sauce its main flavor base. Fresh is best here.
- Soy sauce: Low-sodium soy sauce is a better choice, so the sauce does not turn too salty.
- Sriracha: Adds heat and a little tang. You can reduce it if you want a milder sauce.
- Maple syrup: Balances the salt and heat in the sauce. It does not make the dish taste sweet.
- Sesame oil: Drizzle it on at the end rather than cooking with it so the flavor stays clear.
- Peanuts and sesame seeds: These are optional, but they add texture and make the finished dish feel more complete.
Tips for success
- Press the tofu well before cooking, or it will not crisp properly.
- Do not move the tofu too often in the pan. Let it sit so it can turn golden.
- Prep all the vegetables and sauce before you start cooking, since stir fry comes together fast.
- Cook the vegetables over fairly high heat so they stay tender crisp instead of steaming.
- Add the sauce at the end and cook just until thickened so the vegetables do not go too soft.
Recipe
Recipe
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Tofu Stir Fry
servings
This tofu stir fry is packed with crisp vegetables, golden tofu, and a bold sauce that is savory, lightly sweet, and a little spicy. It is a great weeknight dinner, and it works well with either rice or noodles.
Equipment
- Large wok or skillet
- mixing bowl
- Knife
- Cutting board
- Tongs or spatula
Ingredients
For the sauce
- ¼ cup water
- ½ cup low-sodium soy sauce
- 1 tablespoon sriracha or more to taste
- 1 tablespoon maple syrup
- ½ teaspoon chili flakes
- 1 tablespoon grated fresh ginger
- 2 teaspoons cornstarch
For the tofu
- 1 pound extra firm tofu pressed and cut into bite-sized cubes
- 3 tablespoons cornstarch
For the stir fry
- 2 tablespoons olive oil divided
- 1 medium carrot peeled and cut into thin matchsticks
- 2 small red onions cut into bite-sized pieces
- 1 red bell pepper cut into bite-sized pieces
- 1 yellow bell pepper cut into bite-sized pieces
- 4 cups broccoli florets
- 3 green onions sliced
- 2 garlic cloves minced
For serving
- Cooked rice or noodles
- 1 tablespoon sesame seeds
- Fresh lime juice
- Chopped peanuts
- 2 teaspoons sesame oil
Instructions
- In a medium bowl, whisk together the water, soy sauce, sriracha, maple syrup, chili flakes, ginger, and 2 teaspoons cornstarch. Set aside.
- Pat the tofu dry, then toss it with 3 tablespoons cornstarch until evenly coated.
- Heat 1 tablespoon olive oil in a large wok or skillet over medium high heat. Add the tofu and cook for 8 to 10 minutes, turning occasionally, until golden and crisp.
- Transfer the tofu to a plate, then add the remaining 1 tablespoon olive oil to the wok. Add the carrot and broccoli, then cook for 3 minutes, stirring often.
- Add the red onions and bell peppers, then cook for 3 to 4 minutes until just tender.
- Add the garlic and green onions, then cook for 30 seconds.
- Return the tofu to the wok, then pour in the sauce.
- Stir for 1 to 2 minutes until the sauce thickens and coats everything well.
- Serve over rice or noodles, then finish with sesame seeds, lime juice, chopped peanuts, and a drizzle of sesame oil.
Notes
- Use extra firm tofu for the best texture. If the tofu is not pressed well, it will steam instead of crisping.
- Cut the vegetables into similar sized pieces so they cook evenly.
- Do not overcrowd the pan when cooking the tofu. Cook in batches if needed.
- This recipe is flexible, so you can swap in snow peas, mushrooms, cabbage, or zucchini.
- For a milder sauce, reduce the sriracha or leave out the chili flakes.
- This recipe makes 4 generous servings when served on its own. If served with rice or noodles, it stretches to 6 servings more comfortably.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in a skillet over medium heat or in the microwave until hot.
- You can freeze the cooked stir fry for up to 2 months, but the vegetables will soften after thawing. For the best texture, freeze the tofu and sauce only, then cook fresh vegetables when serving.
Nutrition
Serving: 1.25cup stir fry without noodles or rice | Calories: 265kcal | Carbohydrates: 32g | Protein: 16g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1357mg | Potassium: 889mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4276IU | Vitamin C: 183mg | Calcium: 127mg | Iron: 3mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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