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A bowl of crispy tofu stir fry with broccoli, red and yellow bell peppers, red onion, and carrot in a glossy dark sauce, topped with chopped peanuts, sesame seeds, and sliced green onions.
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Tofu Stir Fry

4 servings
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
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
Measuring cups and spoons
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.
    Cubed tofu coated in cornstarch
  • 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.
    crispy tofu in a pan
  • 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