Spicy Tofu Stir-fry

One of the quickest ways to get a satisfying dinner on the table is by making stir-fries. You can cook the protein, veggies, and sauce all in one pan!

For this quick veggie version, I used cubes of extra-firm tofu that have been lightly pan-fried to give a nice, crispy, golden crust. The inside stays soft and the contrasting texture is nice! I finish it off with fresh, colorful veggies like shiitake mushrooms, sugar snap peas, and chopped bell peppers.

What is the best tofu for this recipe?

Extra firm tofu is best for stir-fries. The quark is pressed longer during production, resulting in a more compact soy protein product.

It’s still soft, but it doesn’t crumble with gentle pressure. This prevents the tofu from falling apart when frying in the hot oil and makes it easier to turn. When it is returned to the pan to mix with the sauce, the protein will retain its cube shape.

Tips and tricks for working with tofu

To create a crispy crust, you need to remove as much of the surface moisture from the tofu as possible. The process described below takes about 10 minutes.

Cut the block into 3/4 inch cubes.
Line a baking sheet with paper towels, and then place the cubes on a baking sheet. Top with more paper towels.
Place another baking sheet with a weight on it, like a heavy can or jar. This forces out some of the liquid and dries the outside of the tofu, creating a crispy outside.
Just before frying, gently dry the pieces with dry paper towels to absorb any remaining water.

What’s in this sweet and tangy sauce?

Tofu is unflavoured, which means we can add a strong sauce to enhance the flavor. I used honey and orange juice for sweetness, rice vinegar for subtle acidity, and soy sauce for a savory umami element.

The final touch of flavor comes from the garlic and chili sauce that leaves a gentle lingering heat. If you don’t have garlic chili sauce, use sriracha or red chilli flakes.

A cornstarch slurry added at the end of cooking thickens the sauce and creates a glaze that clings to tofu and veggies.

Best Swaps and Substitutions for Tofu Stir Fry

This recipe is quite versatile. You can swap out the tofu or another protein source, or substitute the veggies for just about anything you have around the house.

To change the vegetables:

Bok choy
Green beans
snow peas
zucchini
White, brown, or small portobello mushrooms
Chinese cabbage
Red cabbage or carrots add a nice splash of color and crunch

To switch the protein:

The tofu can be substituted with other vegetarian protein sources.

Made with wheat protein, seitan offers a chewy, meat-like texture.
Tempeh slices or cubes, pressed, fermented, cooked soybeans have a robust texture that lends itself well to frying and offers a nutty and cereal-like flavor.
If you’re not a vegetarian and want to use chicken, that would work too.

What would you serve with it?

Serve this flavorful tofu stir fry with white or brown rice. Pair it with sautéed cauliflower rice for a low-carb option.

A hot bowl of hot and sour soup or egg drop soup would be a great appetizer to enjoy before the main course.

More great vegetarian recipes

Easy fried vegetable rice
Mushroom pan with peas and spring onions
Asian noodle salad
Easy Vegetable Lo Mein
Black rice bowls with tofu and vegetables

preparation time
30 minutes

cooking time
20 minutes

total time
50 minutes

portions
4 servings

16 ounces extra firm tofucut into 1/2 inch cubes
1/2 Cup orange juice
1/3 Cup vegetable broth
1/4 Cup soy sauce
3 tablespoon honey
2 teaspoon rice vinegar
1/2 teaspoon Garlic Chili Sauceadd more for a spicier sauce
1 tablespoon cornstarch
2 tablespoon water
4 teaspoon vegetable oildivided
1 teaspoon sesame oil
4 ounces Shiitake mushroomsStems removed, slices 1/2-inch thick
2 cups sugar snap
1/2 big Red pepper1/2 inch cube
1/2 big green paprika1/2 inch cube
1 tablespoon chopped garlic
2 teaspoon chopped Ginger
1 tablespoon green onionthinly sliced
Kosher salt, taste
Black pepper, taste

Prepare the baking sheets:

Line a large baking sheet with paper towels, have another baking sheet ready, and a weight like a jar of sugar or flour.
Press the tofu:

Drain the tofu and dry with kitchen paper. Arrange the tofu in a single layer on the paper towel-lined baking sheet. Cover with extra paper towels. Place a second sheet on top. Place a heavy can or jar on the pan to gently squeeze the excess moisture out of the tofu. Leave it for about 10 minutes.
Dry tofu:

After pressing, use dry paper towels to gently pat dry each piece of tofu to remove as much residual moisture as possible. Set the pieces aside on dry paper towels.
Make the sauce:

In a medium bowl, whisk together orange juice, vegetable stock, soy sauce, honey, rice vinegar, and garlic chili sauce. Whisk together the cornstarch and water in a small bowl, set aside.
Fry the tofu:

Heat a wok or 12-inch non-stick skillet over medium-high heat. Add 3 teaspoons vegetable oil and sesame oil and heat until shimmering but not smoking. Swirl the pan to brush with the oil.

Work in two batches and add the tofu to the pan in a single layer. Bake 2 to 3 minutes until golden brown. Flip and fry the other side for another 2 to 3 minutes until golden brown. Transfer to a clean plate lined with a paper towel, then fry the remaining tofu.
Fry vegetables:

Add the remaining 1 teaspoon vegetable oil to the pan. Add mushrooms and snow peas, stir-fry for 2 minutes. Add the diced peppers, cook for 1 minute. Add garlic and ginger, stir-fry for 30 seconds.
Cook sauce:

Pour the sauce mixture into the pan, simmer for 30 seconds. Mix the cornstarch mixture together, then gradually add it to the pan, stirring constantly until thickened, about 30 seconds.
Put the tofu back in the pan:

Turn off the heat and return the tofu to the pan, stirring to coat and warm through, about 1 minute. Season the tofu pan with salt, pepper and garlic-chili oil.
Surcharge:

Serve the tofu pan with rice and garnish with spring onions.

nutritional information (per serving)
214	calories
8g	Fat
32g	carbohydrates
8g	protein