Ready to transform your tofu game? This Spicy Sriracha Tofu Stir-Fry is my go-to recipe when I’m craving something with a serious kick of flavor. It’s the perfect balance of protein-packed tofu and crispy vegetables, all wrapped in a mouth-watering sriracha sauce that’ll make your taste buds dance.
Ingredients
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 3 tablespoons sriracha sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 1 carrot, julienned
- 2 green onions, chopped
- 1 tablespoon cornstarch
- ¼ cup water
Instructions
- Press your tofu for at least 30 minutes to remove excess moisture. I usually sandwich it between paper towels and place a heavy book on top.
- Mix sriracha, soy sauce, and rice vinegar in a small bowl. Set aside.
- Heat oil in a large wok or skillet over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- In the same pan, add garlic and ginger. Sauté for 30 seconds until fragrant.
- Add bell pepper, broccoli, and carrots. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- Mix cornstarch with water in a small bowl until smooth.
- Return tofu to the pan, pour in the sriracha mixture and cornstarch slurry. Stir well to coat everything evenly.
- Cook for another 2-3 minutes until the sauce thickens.
- Top with green onions and serve hot.
Cook Time and Serving Size
Prep Time: 40 minutes (including tofu pressing)
Cook Time: 15 minutes
Total Time: 55 minutes
Servings: 4
Recipe Notes
To ensure the best results with this Spicy Sriracha Tofu Stir-Fry, keep these tips in mind:
- Don’t skip pressing the tofu – it’s crucial for achieving that perfect crispy exterior.
- Adjust the sriracha amount to your heat preference. Start with less if you’re sensitive to spice.
- For extra crispiness, coat your tofu cubes in a light dusting of cornstarch before frying.
- Keep your vegetables similar in size for even cooking.
- Store leftovers in an airtight container for up to 3 days.
- For a gluten-free version, use tamari instead of soy sauce.
- Serve over rice, quinoa, or noodles to make it a complete meal.
Spicy Sriracha Tofu Stir-Fry
Ready to transform your tofu game? This Spicy Sriracha Tofu Stir-Fry is my go-to recipe when I'm craving something with a serious kick of flavor. It's the perfect balance of protein-packed tofu and crispy vegetables, all wrapped in a mouth-watering sriracha sauce that'll make your taste buds dance.
Ingredients
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 3 tablespoons sriracha sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 red bell pepper sliced
- 2 cups broccoli florets
- 1 carrot julienned
- 2 green onions chopped
- 1 tablespoon cornstarch
- ¼ cup water
Instructions
- Press your tofu for at least 30 minutes to remove excess moisture. I usually sandwich it between paper towels and place a heavy book on top.
- Mix sriracha, soy sauce, and rice vinegar in a small bowl. Set aside.
- Heat oil in a large wok or skillet over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- In the same pan, add garlic and ginger. Sauté for 30 seconds until fragrant.
- Add bell pepper, broccoli, and carrots. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- Mix cornstarch with water in a small bowl until smooth.
- Return tofu to the pan, pour in the sriracha mixture and cornstarch slurry. Stir well to coat everything evenly.
- Cook for another 2-3 minutes until the sauce thickens.
- Top with green onions and serve hot.
