Looking for a vibrant, protein-packed meal that comes together in minutes? This Spicy Tofu and Vegetable Stir-Fry is my go-to recipe when I want something flavorful and nutritious without spending hours in the kitchen. The combination of crispy tofu, colorful vegetables, and a savory-spicy sauce creates a restaurant-quality dish that’s surprisingly easy to make at home.
Ingredients
For the tofu and vegetables:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 2 carrots, julienned
- 1 cup snap peas
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 2 tablespoons neutral oil
For the sauce:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- ¼ cup water
Instructions
- Press your tofu for at least 30 minutes to remove excess moisture. Meanwhile, prepare your vegetables and sauce mixture.
- Mix all sauce ingredients in a small bowl until the cornstarch is completely dissolved. Set aside.
- Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook for 3-4 minutes per side until golden brown. Remove and set aside.
- Add remaining oil to the pan. Stir-fry garlic and ginger for 30 seconds until fragrant.
- Add vegetables, starting with the firmest ones (carrots and broccoli). Cook for 2-3 minutes.
- Add bell peppers and snap peas. Stir-fry for another 2 minutes until vegetables are crisp-tender.
- Return tofu to the pan. Give your sauce a quick stir and pour it over the tofu and vegetables.
- Cook for 1-2 minutes until the sauce thickens and coats everything evenly.
Cook Time and Serving Size
Prep Time: 15 minutes (plus 30 minutes for pressing tofu)
Cook Time: 15 minutes
Total Time: 30 minutes (60 minutes including tofu pressing)
Servings: 4
Recipe Notes
– To get crispy tofu, make sure it’s well-pressed and pat it dry before cooking.
– For extra protein, add cashews or peanuts during the final minute of cooking.
– The vegetables listed are suggestions; feel free to use whatever you have in your fridge.
– 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 or noodles for a complete meal.
This Spicy Tofu and Vegetable Stir-Fry is endlessly customizable – adjust the heat level, swap vegetables, or change up the protein to make it your own. The key is having all ingredients prepped before you start cooking, as the stir-frying process moves quickly.
Spicy Tofu and Vegetable Stir-Fry
Ingredients
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 2 carrots julienned
- 1 cup snap peas
- 3 cloves garlic minced
- 1- inch ginger grated
- 2 tablespoons neutral oil
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sriracha adjust to taste
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- ¼ cup water
Instructions
- Press your tofu for at least 30 minutes to remove excess moisture. Meanwhile, prepare your vegetables and sauce mixture.
- Mix all sauce ingredients in a small bowl until the cornstarch is completely dissolved. Set aside.
- Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook for 3-4 minutes per side until golden brown. Remove and set aside.
- Add remaining oil to the pan. Stir-fry garlic and ginger for 30 seconds until fragrant.
- Add vegetables, starting with the firmest ones (carrots and broccoli). Cook for 2-3 minutes.
- Add bell peppers and snap peas. Stir-fry for another 2 minutes until vegetables are crisp-tender.
- Return tofu to the pan. Give your sauce a quick stir and pour it over the tofu and vegetables.
- Cook for 1-2 minutes until the sauce thickens and coats everything evenly.
