Looking for a quick, healthy, and delicious weeknight dinner? This Spicy Veggie Stir-Fry with Tofu has become my go-to recipe when I want something nutritious yet satisfying. What I love most about this dish is how it combines protein-rich tofu with colorful vegetables, all wrapped in a mouthwatering sauce that packs just the right amount of heat.
Ingredients
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 2 carrots, julienned
- 1 cup snap peas
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- For the sauce:
- 3 tablespoons soy sauce
- 2 tablespoons sriracha (adjust to taste)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- ½ cup vegetable broth
Instructions
- Press your tofu for at least 30 minutes to remove excess moisture. I usually sandwich it between paper towels and place a heavy cookbook on top.
- Cut the tofu into 1-inch cubes and toss with cornstarch until evenly coated.
- Heat 2 tablespoons oil in a large wok or skillet over medium-high heat. Cook the tofu for 2-3 minutes per side until golden brown. Remove and set aside.
- In the same pan, add remaining oil and stir-fry garlic and ginger until fragrant (about 30 seconds).
- Add harder vegetables first (carrots and broccoli) and stir-fry for 2 minutes.
- Add bell peppers and snap peas, cooking for another 2-3 minutes until vegetables are crisp-tender.
- Whisk together all sauce ingredients in a small bowl.
- Return tofu to the pan, add sauce, and toss everything together until well-coated and heated through.
Cook Time and Serving Size
Prep Time: 40 minutes (including tofu pressing)
Cook Time: 15 minutes
Total Time: 55 minutes
Servings: 4
Recipe Notes
Here are some crucial tips to make this Spicy Veggie Stir-Fry with Tofu perfect every time:
- Don’t skip pressing the tofu – it’s essential for achieving that crispy exterior.
- Cut all vegetables roughly the same size for even cooking.
- Have all ingredients prepped before you start cooking – stir-frying moves quickly!
- For extra crispy tofu, freeze it first, then thaw and press.
- Feel free to adjust the sriracha amount based on your spice preference.
- Store leftovers in an airtight container for up to 3 days.
- For a gluten-free version, use tamari instead of soy sauce.
This versatile stir-fry works great with whatever vegetables you have on hand, and the sauce can be adjusted to your taste preferences. Serve it over brown rice or noodles for a complete meal that’s both nutritious and satisfying.
Spicy Veggie Stir-Fry with Tofu
A quick, healthy, and delicious weeknight dinner combining protein-rich tofu with colorful vegetables in a mouthwatering spicy sauce.
Ingredients
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 1 red bell pepper sliced
- 2 cups broccoli florets
- 2 carrots julienned
- 1 cup snap peas
- 3 cloves garlic minced
- 1- inch piece ginger grated
- 3 tablespoons soy sauce
- 2 tablespoons sriracha adjust to taste
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- ½ cup vegetable broth
Instructions
- Press your tofu for at least 30 minutes to remove excess moisture. I usually sandwich it between paper towels and place a heavy cookbook on top.
- Cut the tofu into 1-inch cubes and toss with cornstarch until evenly coated.
- Heat 2 tablespoons oil in a large wok or skillet over medium-high heat. Cook the tofu for 2-3 minutes per side until golden brown. Remove and set aside.
- In the same pan, add remaining oil and stir-fry garlic and ginger until fragrant (about 30 seconds).
- Add harder vegetables first (carrots and broccoli) and stir-fry for 2 minutes.
- Add bell peppers and snap peas, cooking for another 2-3 minutes until vegetables are crisp-tender.
- Whisk together all sauce ingredients in a small bowl.
- Return tofu to the pan, add sauce, and toss everything together until well-coated and heated through.
