Go Back

Spicy Tofu and Vegetable Stir-Fry

A vibrant, protein-packed meal that comes together in minutes. Crispy tofu, colorful vegetables, and a savory-spicy sauce create a restaurant-quality dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 350 kcal

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
  • ΒΌ 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.