Spicy Tofu Stir Fry

There are some recipes that just click with my family, becoming instant staples in our weekly rotation, and this Spicy Tofu Stir Fry is definitively one of them. I remember the first time I made it, slightly hesitant about whether the tofu would be flavourful enough or if the spice level would suit everyone. Turns out, my worries were completely unfounded! The tofu, perfectly browned and slightly crispy, soaked up the vibrant, savoury, and spicy sauce like a dream. My partner, usually a tofu skeptic, went back for seconds, praising the “meaty” texture and bold flavours. Even my notoriously picky teenager commented, “Okay, this is actually really good,” which, as any parent knows, is high praise indeed. It’s become our go-to for a quick, healthy, and incredibly satisfying weeknight dinner. It’s versatile enough to use whatever veggies we have lingering in the crisper drawer, and the balance of heat, umami, and subtle sweetness is just addictive. This isn’t just another tofu stir fry; it’s a flavour explosion that proves plant-based eating can be exciting, easy, and utterly delicious. We’ve tweaked it slightly over time, landing on this perfect version that I’m so excited to share with you. Prepare for this vibrant dish to become a favourite in your household too!

Ingredients

Here’s what you’ll need to create this flavour-packed Spicy Tofu Stir Fry. Using fresh ingredients where possible will elevate the final dish, but feel free to make substitutions based on availability.

• For the Tofu & Marinade:
  • 1 (14-16 ounce) block extra-firm tofu: Pressed for at least 30 minutes and cut into 1-inch cubes. Pressing removes excess water, crucial for achieving a crispy texture.
  • 1 tablespoon low-sodium soy sauce (or tamari for gluten-free): Adds savoury depth and helps season the tofu from within.
  • 1 tablespoon cornstarch: Coats the tofu, creating a wonderfully crispy exterior when stir-fried.
  • 1 teaspoon sesame oil: Toasted sesame oil adds a distinct nutty aroma and flavour.
• For the Stir-Fry Sauce:
  • ¼ cup low-sodium soy sauce (or tamari for gluten-free): The salty, umami base of our sauce.
  • 2 tablespoons rice vinegar: Provides a balancing tanginess and acidity.
  • 1 tablespoon maple syrup (or agave nectar): Adds a touch of sweetness to round out the flavours. Adjust to your preference.
  • 1 tablespoon Sriracha (or other chili garlic sauce, adjust to heat preference): The star player for heat! Add more or less depending on your spice tolerance.
  • 1 tablespoon sesame oil: Reinforces the nutty flavour profile.
  • 2 cloves garlic, minced: Aromatic foundation, essential for most stir-fries. Use fresh garlic for the best flavour.
  • 1 tablespoon fresh ginger, grated or minced: Adds a warm, zesty spice that complements the chili heat.
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry): Thickens the sauce towards the end of cooking, ensuring it clings beautifully to the tofu and veggies.
• For the Stir Fry:
  • 2 tablespoons high-heat cooking oil (like avocado, peanut, or canola oil): Needed for stir-frying at high temperatures without smoking excessively. Divided use.
  • 1 medium red onion, cut into wedges: Adds a pungent sweetness and colour.
  • 1 red bell pepper, seeded and cut into 1-inch pieces: Provides sweetness, vibrant colour, and a slight crunch.
  • 1 green bell pepper, seeded and cut into 1-inch pieces: Offers a slightly less sweet, more vegetal counterpoint to the red pepper.
  • 4 cups broccoli florets (about 1 medium head): Adds a healthy dose of green, texture, and readily soaks up the sauce.
  • Optional additions: Sliced carrots, snow peas, snap peas, mushrooms, baby corn, water chestnuts – use about 1-2 cups total if adding extras.
• For Garnish (Optional):
  • Toasted sesame seeds: Adds texture and enhances the nutty flavour.
  • Sliced green onions (scallions): Provides a fresh, sharp bite.
  • Fresh cilantro leaves: Adds a bright, herbaceous note.
  • Extra Sriracha: For those who like it even spicier!

Instructions

Follow these steps carefully for the best Spicy Tofu Stir Fry results. Preparation (mise en place) is key for a smooth stir-frying experience.

1. Prepare the Tofu: Ensure your tofu is well-pressed. Cut the pressed tofu into 1-inch cubes. In a medium bowl, gently toss the tofu cubes with 1 tablespoon soy sauce (or tamari), 1 tablespoon cornstarch, and 1 teaspoon sesame oil until evenly coated. The cornstarch is vital for crispiness. Set aside while you prepare the sauce and vegetables.
2. Mix the Stir-Fry Sauce: In a small bowl or liquid measuring cup, whisk together the ¼ cup soy sauce (or tamari), rice vinegar, maple syrup, Sriracha, 1 tablespoon sesame oil, minced garlic, and grated ginger. Set this flavourful sauce mixture aside. In a separate tiny bowl, mix the 1 tablespoon cornstarch with 2 tablespoons of water to create the slurry; set this aside as well – you’ll add it later to thicken the sauce.
3. Prepare the Vegetables: Wash and chop all your vegetables (onion, bell peppers, broccoli, and any optional additions) into roughly uniform sizes. This ensures they cook evenly. Having everything prepped and ready near your stove is crucial for stir-frying, which moves quickly.
4. Cook the Tofu: Heat 1 tablespoon of the high-heat cooking oil in a large skillet or wok over medium-high heat. Once the oil shimmers (is hot but not smoking), carefully add the coated tofu cubes in a single layer. Do not overcrowd the pan; cook in batches if necessary. Cook for about 5-7 minutes, turning occasionally, until golden brown and crispy on most sides. Remove the cooked tofu from the skillet and set it aside on a plate. Don’t worry if it’s not cooked through completely; it will finish cooking later. The goal here is browning and crisping the exterior.
5. Stir-Fry the Aromatics and Harder Vegetables: Add the remaining 1 tablespoon of oil to the same skillet over medium-high heat. Add the red onion and stir-fry for about 1-2 minutes until it starts to soften and become fragrant. Add the broccoli florets and bell peppers (and carrots, if using). Stir-fry for 3-4 minutes, tossing frequently, until the vegetables are tender-crisp. You want them cooked but still retaining a slight bite and vibrant colour. If the pan seems dry, you can add a tablespoon of water or broth to help steam the vegetables slightly.
6. Combine and Sauce: Return the cooked tofu to the skillet with the vegetables. Give the prepared stir-fry sauce (the mixture without the cornstarch slurry) a quick whisk and pour it over the tofu and vegetables. Toss everything gently to coat evenly. Bring the sauce to a simmer.
7. Thicken the Sauce: Give the cornstarch slurry (cornstarch and water mixture) a quick stir, as the cornstarch may have settled. Pour the slurry into the simmering stir-fry. Continue to cook, stirring constantly, for about 1-2 minutes, until the sauce thickens to your desired consistency. It should coat the tofu and vegetables nicely, looking glossy.
8. Final Touches: Remove the skillet from the heat. Taste and adjust seasoning if necessary – you might want a little more Sriracha for heat, soy sauce for saltiness, or maple syrup for sweetness, though the base recipe is well-balanced.
9. Serve: Serve the Spicy Tofu Stir Fry immediately over your choice of base (like steamed rice or noodles) and garnish with toasted sesame seeds, sliced green onions, and/or fresh cilantro, if desired.

Nutrition Facts

This nutritional information is an estimate based on the ingredients listed and may vary depending on specific products used and portion sizes.

• Servings: 4 servings
• Calories per serving: Approximately 350-450 kcal (This depends heavily on the amount of oil used and optional additions)
• Protein: Approximately 20-25g per serving. Tofu is an excellent source of plant-based protein, crucial for muscle repair and satiety.
• Fiber: Approximately 6-8g per serving. Primarily from the vegetables and tofu, fiber aids digestion and promotes fullness.

Preparation Time

This Spicy Tofu Stir Fry comes together relatively quickly, especially once you get the hang of the prep work.

• Total Time: Approximately 45-50 minutes
• Prep Time: 25-30 minutes (Includes pressing tofu – which can be done passively – chopping vegetables, and mixing the sauce)
• Cook Time: 15-20 minutes (Stir-frying is fast!)

The bulk of the time is spent on preparation. Pressing the tofu effectively takes at least 30 minutes, but you can use this time to chop vegetables and prepare the sauce, making the overall process efficient for a weeknight meal.

How to Serve

This versatile Spicy Tofu Stir Fry can be served in numerous delicious ways. Here are some popular options:

• Classic Rice Bowl:
  • Serve hot over a bed of fluffy steamed jasmine or basmati rice. The rice perfectly absorbs the flavourful, spicy sauce.
  • Brown rice is a healthier alternative, offering more fiber and a nuttier taste.
  • For a lower-carb option, serve over cauliflower rice.
• Noodle Delight:
  • Toss the stir fry with cooked noodles like udon, soba, lo mein, or even spaghetti for a fusion twist. Ensure noodles are cooked according to package directions and slightly underdone, as they will cook a bit more when tossed with the hot stir fry.
  • Rice noodles (thin vermicelli or wider pad thai style) are excellent gluten-free options.
• Quinoa Power Bowl:
  • Serve over cooked quinoa for a protein and fiber boost. The slightly nutty flavour of quinoa complements the stir fry well.
• Lettuce Wraps:
  • For a light and fresh approach, scoop the spicy tofu stir fry into crisp lettuce cups (like butter lettuce, romaine hearts, or iceberg). Add extra crunch with chopped peanuts or cashews.
• Garnishes for Extra Flair:
  • Texture: Toasted sesame seeds, chopped peanuts, or cashews.
  • Freshness: Sliced green onions (scallions), chopped fresh cilantro, or Thai basil leaves.
  • Heat: A drizzle of extra Sriracha, chili oil, or a pinch of red pepper flakes.
  • Creaminess: A small dollop of unsweetened coconut yogurt or a drizzle of tahini on the side can offer a cooling contrast.
• Side Dishes (Optional):
  • While it’s a complete meal, you could serve it alongside simple cucumber salad, steamed edamame, or vegan spring rolls for a larger spread.

Additional Tips

Elevate your Spicy Tofu Stir Fry game with these essential tips:

1. Master Tofu Pressing: Don’t skip or rush pressing the tofu! Extra-firm tofu still holds a lot of water. Removing it is critical for two reasons: it allows the tofu to absorb marinades/sauces better, and it helps achieve that desirable crispy exterior instead of becoming soggy. Use a dedicated tofu press, or place the block between two plates lined with paper towels or clean kitchen towels and weigh it down with heavy objects (books, cans) for at least 30 minutes, changing towels if they become saturated. For even better results, press for an hour or longer.
2. Achieve Maximum Tofu Crispiness: Beyond pressing, the cornstarch coating is key. Ensure each piece is lightly but evenly coated. Get your pan hot before adding the tofu – the oil should shimmer. Don’t overcrowd the pan; cook in batches if needed. Overcrowding lowers the pan temperature, causing the tofu to steam rather than sear. Let the tofu sit undisturbed for a few minutes on each side to develop a golden-brown crust before turning. Air frying the coated tofu cubes before adding them to the stir-fry at the end is another fantastic method for guaranteed crispiness.
3. Vegetable Variety and Prep: The beauty of stir-fry is its versatility. Use the recipe’s suggested veggies, or swap based on what’s in season or in your fridge. Think about colour, texture, and cooking time. Harder vegetables (carrots, broccoli stems) should be cut smaller or added earlier. Softer vegetables (bell peppers, snap peas, mushrooms) can be cut larger or added later. Leafy greens like spinach or bok choy should be added right at the end, as they wilt quickly. Uniform cutting ensures even cooking.
4. Control the Spice Level: “Spicy” is subjective! The recipe uses Sriracha, which provides heat and a slight tang. You can easily adjust the amount. Start with less if you’re sensitive to heat, and you can always add more Sriracha or red pepper flakes at the end. For a different heat profile, try gochujang (Korean chili paste, adds sweetness and depth), sambal oelek (pure chili paste), or fresh minced chilies (like Thai chilies or serranos, added with the garlic/ginger). For a non-spicy version, simply omit the Sriracha entirely; the sauce will still be flavourful.
5. Sauce Customization: This sauce is a great base. Feel free to tweak it. Want it sweeter? Add a bit more maple syrup or a touch of brown sugar. Need more tang? Increase the rice vinegar slightly. Prefer a deeper umami? Add a teaspoon of miso paste or a dash of mushroom powder. For extra richness, a tiny drop of dark soy sauce can be added. Remember to taste and adjust before adding the cornstarch slurry.
6. High Heat, Quick Cooking: Stir-frying traditionally relies on high heat and quick cooking in a wok. While a large skillet works, ensure it’s properly heated before adding ingredients. High heat sears the ingredients quickly, locking in flavour and maintaining the crisp-tender texture of the vegetables. Keep things moving by stirring and tossing frequently to prevent burning.
7. Mise en Place is Non-Negotiable: French for “everything in its place,” this is crucial for stir-frying. Because cooking happens so fast, you won’t have time to chop veggies or mix the sauce once you start. Have your pressed/coated tofu ready, all vegetables chopped, sauce mixed, and slurry prepared before you turn on the heat. Arrange them near your stove for easy access.
8. Meal Prep & Make-Ahead Strategies: You can prep components in advance to make weeknight cooking even faster. Press and cube the tofu, storing it in an airtight container in the fridge. Chop all the vegetables and store them similarly. Mix the sauce ingredients (except the cornstarch slurry) and keep it in a jar in the fridge. When ready to cook, simply make the slurry, stir-fry the components, combine, and thicken – dinner can be ready in under 15-20 minutes!

FAQ Section

Here are answers to some frequently asked questions about this Spicy Tofu Stir Fry recipe:

1. Q: Can I make this recipe gluten-free?
   • A: Absolutely! This recipe is easily made gluten-free. The main source of gluten is typically soy sauce. Simply substitute the regular low-sodium soy sauce with certified gluten-free tamari or coconut aminos in both the tofu marinade and the stir-fry sauce. Ensure your Sriracha or chili garlic sauce brand is also gluten-free, as some may contain trace amounts. Cornstarch is naturally gluten-free. Serve with rice, quinoa, or gluten-free noodles.
2. Q: This recipe is too spicy for me / my family. How can I make it milder?
   • A: Reducing the spice is simple. The primary source of heat is the Sriracha (or chili garlic sauce). Start by significantly reducing the amount called for in the recipe – perhaps use only 1 teaspoon instead of 1 tablespoon, or omit it entirely if you want no heat. You can always add more heat at the end or serve extra Sriracha on the side for those who like it spicy. The dish will still be delicious and flavourful from the garlic, ginger, soy sauce, and sesame oil even without the chili heat.
3. Q: How should I store leftover Spicy Tofu Stir Fry?
   • A: Allow the stir fry to cool completely to room temperature. Transfer leftovers to an airtight container and store them in the refrigerator. Properly stored, the stir fry should last for 3-4 days. Reheat gently in a skillet over medium heat (add a splash of water or broth if it seems dry) or in the microwave until heated through. Note that the tofu may lose some of its crispiness upon refrigeration and reheating, but it will still be flavourful.
4. Q: Can I freeze this stir fry?
   • A: While you technically can freeze it, it’s generally not recommended for optimal texture. Tofu’s texture can become spongier or slightly tougher after freezing and thawing. The vegetables, especially bell peppers and broccoli, may become softer and lose their crisp-tender quality. The sauce can also sometimes separate slightly. If you do choose to freeze it, store it in an airtight, freezer-safe container for up to 1-2 months. Thaw overnight in the refrigerator before reheating. For best results, consider freezing only the cooked tofu and sauce separately from the vegetables, and stir-fry fresh vegetables when ready to serve.
5. Q: What type of tofu is best for stir-frying?
   • A: Extra-firm or firm tofu is highly recommended for stir-frying. These types contain less water than softer varieties (like silken or medium tofu), allowing them to hold their shape well during cooking and achieve a better texture – whether you’re aiming for crispy or just chewy. Silken or soft tofu will fall apart and are better suited for smoothies, sauces, or creamy desserts. Always press firm or extra-firm tofu before using it in stir-fries.
6. Q: My tofu always comes out soggy, not crispy. What am I doing wrong?
   • A: Soggy tofu is a common frustration! Several factors contribute to crispiness:
     • Pressing: You must press out excess water (see Tip #1).
     • Cornstarch: The light coating helps create a crust (see Tip #2).
     • Hot Pan: Ensure your oil and pan are sufficiently hot before adding tofu.
     • Don’t Crowd: Cook tofu in a single layer with space between pieces. Cook in batches if necessary. Overcrowding lowers heat and causes steaming.
     • Patience: Let the tofu sear undisturbed for a few minutes per side to brown properly.
     • Sauce Timing: Add the sauce towards the very end of cooking. Adding it too early, especially before the tofu is crisped, will make it soggy.
7. Q: Can I add other protein sources along with or instead of tofu?
   • A: Yes, this recipe is adaptable. You could add cooked edamame or chickpeas along with the tofu for extra plant-based protein. If you’re not strictly vegan/vegetarian, cooked shrimp or thinly sliced chicken or beef could be stir-fried separately (adjusting cooking times accordingly) and added in place of or alongside the tofu. For another vegan option, tempeh or seitan could be prepared similarly to the tofu (cubed, coated, and pan-fried).
8. Q: Is this Spicy Tofu Stir Fry considered healthy?
   • A: Generally, yes, this Spicy Tofu Stir Fry can be a very healthy meal. It’s packed with plant-based protein from tofu, loaded with vitamins, minerals, and fiber from the variety of vegetables. Using low-sodium soy sauce helps manage sodium intake. It contains healthy fats from sesame oil and tofu. Making it at home allows you to control the amount of oil, salt, and sugar (from maple syrup). Compared to many takeout stir-fries, this homemade version is likely lower in sodium, unhealthy fats, and calories, while being high in beneficial nutrients. Serve it with whole grains like brown rice or quinoa for added fiber and nutrients.

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