This homemade " better than takeout" - Spicy Tofu Stir Fry recipe comes together in no time. It's loaded with crispy vegetables and delicious soft pan-fried tofu!
One of my favorite meals has always been a simple stir fry. A bowl full of crisp, fresh veggies mixed in with delicious sauce and rice equates to instant comfort and joy. So moreish and easy!
This tofu stir fry is no exception. Filled with seasonal vegetables and the best-panfried tofu, this dish has a sprightliness that’s ideal for a hearty summer meal.
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How to make tofu vegetable stir fry
Step 1: Heat 1 tbsp oil in a saute pan. Saute the drained and pressed tofu till lightly golden on all sides. Take it out on a plate.
Step 2: Heat another 1 tbsp oil in the same pan. Add the red chilis, minced ginger, and garlic. Cook for 30-40 seconds.
Step 3: Add the onions and bell peppers. Cook for a minute, stirring all the time.
Step 4: Mix in the soy sauce, chili garlic sauce, and rice wine vinegar in a small bowl. Add it to the veggies. Cook for another 30 seconds and add the tofu.
Step 5: Stir well allowing the sauce to coat the tofu well.
Step 6: Mix the cornstarch and water in a small bowl. Add this mixture to the pan. Let the sauce come to a boil. Turn off the heat. Taste and adjust for seasoning.
Step 7: Garnish with roasted cashews, sesame seeds, and some cilantro or spring onions. Serve immediately.
How to serve this vegan tofu stir fry
I served this spicy tofu stir fry with jasmine rice and broccoli. But you can switch it up with noodles and veggies of your choice. This makes for great leftovers, so feel free to increase the quantities.
How to prep tofu for stir fry
For the crispiest tofu, it needs to be pressed.
Drain the tofu, then lay on a tea towel. Place another towel on top and press it lightly to get most of the water out of the tofu.
Variations
- You can use any vegetables you like.
- Not a tofu fan? Use any other protein of your choice - chicken, shrimp, tempeh.
- I like extra firm tofu here, but you can use soft tofu too. Just add it right at the end.
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this spicy tofu stir fry as much as we do!
📖 Recipe
Spicy Tofu Stir Fry
Ingredients
- 2 tbsp Oil
- 12.3 oz Tofu Drained, pressed, and cut into cubes
- 1/2 cup Red bell pepper, cut into large chunks
- 1/2 cup Green bell pepper, cut into large chunks
- 1 Onion, cut into large chunks
- 1/2 tsp Garlic, minced
- 1 tsp Ginger, minced
- 3-4 Red chilies, dry (adjust to your taste - this depends on your preference for heat)
- 2 tbsp Chili garlic sauce (adjust to your taste)
- 2 tbsp Soy sauce
- 1 tsp Rice wine vinegar
- 1/2 cup Water
- 1/2 tsp Cornstarch
- Salt to taste
Instructions
- Heat 1 tbsp oil in a saute pan. Saute the tofu till lightly golden on all sides. Take it out in a plate.
- Heat another 1 tbsp oil in the same pan. Add the red chilis, minced ginger, and garlic. Cook for 30-40 seconds.
- Add the onions and bell peppers. Cook for a minute, stirring all the time.
- Mix in the soy sauce, chili garlic sauce, and rice wine vinegar in a small bowl. Add it to the veggies. Cook for another 30 seconds and add the tofu.
- Stir well allowing the sauce to coat the tofu well.
- Mix the cornstarch and water in a small bowl. Add this mixture to the pan. Let the sauce come to boil. Turn off the heat. Taste and adjust for seasoning.
- Garnish with roasted cashews, sesame seeds, and some cilantro or spring onions. Serve immediately.
Aishwarya says
Hi, did you use a store bought chilli garlic sauce or homemade? If homemade, could you please share the recipe of that as well. Love to recreate this dish.
Natasha Minocha says
Hi Aishwarya, I used a storebought one. But I do have a nice chilli sauce - sambal olek on the blog. You can certainly use that here. 🙂