Spicy Tofu Stir Fry
A quick, protein-packed tofu stir fry tossed with colorful vegetables and a bold, savory sauce. Crispy tofu, garlic, ginger, and a perfectly glossy sauce make this dish taste like takeout but healthier. Ready in under 40 minutes, it’s a customizable, plant-based dinner that pairs beautifully with rice or noodles.
Equipment
- 1 large wok (or 12-inch nonstick skillet)
- 1 Chef’s Knife
- 1 Cutting Board
- 2 mixing bowls (medium and large)
- 1 measuring cup
- 1 Set of Measuring Spoons
- 1 Wooden spoon or spatula
- 1 paper towel-lined plate for draining tofu
Ingredients
For the Tofu
- 1 block 14 oz / 400 g extra-firm tofu, pressed (best if previously frozen and thawed)
- ½ teaspoon kosher salt
- ½ teaspoon white pepper
- ½ teaspoon garlic powder
- ¼ teaspoon Chinese five-spice powder optional
- 3 tablespoons cornstarch or arrowroot powder
- 3 tablespoons neutral high-heat oil avocado or similar, divided
For the Stir Fry Sauce
- 1 ½ tablespoons soy sauce or tamari for gluten-free
- 1 ½ tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons Shaoxing wine or mirin/dry sherry substitute
- 1 tablespoon brown sugar
- 1 –2 tablespoons chili-garlic sauce adjust to spice level
- 3 tablespoons vegetable broth or water
For the Aromatics & Vegetables
- 2- inch piece fresh ginger finely chopped
- 4 cloves garlic chopped
- 14 –16 oz 400–450 g mixed vegetables of choice (bell peppers, broccoli, bok choy, carrots, etc.)
For Finishing
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
- 2 teaspoons toasted sesame seeds black or white
- 2 teaspoons toasted sesame oil
- ¾ cup 12 g fresh cilantro leaves and tender stems, roughly chopped
- 3 –4 cups cooked white or brown rice for serving
Instructions
- Prepare and Press the Tofu: Start by draining the block of extra-firm tofu to remove any excess liquid. Wrap the tofu in a clean, thin kitchen towel and place it on a flat surface, such as a cutting board. Put a heavy object—like a cast-iron skillet, a large pot, or a thick cookbook—on top to press out moisture. Let it sit for about 10–15 minutes, switching out the towel halfway if it becomes too damp. Pressing the tofu is essential for achieving a firmer texture that crisps beautifully during cooking.
- Mix the Stir Fry Sauce: While the tofu is pressing, prepare the sauce that will coat the stir fry. In a medium-sized mixing bowl or measuring cup, whisk together the soy sauce, rice vinegar, hoisin sauce, Shaoxing wine (or substitute), brown sugar, chili-garlic sauce, and vegetable broth (or water). Stir until the sugar dissolves and all ingredients are evenly blended. Set this sauce aside—you’ll be adding it later to bring everything together with a rich, savory-sweet flavor.
- Cut the Tofu into Bite-Sized Pieces: Once the tofu is pressed, place it on a cutting board. Slice it into four equal slabs, then rotate each slab on its side and cut it into small squares, about ⅓ inch (1 cm) thick. Keeping the pieces uniform ensures they cook evenly and achieve the same golden-brown crispness.
- Season and Coat the Tofu: Transfer the tofu cubes to a large bowl or shallow pan. In a small bowl, combine the kosher salt, white pepper, garlic powder, Chinese five-spice powder (if using), and cornstarch. Sprinkle half of this mixture evenly over the tofu. Gently toss or flip the pieces by hand, then sprinkle the remaining half. Lightly toss again until every piece has a thin, even coating. This step locks in flavor while helping the tofu develop a golden crust during frying.
- Fry the Tofu Until Golden: Heat a wok (or a large nonstick skillet if you don’t have a wok) over medium-high heat. Allow it to warm up until you see faint wisps of smoke—this ensures the surface is hot enough to prevent sticking. Pour in about 3 tablespoons of neutral high-heat oil and swirl it around so the sides are lightly coated. Carefully add the tofu pieces to the pan, spreading them out in a single layer. Fry for 3–5 minutes without moving them too much, shaking the pan occasionally for even browning. Flip or toss the tofu pieces and continue cooking for another 2–4 minutes, or until they are crisp and golden on all sides. Once ready, transfer them to a paper towel-lined plate or cutting board to absorb any extra oil. If your wok is small, work in two batches for best results. Wipe out the pan before moving on.
- Sauté the Aromatics: Return the clean wok to the stove and heat it over high heat until smoking again. Add the remaining 1 tablespoon of oil. Immediately toss in the finely chopped ginger and garlic. Stir-fry quickly for about 20–30 seconds, moving them constantly with a spatula to release their aroma without burning. This step builds the base flavor for the vegetables and sauce.
- Stir Fry the Vegetables: Add your prepared vegetables to the wok. Begin with any sturdier vegetables, such as carrots or broccoli, and stir fry them for about 1–2 minutes until slightly tender but still crisp. Next, add quicker-cooking vegetables, like bell peppers, and stir fry for another 1–1.5 minutes. Finally, add delicate vegetables such as bok choy leaves and stir for just 30 seconds, letting them wilt gently. Keep the vegetables moving constantly to preserve their color, crunch, and nutrients.
- Add the Sauce and Thicken: Give the sauce a quick stir to recombine, then pour it into the wok with the vegetables. Stir fry everything together for about 2–3 minutes, making sure the sauce coats the vegetables evenly. In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon cold water to create a slurry. Pour this into the wok and stir until the sauce thickens to a glossy consistency that clings beautifully to the tofu and vegetables. This usually takes less than a minute.
- Combine and Finish the Dish: Remove the wok from direct heat. Add the fried tofu back into the wok along with the toasted sesame oil, sesame seeds, and chopped cilantro. Gently toss everything together until the tofu is coated in the sauce and the flavors are well-distributed.
- Serve and Enjoy: Spoon the stir fry over bowls of freshly cooked white or brown rice. Garnish with extra sesame seeds or cilantro if desired. Serve hot and enjoy this flavorful, plant-powered meal that’s perfect for any day of the week.
Notes
- Tofu Tips: Freezing and then thawing tofu before cooking improves texture, making it firmer and giving it a meatier bite when fried. Pressing tofu well is essential to remove excess moisture for crispiness.
- Vegetable Choices: Feel free to mix and match vegetables based on seasonality, availability, or personal preference. Sturdier veggies (broccoli, carrots) take slightly longer to cook than softer ones (bell peppers, bok choy).
- Sauce Flexibility: The stir fry sauce is adaptable—adjust sweetness, spice, or tanginess to suit your taste. For a milder dish, reduce chili-garlic sauce; for extra heat, add more.
- Cooking Oil: Use a neutral high-heat oil such as avocado, canola, or sunflower oil. This prevents sticking and helps the tofu crisp evenly.
- Batch Frying: Fry tofu in batches if your pan is small to avoid overcrowding, which can cause steaming instead of crisping.
