Why You’ll Love This Spicy Tofu Stir Fry with Vegetables

• It’s a textural dream. You get the crispy, golden-brown tofu against the crunch of fresh vegetables, all coated in a glossy, sticky sauce. Every single bite is an adventure.
• The sauce is seriously next-level. It’s the perfect balance of spicy, sweet, salty, and umami. It’s incredibly versatile, and honestly, you might want to double it to have some on hand for rice bowls later.
• It’s a fantastic fridge-cleaner. Got a half bell pepper, a lone carrot, or some broccoli florets? They all belong here. This recipe is more of a guideline—a delicious, forgiving guideline.
• It’s ready in under 30 minutes. From pressing the tofu to serving it up, this is a weeknight warrior. The active cooking time is so short, you’ll be eating before you know it.

Ingredients & Tools

• 1 block (14-16 oz) extra-firm tofu, pressed and drained
• 2 tbsp cornstarch
• 3 tbsp neutral oil (like avocado or grapeseed), divided
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned or thinly sliced
• 3-4 green onions, sliced (whites and greens separated)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1-2 red chilies (like Fresno or Thai bird’s eye), thinly sliced, or 1 tsp chili flakes

For the Sauce:

• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp rice vinegar
• 1 tbsp maple syrup or agave nectar
• 1 tbsp sriracha or sambal oelek (adjust to your heat preference)
• 1 tbsp tomato paste
• 2 tbsp water
• 1 tsp toasted sesame oil

Tools: A large wok or non-stick skillet, a small bowl for the sauce, a plate lined with paper towels for the tofu.

The real heroes here are the sauce ingredients—they create this incredible, complex base. And don’t skip the cornstarch on the tofu; it’s the secret to getting that crave-worthy crispy exterior without deep-frying.

Serves: 3-4 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes

Before You Start: Tips & Ingredient Notes

• Pressing your tofu is non-negotiable. Seriously, this is the most important step for crispy tofu. Pressing removes excess water, allowing the tofu to brown beautifully and soak up the sauce like a sponge. If you don’t have a tofu press, wrap the block in a clean kitchen towel and place a heavy pan on top for 15-20 minutes.
• Have everything prepped and ready to go. Stir-frying is a fast-paced dance. Once you start cooking, things move quickly. Having your veggies chopped, sauce mixed, and tofu cubed means you won’t be scrambling and risk burning anything.
• Don’t be shy with the aromatics. The garlic, ginger, and chilies are the flavor foundation. Freshly grated ginger and minced garlic make a world of difference compared to their powdered counterparts, creating a much more vibrant and aromatic dish.
• Customize your veggie lineup. This is your stir-fry! Snow peas, snap peas, sliced mushrooms, baby corn, or zucchini would all be fantastic additions. Just keep in mind their cooking times—harder veggies like carrots go in first, softer ones like zucchini last.

How to Make Spicy Tofu Stir Fry with Vegetables

Serving Suggestions

Complementary Dishes

• Fluffy Jasmine Rice — The classic, slightly sticky rice is the perfect neutral base to soak up every last drop of the incredible spicy sauce.
• Simple Cucumber Salad — A quick salad of thinly sliced cucumbers with a little rice vinegar and sesame seeds provides a cool, refreshing contrast to the heat of the stir-fry.
• Steamed Edamame — A bowl of lightly salted edamame pods makes for a fun, interactive starter that’s packed with protein.

Drinks

• Iced Green Tea — The slight bitterness and clean, grassy notes of green tea help cleanse the palate between spicy bites, making it a wonderfully refreshing partner.
• Crisp Lager — A cold, light beer like a Japanese lager or pilsner cuts through the richness and spice beautifully, offering a bubbly, cooling sensation.
• Ginger Lemon Spritzer — Mix some ginger syrup with fresh lemon juice and top with soda water for a zesty, non-alcoholic option that complements the ginger in the dish.

Something Sweet

• Mango Sorbet — The sweet, tropical flavor of mango is a dream after a spicy meal, and the cold sorbet is incredibly soothing.
• Fortune Cookies — It’s a classic for a reason! A little sweet, crunchy cookie is the perfect playful end to your homemade takeout-style feast.
• Lychees in Syrup — Chilled, fragrant lychees are light, sweet, and exotic, providing a simple yet elegant finish that feels special.

Top Mistakes to Avoid

• Mistake: Not pressing the tofu adequately. This is the number one reason for soggy, disappointing tofu. Extra water in the tofu will steam instead of fry, preventing that crucial crispy crust from forming. Take the time to press it well!
• Mistake: Overcrowding the pan. When you add the tofu or vegetables, if the pan is too crowded, they’ll steam instead of sear. Cook in batches if necessary to ensure everything has space to brown properly. A little breathing room goes a long way.
• Mistake: Burning the garlic and ginger. These aromatics cook in a flash. If you let them burn, they’ll turn bitter and overpower the whole dish. Keep the heat high but the stirring constant once they hit the oil.
• Mistake: Overcooking the vegetables. The beauty of a stir-fry is the crisp-tender texture of the veggies. If you cook them until they’re soft and mushy, you lose that delightful contrast. They should still have a bit of a crunch.

Expert Tips

• Tip: Freeze your tofu first. For an even meatier, chewier texture, try freezing the entire block of tofu (in its package) overnight. Then, thaw it, press it, and proceed. The ice crystals change the tofu’s structure, making it spongier and excellent at absorbing flavors.
• Tip: Add a splash of water for steaming. If your harder veggies (like broccoli) aren’t cooking through as quickly as you’d like, add a tablespoon or two of water to the pan after you’ve stir-fried them for a minute. Immediately cover the pan with a lid for 60-90 seconds to create steam, then uncover to let any excess water evaporate.
• Tip: Toast your sesame oil. The sesame oil in the sauce is for flavor, not cooking. Always add it off-heat at the end. For a deeper, nuttier aroma, you can gently toast the sesame seeds you might use as a garnish in a dry pan for a minute before sprinkling them on top.
• Tip: Make it a bowl. Turn this stir-fry into a full meal-prep bowl by adding other elements like shredded red cabbage, sliced avocado, or a soft-boiled egg. The sauce acts as a fantastic dressing for the whole assembly.

FAQs

Can I make this dish ahead of time?
You can absolutely prep the components ahead of time to make assembly super fast. Press and cube the tofu (store it in an airtight container in the fridge), chop all your vegetables, and mix the sauce. Keep everything separate. When ready to eat, the cooking process will be even quicker. Note that the tofu will lose some of its crispiness if stored after cooking, so it’s best enjoyed fresh.

How can I make this less spicy?
Easy! Simply omit the fresh chilies or chili flakes entirely. You can still use the sriracha in the sauce, but start with just a teaspoon and taste it. Alternatively, you can use a mild chili-garlic sauce instead of sriracha. Remember, you can always add more heat at the end, but you can’t take it away.

What’s the best substitute for tofu?
If you’re not a tofu fan, tempeh is a fantastic alternative—it has a firmer, nuttier texture. For a non-plant-based option, thinly sliced chicken breast or shrimp would work wonderfully. Just adjust the cooking time accordingly to ensure they are fully cooked through before adding the sauce.

My sauce isn’t thickening. What did I do wrong?
This usually happens if the heat wasn’t high enough when you added the sauce. The cornstarch residue from the tofu needs that blast of high heat to activate and thicken the liquid. If your sauce is too thin, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the stir-fry, letting it bubble for another minute.

Is this recipe gluten-free?
It can be very easily! Just ensure you use tamari instead of regular soy sauce, as tamari is typically wheat-free. Also, double-check that your sriracha or chili paste is certified gluten-free, as some brands may contain additives with gluten.