This Firecracker Tofu Stir Fry is a quick, spicy, and flavorful vegan dinner. It’s perfect for a weeknight meal when you want something bold and satisfying.
Author:Hannah Rodger
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Course
Method:Stir-fry
Cuisine:Asian-inspired
Diet:Vegan
Ingredients
Scale
1 block (14 oz) extra-firm tofu, pressed and cubed
2 tablespoons cornstarch
2 tablespoons vegetable oil, divided
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup broccoli florets
1/2 cup snow peas
3 cloves garlic, minced
1 teaspoon grated fresh ginger
For the Sauce:
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sriracha (or more, to taste)
1 tablespoon maple syrup
1 teaspoon sesame oil
1/4 cup water
Instructions
In a bowl, toss the tofu cubes with cornstarch until evenly coated.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden brown and crispy on all sides. Remove tofu from skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the red bell pepper, green bell pepper, and broccoli florets. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
Add the snow peas, garlic, and ginger to the skillet. Stir-fry for another minute until fragrant.
In a small bowl, whisk together all the sauce ingredients: soy sauce, rice vinegar, sriracha, maple syrup, sesame oil, and water.
Pour the sauce over the vegetables in the skillet. Bring to a simmer and cook for 1-2 minutes until the sauce thickens slightly.
Return the cooked tofu to the skillet and toss to coat with the sauce and vegetables.
Serve hot, optionally over rice or noodles.
Notes
For extra spice, add a pinch of red pepper flakes with the garlic and ginger.
Feel free to add other vegetables like carrots, onions, or mushrooms.
Ensure your tofu is well-pressed to achieve the best crispy texture.