Spicy Tofu Stir Fry
Crispy tofu and colorful vegetables tossed in a bold, spicy sauce for a quick, protein-packed vegan dinner.
Ingredients
- 14 oz firm tofu, pressed and cubed
- 1 cup broccoli florets
- 1/2 cup bell pepper, sliced
- 1/2 cup carrot, sliced
- 2 green onions, sliced
- 1 tbsp soy sauce
- 1 tbsp sriracha or chili garlic sauce
- 1 tbsp vegetable oil
- 1/4 tsp garlic powder
- 1/4 tsp ginger, ground
- 1/4 tsp salt
Instructions
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1
Heat a large skillet or wok over medium-high heat. Add the 1 tbsp vegetable oil and swirl to coat the pan.
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2
Add the pressed and cubed 14 oz firm tofu to the hot oil in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes without stirring to allow the tofu to develop a crispy exterior. Then gently flip the tofu pieces and continue cooking until golden and crispy on multiple sides, about 5-7 minutes total. Remove the tofu from the pan and set aside.
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3
In the same pan, add the 1 cup broccoli florets, sliced 1/2 cup bell pepper, and sliced 1/2 cup carrot. Sauté for 3-4 minutes, stirring frequently, until the vegetables are bright in color and just tender but still crisp.
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4
Return the crispy tofu to the pan with the vegetables. Add the 1 tbsp soy sauce, 1 tbsp sriracha or chili garlic sauce, 1/4 tsp garlic powder, ground 1/4 tsp ginger, and 1/4 tsp salt. Stir gently to coat everything evenly with the sauce.
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5
Cook for another 1-2 minutes to allow the flavors to meld and the sauce to slightly thicken.
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6
Remove from heat and stir in the sliced 2 green onions.
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7
Serve immediately over steamed rice or noodles if desired.