Spicy Tofu Stir-Fry

It starts with that smell – the smoky-sweet fragrance of garlic and ginger sizzling in oil, just as the tofu begins to brown into its golden little cubes… and suddenly the kitchen feels warmer, more alive. Spicy tofu stir-fry is that kind of meal – fast-moving, vibrant, full of sizzle and color. The kind of dish you can throw together on a weeknight with a drawerful of vegetables, but somehow, it still feels… a bit special. And that heat at the end – that warm, slow-building spiciness – it lingers just perfectly.

Why You’ll Crave It

• That sticky-salty-spicy sauce that clings just right to every piece of tofu and veg
• Comes together in under 30 minutes, but doesn’t taste like it
• Perfect balance of crunch, silkiness, and heat (and color!)
• Easy to adjust for spice lovers or spice dodgers
• It’s naturally vegan – but filling and cozy enough for anyone, really

The first time I made this, I kept eating little bites straight from the pan – standing at the stove with chopsticks, totally forgetting to plate it.

What You’ll Need

• Extra-Firm Tofu: 14 ounces, pressed for 15-20 minutes and cubed – this helps it crisp, and not fall apart
• Soy Sauce: 2 tablespoons, deeply savory and slightly sweet – low-sodium works too
• Cornstarch: 2 tablespoons, to coat the tofu and give it that crunchy exterior
• Oil: 2 tablespoons for the pan – don’t be shy here, tofu loves a hot slick surface
• Bell Pepper: 1, sliced into thin strips – any color, but red or yellow is especially pretty
• Broccoli Florets: About 1 cup – cut small so it cooks quickly but keeps some bite
• Carrot: 1 medium carrot, julienned or thinly sliced – it adds sweet crunch
• Garlic: 2 cloves, minced – don’t skip, don’t skimp
• Fresh Ginger: 1 teaspoon, minced finely – brings heat and a touch of something floral
• Chili Paste: 1 tablespoon, or more if you like a kick (I sometimes sneak in just a bit more…)
• Sesame Oil: 1 teaspoon – added at the end for fragrance
• Green Onions: 2, sliced – for garnish, but more than just a garnish
• Sesame Seeds: A little sprinkle at the end – optional, but adds a nice toasty touch

Easy How-To

Get That Tofu Ready

Press the tofu first – wrap it in paper towels, lay something like a cast iron pan or even a few cookbooks on top, and give it a good 15-20 minutes. This step makes all the difference. Cut into bite-sized cubes. Toss with cornstarch and a pinch of salt – just enough to coat.

Bring the Heat

Heat oil in a large pan or wok over medium-high. Carefully add tofu and let it sit undisturbed for 1-2 minutes before flipping. That’s how you get that nice brown crust. Cook until all sides are golden and lightly crisped – about 6 to 8 minutes in total. Remove and set aside on a plate for a bit.

Build the Flavor Base

In the same pan (add a splash more oil if it looks dry), stir in garlic and ginger. Just 30 seconds or so – until fragrant. Then in go your bell peppers, carrots, and broccoli. Toss everything around and cook for about 4 to 5 minutes. You want them bright, still a bit crisp.

Sauce It Up

Mix together the soy sauce and chili paste. Add a splash of water too, maybe a teaspoon of sugar if you like sweet-spicy sauces better (I usually do). Return the tofu to the pan, pour in the sauce, and toss everything well so it’s coated. Cook for another 2-3 minutes, just enough to heat it all through and let the sauce cling.

Finish & Serve

Turn off the heat. Drizzle with sesame oil, scatter on green onions and sesame seeds. Serve right away while the tofu is still crisp… it’s magic out of the pan.

Good to Know

• If your tofu isn’t crisping, the pan might not be hot enough – or the tofu might still be holding water. Pressing really matters!
• You can double the sauce if you’re serving it over rice or noodles – it seeps in beautifully
• Some days, I toss in cashews or peanuts near the end for a nutty crunch – completely optional, but delightful

Serving Ideas

• Over jasmine rice or brown rice – the sauce pools in the rice and it’s just… so satisfying
• With rice noodles or soba, for a slurpier version
• Scooped into butter lettuce leaves for light lettuce wraps (surprisingly good cold too)

Top Tricks

• Let the tofu cook undisturbed for a minute or two before stirring – it helps it turn golden and not just flake apart
• Use a wide, flat pan if you don’t have a wok – overcrowding makes veggies steam instead of sizzle

Frequently Asked Questions

Can I use firm tofu instead of extra-firm?

Yes, firm tofu will work, but it really helps to press it extra well. Extra-firm holds together better and crisps more evenly without falling apart in the pan.

How do I make it less spicy?

Simply use less chili paste or swap for a mild one. Add a splash of maple syrup or brown sugar if the sauce feels a bit too hot for your liking – it rounds out the heat.

Can I make this ahead?

Yes and no. You can prep everything – veg chopped, tofu cubed, sauce stirred – and then stir-fry just before serving for best texture. Leftovers taste good too, but the tofu softens a bit.

Is this totally vegan?

Yes, this spicy tofu stir-fry is entirely plant-based. Just make sure your chili paste doesn’t contain fish sauce (some do!), and you’re good.

Can I bake the tofu instead?

You can! Toss tofu in oil and cornstarch, bake at 400°F for about 25-30 minutes until crispy, flipping once halfway. Not quite the same as pan-fried, but still delicious.