Crispy Tofu Stir-Fry with North Texas Sweet Chili Sauce

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Golden crispy tofu tossed with colorful vegetables and a sweet, tangy, and mildly spicy North Texas-inspired chili sauce, perfect for a quick vegetarian dinner. This Asian Fusion-inspired vegetarian recipe, ready in about 30 minutes, pairs extra-firm tofu, cornstarch, canola oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz block, pressed and cubed extra-firm tofu
• 3 tbsp cornstarch
• 3 tbsp canola oil
• 1 medium, sliced into strips red bell pepper
• 1 cup, trimmed snap peas
• 1 large, julienned carrot
• 3 stalks, sliced green onions
• 3 cloves, minced garlic cloves
• 1 tbsp minced fresh ginger
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 1/2 tbsp rice vinegar
• 1 tsp sriracha
• 1/4 cup water
• 1 tsp cornstarch mixed with 1 tbsp water cornstarch slurry

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Instructions

1. Step 1: Press 14 oz extra-firm tofu to remove excess moisture, then cut into 1-inch cubes. Toss the tofu cubes with 3 tbsp cornstarch until evenly coated.
2. Step 2: Heat 3 tbsp canola oil in a large nonstick skillet over medium-high heat. Add the tofu cubes and cook for 3-4 minutes on each side until golden brown and crispy. Remove tofu and set aside.
3. Step 3: In the same skillet, add 3 minced garlic cloves and 1 tbsp minced fresh ginger; sauté for 30 seconds until fragrant.
4. Step 4: Add 1 medium sliced red bell pepper, 1 cup snap peas, and 1 large julienned carrot to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
5. Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 1/2 tbsp rice vinegar, 1 tsp sriracha, and 1/4 cup water. Pour this sauce over the vegetables.
6. Step 6: Stir in 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and cook for 1-2 minutes until the sauce thickens and coats the vegetables.
7. Step 7: Return the crispy tofu to the skillet and toss gently to combine and heat through. Garnish with 3 sliced green onions before serving.