Popular Spiced Tofu Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Crispy tofu tossed in a sweet-and-spicy sauce, inspired by the vibrant flavors of Puerto Rican street food. This puerto rican-inspired asian (vegetarian) ready in about 45 minutes pairs block, firm tofu, head, cut into florets broccoli, medium, julienned carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, 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

• 1 block, firm tofu
• 1 head, cut into florets broccoli
• 1 medium, julienned carrot
• 1 red, sliced bell pepper
• 1 tbsp, grated ginger
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp sriracha
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 tbsp sesame seeds
• 1 tbsp lime juice

Instructions

1. Step 1: Press 1 block tofu for 15 minutes to remove moisture. Cut into 1/2-inch cubes and toss with 1 tbsp cornstarch to coat.
2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat. Add tofu and cook for 5 minutes until golden and crispy, then set aside.
3. Step 3: In the same wok, add 1 tbsp vegetable oil, then 1 tbsp grated ginger. Add 1 head broccoli, 1 medium carrot, and 1 red bell pepper, stir-fry for 5 minutes until tender-crisp.
4. Step 4: Stir in 3 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp sriracha, and 1 tbsp lime juice. Cook for 2 minutes until sauce thickens and coats the vegetables.
5. Step 5: Return tofu to the wok, stir to combine, and cook for 2 minutes. Garnish with 1 tbsp sesame seeds and additional lime wedges, serve immediately.