Quick Stir-Fried Tofu with Garlic and Chili in Soy Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick and flavorful stir-fry featuring firm tofu, fragrant garlic, and spicy chili tossed in a savory soy sauce glaze. This asian-inspired vegan ready in about 20 minutes blends vegetable oil, thinly sliced garlic cloves, small, thinly sliced fresh red chili into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 10 min Cook: 10 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat until shimmering.
  2. Step 2: Add 14 oz firm tofu (cubed into 1-inch pieces) in a single layer and cook without stirring for 3-4 minutes until the bottoms are golden and crisp.
  3. Step 3: Flip the tofu cubes and continue to cook for another 3 minutes until all sides are golden.
  4. Step 4: Add 4 thinly sliced garlic cloves and 1 small thinly sliced fresh red chili to the pan, stirring constantly for 30 seconds until fragrant but not burnt.
  5. Step 5: Stir in 3 tbsp soy sauce and 1 tsp brown sugar, tossing the tofu to coat well and cook for an additional 1-2 minutes until the sauce thickens slightly.
  6. Step 6: Remove from heat and garnish with 2 chopped green onions and 1 tsp toasted sesame seeds before serving immediately with steamed rice or noodles.

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Frequently asked questions

How long does Quick Stir-Fried Tofu with Garlic and Chili in Soy Sauce take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Quick Stir-Fried Tofu with Garlic and Chili in Soy Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Quick Stir-Fried Tofu with Garlic and Chili in Soy Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Quick Stir-Fried Tofu with Garlic and Chili in Soy Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Quick Stir-Fried Tofu with Garlic and Chili in Soy Sauce?

Asian vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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