Spicy Stir-Fried Tofu with Garlic and Chili

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Firm tofu cubes stir-fried with garlic, fresh chili, and a savory soy-based sauce to create a bold, spicy dish reflecting regional Asian flavors. This Asian-inspired vegan recipe, ready in about 25 minutes, pairs firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving

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Ingredients

14 oz, drained and cut into 1-inch cubes firm tofu
2 tbsp cornstarch
3 tbsp vegetable oil
4, thinly sliced garlic cloves
2, thinly sliced fresh red chili
2, chopped green onions
3 tbsp low sodium soy sauce
1 tbsp dark soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
1/4 cup water

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Instructions

Step 1: Toss 14 oz firm tofu cubes gently with 2 tbsp cornstarch until evenly coated.
Step 2: Heat 3 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add tofu cubes and fry for 4-5 minutes, turning occasionally, until all sides are golden and crisp. Remove tofu and set aside.
Step 3: Reduce heat to medium. Add 4 thinly sliced garlic cloves and 2 thinly sliced fresh red chilies to the wok. Stir-fry for 1 minute until fragrant but not burnt.
Step 4: In a small bowl, mix 3 tbsp low sodium soy sauce, 1 tbsp dark soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/4 cup water. Pour sauce into the wok and bring to a simmer.
Step 5: Return tofu to the wok and toss gently with sauce and 2 chopped green onions, cooking for 2 minutes until sauce thickens slightly and coats the tofu. Serve immediately.