Spicy Tofu Stir-Fry with Bamboo Shoots and Chili

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

Crispy tofu cubes paired with crunchy bamboo shoots and fresh chilies in a savory-sweet sauce. This asian (vegetarian) ready in about 40 minutes pairs Firm tofu, Bamboo shoots, Fresh red chili for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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: 25 min Cook: 15 min Serves 2 Asian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 14 oz firm tofu to remove excess moisture, then cut into 1-inch cubes. Toss with 1 tablespoon cornstarch until evenly coated.
  2. Step 2: Heat 2 tablespoons cooking oil in a large skillet over medium-high heat. Add the tofu cubes in a single layer and cook for 3-4 minutes per side until golden and crispy. Remove and set aside.
  3. Step 3: In the same skillet, add 4 minced garlic cloves and 1 tablespoon minced ginger, stir-frying for 30 seconds until fragrant.
  4. Step 4: Add 1/2 cup sliced bamboo shoots and 2 thinly sliced fresh red chilies, stir-frying for 2 minutes until vegetables are tender-crisp.
  5. Step 5: Return the crispy tofu to the skillet, add 3 tablespoons soy sauce, 1 tablespoon rice wine, 1 teaspoon sugar, and 1/4 teaspoon salt. Toss to coat and cook for 1 minute until sauce thickens slightly.

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Frequently asked questions

How long does Spicy Tofu Stir-Fry with Bamboo Shoots and Chili take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spicy Tofu Stir-Fry with Bamboo Shoots and Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Spicy Tofu Stir-Fry with Bamboo Shoots and Chili?

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 Spicy Tofu Stir-Fry with Bamboo Shoots and Chili for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Spicy Tofu Stir-Fry with Bamboo Shoots and Chili vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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