Stir-Fried Tofu and Bamboo Shoots in Spicy Garlic Sauce

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A quick and flavorful Asian stir fry combining crispy tofu with crunchy bamboo shoots and a garlicky chili sauce. This Asian-inspired vegan recipe (gluten free), ready in about 25 minutes, pairs firm tofu, bamboo shoots, 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 rice, quinoa, or a quick salad. 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

• 400 g, drained and cut into 1-inch cubes firm tofu
• 1 cup sliced bamboo shoots
• 3 tbsp vegetable oil
• 5 minced garlic cloves
• 1 tsp red chili flakes
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 sliced green onions
• 1 tsp toasted sesame oil

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 400 g firm tofu cubes and cook for 4-5 minutes, turning occasionally, until golden and crispy on all sides.
2. Step 2: Add 5 minced garlic cloves and 1 tsp red chili flakes to the skillet, sauté for 30 seconds until fragrant but not burnt.
3. Step 3: Stir in 1 cup sliced bamboo shoots, 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar. Cook for 3-4 minutes, stirring frequently, until the sauce thickens slightly and coats the tofu and bamboo shoots.
4. Step 4: Remove from heat and drizzle 1 tsp toasted sesame oil over the dish. Garnish with 2 sliced green onions before serving.