Stir-Fried Tofu with Spicy Chili-Garlic Sauce
A vibrant vegan stir-fry featuring crispy tofu tossed in a fiery homemade chili-garlic sauce, balanced with fresh vegetables. This asian-inspired vegan (vegan) ready in about 35 minutes blends firm tofu, cornstarch, vegetable oil 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.
Ingredients
- 14 oz firm tofu
- 2 tbsp cornstarch
- 3 tbsp vegetable oil
- 1 medium, sliced into thin strips red bell pepper
- 1 cup snap peas
- 3 stalks, chopped green onions
- 3 cloves minced garlic
- 1 tbsp minced ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sambal oelek (chili paste)
- 1 tsp brown sugar
- 1/4 cup water
- 1 tsp, toasted sesame seeds
Instructions
- Step 1: Press 14 oz firm tofu between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes and toss with 2 tbsp cornstarch until evenly coated.
- Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu cubes and cook for 4-5 minutes per side until golden and crispy, then transfer to a plate.
- Step 3: In the same skillet, add 3 minced garlic cloves and 1 tbsp minced ginger, sautéing for 30 seconds until fragrant but not browned.
- Step 4: Add 1 medium sliced red bell pepper and 1 cup snap peas, stir-frying for 3 minutes until vegetables are crisp-tender.
- Step 5: Mix 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sambal oelek, 1 tsp brown sugar, and 1/4 cup water in a bowl, then pour into the skillet. Cook for 2 minutes until the sauce thickens and coats the vegetables.
- Step 6: Return the tofu to the skillet along with 3 chopped green onions, tossing everything for 1 minute until heated through.
- Step 7: Sprinkle 1 tsp toasted sesame seeds over the stir-fry before serving.
Frequently asked questions
How long does Stir-Fried Tofu with Spicy Chili-Garlic Sauce take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stir-Fried Tofu with Spicy Chili-Garlic 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 Stir-Fried Tofu with Spicy Chili-Garlic 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 Stir-Fried Tofu with Spicy Chili-Garlic 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.
Is Stir-Fried Tofu with Spicy Chili-Garlic Sauce vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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