Thai-Chinese Crispy Tofu Stir-Fry with Sweet-Tangy Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant stir-fry that marries Thai and Chinese flavors with crispy tofu, bell peppers, and broccoli in a sweet-tangy sauce. This asian fusion-inspired asian fusion (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 320 calories and feeds 4, 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
• 2 tbsp vegetable oil
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tbsp ginger
• 2 cloves garlic
• 2 cups broccoli florets
• 1 red bell pepper
• 1 yellow bell pepper
• 1 cup snap peas
• 1/2 cup chicken broth
• 1 tsp cornstarch
• 1/4 cup cilantro

Instructions

1. Step 1: Press 14 oz firm tofu to remove excess water, then cut into 1/2-inch cubes. Toss with 2 tbsp cornstarch until coated. Heat 2 tbsp vegetable oil in a wok over medium-high. Fry tofu until golden on all sides (5-6 minutes), then set aside.
2. Step 2: In a bowl, whisk 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, 1 tbsp minced ginger, and 2 minced garlic cloves. Set aside.
3. Step 3: Stir-fry 2 cups broccoli florets, 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 cup snap peas in the wok for 3 minutes until crisp-tender. Add 1/2 cup chicken broth and simmer for 2 minutes.
4. Step 4: Stir the sauce mixture into the wok and simmer for 2 minutes until thickened. Add 1 tsp cornstarch mixed with 1 tbsp water to thicken further if needed.
5. Step 5: Return tofu to wok and toss to coat. Serve immediately over rice, garnished with 1/4 cup chopped cilantro. The sweet-tangy sauce 'marries' the flavors perfectly.