What Was Best: Spicy Tofu Stir-Fry

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant stir-fry with crispy tofu, stir-fried vegetables, and a fiery chili-ginger sauce. This Asian recipe, ready in about 45 minutes, pairs tofu, soy sauce, sriracha 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.

Ingredients

• 1 block (14 oz), cubed tofu
• 3 tbsp soy sauce
• 1 tbsp sriracha
• 3 garlic cloves
• 1 tbsp, grated ginger
• 2, julienned bell peppers
• 1 cup, florets broccoli
• 1/2 cup, julienned carrots
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• 1 cup, cooked rice

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Instructions

1. Step 1: Press tofu to remove excess moisture, then coat with 1 tbsp soy sauce and 1 tbsp cornstarch. Pan-fry in 1 tbsp oil until golden, 5-7 minutes. Set aside.
2. Step 2: In a wok, heat 1 tbsp sesame oil. Add 2 minced garlic cloves and 1 tbsp grated ginger, sautéing for 30 seconds until fragrant.
3. Step 3: Add bell peppers, broccoli, and carrots. Stir-fry for 5 minutes until tender-crisp. Push vegetables to the side.
4. Step 4: Add remaining 2 tbsp soy sauce, 1 tbsp sriracha, and 1/2 cup water. Cook until sauce thickens, 2-3 minutes.
5. Step 5: Toss in tofu and cooked rice. Garnish with sesame seeds before serving.