What Was Best: Spicy Tofu Stir-Fry
A vibrant stir-fry with crispy tofu, stir-fried vegetables, and a fiery chili-ginger sauce. This asian-inspired asian ready in about 45 minutes pairs block (14 oz), cubed 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
Instructions
- 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.
- 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.
- Step 3: Add bell peppers, broccoli, and carrots. Stir-fry for 5 minutes until tender-crisp. Push vegetables to the side.
- Step 4: Add remaining 2 tbsp soy sauce, 1 tbsp sriracha, and 1/2 cup water. Cook until sauce thickens, 2-3 minutes.
- Step 5: Toss in tofu and cooked rice. Garnish with sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does What Was Best: Spicy Tofu Stir-Fry take to make?
Total time is about 45 minutes (25 min prep + 20 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 What Was Best: Spicy Tofu Stir-Fry?
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 block (14 oz), cubed tofu from drying out.
Can I substitute ingredients in What Was Best: Spicy Tofu Stir-Fry?
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 What Was Best: Spicy Tofu Stir-Fry 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.
What goes well with What Was Best: Spicy Tofu Stir-Fry?
Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
