I find the kimchi to be the perfect complimentary flavor to this stir fry.
Spicy Tofu Stir Fry
Chinese take-out nights have always been a staple in my life. Since I was little – I’ve always looked forward to the rich flavors and variety in our evening meals. My parents and I still jealously listen to each other talk about Chinese take-out nights when we chat on the phone! Usually a rousing, “You’re ordering take out!! Ohhh maybe I will too”. Enter this Spicy Tofu Stir Fry!
This Spicy Tofu Stir Fry hits ALL those great notes without the need to leave your house. And it comes jam-packed with crispy tofu, fun vegetables to keep things interesting, and finally that perfect, rich sauce that clings to all of it. This stir fry pairs easily with kimchi and rice (or noodles) to round out the meal. Best of all, it comes together in a quick 30 minutes making this perfect for a weeknight dinner (which…is usually when we all could use a little take-out, amirite??)
Make sure your sauce is thick enough to stick to the tofu and veggies.
If you’re in the mood for a different flavor, you must try my Chicken Ambut – South Indian Style Recipe. It’s a personal favorite of mine, and it reminds me of home!
If you make this recipe, I’d love to see pictures of your creations on Pinterest, Instagram, Facebook, and TikTok! Hashtag them #thehappyhaandi. And tag me @thehappyhaandi.
Spicy Tofu Stir Fry
Equipment
- 1 Skillet
- 1 Tofu Press (Optional)
Ingredients
For the Stir Fry:
- 1 block Tofu (extra firm)
- 3 cups Mixed Vegetables (A pre-made mix or pick 3-4 vegetables of your choice!)
- 1/2 cup Soy Sauce
- 4 dashes Fish Sauce
- 2.5 tsp Apple Cider Vinegar
- 1 tbsp Honey
- 2-3 tbsp Gojuchang Paste (or Sriracha)
- 4 cloves Fresh Garlic (minced)
- 1-2 tsp Cornstarch (mixed with water)
- 1 tbsp Sesame Oil
Additionals:
- Noodles (or Rice)
- Kimchi
Instructions
For the Stir Fry:
- First, we'll need to prep the tofu - press the tofu for about 30 minutes. This can be done with either a tofu press or by wrapping the tofu in some paper towel and putting something heavy on it to get as much water out as you can.
- As you wait for the tofu to finish pressing, I like to get the sauce together. To a bowl, mix together the soy sauce, fish sauce, vinegar, honey, Gojuchang paste, garlic, and sesame oil.
- Once you've gotten as much water out as you can, cut the tofu into 1 inch cubes.
- Next, we'll fry the tofu. Pour a small amount of oil in a pan and heat to a medium-high heat. Place the tofu on the pan and fry them up for about 20 minutes, flipping carefully as it browns. You can also bake or air-fry (my favorite!) - I've added some instructions in the Notes section below.
- Remove the tofu to a plate, add the vegetables to the already hot pan, and fry until cooked - usually about 5-7 minutes. Once the vegetables are cooked, reduce the heat and add the tofu back in and combine with the vegetables.
- Slowly pour the sauce over the vegetables and tofu. Stir to combine.
- Finally, mix a teaspoon of cornstarch with 1 teaspoon of water in a separate bowl to create a slurry. With the pan still over low heat, pour the slurry into the pan and stir to combine with the vegetables and tofu. The sauce should thicken quickly in about one minute. Add more cornstarch as desired for thickness.*Keep in mind that heat is needed to react and get the mixture to thicken! The sauce will also thicken slightly as it cools.
- Serve the stir fry up immediately with rice or noodles! Top with kimchi and enjoy!
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