Spicy Tofu Stir Fry

2 reviews, 5 star(s). 100% would make again

Ready in 1 hour

A delicious, nutritious stir fry with a kick!


1 package extra firm tofu; 18-oz, drained
2 cups bok choy; sliced
1 medium zucchini; sliced
2 carrots; cut on a diagonal
1 cup broccoli
2 green onions/chives; cut on a diagonal
2 celery stalks; cut on a diagonal
1 can water chestnuts; 5-oz
1 tablespoon fresh ginger; chopped
1 clove fresh garlic; chopped
1 package oriental noodles OR Rice
0.5 cup chili garlic sauce OR Sriracha
0.25 cup Vegetable Oil
*SAUCE Ingredients*
1 tablespoon cornstarch; dissolved in 2 tablespoons of water
0.25 cup Soy sauce
3 tablespoons cooking sherry
1 tablespoon sesame oil
1 tablespoon mongolian fire oil OR chili oil
1 teaspoon chili garlic sauce OR Sriracha

Original recipe makes 4 Servings



Cut up the tofu into 1 inch cubes and marinade in 1/2 cup chili garlic sauce (I use Sriracha) mixed with 1/4 cup soy sauce for at least an hour. Mix the sauce ingredients. Prepare oriental noodles or white rice using directions on the package.

Stir fry the marinated tofu in 1/4 cup vegetable oil until golden brown. Remove tofu from pan and place on paper towels. Pat tofu dry to remove excess oil. Pour excess oil out of the wok/pan. Stir fry the ginger, garlic and vegetables, taking care not to over cook (the vegetables should be cooked, but still slightly firm/crisp). If your wok gets dry, add some white wine. At the last minute, pour the sauce over the vegetables and add the tofu. Mix gently. Serve over oriental noodles or white rice.

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Calories Per Serving: 333 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I really liked this. It was nice and spicy. My roommate doesn't like tofu, but he loved this. My only issue was after marinating the tofu in Sriracha I had to clean off the excess before I could fry it. And I left out the sherry since I didn't have any, but is still was awesome. And it made way more than I thought it would, but it was so good I was happy to have lots of leftovers.
Tweak10 6y ago

You can adjust the heat/spiciness of this recipe by using more or less chili garlic sauce (Sriracha) in the sauce. [I posted this recipe.]
summerhogan 6y ago

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