Are you ready to spice up your weeknight dinners with a dish that’s not only bursting with flavor but also packed with nutrition? Look no further than this Sriracha Tofu Vegetable Stir Fry! In just 35 minutes, you can whip up a vibrant, colorful meal that will tantalize your taste buds and leave you craving more. With crispy tofu, fresh mixed vegetables, and a zesty sriracha sauce, this Asian-inspired recipe is sure to become a staple in your kitchen. Whether you’re a tofu lover or a curious newcomer, this dish is the perfect way to explore the exciting world of plant-based cooking. Dive into the recipe and discover how to create a mouthwatering stir fry that will impress your family and friends!
Ingredients
- 14 oz firm tofu, drained and cubed
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 3 tablespoons sriracha sauce
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Cooked rice for serving
Instructions
- Prepare the tofu by draining excess water and pressing it between paper towels or a clean kitchen towel for 10-15 minutes to remove moisture. Cut the tofu into 1-inch uniform cubes.
- Wash and chop all vegetables into bite-sized pieces. Ensure bell peppers, broccoli, and carrots are cut to similar sizes for even cooking.
- In a small bowl, whisk together sriracha sauce, soy sauce, minced garlic, and minced ginger to create the stir fry sauce. Set aside.
- Heat vegetable oil in a large wok or wide skillet over medium-high heat until it shimmers and appears hot.
- Add tofu cubes to the hot pan and cook for 3-4 minutes on each side, allowing them to develop a golden-brown crispy exterior. Remove tofu and set aside on a plate.
- In the same pan, add mixed vegetables and stir fry for 4-5 minutes until they are tender-crisp and retain their vibrant colors.
- Return tofu to the pan and pour the prepared sriracha sauce over the tofu and vegetables. Toss gently to coat everything evenly.
- Cook for an additional 2-3 minutes, allowing the sauce to caramelize slightly and coat the ingredients.
- Remove from heat and serve immediately over warm cooked rice. Garnish with optional sesame seeds or chopped green onions if desired.
Tips
- Press the Tofu: To achieve that perfect crispy texture, make sure to press the tofu thoroughly to remove excess moisture. This step is crucial for getting a golden-brown crust when you cook it.
- Cut Vegetables Uniformly: For even cooking, chop your vegetables into similar sizes. This ensures that everything cooks at the same rate, giving you that perfect tender-crisp texture.
- Adjust the Spice Level: If you’re sensitive to spice, feel free to reduce the amount of sriracha sauce. You can also add a bit of honey or maple syrup to balance the heat if desired.
- Use a Hot Pan: Make sure your wok or skillet is hot before adding the tofu. This helps to sear the tofu quickly, locking in flavor and moisture while achieving that crispy exterior.
- Garnish for Extra Flavor: Consider adding sesame seeds or chopped green onions as a garnish before serving. This not only adds a pop of color but also enhances the overall flavor of the dish.
- Serve with Rice: Pair your stir fry with warm cooked rice to soak up the delicious sauce. You can use white, brown, or even cauliflower rice for a low-carb option!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 15g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
