For this quick vegetarian version, I used cubes of extra-firm tofu lightly pan-fried to create a beautiful, crispy, golden crust. The inside remains soft and the contrasting texture is lovely! I finish it off with fresh, colorful vegetables like shiitake mushrooms, sugar snap peas, and chopped bell peppers. A sweet and spicy orange sauce adds a burst of flavor that coats all of the ingredients. Meatless meals just got more exciting!
What’s the Best Tofu for this Recipe?
Extra firm tofu works best for stir-fry. The curd is pressed for longer when manufacturing, which yields a more compact soy protein product. It’s still soft but it doesn’t crumble with gentle pressure. This prevents the tofu from falling apart as it fries in the hot oil and makes it easier to flip. When added back to the pan to toss with the sauce, the protein keeps its cube shape.
Tips and Tricks for Working with Tofu
To create a crispy crust, you have to remove as much surface moisture as possible from the tofu. The process outlined below takes about 10 minutes.
Cut the block into 3/4-inch sized cubes.Line a baking sheet with paper towels then place the cubes on a baking sheet. Top with more paper towels.Place another baking sheet on top with a weight, like a heavy can or jar. This will force some liquid out and dry the tofu’s exterior allowing for a crispy exterior.Gently dry the pieces with dry paper towels right before frying to soak up any remaining water.
What’s in this Sweet and Spicy Sauce?
Tofu is neutral in flavor, which means we can add a bold sauce to bump up the taste. I used honey and orange juice for sweetness, rice vinegar for a delicate acidity, and soy sauce for a savory umami element. The final flavor touch comes from garlic chili sauce, which leaves a gentle lingering heat. If you don’t have garlic chili sauce, use Sriracha or red chili flakes. A cornstarch slurry added at the end of cooking thickens the sauce creating a glaze that clings to the tofu and vegetables.
Best Swaps and Substitutions for Tofu Stir Fry
This recipe is pretty versatile. You can swap the tofu or a different protein source or replace the vegetables with almost anything you have in the house. To switch up the vegetables:
Bok choyGreen beansSnow peasZucchiniWhite, brown, or small portobello mushroomsNapa cabbageRed cabbage or carrots add a nice pop of color and crunch
To switch up the protein: Other sources of vegetarian protein can be substituted for the tofu.
Seitan, made from wheat protein, offers a chewy meat like texture. Slices or cubes of tempeh, pressed fermented cooked soybeans have a robust texture that’s good for frying and provides a nutty and grain flavor. If you aren’t a vegetarian and want to use chicken that would work too.
What Would You Serve with This?
Serve this spicy tofu stir-fry with white or brown rice. For a low carb option, pair it with sautéed cauliflower rice. A hot bowl of hot and sour soup or egg drop soup would be a great appetizer to enjoy before the main dish.
More Great Vegetarian Recipes
Easy Vegetable Fried Rice Mushroom Stir Fry with Peas and Green Onions Asian Noodle Salad Easy Vegetable Lo Mein Black Rice Bowls with Tofu and Veggies
Working in two batches, add tofu to the pan in a single layer. Cook until golden brown, about 2 to 3 minutes. Flip over and cook the other side until golden browned, another 2 to 3 minutes. Transfer to a clean plate lined with a paper towel, then fry the remaining tofu.
