Spicy Tofu Stir-Fry (Chinese-Style)

A Fiery, Flavor-Packed Plant-Based Classic

If there’s one dish that proves tofu can be bold, exciting, and deeply satisfying, it’s Spicy Tofu Stir-Fry. Rooted in everyday Chinese home cooking, this dish balances heat, umami, and texture in a way that feels indulgent yet light.

Crispy-edged tofu, aromatic garlic and ginger, fresh vegetables, and a glossy chili-soy sauce come together in minutes. It’s fast enough for weeknights, flexible enough for whatever’s in your fridge, and powerful enough to convert tofu skeptics.

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Why This Dish Works

Chinese stir-fries are all about contrast:

Soft tofu vs. crunchy vegetables

Spicy chili heat vs. savory soy

High heat cooking vs. delicate ingredients

This recipe uses firm tofu, lightly pan-fried before being tossed with vegetables and sauce, ensuring it stays intact and absorbs maximum flavor.

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Ingredients

For the Tofu

250–300 g firm tofu

2 tbsp oil (peanut, vegetable, or sesame blend)

1 tbsp cornstarch (optional, for crispiness)

Vegetables

1 medium onion, sliced

1 bell pepper, sliced

1 cup spring onions, chopped

½ cup green beans or broccoli

2–3 dried red chilies (optional but recommended)

Aromatics

1 tbsp garlic, finely chopped

1 tsp ginger, minced

Spicy Stir-Fry Sauce

1½ tbsp light soy sauce

1 tsp dark soy sauce (for color)

1 tbsp chili sauce or chili paste

1 tsp chili oil

1 tsp rice vinegar

½ tsp sugar

2–3 tbsp water

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Preparation

1. Prepare the Tofu

Press tofu for 10–15 minutes to remove excess water.

Cut into medium cubes.

Toss lightly with cornstarch if you want a crisp outer layer.

2. Mix the Sauce

In a small bowl, combine all sauce ingredients. Set aside.

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Cooking Method

Step 1: Pan-Fry the Tofu

Heat oil in a wok or wide pan over medium-high heat.

Add tofu cubes and fry until golden on all sides.

Remove and set aside.

Step 2: Build the Aromatics

In the same pan, add a little more oil if needed.

Toss in dried chilies, garlic, and ginger.

Stir quickly — the fragrance should bloom, not burn.

Step 3: Stir-Fry the Vegetables

Add onions, beans/broccoli, and bell peppers.

Stir-fry on high heat for 2–3 minutes until just tender.

Step 4: Bring It Together

Return tofu to the pan.

Pour in the prepared sauce.

Toss everything quickly until the sauce thickens and coats each piece.

Step 5: Finish

Add spring onions and a final drizzle of chili oil.

Switch off heat immediately.

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Flavor Profile

Spicy: Chili paste + dried chilies

Savory: Soy sauce depth

Slightly Tangy: Rice vinegar

Balanced: Just enough sugar to round the heat

This is the classic Chinese principle of “hot but not harsh.”

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Serving Suggestions

Serve hot with steamed jasmine rice

Pair with fried rice or noodles

Add as a topping for Chinese-style vegetable lo mein

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Variations You’ll Love

Sichuan-Style

Add ½ tsp Sichuan peppercorn powder

Use doubanjiang instead of chili sauce

Extra Crispy

Deep fry tofu briefly before stir-frying

High-Protein

Add mushrooms, edamame, or tempeh

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Tips for Perfect Spicy Tofu Stir-Fry

✔ Use firm or extra-firm tofu only

✔ Always cook on high heat

✔ Add sauce at the very end

✔ Never overcook tofu once sauced

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Final Thoughts

Spicy Tofu Stir-Fry is proof that Chinese cuisine doesn’t rely on meat for depth or excitement. With simple pantry ingredients and a hot wok, tofu becomes bold, fiery, and addictive.

Once you master this base, you’ll find yourself making endless variations — and wondering why you ever thought tofu was boring 🔥🥢