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Crispy Tofu Stir-Fry with Tangy Homemade Sauce

This tofu stir fry is an easy, satisfying weeknight dinner: crisped tofu, tender-crisp vegetables, and a glossy sauce that balances salty, spicy, and slightly sweet flavors. The tofu browns up golden, the peppers and broccoli stay bright and crunchy, and finishing touches like sesame seeds and chopped peanuts add extra texture.

A bowl of crispy tofu stir fry with broccoli, red and yellow bell peppers, red onion, and carrot in a glossy dark sauce, topped with chopped peanuts, sesame seeds, and sliced green onions.

Ingredient Tips

Overhead view of ingredients for crispy tofu stir fry including extra firm tofu, broccoli, carrot, red onion, green onions, red and yellow bell peppers, garlic, ginger, soy sauce, sriracha, maple syrup, olive oil, cornstarch, chili flakes, rice, sesame seeds, peanuts, and lime.

The full ingredient list with quantities and step-by-step instructions is located in the recipe card below.

  • Extra-firm tofu: Choose extra-firm so it holds its shape and crisps well. Press thoroughly before coating.
  • Cornstarch: Coats the tofu for a crisp exterior and helps thicken the sauce slightly.
  • Broccoli: Cut florets into small, even pieces so they cook quickly and uniformly.
  • Bell peppers: Use red and yellow for sweetness and color; cut into similar-sized pieces for even cooking.
  • Fresh ginger and garlic: Fresh aromatics are best—they form the flavor base of the sauce.
  • Soy sauce: Low-sodium soy sauce prevents the dish from getting too salty.
  • Sriracha: Adds heat and tang; adjust to taste for milder or spicier sauce.
  • Maple syrup: Balances salt and heat without making the dish overtly sweet.
  • Sesame oil: Add at the end for a fragrant finish rather than cooking with it.
  • Peanuts and sesame seeds: Optional, but they contribute crunch and visual appeal.
Overhead view of crispy tofu stir fry in a bowl with broccoli, red and yellow bell peppers, and red onion in a glossy sauce, topped with green onions, sesame seeds, and chopped peanuts, with lime, chili flakes, and chopsticks on the side.

Tips for success

  • Press the tofu well so it crisps instead of steaming.
  • Don’t move the tofu too often while frying—let it develop a golden crust.
  • Prep all vegetables and the sauce before you start; stir-fries cook quickly.
  • Cook vegetables over fairly high heat so they stay tender-crisp rather than soft.
  • Add the sauce at the end and cook just until it thickens and coats the ingredients.
Recipe

A bowl of crispy tofu stir fry with broccoli, red and yellow bell peppers, red onion, and carrot in a glossy dark sauce, topped with chopped peanuts, sesame seeds, and sliced green onions.

Tofu Stir Fry

Prep Time 25
Cook Time 15
Total Time 40
4 servings
Packed with crisp vegetables, golden tofu, and a bold sauce that’s savory, lightly sweet, and a touch spicy—perfect over rice or noodles.

Equipment

  • Large wok or skillet
  • Mixing bowl
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Tongs or spatula

Ingredients

For the sauce

  • ¼ cup water
  • ½ cup low-sodium soy sauce
  • 1 tablespoon sriracha or more to taste
  • 1 tablespoon maple syrup
  • ½ teaspoon chili flakes
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons cornstarch

For the tofu

  • 1 pound extra-firm tofu pressed and cut into bite-sized cubes
  • 3 tablespoons cornstarch

For the stir fry

  • 2 tablespoons olive oil divided
  • 1 medium carrot peeled and cut into thin matchsticks
  • 2 small red onions cut into bite-sized pieces
  • 1 red bell pepper cut into bite-sized pieces
  • 1 yellow bell pepper cut into bite-sized pieces
  • 4 cups broccoli florets
  • 3 green onions sliced
  • 2 garlic cloves minced

For serving

  • Cooked rice or noodles
  • 1 tablespoon sesame seeds
  • Fresh lime juice
  • Chopped peanuts
  • 2 teaspoons sesame oil

Instructions

  • In a medium bowl, whisk together the water, soy sauce, sriracha, maple syrup, chili flakes, grated ginger, and 2 teaspoons cornstarch. Set aside.
  • Pat the tofu dry and toss with 3 tablespoons cornstarch until evenly coated.
    Cubed tofu coated in cornstarch
  • Heat 1 tablespoon olive oil in a large wok or skillet over medium-high heat. Add the tofu and cook 8–10 minutes, turning occasionally, until golden and crisp.
    crispy tofu in a pan
  • Transfer the tofu to a plate. Add the remaining 1 tablespoon olive oil to the wok, then add the carrot and broccoli and cook 3 minutes, stirring often.
  • Add the red onions and bell peppers and cook 3–4 minutes until just tender.
    img 36643 7
  • Add the garlic and green onions and cook about 30 seconds.
  • Return the tofu to the wok and pour in the sauce.
    img 36643 8
  • Stir 1–2 minutes until the sauce thickens and coats the tofu and vegetables.
  • Serve over rice or noodles and finish with sesame seeds, a squeeze of lime, chopped peanuts, and a drizzle of sesame oil.
    img 36643 9

Notes

  • Extra-firm tofu gives the best texture—unpressed tofu tends to steam instead of crisp.
  • Cut vegetables into similar sizes so they cook evenly.
  • Avoid overcrowding the pan when frying tofu; cook in batches if necessary.
  • Swap in snow peas, mushrooms, cabbage, or zucchini to vary the vegetables.
  • For a milder sauce, use less sriracha and omit or reduce chili flakes.
  • This makes four generous servings; served with rice or noodles it can stretch to six.
  • Store leftovers in an airtight container in the fridge for up to four days; reheat in a skillet or microwave.
  • You can freeze cooked stir fry up to two months, though vegetables may soften. For best texture, freeze tofu and sauce only and cook fresh vegetables when serving.

Nutrition

Serving: 1.25cup stir fry without noodles or rice
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Calories: 265kcal
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Carbohydrates: 32g
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Protein: 16g

Nutrition information is approximate and provided for convenience only.

Did you make this? Be sure to leave a review below and tag me on social media—I’d love to see your version of this stir fry!