Crispy Spicy Garlic Sesame Tofu Stir-Fry

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Quick Ingredients

• 14 oz (400 g) extra-firm tofu, pressed and cubed
• 4 tbsp soy sauce (divided)
• 2 tsp cornstarch (for tofu) + 1 tsp for sauce
• 2 tbsp neutral oil (divided, for frying and stir-frying)
• 3 tbsp water
• 1.5 tbsp rice vinegar
• 1.5 tbsp toasted sesame oil
• 1.5–2 tbsp chili-garlic sauce or chili-garlic paste
• 1 tbsp brown sugar or maple syrup
• 4 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 cups small broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas or snow peas
• 1 medium carrot, thinly sliced
• 3 green onions, sliced (whites for stir-fry, greens for garnish)
• Cooked rice, sesame seeds, extra chili-garlic sauce for serving

Do This

• 1. Press tofu 15–20 minutes, then cut into 3/4-inch (2 cm) cubes and pat very dry.
• 2. Toss tofu with 1 tbsp soy sauce and 2 tsp cornstarch; pan-fry in 1 tbsp oil over medium-high heat until deeply golden and crispy on all sides. Set aside.
• 3. Whisk sauce: 3 tbsp soy sauce, 3 tbsp water, 1.5 tbsp rice vinegar, 1.5 tbsp toasted sesame oil, 1.5–2 tbsp chili-garlic sauce, 1 tbsp brown sugar, 4 minced garlic cloves, 1 tsp grated ginger, and 1 tsp cornstarch.
• 4. In a hot wok or large skillet, add 1 tbsp oil. Stir-fry broccoli, carrot, bell pepper, snap peas, and white parts of green onions for 3–4 minutes until crisp-tender.
• 5. Add crispy tofu back to the pan. Pour in sauce and stir constantly 1–2 minutes until thick, glossy, and everything is evenly coated.
• 6. Taste and adjust heat or salt. Serve immediately over hot rice, topped with green onion tops and sesame seeds.

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Why You’ll Love This Recipe

• Bold, spicy, garlicky sauce that clings to every crispy tofu cube and vegetable.
• Weeknight-friendly: on the table in about 35 minutes once your ingredients are prepped.
• Flexible: swap in whatever vegetables you have on hand and easily adjust the heat level.
• Naturally vegan and dairy-free, with simple pantry ingredients most home cooks already own.

Grocery List

• Produce: Extra-firm tofu, garlic, fresh ginger, broccoli, red bell pepper, snap peas or snow peas, carrot, green onions, optional lime
• Dairy: None
• Pantry: Soy sauce (or tamari), neutral oil (canola, avocado, or peanut), toasted sesame oil, chili-garlic sauce or chili-garlic paste, brown sugar or maple syrup, cornstarch, rice vinegar, sesame seeds, rice (jasmine, long-grain white, or brown)

Full Ingredients

Crispy Tofu

• 14 oz (400 g) extra-firm tofu
• 1 tbsp soy sauce (or tamari for gluten-free)
• 2 tsp cornstarch
• 1 tbsp neutral oil (plus a little extra as needed for the pan)

Bold Chili-Garlic Sesame Sauce

• 3 tbsp soy sauce (or tamari)
• 3 tbsp water
• 1.5 tbsp rice vinegar
• 1.5 tbsp toasted sesame oil
• 1.5–2 tbsp chili-garlic sauce or chili-garlic paste (adjust to taste)
• 1 tbsp packed brown sugar (or maple syrup)
• 4 cloves garlic, finely minced
• 1 tsp fresh ginger, finely grated
• 1 tsp cornstarch (to thicken the sauce)
• 1 tsp sesame seeds (optional, for extra sesame flavor in the sauce)

Vegetables & Stir-Fry

• 1 tbsp neutral oil (for stir-frying)
• 2 cups small broccoli florets
• 1 medium red bell pepper, seeded and thinly sliced
• 1 cup snap peas or snow peas, trimmed
• 1 medium carrot, thinly sliced on a diagonal
• 3 green onions, sliced (white and light green parts separated from dark green tops)

For Serving

• 4 cups cooked rice (about 1.5 cups uncooked; jasmine, long-grain white, or brown)
• 1–2 tsp toasted sesame seeds (for garnish)
• Extra chili-garlic sauce (for more heat at the table)
• Lime wedges (optional, for a fresh squeeze over the top)

Step-by-Step Instructions

Step 1: Press and Prep the Tofu

Drain the tofu and wrap it in a clean kitchen towel or several layers of paper towels. Place it on a plate and set a flat, heavy object on top (such as a skillet or a couple of cookbooks). Let it press for 15–20 minutes to remove excess moisture; this is key for crispy tofu. Meanwhile, cook your rice if you have not already. After pressing, unwrap the tofu and cut it into 3/4-inch (2 cm) cubes. Pat the cubes dry once more with a towel to remove surface moisture.

Step 2: Season and Crisp the Tofu

Place the tofu cubes in a medium bowl. Drizzle with 1 tablespoon soy sauce and gently toss to coat. Sprinkle over 2 teaspoons cornstarch and toss again until each cube is evenly coated with a light, powdery layer. Heat 1 tablespoon neutral oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add the tofu in a single layer, leaving a little space between pieces. Let cook, undisturbed, for 3–4 minutes, until the bottoms are deep golden brown and crisp. Flip the cubes and continue cooking, turning occasionally, for another 4–6 minutes, until most sides are golden and the tofu feels firm and bouncy. Transfer the crispy tofu to a plate and set aside.

Step 3: Whisk the Bold Chili-Garlic Sesame Sauce

In a small bowl or liquid measuring cup, combine 3 tablespoons soy sauce, 3 tablespoons water, 1.5 tablespoons rice vinegar, 1.5 tablespoons toasted sesame oil, 1.5–2 tablespoons chili-garlic sauce, and 1 tablespoon brown sugar. Stir until the sugar dissolves. Add 4 minced garlic cloves, 1 teaspoon grated ginger, 1 teaspoon cornstarch, and 1 teaspoon sesame seeds (if using). Whisk well to break up any cornstarch lumps; the mixture should look smooth and slightly cloudy. Taste a small spoonful and adjust: add more chili-garlic for extra heat, a pinch more sugar if you prefer sweeter, or a splash more soy sauce for saltiness. Set the sauce near the stove, ready to pour.

Step 4: Prep and Start the Vegetables

Make sure all vegetables are sliced and ready before you start stir-frying, as this part moves quickly. Heat 1 tablespoon neutral oil in the same large skillet or wok over medium-high heat. When the oil is hot and shimmering, add the white and light green parts of the green onions. Stir-fry for 30 seconds to a minute until fragrant. Add the broccoli florets and carrot slices. Stir-fry for about 2 minutes, tossing frequently, until the broccoli brightens to a vivid green and starts to soften but is still crisp in the center.

Step 5: Add Remaining Veggies and Build the Stir-Fry

Add the red bell pepper strips and snap peas (or snow peas) to the pan. Continue stir-frying everything together for another 2–3 minutes. Keep the heat fairly high and toss often so the vegetables get a bit of char in spots but do not steam. You are aiming for crisp-tender: they should still have some crunch but no raw bite. If the pan feels too dry or anything starts to burn, drizzle in 1–2 teaspoons of water to create a little steam and loosen any browned bits.

Step 6: Combine Tofu and Sauce

Return the crispy tofu to the pan with the vegetables. Give the sauce a quick stir (the cornstarch can settle), then pour it evenly over the tofu and vegetables. Immediately begin tossing everything together to coat. Continue cooking over medium-high heat for 1–2 minutes, stirring constantly, until the sauce comes to a vigorous simmer and thickens into a glossy coating that clings to the tofu and vegetables. The tofu cubes should look lacquered with sauce, and there should be only a small amount of thickened sauce in the bottom of the pan, not a watery pool.

Step 7: Finish, Taste, and Serve

Turn off the heat. Stir in the dark green tops of the green onions. Taste a piece of tofu and a vegetable; adjust seasoning as needed with a splash of soy sauce for more salt, an extra drizzle of sesame oil for richness, or a squeeze of lime for brightness if using. To serve, spoon hot rice into bowls, then top generously with the spicy garlic sesame tofu and vegetables. Sprinkle with toasted sesame seeds and add extra chili-garlic sauce on the side for those who like more heat. Serve immediately while everything is hot and the tofu edges are still crisp.

Pro Tips

• Press the tofu well: The drier the tofu before cooking, the crispier it will get. Do not skip the pressing step, and pat it dry again after cutting.
• Do not crowd the pan: If your pan is small, crisp the tofu in two batches. Crowding causes steaming and soggy tofu.
• High, steady heat: Stir-fries are all about quick, hot cooking. Preheat your pan thoroughly and keep the heat at medium-high so vegetables char slightly but stay crisp.
• Prep first, then cook: Have all your vegetables sliced and the sauce whisked before you turn on the stove. Once you start stir-frying, things move fast.
• Adjust the spice level: Start with 1.5 tablespoons chili-garlic sauce for a solid medium heat; go up to 2 tablespoons or more for extra bold, or down to 1 tablespoon for a milder version.

Variations

• Milder, family-friendly: Use only 1 tablespoon chili-garlic sauce and add 1 extra tablespoon brown sugar. Serve with lime wedges and let spicy eaters add more chili-garlic sauce at the table.
• Noodle stir-fry: Swap the rice for 8 oz (225 g) cooked noodles (such as rice noodles or lo mein). Add cooked, drained noodles to the pan with the tofu, then pour the sauce over and toss everything together.
• Veggie swap: Use what you have: sliced mushrooms, baby corn, zucchini, or cabbage all work well. Keep the total vegetable volume similar so the sauce still coats everything nicely.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For best texture, store the rice separately from the stir-fry. Reheat in a skillet over medium heat with a splash of water to loosen the sauce and revive the vegetables, or reheat gently in the microwave until steaming hot. Tofu will lose some of its crispiness after chilling, but the flavor remains excellent. To get a bit of texture back, you can reheat the tofu and vegetables together in a lightly oiled skillet over medium-high heat for a few minutes before serving. You can also press and cube the tofu, and pre-chop all vegetables, up to 24 hours ahead; store them in separate containers in the fridge so cooking day is mostly just stir-frying and assembling.

Nutrition (per serving)

Approximate values per serving (1 of 4), including 1 cup cooked jasmine rice: 410 calories; 16 g protein; 13 g fat; 59 g carbohydrates; 4 g fiber; 10 g sugar; 820 mg sodium. Values will vary based on exact brands of tofu, soy sauce, and chili-garlic sauce, and the type of rice used.