Get ready for a flavor explosion with our Spicy Hoisin Tofu Stir Fry! Loaded with healthy vegetables and covered in a tempting sticky sauce, it’s your new 30-minute weeknight wonder!
Craving a quick and delicious dinner fix? Just prepare cubes of tofu sizzling in a wok with a colorful medley of veggies. Then coat it in a sticky, flavorful embrace of hoisin sauce. The spice kicks in just enough to keep things interesting.
What’s even better? You can throw this feast together in a mere 30 minutes, making it a go-to for weeknight dinners. So, grab that wok, chop up those veggies, and prepare to indulge in a flavor adventure that’s as easy to create as it is rich in bold taste!
Table of Contents
Reasons to Love This Tofu Stir Fry
- Tofu Stir Fry is great for leftovers. It tastes just as good, if not better, the next day, making it ideal for meal prep.
- The rich, savory taste of hoisin sauce creates a deeply satisfying flavor.
- A guilt-free indulgence with the benefits of veggies and the protein punch of tofu.
- One wok wonder! Less cleanup means more time to savor the meal and less time spent washing dishes.
- This dish is highly adaptable. You can incorporate any veggies you have on hand or pair it with various dishes, such as spicy potatoes and rice. If you want to learn how to cook perfect rice, make sure to check this out: How to Cook Perfect Rice.
Recipe Ingredients
- Tofu: As the primary protein, firm tofu provides a meaty texture and absorbs flavors well.
- Hoisin Sauce: Hoisin sauce is an Asian condiment that adds a unique, sweet, and savory flavor that defines the dish.
- Vegetables: Bell peppers, carrots, and scallions add crunch, color, and nutritional value.
- Soy Sauce: This adds depth and a salty umami flavor.
- Corn Starch: Used both in marinating the tofu to give it a crispy texture and in the sauce to thicken it.
See the recipe card for full information on ingredients and quantities.
Variations
- Tamari for Soy Sauce: Use tamari instead of soy sauce for a gluten-free alternative that maintains the umami flavor.
- Vegetable Galore: Incorporate green beans, baby corn, and broccoli into the Hoisin Tofu Stir Fry for a delightful variation. These veggies will add a fresh crunch, a hint of sweetness, and an extra nutritional punch.
- Cashews for Peanuts: Swap roasted cashews in place of peanuts for a similar crunch and nutty flavor.
How to Make Hoisin Tofu Stir Fry
Step #1: Bring three cups of water to a boil (on the stove or in the microwave).
Step #2: Combine all the sauce ingredients in a medium bowl and whisk until well-combined. Set aside.
Step #3: Drain the tofu and cut it into bite-sized cubes. Place the tofu in a colander and pour the boiling water over the top. Pat dry with paper towels, then transfer the tofu to a plastic zipper-close bag.
Step #4: Add the soy sauce, rice vinegar, and sesame oil to the bag. Seal the bag and give it a good shake. Reopen the bag and add one tablespoon of the cornstarch. Reseal and shake to coat. Repeat with the remaining cornstarch, one tablespoon at a time, until the tofu is well-coated.
Step #5: Heat the peanut oil in a 10″ or larger heavy skillet over medium heat until shimmering. Add the peanuts and peppers and fry for 1 to 2 minutes, until browned and fragrant. Strain from the pan and set aside.
Step #6: Add the bell pepper, carrots, and light-colored scallions to the pan. Stir-fry for 3 to 4 minutes, until browned and tender-crisp. Strain from the pan and set aside with the peanuts and Szechuan peppers.
Step #7: Turn the heat down to medium. Add the tofu to the pan and fry until golden brown, about 1 minute per side (6 minutes total).
Step #8: Transfer the bell pepper, carrots, scallions (light and dark), peanuts, and Szechuan peppers back to the pan.
Step #9: Give the prepared sauce a good stir and pour it into the pan. Toss with the tofu and vegetables; allow to cook for 1 to 2 minutes, until thickened.
Step #10: Garnish with sesame seeds and serve with rice.
Expert Tips
- Press Tofu Well: Before cooking, press the tofu to remove excess water. This ensures it crisps up nicely when fried.
- Control Spice Levels: Adjust the amount of chili-garlic sauce to suit your heat preference.
- Use a Wok if Possible: A wok is ideal for stir-frying as it distributes heat more evenly and has more surface area.
Frequently Asked Questions
Absolutely, extra-firm tofu is a great alternative for this recipe. It holds its shape better during cooking. It offers a chewier and denser texture.
Properly fried tofu should have a golden brown color and a noticeably crispy texture. It typically takes about 1-2 minutes per side over medium-high heat.
Hoisin sauce is a complex blend of ingredients including fermented soybeans, garlic, vinegar, and various spices, giving it a sweet and tangy flavor.
If you prefer a thicker sauce, mix an additional teaspoon of cornstarch with two teaspoons of water, then stir it into the sauce as it cooks.
Yes. You can use frozen veggies. But keep in mind that they might release more water during cooking.
Storage Info
Store leftover Hoisin Tofu Stir Fry in an airtight container in the refrigerator, where it will stay good for up to 3-4 days. For reheating, gently warm it in a pan over medium heat until heated through, which helps preserve the texture better than microwaving. If you do choose to microwave, do so in short intervals, stirring in between, to avoid drying out the dish.
More Delicious Recipes That You Will Love
Hoisin Tofu Stir Fry with Peppers and Carrots Recipe
Ingredients
For the Sauce
- 2 tablespoons hoisin
- 2 tablespoons chinkiang rice vinegar *
- 2 tablespoons coconut - date, or brown surgar
- 1 tablespoon chili-garlic sauce
- 1 tablespoon corn starch
- 2 cloves garlic - grated
- 1/4 cup water
For the Stir-Fry
- 14 ounces firm tofu
- 2 teaspoons low sodium soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 5 tablespoons corn starch
- 2 teaspoons peanut or grapeseed oil
- 1/4 cup roasted - unsalted peanuts
- 4 to 6 dried red Szechuan peppers
- 1 green bell pepper - chopped
- 2 small carrots - thinly sliced with a vegetable peeler
- 4 scallions - sliced (keep light and dark pieces separate)
- Sesame seeds for garnish - optional
- Cooked white rice - for serving (optional)
Instructions
- Bring three cups of water to a boil (on the stove or in the microwave).
- Combine all the sauce ingredients in a medium bowl and whisk until well-combined. Set aside.
- Drain the tofu and cut it into bite-sized cubes. Place the tofu in a colander and pour the boiling water over the top. Pat dry with paper towels, then transfer the tofu to a plastic zipper-close bag.
- Add the soy sauce, rice vinegar, and sesame oil to the bag. Seal the bag and give it a good shake. Reopen the bag and add one tablespoon of the cornstarch. Reseal and shake to coat. Repeat with the remaining cornstarch, one tablespoon at a time, until the tofu is well-coated.
- Heat the peanut oil in a 10" or larger heavy skillet over medium heat until shimmering. Add the peanuts and peppers and fry for 1 to 2 minutes, until browned and fragrant. Strain from the pan and set aside.
- Add the bell pepper, carrots, and light-colored scallions to the pan. Stir-fry for 3 to 4 minutes, until browned and tender-crisp. Strain from the pan and set aside with the peanuts and Szechuan peppers.
- Turn the heat down to medium. Add the tofu to the pan and fry until golden brown, about 1 minute per side (6 minutes total).
- Transfer the bell pepper, carrots, scallions (light and dark), peanuts, and Szechuan peppers back to the pan.
- Give the prepared sauce a good stir and pour it into the pan. Toss with the tofu and vegetables; allow to cook for 1 to 2 minutes, until thickened.
- Garnish with sesame seeds and serve with rice.
NOTES
Nutrition
I really enjoyed this recipe! It was aromatic and tasty. I served it over quinoa.
Simple & yet flavorful!! Thanks for sharing this yummy recipe! =^.^=
Outstanding preparation for Tofu! The flavor was very good, the sauce brought it all together nicely.
Could have passed as a Kung Pao if I’d added peanuts.
This was so good!
I’ve been trying to up my stir fry game and this recipe was great.
Thanks for the tasty recipe! I will be making it for the 3rd time