This Sweet and Spicy Tofu Stir-Fry is my new favorite thing to eat on rice!
Like any good stir-fry, this one is loaded with lots of fresh veggies, studded with crispy golden tofu, and doused in a savory-sweet sauce with a hint of garlic and just the right amount of heat. Ever since discovering Sriracha sauce, I started looking for more ways to use it. I came across a recipe for “Sweet & Spicy Sriracha Tofu” by Sam at It Doesn’t Taste Like Chicken, which inspired this variation.
This sauce is sweetened with dates and a touch of maple syrup, instead of refined sugar. Instead of cooking the sauce in a separate pot, I just whirl all the sauce ingredients in a blender, then pour it over the veggie and tofu stir-fry and let it all cook in the same pan. What results is a perfectly smooth and uniform sauce. The garlic blended into the sauce becomes delightfully fragrant as it bubbles up.
I used just one tablespoon of Sriracha sauce for this recipe, which was just the right amount for me, but you may wish to use less or more depending on your preference for spiciness. I also used just one tablespoon of cornstarch, which resulted in a lightly-thickened, but still very pourable sauce (Mr. VP loves it that way).
If you prefer a super-sticky-thick texture, you could use two tablespoons of cornstarch in the sauce (but I would start with one, first). I was worried that there wouldn’t be enough sauce to adequately coat the stir-fry ingredients, but there was more than enough (almost 2 cups worth out of the blender), even after letting it cook and thicken!
As always, feel free to substitute whatever veggies you like or have on hand – the sweet and spicy sauce is what really makes this dish shine. Chopping the vegetables takes the longest, so in a pinch, you could use some mixed frozen veggies.
This may be my best tofu stir-fry yet! Try it the next time you’re craving Chinese food.
- 1 cup water
- 1/4 cup low-sodium soy sauce or tamari
- 1/4 cup dates, pitted
- 2 Tbsp. maple syrup
- 1 Tbsp. sriracha sauce
- 3 cloves garlic
- 1 Tbsp. cornstarch
- About 2 Tbsp. cooking oil, divided (I like this blend)
- 1 block (14 oz.) extra-firm tofu, drained and pressed
- 1/2 green bell pepper, diced
- 1/2 bell pepper any color, diced
- 1 zucchini, diced
- 1 large carrot or 8 baby carrots, chopped
- 1/2 small head of broccoli, cut into florets + stem peeled and chopped
- Cooked brown rice or noodles, to serve
- Combine all of the sauce ingredients in a blender until smooth. Set aside (it may separate; just re-blend or stir before using).
- Cut the tofu into 1/4"-thick triangles or strips. Warm 2 tsp. cooking oil in a large skillet over medium heat; add half of the tofu. Let the first side brown for 2-3 minutes; flip and let the second side brown. Remove from skillet and repeat with second half of the tofu; set browned tofu aside.
- Warm 2 tsp. oil in the same skillet; add the vegetables. Stir-fry for 5-6 minutes until tender-crisp, adding a tablespoon or two of water at a time if it starts to dry out.
- Return tofu to skillet with vegetables. Pour over blender sauce; bring to a bubble, then reduce heat. Let thicken for 1-2 minutes, then remove from heat.
- Serve over hot cooked rice or noodles.
Nutrition information below for 1 serving of stir-fry (1/6 of recipe). Does not include rice or noodles.