Spicy Tofu Stir-Fry Recipe – Garlic, Ginger & Broccoli Delight

Last Updated on 4 months by Neha Deshmukh

Spicy Tofu Stir-Fry Recipe – Garlic, Ginger & Broccoli Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful, and satisfying weeknight meal. This Spicy Tofu Stir-Fry is exactly that. I first made this when I was craving something a little bit different, and it’s become a regular in my rotation ever since. It’s packed with veggies, has a lovely kick, and comes together in under 20 minutes. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another stir-fry. It’s a vibrant explosion of flavors – the warmth of ginger and garlic, the slight sweetness of the oyster sauce, and a lovely chili kick. Plus, it’s a fantastic way to get your protein and veggies in one go! It’s super versatile too, so you can easily swap out the vegetables for whatever you have on hand. Honestly, it’s a winner.

Ingredients

Here’s what you’ll need to make this delicious Spicy Tofu Stir-Fry:

• 200 grams tofu, diced
• 1 tbsp cornstarch
• 1/4 tsp salt (plus 1/2 tsp for the veggies)
• 1/4 tsp red chili flakes (or more, to taste!)
• 1 tsp peanut oil
• 2 tbsp minced garlic
• 1 tbsp minced ginger
• 1 cup carrots, diced
• 1/4 cup mushroom, diced
• 1/4 cup onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 tbsp vegetarian oyster sauce
• 1 tsp black pepper powder
• 3 cups broccoli florets
• 1 cup water
• 1 tsp corn starch (for slurry)
• 1/4 cup spring onions, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Vegetarian Oyster Sauce: This is a game-changer! It adds a lovely umami flavor that really elevates the dish. You can find it at most Asian grocery stores, or online. Don’t worry, it doesn’t actually contain any oysters!
• Cornstarch for Tofu: Coating the tofu in cornstarch is key to getting it nice and crispy when you pan-fry it. Trust me on this one.
• Chili Flakes: The heat level is totally up to you. I like to use a medium-hot chili flake, but you can adjust the amount to your preference. Some chili flakes are hotter than others, so start with a little and add more as needed. My grandma always used Kashmiri chili powder for color and a mild heat – a lovely touch if you can find it!
• Tofu: I prefer to use firm or extra-firm tofu for this recipe, as it holds its shape better during stir-frying.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dice your tofu into bite-sized cubes (about 200 grams). In a bowl, toss it with 1 tablespoon of cornstarch, 1/4 teaspoon of salt, and 1/4 teaspoon of chili flakes. Make sure the tofu is evenly coated.
2. Heat 1 teaspoon of peanut oil in a wok or large frying pan over medium-high heat. Add the tofu and pan-fry until golden brown and crispy on all sides. Set aside.
3. Add another splash of oil to the wok. Sauté 2 tablespoons of minced garlic and 1 tablespoon of minced ginger for about 30 seconds, until fragrant. Be careful not to burn the garlic!
4. Add 1 cup of diced carrots, 1/4 cup of diced mushrooms, 1/4 cup of diced onion, and 1 diced red and green bell pepper to the wok. Sprinkle with 1/2 teaspoon of salt. Cook for 5-7 minutes, until the vegetables are crisp-tender.
5. Stir in 1 tablespoon of vegetarian oyster sauce and 1 teaspoon of black pepper powder. Add 3 cups of broccoli florets and cook for another 2 minutes.
6. In a small bowl, mix 1 teaspoon of cornstarch with 1 cup of water to create a slurry. Pour the slurry into the wok and stir continuously until the sauce thickens.
7. Add the crispy tofu back to the wok and toss to coat everything in the sauce.
8. Garnish with 1/4 cup of chopped spring onions and serve hot with rice.

Expert Tips

• Don’t overcrowd the wok! If you’re making a large batch, cook the tofu and vegetables in batches to ensure everything gets properly browned and crispy.
• Prep all your ingredients before you start cooking. Stir-fries come together quickly, so you want to have everything ready to go.
• A hot wok is essential for a good stir-fry. Make sure the wok is nice and hot before adding the ingredients.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the vegetarian oyster sauce with a vegan oyster sauce alternative, or use a mixture of soy sauce and maple syrup for a similar flavor profile.
• Gluten-Free Adaptation: Use tamari instead of oyster sauce.
• Spice Level Adjustments: My friend, Priya, loves to add a finely chopped green chili for an extra kick! Feel free to experiment with different types of chili peppers.
• Quick Weeknight Version: Use pre-cut vegetables to save time.

Serving Suggestions

This Spicy Tofu Stir-Fry is fantastic served with a side of fluffy steamed rice. It also pairs well with noodles or quinoa. A sprinkle of sesame seeds adds a nice touch!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or microwave.

FAQs

Can I use firm or extra-firm tofu for this recipe?

Yes, absolutely! Firm or extra-firm tofu works best because it holds its shape well during stir-frying.

What is vegetarian oyster sauce and where can I find it?

Vegetarian oyster sauce is a sauce made from mushrooms that mimics the flavor of traditional oyster sauce. You can find it at most Asian grocery stores or online.

Can I add other vegetables to this stir-fry?

Definitely! Feel free to add any vegetables you like, such as snap peas, bok choy, or zucchini.

How can I make the sauce thicker or thinner?

To thicken the sauce, add a little more cornstarch slurry. To thin it out, add a little more water.

Is this dish suitable for meal prepping?

Yes, it is! This stir-fry holds up well in the refrigerator for a few days, making it a great option for meal prepping.