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Spicy Tofu & Vegetable Stir-Fry served
Nutritious tofu with crispy vegetables and Jasmine rice

Spicy Tofu & Vegetable Stir-Fry

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Quick Meals
The secret to quick wok dishes is heat and timing. 'Stir-frying' relies on high temperature to caramelize vegetable surfaces while keeping the inside crisp. Here, tofu replaces meat but is only enjoyable if the surface is crispy and the inside creamy. The fragrant steam of Jasmine rice perfectly complements the intense soy-ginger flavors.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Wok or large skillet
  • Rice cooker or pot
  • Grater (for ginger)

Allergen Information

⚠️ Soy
⚠️ Wheat (if soy sauce contains it)

Instructions

1 ✓

Rinse rice thoroughly, then cook (usually 1:1.5 water ratio). Fluff with a fork when done.

Tip: Resting the rice after cooking helps the grains stay fluffy.
2 ✓

Cube the tofu and pat dry. Marinate with half the soy sauce, ginger, and chili for 10 minutes.

Tip: The porous structure of tofu absorbs flavors at this stage.
3 ✓

Cut vegetables into thin strips (julienne) or small pieces. Chop the garlic.

Tip: Uniform vegetable size ensures even cooking.
4 ✓

Heat oil in the wok until smoking. Add tofu (reserve marinade) and stir-fry until crusted. Remove.

Tip: High heat is essential for crispy tofu.
5 ✓

Add more oil if needed, toss in carrots (the hardest veg) and stir-fry for 1 minute. Add pepper and zucchini, then garlic.

Tip: Only add garlic at the end because it burns and becomes bitter instantly in hot oil.
6 ✓

Pour tofu and reserved marinade back in. Toss on high heat for 1 minute to meld flavors.

Tip: Soy sauce caramelizing on the edge of the hot wok gives that signature 'wok hei' (breath of the wok) flavor.
7 ✓

Serve piled on rice, sprinkled with cilantro.

Recipe FAQ

Why is the rice sticky?
If you didn't wash it enough. Jasmine rice needs to be washed in cold water until the water runs clear to remove excess surface starch.

Ingredients

  • 14 oz Firm Tofu
  • 1 1/4 cups Jasmine Rice
  • 1 whole Bell Pepper (Red)
  • 1 whole Zucchini
  • 2 whole Carrots
  • 4 tbsp Soy Sauce
  • 2 cloves Garlic
  • 1 tsp Fresh Ginger (grated)
  • 3 tbsp Vegetable Oil (e.g., Peanut or Sunflower)
  • 1/2 tsp Chili Flakes
  • 1 bunch Fresh Cilantro