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Hoisin Tofu Stir Fry with Peppers and Carrots Recipe

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 Servings
Calories: 243 kcal
Course: Main Course
Cuisine: Chinese

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

    Cup of Yum
  1. Bring three cups of water to a boil (on the stove or in the microwave).
  2. Combine all the sauce ingredients in a medium bowl and whisk until well-combined. Set aside.
  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.
  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.
  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.
  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.
  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).
  8. Transfer the bell pepper, carrots, scallions (light and dark), peanuts, and Szechuan peppers back to the pan.
  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.
  10. Garnish with sesame seeds and serve with rice.

Notes

  • 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.

Nutrition Information

Serving 1serving Calories 243kcal (12%) Carbohydrates 24g (8%) Protein 14g (28%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 3g Cholesterol 10mg (3%) Sodium 466mg (19%) Potassium 273mg (8%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 5326IU (107%) Vitamin C 29mg (32%) Calcium 155mg (16%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 243

% Daily Value*

Serving 1serving
Calories 243kcal 12%
Carbohydrates 24g 8%
Protein 14g 28%
Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 466mg 19%
Potassium 273mg 6%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 5326IU 107%
Vitamin C 29mg 32%
Calcium 155mg 16%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.