Quick Tofu Stir Fry

Name: Quick Tofu Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving
Ingredients: 3 Tbsp soy sauce; 2 Tbsp brown sugar; 2 Tbsp water; 1 tsp sesame oil; 2 cloves garlic; 1 tsp ginger; 2 Tbsp neutral cooking oil; 14 oz. tofu; 1/4 cup peanut; ½ lb. cabbage; ½ lb. carrot; 2 green onion; 1 Tbsp sriracha

User Reviews

5

58 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4
Calories
27243 kcal
Course
Main Course, Lunch, Dinner
Cuisine
Asian, American

Quick Tofu Stir Fry

Nancy Wheeler

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This Quick Tofu Stir Fry features crumbled extra firm tofu cooked until moisture evaporates and combined with a stir fry sauce of soy, brown sugar, sesame oil, garlic, and ginger. Shredded carrot and cabbage add crunch while chopped peanuts and green onions offer texture and flavor contrasts. The dish is finished with optional sriracha for heat. It’s a savory, slightly sweet, and textured stir fry suitable as a plant-based main or side.

Description

The recipe starts by making a simple stir fry sauce blending soy sauce, brown sugar, water, toasted sesame oil, minced garlic, and freshly grated ginger. The tofu is crumbled and cooked in hot oil to dry out excess moisture and develop a lightly firm texture. The sauce is added and cooked briefly with tofu before shredded carrot and cabbage slaw mix and chopped peanuts are stirred in. The vegetables soften slightly but keep bite, while peanuts contribute crunch.

Toppings of sliced green onion and optional sriracha add freshness and a spicy note. This stir fry combines sweet, salty, savory, and nutty flavors, with varied textures from tender tofu, crisp vegetables, and crunchy peanuts.

Because the tofu is crumbled rather than cubed, this version distributes tofu more evenly throughout the dish. The method does not require pressing the tofu beforehand as the moisture cooks off during stir frying.

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Ingredients

Servings

Stir Fry Sauce

3 Tbsp soy sauce $0.18
2 Tbsp brown sugar $0.08
2 Tbsp water $0.00
1 tsp sesame oil $0.10, toasted
2 cloves garlic $0.16, minced
1 tsp ginger $0.10, freshly grated

Stir Fry

2 Tbsp neutral cooking oil $0.08, generic cooking oil
14 oz. tofu $1.79, extra firm
1/4 cup peanut $0.12, chopped
½ lb. cabbage $0.90, shredded; coleslaw mix
½ lb. carrot $0.90, shredded; coleslaw mix

Toppings

2 green onion $0.20, sliced
1 Tbsp sriracha $0.11, optional

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Instructions

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Prepare the stir fry sauce first. In a bowl combine the soy sauce, brown sugar, water, toasted sesame oil, minced garlic, and grated ginger. Set the sauce aside.
Slice the green onion and chop the peanuts.
Take the tofu out of the package, draining away any liquid from the package (no need to press the tofu as the water will be cooked out). Crumble the tofu into a bowl.
Heat the cooking oil in a large skillet over medium-high. Once the skillet and oil are very hot, add the crumbled tofu and stir fry for about 5 minutes, or until there is no longer any water pooling on the bottom of the skillet.
Add the prepared stir fry sauce to the skillet and continue to cook and stir for 2-3 minutes more. Finally, add the slaw mix and chopped peanuts and stir fry for 1-2 minutes more, or just until the cabbage begins to wilt. Top with sliced green onions and a drizzle of sriracha, then serve!