Oh, how I love a good spicy tofu dish! There’s something magical about that perfect balance of crispy edges and fiery sauce that makes my taste buds dance. This crispy sriracha tofu stir fry became my go-to weeknight savior after one particularly exhausting day when I needed dinner fast but refused to sacrifice flavor. The combination of crunchy tofu with that tangy, spicy kick? Absolute perfection. It’s become my favorite way to convert tofu skeptics too – even my meat-loving friends ask for seconds when I make this!
Why You’ll Love This Crispy Sriracha Tofu Stir Fry
This recipe checks all the boxes for a perfect weeknight meal:
- Crazy crispy texture – That cornstarch coating gives the tofu an irresistible golden crunch
- Adjustable heat – Make it mild or set your mouth on fire (I usually go for the latter!)
- Ready in under 30 minutes – Faster than waiting for takeout
- Vegetarian powerhouse – Packed with protein and veggies that actually taste exciting
Trust me, this dish will make tofu converts out of even the most skeptical eaters at your table.
Ingredients for Crispy Sriracha Tofu Stir Fry
Here’s everything you’ll need for that perfect crispy-spicy magic:
- Tofu: 1 block (14 oz) extra-firm tofu, pressed and cut into 1-inch cubes
- Crispy coating: 2 tbsp cornstarch (level tablespoons)
- For frying: 2 tbsp vegetable oil (I use avocado or peanut oil)
- Veggies: 1 red bell pepper (thin slices), 1 cup broccoli florets, 3 cloves garlic (minced)
- Sauce: 2 tbsp sriracha, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp sugar
- Garnish: 2 green onions, chopped
Ingredient Notes & Substitutions
Heads up: Soft tofu will fall apart – extra-firm is non-negotiable! For gluten-free, swap soy sauce with tamari. Cornstarch can be replaced with arrowroot powder. Veggies are flexible – try snap peas or mushrooms. Want less heat? Start with 1 tbsp sriracha and taste as you go!
How to Make Crispy Sriracha Tofu Stir Fry
Okay, let’s get cooking! This crispy sriracha tofu stir fry comes together fast, but there are a few key steps that make all the difference between good and oh-my-god-I-need-seconds amazing.
Step 1: Prep the Tofu
First things first – press that tofu! I wrap my block in paper towels, stick a heavy pan on top, and let it sit for 15 minutes while I prep everything else. This removes excess water so we get maximum crispiness. After pressing, pat it dry (seriously, get all those water droplets!), then cube into 1-inch pieces. Toss them in cornstarch until they look like little snowy nuggets – this coating is our crispy magic!
Step 2: Fry the Tofu
Heat your oil in a nonstick or well-seasoned cast iron pan over medium-high heat – we want it nice and hot! Carefully add the tofu cubes in a single layer (no crowding!) and let them fry undisturbed for about 5 minutes until golden brown on the bottom. Flip them gently – I use tongs – and repeat on the other side. When they’re crispy all over, transfer to a plate lined with paper towels.
Step 3: Stir-Fry Veggies & Sauce
In that same glorious pan (no need to wash it!), sauté the minced garlic for just 30 seconds until fragrant – careful not to burn it! Toss in the bell pepper and broccoli, stirring constantly for 3-4 minutes until they’re bright and crisp-tender. Meanwhile, whisk together the sriracha, soy sauce, sesame oil and sugar in a small bowl. This lets every bite get perfectly coated later!
Step 4: Combine & Serve
Now the fun part! Return your crispy tofu to the pan with the veggies, pour that spicy sauce over everything, and toss gently to coat. Let it cook together for just 1-2 minutes – we’re warming through without losing that perfect crispness. Finish with chopped green onions and serve immediately while it’s piping hot and crispy!
Tips for Perfect Crispy Sriracha Tofu Stir Fry
After making this dish more times than I can count, here are my can’t-live-without tips:
- Give your tofu space! Overcrowding the pan steams instead of fries – cook in batches if needed.
- Taste as you go with the sriracha – I like it fiery, but you can always add more gradually.
- Serve right away – that gorgeous crispiness starts fading fast once it sits.
- Pat your tofu DRY before coating – any moisture is the enemy of crunch!
Follow these, and you’ll nail that perfect crispy-spicy balance every single time.
Serving Suggestions for Crispy Sriracha Tofu Stir Fry
This spicy tofu practically begs to be piled onto something starchy! My go-to is steaming jasmine rice – it soaks up that glorious sauce perfectly. For heartier meals, try it with udon noodles or nutty quinoa. A squeeze of fresh lime and sprinkle of sesame seeds right before serving? *Chef’s kiss* – they brighten up all those bold flavors beautifully.
Storage & Reheating
Leftovers? (Lucky you!) Store them airtight in the fridge for up to 3 days. When reheating, skip the microwave – it turns tofu soggy. Instead, toss it back in a hot pan for a few minutes to revive that perfect crispiness. Pro tip: Add a tiny splash of water to help steam the veggies while keeping the tofu crunchy!
Crispy Sriracha Tofu Stir Fry FAQs
You’ve got questions? I’ve got answers after making this dish a zillion times:
- Can I bake the tofu? Sure! Bake at 400°F for 25 minutes, flipping halfway. It won’t get quite as crispy as pan-fried, but still delicious. Spritz with oil first for better browning.
- Is it gluten-free? Absolutely – just swap regular soy sauce for tamari. The rest of the ingredients are naturally gluten-free already!
- How to tone down the heat? Start with half the sriracha, then add more to taste. A teaspoon of honey balances the spice beautifully too.
See? So many ways to make this fiery favorite work just how you like it!
Nutritional Information
Just so you know, these numbers are estimates – your exact nutrition will vary based on ingredients and portion sizes. But here’s the scoop per serving: 320 calories, 15g plant-powered protein, and 4g fiber to keep you satisfied. It’s got 18g healthy fats (mostly from that glorious tofu and oil) and just 5g sugar. The sodium’s a bit punchy at 800mg thanks to soy sauce, so go easy if you’re watching salt. Not too shabby for a meal that tastes this indulgent!
Try this recipe and share your spin in the comments!
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Fiery Crispy Sriracha Tofu Stir Fry in Just 30 Minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
A spicy and crispy tofu stir fry with sriracha sauce.
Ingredients
- 1 block firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 2 tbsp sriracha sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 2 green onions, chopped
Instructions
- Press tofu for 15 minutes to remove excess water, then cut into cubes.
- Toss tofu with cornstarch until evenly coated.
- Heat oil in a pan over medium-high heat. Fry tofu until crispy, about 5 minutes per side. Remove and set aside.
- In the same pan, sauté garlic for 30 seconds.
- Add bell pepper and broccoli. Stir-fry for 3-4 minutes.
- Mix sriracha, soy sauce, sesame oil, and sugar in a small bowl.
- Return tofu to the pan. Pour sauce over and toss to coat.
- Cook for 1-2 minutes until heated through.
- Garnish with green onions and serve.
Notes
- Use extra-firm tofu for best texture.
- Adjust sriracha for more or less heat.
- Serve over rice or noodles.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
