Spicy Tofu Veggie Stir Fry {vegan}

I have no shame - I'll take a recipe from anywhere. From magazines in waiting rooms, from the sides and backs of boxes and cans, from grocery stores, from websites, blogs, cookbooks, family members or friends - I don't discriminate. A good recipe is a good recipe, period. And this recipe is no different - I saw this recipe playing on the TV in the waiting room at my doctor's office. I was just sitting there, waiting (and waiting...and waiting) for my doctor to call me back, when I happened to look up and see what looked like a delicious tofu stir fry being made on the TV. So I scribbled it all down on the back of an appointment slip and voila! Recipe from the doctor's office. Unfortunately I don't remember where it came from - but it's a pretty basic, healthy, no-fuss recipe, so I'm sure there are endless variations of this particular dish. This spicy tofu veggie stir fry is easy and CHOCK FULL of healthy goodness - tons of veggies in every color imaginable (and totally customizable to your tastes) and lean protein from the tofu. Go ahead and use sprouted extra firm tofu if you can - The Mr. doesn't really care for it, so I used regular extra firm tofu, but the sprouted tofu is supposed to have even more health benefits than regular tofu. 

Where it specifies "chopped" veggies below in the stir fry, barely chop the veggies - I like big chunks of veggies in my stir fry. 

Spicy Tofu Veggie Stir Fry {vegan}

serves 6



  • 1 (14 oz) block extra firm tofu, pressed, drained, and cut into 1" cubes
  • 1 garlic clove, minced
  • 1/2 tsp freshly grated ginger
  • 1 Tbsp sweet chili sauce
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp low sodium tamari or soy sauce
  • 2 Tbsp canola or olive oil
  • 1 garlic clove, minced
  • 1 orange or red bell pepper, roughly chopped
  • 1 large head broccoli, roughly chopped, florets and stalk (peel/chop the stalk)
  • 1 small onion, roughly chopped
  • 8 oz mushrooms, sliced
  • 2 stalks celery, sliced
  • 1 scallion, chopped
  • 1/3 cup hot water
  • 3 Tbsp rice wine vinegar
  • 3 Tbsp low sodium tamari or soy sauce
  • 1 Tbsp sweet chili sauce
  • 1 Tbsp cornstarch
  • 1/2 tsp crushed red pepper flakes
  1. Preheat the oven to 400 degrees. Line a rolled baking sheet with parchment paper. In a large bowl, combine the cubed tofu with the garlic, ginger, sweet chili sauce, sesame oil, and soy sauce. Gently toss with a spatula until the tofu is evenly coated. Arrange in a single layer on the baking sheet and bake for 30 minutes, turning the tofu cubes over halfway through cooking. 
  2. Meanwhile, make the sauce and stir fry. Heat the canola oil in a large wok or saute pan. Add the garlic and stir until fragrant, about 30 seconds. Add the vegetables and saute until just tender. 
  3. While the veggies cook: In a small bowl, whisk together the hot water, vinegar, soy sauce, sweet chili sauce, cornstarch, and red pepper flakes. Pour onto vegetables and toss to coat. Simmer until thickened, about 3-5 minutes. Add in tofu and toss to combine. Sprinkle with the chopped scallions and serve immediately. You can serve as-is or over brown rice. 


Going to try this tonight

How many calories does it contain?

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Will blog for food.