If you’ve ever wanted a dish that’s quick, flavorful, and downright satisfying, you’re going to love this Easy Chinese Tofu Stir Fry Recipe. I first tried this a few years ago when I wanted something both healthy and crave-worthy, and it instantly became a staple in my kitchen. It’s got that perfect balance of savory, a touch of sweetness, and just the right kick of spice — all wrapped up in tender, crispy tofu and your favorite veggies. Keep reading, because I’m sharing all my tips to help you nail this one every time!
Why You’ll Love This Recipe
- Super Quick and Easy: You’ll whip this up in about 40 minutes, and trust me, it’s worth every second.
- Perfectly Crispy Tofu: I discovered the best way to get tofu golden and crispy without it falling apart.
- Customizable Veggies: Use whatever veggies you love or have on hand — it always turns out great.
- Bold, Balanced Flavors: The sauce is a beautiful harmony of savory, sweet, and spicy that your family will go crazy for.
Ingredients You’ll Need
Before you start chopping and mixing, let’s quickly talk about why these ingredients come together so beautifully. The tofu acts as a blank canvas soaking up the flavorful sauce, while the veggies provide freshness and crunch. I always recommend getting a firm or extra-firm tofu (bonus points if it’s frozen and thawed for a better texture!).
- Neutral-flavored high-heat oil: Avocado or vegetable oil works best since it can handle the heat without burning.
- Extra-firm tofu: Pressing it really helps to achieve that crispy outside and tender inside.
- Kosher salt and white pepper: These basics boost the tofu’s flavor perfectly.
- Garlic powder: A quick way to add depth that complements fresh garlic in the stir fry.
- Chinese five-spice powder: Optional but trust me, it adds a subtle warmth that makes this dish extra special.
- Cornstarch or arrowroot powder: This is the secret to that irresistible crispy coating on the tofu.
- Soy sauce and rice vinegar: Together they provide that classic tangy umami foundation.
- Hoisin sauce: Adds the perfect hint of sweetness.
- Shaoxing wine: If you don’t have it, dry sherry or mirin can substitute nicely.
- Organic brown sugar: Balances the savory and acidic components.
- Chili-garlic sauce or sambal oelek: Adjust this to your spice preference — I usually go for two tablespoons for a nice kick.
- Veggie broth or water: Keeps the sauce silky without watering it down.
- Fresh ginger and garlic: These aromatics bring that authentic stir fry fragrance you crave.
- Vegetables of choice: Think crunchy broccoli, sweet bell peppers, or tender bok choy — feel free to mix and match!
- Sesame seeds and toasted sesame oil: These little touches make the flavor pop and give a lovely nutty finish.
- Fresh cilantro: Brightens up the whole dish just before serving.
- Cooked white or brown rice: The perfect base to soak up every bit of that delicious sauce.
Variations
I like to shake things up with this recipe depending on what’s in my fridge or the mood of the moment. This Easy Chinese Tofu Stir Fry Recipe is super flexible and invites your personal touch — so don’t hesitate to experiment! Here are a few ways I’ve put my spin on it.
- Variation: I’ve swapped fresh tofu for pre-fried or baked tofu cubes when I’m short on time — just adjust frying time accordingly.
- Veggie swaps: Mushrooms, snap peas, and baby corn are my go-tos when I want extra texture and sweetness.
- Spice it up: Adding fresh sliced chilies alongside the chili-garlic sauce gives an extra layer of heat that my family loves.
- Gluten-free: I use tamari instead of regular soy sauce and double-check hoisin sauce brands — works like a charm!
How to Make Easy Chinese Tofu Stir Fry Recipe
Step 1: Press and Prep Your Tofu
This step is a game changer for making your tofu crispy instead of soggy. Drain your tofu, wrap it in a thin dish towel, and press it with a heavy skillet or book for 10-15 minutes, swapping out the towel halfway to absorb as much moisture as possible. Meanwhile, whisk together all the sauce ingredients in a bowl so they’re ready to go. Chop your veggies and aromatics — having everything prepped before you start cooking really streamlines the process!
Step 2: Cut and Coat the Tofu
Slice the tofu into neat, bite-sized cubes about ⅓ inch thick. Toss them gently with a mixture of salt, white pepper, garlic powder, five-spice powder if you’re using it, and cornstarch. It’s a simple combo, but this coating crisps up beautifully in the pan to give you that irresistible crunch.
Step 3: Fry the Tofu to Golden Perfection
Heat your wok or large skillet over medium-high heat until you see faint wisps of smoke — that’s your cue that it’s hot enough. Pour in three tablespoons of oil, swirl to coat the pan, and carefully add your tofu in a single layer (you may need to work in batches). Cook for 3-5 minutes without stirring so it can develop a golden crust. Then gently toss or flip and repeat for another few minutes until all sides are crispy but not burnt. Transfer the tofu to a paper towel-lined plate to drain excess oil.
Step 4: Stir Fry Your Veggies and Finish the Sauce
Wipe out your pan, then heat it again on high until sizzling. Add the remaining oil, then toss in garlic and ginger, stirring quickly to prevent burning — just 20 to 30 seconds until fragrant. Add your sturdier veggies first (like carrots or broccoli) and stir-fry for a minute or two before adding softer ones like bell peppers. Pour in your sauce and cook together for about 2 and a half minutes, then stir in any leafy greens for the last 30 seconds to wilt nicely.
Step 5: Thicken the Sauce and Combine
Mix a teaspoon of cornstarch with cold water to make a slurry, then stir it into your stir fry. It thickens quickly to a glossy finish that clings perfectly to the tofu and veggies. Turn off the heat and gently fold in the tofu, fresh cilantro, sesame seeds, and a drizzle of toasted sesame oil. Toss everything to coat evenly and get ready to serve!
Pro Tips for Making Easy Chinese Tofu Stir Fry Recipe
- Press the Tofu Well: The extra effort to press out moisture means your tofu will fry up crispy, not soggy.
- Use a Well-Seasoned Wok or Heavy Skillet: This helps evenly distribute heat and prevents sticking.
- Cook in Batches: Crowding the tofu causes steaming instead of frying — so patience pays off here!
- Adjust Heat Carefully: Turn down the heat if the tofu starts to char too quickly; you want golden, not burnt.
How to Serve Easy Chinese Tofu Stir Fry Recipe
Garnishes
I’m a huge fan of fresh cilantro and toasted sesame seeds on this dish — they add both brightness and a lovely nutty crunch. Sometimes, I sprinkle a little extra chili-garlic sauce on top if the crowd loves heat. Try scallions too if you want that mild oniony punch!
Side Dishes
My top pick to serve alongside this Easy Chinese Tofu Stir Fry Recipe is steamed jasmine or brown rice — it soaks up all that tasty sauce. Occasionally, I’ll toss together a simple cucumber salad with rice vinegar and a pinch of sugar to add a refreshing crunch contrast.
Creative Ways to Present
For special occasions, I like to serve the stir fry in individual mini cast iron skillets or colorful bowls that keep the food warm and make the plate look extra inviting. Garnishing each plate with a wedge of lime or a sprinkle of toasted sesame seeds really makes it feel restaurant-worthy — your guests will be impressed!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and find they keep well for up to 3 days. The tofu stays surprisingly crispy, especially if you reheat carefully. Just be sure to keep the rice separate to preserve its texture.
Freezing
I’ve frozen leftovers before — just portion them out in freezer-safe containers or bags. When frozen, the stir fry can last about 2 months. Keep in mind that tofu texture softens a bit after freezing, but the flavors remain outstanding.
Reheating
For the best results, reheat the tofu stir fry gently in a skillet over medium heat. This keeps the tofu crispy instead of soggy like the microwave can cause. Add a splash of water or broth if it feels dry and cover briefly to warm the veggies through.
FAQs
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Can I use firm tofu instead of extra-firm for this recipe?
You can use firm tofu, but extra-firm is better because it holds its shape and achieves a crispier texture when frying. If you only have firm tofu, make sure to press it extra well to remove as much moisture as possible.
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What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry or mirin are great substitutes that’ll keep the authentic flavor profile. Just avoid cooking wines with added salt or preservatives.
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Is it okay to freeze tofu stir fry leftovers?
Absolutely! Freezing works well and keeps the dish handy for later. Just note tofu might get a bit softer, but overall the taste stays fantastic when reheated properly.
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How do I make this recipe gluten-free?
Use tamari or gluten-free soy sauce and check for gluten-free hoisin sauce brands. These swaps keep the dish safe for gluten intolerant folks without sacrificing flavor.
Final Thoughts
This Easy Chinese Tofu Stir Fry Recipe truly feels like a warm hug on a plate. It’s one of those dishes you’ll turn back to again and again — whether you’re feeding a crowd or just want a comforting solo meal. With the crispy tofu, vibrant veggies, and bold sauce, it’s a reminder that cooking at home can be both simple and delicious. I hope you’ll try it soon, and maybe even share it with friends and family who’ll be just as obsessed as I am!
Print
Easy Chinese Tofu Stir Fry Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings (with rice)
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
- Diet: Vegetarian
Description
A flavorful and customizable Tofu Stir Fry bursting with savory, spicy, and aromatic Chinese-inspired elements. This dish is quick to prepare, skillet-cooked tofu coated in spices and cornstarch, stir-fried with fresh vegetables and a tangy, slightly sweet sauce. Served over rice, it’s a perfect vegetarian main that rivals your favorite Chinese restaurant takeout.
Ingredients
Tofu and Coating
- 3 to 4 tablespoons neutral-flavored high-heat oil (such as avocado oil), divided
- 1 (14-ounce/400g) block extra-firm tofu (ideally, previously frozen and defrosted)
- ½ teaspoon kosher salt
- ½ teaspoon white pepper
- ½ teaspoon garlic powder
- Heaping ¼ teaspoon Chinese five spice powder (optional but amazing!)
- 3 tablespoons cornstarch or arrowroot powder
Sauce
- 1 ½ tablespoons soy sauce (tamari for GF)
- 1 ½ tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons Shaoxing wine (Chinese cooking wine; see Note 3 for substitutes)
- 1 tablespoon organic brown sugar
- 1 to 2 tablespoons chili-garlic sauce (or sambal oelek; 2 tablespoons for spicy)
- 3 tablespoons veggie broth or water
Aromatics and Vegetables
- 2-inch piece ginger, finely chopped (not grated or minced)
- 4 garlic cloves, chopped (not minced)
- 14 to 16 oz vegetables of choice (e.g., carrots, broccoli, bell peppers, bok choy leaves)
Finishing
- 1 teaspoon cornstarch (or arrowroot powder) mixed with 1 tablespoon cold water
- 2 teaspoons black sesame seeds or toasted white sesame seeds
- 2 teaspoons toasted sesame oil
- ¾ cup (12g) cilantro leaves and tender stems, roughly chopped
- 3 to 4 cups cooked white or brown rice, for serving
Instructions
- Press the tofu: Drain the tofu and wrap it in a thin dish towel. Place a heavy cookbook or skillet on top to press out excess moisture for 10-15 minutes, changing the towel halfway through. Meanwhile, stir together the sauce ingredients in a bowl and prepare your vegetables and aromatics.
- Slice the tofu: Cut the tofu block into four equal squares. Stand each square on its side and slice into ⅓-inch (~1 cm) wide strips. Transfer the tofu pieces to a large bowl or shallow pan.
- Coat the tofu: In a small bowl, combine kosher salt, white pepper, garlic powder, Chinese five spice powder (if using), and cornstarch. Sprinkle half the mixture over the tofu, flip the pieces, then sprinkle the remaining half. Toss gently with your hands to coat evenly.
- Fry the tofu: Line a cutting board or large plate with paper towels. Heat a flat-bottomed wok over medium-high heat until faint smoke appears. Add 3 tablespoons of oil, swirling to coat the sides. Carefully add tofu pieces in a single layer (may need to cook in batches). Cook 3-5 minutes, shaking the pan every minute until golden brown on the bottom. Flip and cook another 2-4 minutes on the other side until golden but not charred. Transfer tofu to the paper towel-lined surface to drain excess oil. Wipe out the pan.
- Finish the stir-fry: Return wok to high heat until smoking, add remaining 1 tablespoon oil. Add chopped garlic and ginger, stir fry for 20-30 seconds, tossing frequently to avoid sticking. Add vegetables and stir fry for 1-1.5 minutes (start with sturdier vegetables like carrots or broccoli, then add softer ones like bell peppers). Pour in the pre-mixed sauce and stir fry for 2½ minutes. Add any tender vegetables like bok choy leaves and stir fry for an additional 30 seconds until wilted.
- Thicken the sauce and finish: Mix cornstarch with cold water until smooth. Add to the wok and stir until the sauce thickens and becomes glossy, which will be quick. Remove from heat, then add the fried tofu, chopped cilantro, sesame seeds, and toasted sesame oil. Toss well to coat the tofu thoroughly.
- Serve: Serve the tofu stir fry hot over bowls of cooked white or brown rice for a delicious, comforting meal.
Notes
- This tofu stir fry delivers bold gourmet Chinese flavors with a perfect balance of savory, spicy, and sweet notes.
- Freezing and thawing the tofu before using helps improve its texture, making it firmer and more absorbent.
- If Shaoxing wine is unavailable, substitutes include dry sherry or mirin. Adjust sweetness accordingly if using mirin.
- Vegetables are customizable; use crunchy veggies like carrots and broccoli first, then softer ones like peppers and bok choy for even cooking.
- For best results, fry tofu in batches to prevent overcrowding and ensure even browning.
- Open windows or use good ventilation while frying, as it can produce some smoke, especially when using a wok.
Nutrition
- Serving Size: 1 serving
- Calories: 334 kcal
- Sugar: 8 g
- Sodium: 779 mg
- Fat: 21 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 0.2 mg
