This sriracha tofu stir fry features the most delectable sauce with spicy, sweet, and salty flavors all in one. Add in some rice or noodles if desired, and dinner is served!
Of course, you can mix and match your favorite veggies, too, based on what you have on hand. You can even switch up the protein, too. That’s the beauty of stir fries – they are so flexible!
Tofu Stir Fry with Sriracha Sauce
Crispy pan-seared tofu, colorful veggies, spicy sriracha sauce, and comforting rice noodles all come together for a delicious meatless meal. It’s satisfying for vegetarians and meat eaters alike.
You can easily control the spice level, too, by adding more or less sriracha to the sauce (if you’re Matt, you want more, if you’re me, you want less). I like to add a sprinkle of sesame seeds, too – adds a little extra flavor and texture!
Stir fries are the holy grail of quick weeknight meals. They’re easy, healthy, and don’t require too much prep or cook time.
This one is even simpler than some others, since you don’t have to worry about making sure the tofu is ‘safely’ cooked through (like you would with meat). Just toss it all together and stir fry it up!
Looking for another tasty stir fry dish? Check out this beef and broccoli stir fry, this peanut sauce stir fry with shrimp, or this chicken teriyaki snap pea stir fry. All would work with tofu, too!
Sriracha Stir Fry Ingredients
To make this recipe, you’ll need:
- bell pepper
- snap peas
- brown rice noodles (or regular brown rice)
And for the sriracha stir fry sauce:
- low-sodium soy sauce
- rice vinegar
- fresh garlic
- fresh ginger
Of course, feel free to swap out any veggies you’re not a fan of, or use what you have on hand! For gluten free diets, make sure to use gluten-free tofu and soy sauce.
Looking for another tasty recipe with sriracha? Try these crockpot honey sriracha meatballs!
How to Make Sriracha Tofu Stir Fry
First, peel and slice the carrots into 1/2-inch thick pieces.
Par-cook them by microwaving them with a splash of water for a minute or two. Set aside. (Alternatively, you can roast the sliced carrots on a sheet pan – with a drizzle of olive oil and ground pepper – at 400 degrees F for 18-22 minutes.)
Next, if serving with noodles or rice, cook according to the package directions.
At this point, you’ll want to mix up your sauce, too.
Combine sriracha, soy sauce, rice vinegar, honey, fresh garlic, and fresh ginger in a jar or small bowl, and whisk together. Set aside. (Exact measurements are in the recipe card at the end of the post.)
Then, pan-fry your tofu.
First, pour out any liquid from the package, then cut the tofu into cubes.
Heat a skillet over medium-high to high heat with a hefty drizzle of olive oil (or sesame oil). Fry on both sides for 2-3 minutes each, or until lightly crispy. Set aside on a plate.
Next, add your veggies to the skillet (including the par-cooked carrots) and cook, stirring, until they begin to soften.
Add the tofu, then pour in the sriracha sauce. Stir until heated through, then sprinkle with sesame seeds and serve over noodles (or rice).
You’ll find the full sriracha tofu stir fry recipe at the bottom of this post. Enjoy!
Don’t forget to check out my other mix and match stir fry recipes, too!
What’s your favorite dish to put sriracha on? Let me know in the comments!
Looking for more easy & healthy vegetarian dinner ideas? Check these out:
- Baked Sesame Tofu with Veggies
- Stuffed Sweet Potatoes with Black Beans
- Instant Pot Farro Risotto with Spring Veggies
- Creamy Peanut Butter Noodles
- Walnut and Mushroom Enchiladas
- Baked Portobello Mushrooms with Feta
- Black Bean Vegan Burgers with Pumpkin
- Sweet Potato and Lentil Curry
Sriracha Tofu Stir Fry
This sriracha tofu stir fry features a delectable sauce with spicy, sweet, and salty flavors all in one. An easy, healthy vegetarian meal!
For the stir fry:
- 1 lb tofu (cubed)
- 1 cup carrots (peeled & sliced)
- 1 cup bell pepper (sliced)
- 1 cup snap peas
- 1 cup edamame
- 1 package brown rice noodles or regular brown rice (if desired)
For the sriracha sauce:
- 1 tsp sriracha (or more if you like it extra spicy!)
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp rice vinegar
- 1 Tbsp honey
- 1 clove crushed/grated garlic
- 1 tsp minced/grated ginger
- Par-cook the sliced carrots by microwaving them with a splash of water for 1-2 minutes. Set aside. (Alternatively, you can roast the sliced carrots on a sheet pan - with olive oil and ground pepper - at 400 degrees F for 18-22 minutes.)
- Cook brown rice noodles according to the package directions.
- Meanwhile, combine sriracha, soy sauce, rice vinegar, honey, fresh garlic, and fresh ginger in a jar or small bowl, and whisk together. Set aside.
- Pan-fry your tofu. Heat a skillet over medium-high to high heat with a hefty drizzle of olive oil (or sesame oil). Fry on both sides for 2-3 minutes each, or until lightly crispy. Set aside on a plate.
- Next, add your veggies to the skillet (including the par-cooked carrots) and cook, stirring, until they begin to soften.
- Add the tofu, then pour in the sriracha sauce. Stir until heated through, then sprinkle with sesame seeds and serve hot!