Honey Siracha Tofu Stir Fry (40 Minutes)

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Here is a spicy, sweet, and savory dish that’s perfect for those who love bold flavors. This recipe features crispy tofu coated in a tantalizing honey sriracha sauce, combined with a colorful medley of snap peas, asparagus, carrots, onions, red peppers, and green onions.

The result is a vibrant and tasty stir fry that’s not only delicious but also packed with nutrients. It’s an ideal choice for a quick weeknight dinner or a healthy meal option for those looking to incorporate more plant-based protein into their diets.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the Tofu:

  • 1 lb firm tofu, pressed and cut into cubes
  • 2 tablespoons cornstarch
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil

For the Stir Fry:

  • 1 cup snap peas
  • 1 cup asparagus, cut into pieces and trimmed
  • 1 large carrot, julienned
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon sesame oil

For the Honey Sriracha Sauce:

  • 1/4 cup honey
  • 1/4 cup sriracha sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon ginger, grated

Instructions

  1. Prepare Tofu (15 minutes): Toss the tofu cubes in cornstarch, salt, and pepper. Heat vegetable oil in a skillet over medium-high heat. Fry the tofu until golden and crispy on all sides. Set aside on a paper towel to drain.
  2. Make Honey Sriracha Sauce (5 minutes): In a bowl, whisk together honey, sriracha sauce, soy sauce, rice vinegar, and grated ginger. Set aside.
  3. Cook Vegetables (10 minutes): In the same skillet or a wok, heat sesame oil. Add the minced garlic, onion, red bell pepper, asparagus, and carrot. Stir-fry until the vegetables are tender but still crisp. Add the snap peas and cook for an additional 2 minutes.
  4. Combine Tofu and Vegetables (2 minutes): Add the crispy tofu to the skillet with the vegetables.
  5. Add Sauce (3 minutes): Pour the honey sriracha sauce over the tofu and vegetables. Stir well to coat everything evenly and heat through.
  6. Garnish and Serve (2 minutes): Garnish with chopped green onions. Serve the stir fry hot, optionally with a side of steamed rice.

Notes

To achieve the best flavor and texture, ensure that the tofu is well-pressed and crispy. This provides a nice contrast to the soft vegetables.

The honey sriracha sauce should have a balance of sweetness and heat – adjust the sriracha according to your spice preference. Cook the vegetables just until they’re tender to retain their crunch and vibrant color.

This stir fry is not only a feast for the taste buds but also for the eyes, making it a delightful dish for any occasion.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 370
  • Sugar: 15g
  • Sodium: 800mg
  • Fat: 15g
  • Carbohydrates: 43g
  • Fiber: 4g
  • Protein: 15g
  • Cholesterol: 0mg

Pair this with...

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Miso Soup

For this simple delight, you’ll need 4 cups of dashi (a type of Japanese stock) or water, 3 tablespoons of miso paste (white or red, based on your preference), a bunch of chopped green onions, and some silken tofu, cut into cubes. Optional but delicious: a handful of wakame (dried seaweed) – it adds depth! First, warm your dashi or water in a pot. In a separate bowl, mix miso paste with a bit of the warm liquid till smooth. Add this mix back into the pot. Toss in tofu, wakame, and heat gently – don't boil, as this kills the miso's goodness! Once hot, pour into bowls, sprinkle green onions, and slurp away.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

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