This spicy Hoisin Tofu Stir Fry recipe is loaded with veggies and covered in a sticky sauce. Binge-worthy and on the table in 30 minutes!
I bet you thought I couldn’t possibly be posting another tofu recipe.
Of COURSE I am. Besides pasta, Chinese food is my favorite go-to weeknight dinner.
As long as I have a tofu in the fridge, some stray vegetables (or even just peanuts), and soy sauce + vinegar + sugar, I’m all set.
Oh! And rice. Can’t forget that rice. Make sure you remember to start it before the stir-fry: here’s my favorite method.
Depending on what kind of vegetables you have lying around, you can make all sorts of things.
Nothing but scallions? If you’ve got peanuts, you’ve got Kung Pao Tofu.
A few extra potatoes on the counter? Spicy Chinese Potatoes are a favorite in my house.
Use up those eggs in the fridge and tomatoes on the counter with my Chinese tomato eggs recipe!
Stray head of cauliflower? General Tso has got your back.
Is there a lonely orange in your fruit bowl? How about some sesame orange tofu!
See what I mean?
This particular Hoisin Tofu recipe was derived from a “szechuan chicken” recipe I used to make back in the day.
After visiting China, I think it’s pretty safe to say that there is no singular “szechuan chicken.” Soooo there’s definitely no way I’m calling this one an “authentic” version of anything.
I still loved the sauce, so I decided to run with it and make a meatless version.
I love the slightly bitter green peppers, the tender carrot ribbons, and the crunchy peanuts in this hoisin tofu stir fry.
I served it with white rice and spicy potatoes, which was enough for two dinners and two lunches the next day.
Here’s the Recipe!
Hoisin Tofu Stir Fry with Peppers and Carrots Recipe
For the Sauce
- 2 tablespoons hoisin
- 2 tablespoons chinkiang rice vinegar *
- 2 tablespoons coconut - date, or brown surgar
- 1 tablespoon chili-garlic sauce
- 1 tablespoon corn starch
- 2 cloves garlic - grated
- 1/4 cup water
For the Stir-Fry
- 14 ounces firm tofu
- 2 teaspoons low sodium soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 5 tablespoons corn starch
- 2 teaspoons peanut or grapeseed oil
- 1/4 cup roasted - unsalted peanuts
- 4 to 6 dried red Szechuan peppers
- 1 green bell pepper - chopped
- 2 small carrots - thinly sliced with a vegetable peeler
- 4 scallions - sliced (keep light and dark pieces separate)
- Sesame seeds for garnish - optional
- Cooked white rice - for serving (optional)
- Bring three cups of water to a boil (on the stove or in the microwave).
- Combine all of the sauce ingredients in a medium bowl; whisk until well-combined. Set aside.
- Drain the tofu and cut into bite-sized cubes. Place the tofu in a colander and pour the boiling water over the top. Pat dry with paper towels, then transfer the tofu to a plastic zipper-close bag. Add the soy sauce, rice vinegar, and sesame oil to the bag. Seal the bag and give it a good shake. Re-open the bag and add one tablespoon of the corn starch. Re-seal and shake to coat. Repeat with remaining cornstarch, one tablespoon at a time, until the tofu is well-coated.
- Heat the peanut oil in a 10" or larger heavy skillet over medium heat until shimmering. Add the peanuts and peppers and fry for 1 to 2 minutes, until browned and fragrant. Strain from the pan and set aside.
- Add the bell pepper, carrots, and light-colored scallions to the pan. Stir-fry for 3 to 4 minutes, until browned and tender-crisp. Strain from the pan and set aside with the peanuts and Szechuan peppers.
- Turn the heat down to medium. Add the tofu to the pan and fry until golden brown, about 1 minute per side (6 minutes total).
- Transfer the bell pepper, carrots, scallions (light and dark), peanuts, and Szechuan peppers back to the pan. Give the prepared sauce a good stir and pour into the pan. Toss with the tofu and vegetables; allow to cook for 1 to 2 minutes, until thickened. Garnish with sesame seeds and serve with rice.