Spicy Tofu Edamame Stir-Fry

This is one of those fast, feel-good recipes I come back to again and again.

It’s packed with flavor, quick to pull together, and loaded with plant-based protein.

The crispy tofu and tender edamame soak up a spicy-sweet sauce that’s totally addictive.

It’s the kind of meal that hits the spot without feeling heavy, and honestly—just fun to eat.

Why I Love This Recipe

This stir-fry is my go-to when I want something fast, flavorful, and full of good stuff. I used to make this after long work days, and it never failed me—hearty enough to satisfy, easy enough for a weeknight.

• Crispy tofu and crunchy veggies = perfect texture
• That spicy garlic sauce is a flavor bomb
• Great for meal prep or leftovers
• You can mix and match veggies you already have
• Feels like takeout, but healthier and cheaper

Servings: 4
Total Time: 30 minutes

What You’ll Need

• 14 oz extra-firm tofu (pressed and cut into 1-inch cubes)
• 1 tbsp cornstarch
• 1 tbsp neutral oil (like avocado or canola)
• 1 cup frozen shelled edamame (thawed)
• 1 red bell pepper, thinly sliced
• 1 carrot, thinly sliced into matchsticks
• 2 green onions, sliced (separate white and green parts)
• 2 cloves garlic, minced
• 1 tbsp fresh grated ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp chili garlic sauce
• 1 tbsp maple syrup or honey
• 1 tsp toasted sesame oil
• Optional: sesame seeds and extra green onions for topping

Pro Tips

• Pressing your tofu is key! Get out that moisture for maximum crispiness.
• Slice veggies thin so they cook quickly and evenly.
• If your tofu sticks to the pan, don’t move it too early. Let it sear first.
• Use a non-stick or well-seasoned skillet to keep tofu from tearing.
• You can double the sauce if you like extra saucy stir-fries.

Tools You’ll Need

• Non-stick skillet or wok
• Mixing bowls
• Cutting board and sharp knife
• Measuring spoons
• Wooden spoon or spatula
• Tofu press or paper towels and something heavy

Substitutions & Variations

• Tofu: Use tempeh or chickpeas for a different protein
• Edamame: Green peas or snap peas work, too
• Chili garlic sauce: Sriracha or sambal oelek are great subs
• Maple syrup: Use brown sugar or agave if needed
• Veggies: Try broccoli, mushrooms, or zucchini

Make Ahead Tips

You can press and cube the tofu a day ahead and keep it in the fridge. The sauce can also be pre-mixed and stored in a jar. Just shake and pour when ready!

Recipe + Instructions

Step 1: Press and Cube the Tofu

Wrap 14 oz extra-firm tofu in paper towels and press under something heavy for at least 15 minutes. Cut into 1-inch cubes.

Step 2: Coat the Tofu in Cornstarch

In a bowl, toss tofu cubes with 1 tbsp cornstarch until evenly coated.

Step 3: Sear the Tofu

Heat 1 tbsp neutral oil in a skillet over medium-high. Add tofu in a single layer and cook for 3–4 minutes on each side, until golden brown and crispy.

Step 4: Sauté Aromatics

Push tofu to the side of the pan. Add 2 cloves minced garlic, 1 tbsp grated ginger, and the white parts of 2 sliced green onions. Stir for 1 minute until fragrant.

Step 5: Add Veggies

Add 1 red bell pepper (thinly sliced) and 1 carrot (thin matchsticks) to the pan. Stir-fry for 3–4 minutes until just tender.

Step 6: Add Edamame

Stir in 1 cup thawed edamame and cook 1–2 minutes to heat through.

Step 7: Make the Sauce

In a small bowl, mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp chili garlic sauce, 1 tbsp maple syrup, and 1 tsp sesame oil.

Step 8: Pour Sauce into Stir-Fry

Pour sauce over the stir-fry. Toss everything to coat. Cook for 1–2 minutes, just until heated through and glossy.

Step 9: Finish & Serve

Turn off heat. Top with sliced green onion greens and sesame seeds if using. Serve hot in a round bowl.

Leftovers & Storage

Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave. Tofu stays best if you re-crisp it on the stove!

Macros (Per Serving – Serves 4)

• Calories: 280
• Protein: 17g
• Carbs: 22g
• Fat: 15g
• Fiber: 6g
• Sugar: 6g

Why This Recipe Works (Quick Science)

Tofu crisps up beautifully when dry and coated in cornstarch—this creates a light crust that browns fast. High heat lets the veggies sear while staying crisp-tender. The sauce balances acid (vinegar), heat (chili garlic), sweet (maple), and umami (soy sauce), making every bite pop.

Common Mistakes

• Skipping the tofu press: You’ll end up with soggy cubes.
• Overcrowding the pan: Tofu won’t brown if it’s steaming.
• Adding sauce too early: Wait until the end so it doesn’t burn.
• Cutting veggies too thick: They won’t cook in time.

What to Serve With

• Steamed jasmine rice or brown rice
• Quinoa for extra protein
• Lettuce wraps to make it light
• Miso soup or a side cucumber salad

FAQ

Can I make it less spicy?
Yes! Use half the chili garlic sauce or leave it out and add a splash of soy.

Can I bake the tofu instead?
Totally. Bake at 400°F for 25–30 minutes, flipping halfway.

Can I freeze this?
Freezing changes tofu texture a lot—some love it, some don’t. Veggies may get mushy.

Final Thoughts

This spicy tofu edamame stir-fry is one of those meals that feels like comfort food but still gives you a big veggie hug. It’s fast, flexible, and seriously good. Give it a try and let me know how it turned out—drop your questions or share your own twist in the comments!