You’re Gonna Love This One
Quick, spicy, full of flavor — this stir-fry is my go-to when I want something fast but still loaded with good stuff.
The tofu gets crispy, the edamame adds that pop, and the sauce? Oh, it’s fire.
Best part? It’s done in under 30 minutes.
What You’ll Need
- 1 block (14 oz) firm tofu, pressed and cubed
- 1 cup frozen edamame (shelled)
- 1 red bell pepper, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon sesame oil
- 1 tablespoon neutral oil (like avocado or canola)
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 teaspoon maple syrup or honey (optional for balance)
- Cooked jasmine rice, for serving
- Green onions & sesame seeds (optional, for topping)
Why I Love This Recipe
I made this once on a weeknight with random stuff in my fridge. It instantly became a regular.
It’s bold, fresh, and feels like takeout — but better.
- Crispy tofu without deep frying
- Just spicy enough (but you can adjust it!)
- One pan, no fuss
- Loaded with plant protein
- Easy to scale up or meal prep
Why This Recipe Works (Quick Science)
- Cornstarch coating makes the tofu crisp up fast in a hot pan.
- High heat stir-frying helps the veggies stay tender-crisp while locking in flavor.
- Soy sauce + chili garlic sauce is a classic umami + heat combo that balances perfectly.
Tools You’ll Need
- Nonstick skillet or wok
- Mixing bowls
- Tongs or spatula
- Cutting board & knife
- Small whisk or fork for sauce
- Rice cooker or pot (for rice)
Pro Tips
- Press your tofu for at least 10 minutes to remove moisture — helps it get crisp.
- Use frozen edamame straight from the freezer — no need to thaw.
- Slice bell peppers thin so they cook fast.
- Keep your pan hot — stir-frying is all about quick cooking.
- Add the sauce last so nothing burns.
Substitutions & Variations
- No tofu? Use tempeh or chicken.
- No edamame? Swap with snap peas or green beans.
- Less heat? Use less chili garlic sauce or skip it.
- Gluten-free? Use tamari instead of soy sauce.
Make Ahead Tips
- Cube and press tofu ahead — store in the fridge for 2-3 days.
- Mix the sauce in advance and keep it in a jar.
- Cook rice earlier in the day — it actually fries better cold.
Let’s Make It!
Step 1: Press & Cube the Tofu
Press tofu with a towel and heavy pan for 10 minutes. Cut into ¾-inch cubes.
Step 2: Make the Sauce
In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp chili garlic sauce, 1 tsp cornstarch, 1 tbsp water, 1 tsp maple syrup (optional).
Step 3: Cook the Tofu
Heat 1 tbsp neutral oil in a skillet over medium-high. Add tofu cubes and cook until golden on all sides, about 8–10 minutes.
Step 4: Add Aromatics
Push tofu to the side. Add 1 tsp sesame oil, 2 cloves minced garlic, and 1 tsp grated ginger. Stir 30 seconds.
Step 5: Add Veggies
Add 1 sliced red bell pepper and 1 cup frozen shelled edamame. Stir-fry for 3–4 minutes until just tender.
Step 6: Add Sauce & Finish
Pour sauce over everything and toss to coat. Cook 1–2 minutes until thickened. Done!
Step 7: Serve
Spoon over hot jasmine rice and top with green onions and sesame seeds if you like.
Leftovers & Storage
- Store in the fridge for up to 4 days
- Reheat in a skillet with a splash of water or in the microwave
- Great in wraps, over salad, or mixed into noodles the next day
Meal Plan Ideas
- Monday: Serve with rice
- Tuesday: Leftovers in a lettuce wrap
- Wednesday: Toss into soba noodles
- Thursday: Add to a salad with peanut dressing
- Friday: Stir-fry fried rice using leftovers
What to Serve With
- Steamed jasmine or brown rice
- Cucumber salad with rice vinegar
- Miso soup or veggie broth
- Pan-fried dumplings
Common Mistakes
- Not pressing tofu — it won’t crisp properly
- Overcrowding the pan — cook in batches if needed
- Skipping the cornstarch in the sauce — it won’t thicken
- Adding the sauce too early — it can burn
FAQ
Can I use silken tofu?
Nope — it’ll fall apart. Stick to firm or extra-firm.
Too spicy for me — what now?
Cut the chili garlic sauce in half or leave it out.
Can I add other veggies?
Totally. Broccoli, carrots, or mushrooms work great.
Can I freeze it?
The texture of tofu changes when frozen, so I don’t recommend it for this one.
Give It a Try
This one’s bold, fast, and super satisfying. Make it once and it’ll be in your weekly dinner rotation in no time. Let me know how it goes — and drop a comment with questions or how you spiced yours up!