Name: Garlic Tofu Stir Fry
Prep time: 20 min
Cook time: 45 min
Ingredients: 1 recipe baked tofu (or pan fried); 1 small jalapeño (seeds and membrane removed, diced finely); ½ cup red onion (diced finely); 3 teaspoons garlic (minced); oil for cooking; ½ cup soy sauce; ¼ cup water; 2 teaspoons agave syrup (or maple syrup); 1 ½ teaspoons red chili flakes; ½ teaspoon rice vinegar (or red wine vinegar); 1 tablespoon cornstarch; green onions (for garnish)

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This Garlic Tofu Stir Fry comes together in just 20 minutes and uses one pan (plus your prepped tofu). It’s bold, saucy, and has the perfect kick from fresh garlic and chili flakes—aka the tofu dish that finally gets your family to say, “Yum!”

Even if they are not vegans!

Why It’s Yummy

Packed with flavor – Fresh garlic, spicy jalapeño, sweet syrup, and savory soy sauce come together in one fabulous sauce.
Crispy + saucy – You get the best of both: crispy baked tofu and a sticky stir fry glaze.
Fast – Just 20 minutes once your tofu is prepped.
Healthy + satisfying – It’s plant-based, protein-packed, and works with rice, noodles, or veggies.

Ingredients

Baked tofu – I use my crispy baked tofu recipe for this. You can also pan-fry if you’re short on time.
Jalapeño – Adds a gentle heat. I remove the seeds to keep it family-friendly, but feel free to leave some if you like spice.
Red onion – Diced small for a touch of sweetness and color.
Garlic – Freshly minced garlic gives the stir fry that deep, savory kick. Don’t skip it!
Oil – For sautéing the veggies. I use olive or avocado oil.
Soy sauce – The base of the sauce. I like low-sodium soy sauce to keep things balanced.
Water – Helps thin out the sauce so it coats the tofu evenly.
Red chili flakes – These bring the heat. Start small and adjust to taste.
Rice vinegar – Adds a little tang to brighten the sauce. You can also use red wine vinegar.
Cornstarch – Helps the sauce thicken into that perfect sticky texture.
Green onions – Optional, but so good sprinkled on top for crunch and color.

How To Make Garlic Tofu Stir Fry

Cook the tofu – Use your prepped baked tofu or pan-fry cubed tofu in oil until golden and crisp. Set aside. I recommend pressing the tofu a day ahead to make it crispy.
Mix the sauce – In a small bowl, stir together soy sauce, water, agave, red chili flakes, rice vinegar, and cornstarch. Set aside.
Sauté aromatics – In a large skillet, heat a drizzle of oil over medium heat. Add chopped red onion and jalapeño. Cook for 2–3 minutes until softened.
Add garlic – Stir in the garlic and sauté for about 30 seconds, just until fragrant.
Add the sauce – Pour in the sauce and let it bubble for 1–2 minutes, stirring often, until it thickens.
Toss in the tofu – Add tofu to the skillet. Stir to coat every piece and let it cook another minute to soak up the sauce.
Serve and enjoy – Garnish with chopped green onions and serve hot over rice, noodles, or stir-fried veggies.

Can I add vegetables?
Absolutely. Bell peppers, broccoli, carrots, or snap peas all work well.

Tips

Use baked tofu – It holds up better in the sauce and stays crispy longer.
Pan-fry if needed – No time to bake? Just cube and sauté tofu in a little oil until golden.
Go easy on the chili – Start with less if you’re unsure about the spice level. You can always add more later.
Add veggies – Bell peppers, broccoli, snap peas, or mushrooms are all great in this stir fry.
Double the sauce – Want it extra saucy for noodles? Just double the sauce ingredients.
Don’t burn the garlic – It only needs about 30 seconds. Burnt garlic = bitter sauce.
Swap soy sauce – Tamari or coconut aminos work if you need gluten-free.
Make it a bowl – Add cooked rice, steamed veggies, and a drizzle of sriracha for a full meal.

Storing Leftovers

To Store. Keep in an airtight container in the fridge for up to 4 days.
To Freeze. Not ideal—frozen tofu with sauce tends to get soggy. But it’s doable if needed.
To Make Ahead. Bake or pan-fry tofu and prep the sauce 1–2 days ahead. Store separately and stir-fry fresh.
To Reheat. Warm in a skillet over medium heat to crisp it back up. Add a splash of water if the sauce is too thick.

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