Sweet and Spicy Tofu Stir Fry (With Cauliflower)

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This Sweet and Spicy Tofu Stir Fry is my absolute go-to for busy weeknights. It’s fast, easy, and packed with flavor, plus it’s super family-friendly. My kid actually asks for seconds! Everything cooks in one pan, so cleanup is a breeze, and you can totally customize it with whatever veggies you have on hand.

Ingredients

• Tofu – I love firm tofu here because it holds its shape when you fry it. Press it well and toss it with cornstarch for extra crispiness.
• Cauliflower – Small florets cook evenly and get a little caramelized crunch. You could swap for broccoli if you like.
• Bell pepper – I go for red or yellow for sweetness and color, but any will do.
• Gochujang – Adds that sweet-spicy kick. If it’s too hot, you can dial it down or swap in sweet chili sauce.
• Maple syrup – Sweetens everything naturally, but honey works if you’re not strictly vegan.
• Ginger – Fresh is key here, it just brightens up the whole dish.

How to Make Spicy Tofu Stir Fry

1. Prepare the vegetables: Cut cauliflower into small florets, slice celery into half-inch sticks, chop the bell pepper into squares. Separate green onions into white/light green and dark green, slice both.
2. Make the sauce: Mince ginger and mix with gochujang, soy sauce, maple syrup, and rice vinegar. Stir until smooth and set aside.

1. Fry the tofu: Pat tofu dry and toss with cornstarch. Heat oil in a pan about 2mm deep. Fry tofu 3-4 minutes on one side until golden, flip, cook 2-3 more minutes. Remove when at least 2 sides are crispy.
2. Cook the veggies: Pour off most oil, add cauliflower and cook 5-7 minutes until lightly browned. Add celery and bell pepper, cook 2 minutes more.

1. Add the sauce: Lower heat, stir in sauce and white/light green onions. Cook 3 minutes until veggies are tender but still crisp.
2. Combine tofu and veggies: Toss tofu back in with the veggies and sauce, garnish with dark green onion slices, and serve over rice immediately.

Tips

• Make sure your pan is hot before adding tofu, it sears fast and stays crispy
• You can swap gochujang for sweet chili sauce if you want it milder
• Cauliflower cooks faster if you cut it into small, even florets
• Bell peppers add sweetness and color, don’t overcook or they get mushy
• Ginger freshens up the dish, powdered won’t give the same punch
• Use a neutral oil that can handle high heat, like canola or sunflower
• You can add a sprinkle of sesame seeds or peanuts for extra crunch
• Adjust maple syrup and gochujang ratios to hit your perfect sweet-spicy balance

More Tofu Recipes

• Garlic Tofu Stir Fry
• Tofu Rice Bowls
• Tofu Sofritas
• Crispy Baked Tofu

Sweet and Spicy Tofu Stir Fry (With Cauliflower)

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Sweet and Spicy Tofu Stir Fry is a quick, healthy, and easy dinner with chili cauliflower and tofu. Perfect for a gluten-free, nut-free main dish packed with flavor.

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Serving Size 4

Ingredients

• 1 pound firm tofu, drained and cut in 1”/2.5cm cubes
• 2 tablespoon cornstarch
• 2-3 tablespoon neutral, high temp oil
• 1 medium head/1 pound cauliflower florets, 4 cups
• 1 rib celery rib
• 1 medium bell pepper, red, orange, or yellow
• 3 piece green onions
• Sauce:
• 4 tablespoon gochujang*
• 3 tablespoon soy sauce, tamari for gluten free
• 3 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 ” piece fresh ginger, minced, about 1 tablespoon

Instructions

• Prep vegetables: Cut cauliflower into small 1 – 1 1/2”/2.5-4cm florets. Slice celery into 1/2”/12mm thick sticks. Cut bell pepper into 1”/2.5cm squares. Separate green onions into white/light green and dark green portions. Cut white/light green into 1”/2.5cm sticks and finely slice dark green for garnish.
  1 medium head/1 pound cauliflower florets, 1 rib celery rib, 1 medium bell pepper, 3 piece green onions
• Make the sauce: Peel and finely mince the ginger. In a bowl, mix ginger with gochujang, soy sauce, maple syrup, and rice vinegar until smooth. Set aside.
  4 tablespoon gochujang*, 3 tablespoon soy sauce, 3 tablespoon maple syrup, 1 ” piece fresh ginger, 1 tablespoon rice vinegar
• Fry tofu: Pat tofu dry and toss with cornstarch until coated. Heat oil about 2mm deep in a large pan over medium heat. Fry tofu 3-4 minutes until golden on one side, flip and cook 2-3 more minutes. Remove when at least 2 sides are crispy and drain on paper towels.
  1 pound firm tofu, 2 tablespoon cornstarch
• Cook vegetables: Pour off most of the oil. Add cauliflower and cook, stirring often, for 5-7 minutes until lightly browned. Add celery and bell pepper and cook 2 more minutes until just starting to soften.
  2-3 tablespoon neutral
• Add sauce and onions: Reduce heat to medium-low. Add sauce and white/light green onions. Stir for 3 minutes until vegetables are tender but still crisp.
• Combine tofu and veggies: Toss fried tofu back in with vegetables and sauce. Stir to coat evenly. Garnish with sliced dark green onions.
• Serve immediately over rice.

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