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–+ servings
Spicy-sweet crispy tofu stir-fry with red bell peppers and sweet onions, topped with green onions and sesame seeds, served with dumplings, sweet chili sauce, and stir-fry sauce.

Spicy Sweet Crispy Tofu Stir Fry

A meatless night has become part of our weekly rhythm — a simple reset that's completely satisfying. This recipe delivers all the comfort of one of our favorite Chinese takeout dishes, just made lighter. Extra‑firm tofu turns golden and crisp in the wok, soaking up a spicy & sweet sauce that clings to every piece. Add whatever veggies you have, and a handful of cashews adds that toasty crunch every good stir‑fry needs. Fast, flavorful, and protein‑packed — a plant‑powered dinner that always hits the spot.
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Prep Time:40 minutes
Cook Time:20 minutes
Total Time:1 hour
Course: Dinner
Cuisine: Asian-Inspired
Servings: 2 people
Author: Samantha

Equipment

Ingredients

  • 16 ounce extra-firm tofu
  • 2 tablespoons cornstarch
  • 1-2 tablespoons olive oil
  • 1/2 medium red pepper sliced or diced
  • 1/2 medium sweet onion sliced
  • 2-3 tablespoons green onion whites
  • 1-2 tablespoons sesame oil
  • 1/2 cup Spicy Sweet Stir Fry & Dipping Sauce or Korean-style Yang sauce

Optional Garnishes

  • 2-3 shakes sesame seeds
  • 2 tops green onion, thinly sliced
  • 1/4 cup cashews adds crunch

Instructions

Drain the Tofu

  • With a press. Drain the block — remove the tofu from its package and pour off the liquid. Use a tofu press and follow the package instructions.
    Pressing a block of tofu in a Tofubud press to remove excess moisture
  • Without a press. Set the tofu on a grate over a half sheet pan, top with a layer of parchment or paper towel.
    How to press tofu without a tofu press using two half sheet pans, a wire rack, and parchment paper
  • Top with the second half sheet pan and add a steady weight on top to press the tofu. I use a cast-iron skillet, but any heavy object will work. Press for 15–20 minutes. Remove the parchment paper or paper towels, then blot the tofu dry if any moisture remains.
    Cast-iron grill pan used as a weight to press tofu and remove excess moisture
    • I often prep the tofu in the morning and refrigerate it until I’m ready to cook. Pressing it ahead of time makes weeknight cooking easier and helps the tofu crisp up faster.

Cook the Tofu Stir Fry

  • Prepare the tofu. Place the pressed tofu on a cutting board and slice it straight down the center to create two even pieces. Then cut each half into uniform sheets, about 1/4 inch thick. Keep the thickness consistent so the tofu cooks evenly. Toss the tofu cubes in cornstarch until lightly coated.
  • Crisp the tofu. Heat oil in a frying pan or wok and cook for 5 - 7 minutes, until golden and crisp. Gently flip and repeat.
    Instruction step 2 cooking the first side of tofu in a black wok. The side showing is un cooked.
  • Build the aromatics + sesame oil. After flipping, move the tofu to one side of the pan. Add the red pepper and green onion whites to the open space to soften. Drizzle in the sesame oil and swirl the pan to lightly coat the tofu and vegetables.
    Crispy tofu cubes and sliced red bell pepper cooking in a skillet before adding sesame oil and aromatics
  • Add the sauce. Pour in the Spicy Sweet Stir Fry & Dipping Sauce. Let it bubble around the golden and crispy tofu.
    Spicy sweet sauce coating crispy tofu, red bell pepper, and green onions in a skillet
  • Garnish & serve. Finish with sesame seeds, cashews, and green onion tops. Serve and enjoy!
    Spicy-sweet crispy tofu stir fry garnished with sesame seeds, cashews, and green onions

Notes

Tips For Perfect Tofu
  • Tip No. 1: Press the tofu well — Getting the water out is the #1 key to crispiness. Wrap the tofu in a clean kitchen towel or paper towels, place it on a plate, and set something heavy on top (a skillet, a cookbook, or a can). Let it press for 15–20 minutes. The drier the tofu, the crispier the edges.
  • Tip No. 2: Cut the tofu evenly — Uniform cubes crisp at the same rate, so you don’t end up with some soft pieces and some over‑fried ones.
  • Tip No. 3: Use cornstarch for crunch — A light dusting is all you need. Too much makes it chalky; too little won’t crisp.
  • Tip No. 4: Heat the wok or pan fully — Add the oil only once the wok is hot. Tofu should sizzle as soon as it hits the pan.
  • Tip No. 5: Don’t overcrowd the pan — If the tofu touches too close together, it steams instead of crisps. Cook in two batches if needed.
  • Tip No. 6: Flip gently — Let each side get golden before turning. Constant stirring breaks the crust.
  • Tip No. 7: Add sauce at the end — Sauce softens tofu, so toss it in only after the tofu is fully crisp.