A vibrant tofu stir-fry is packed with fresh veggies and a spicy sauce that wakes up your taste buds. It’s a quick, healthy meal perfect for busy weeknights or whenever you want a flavorful plant-based dish.
Prep Time20 min
Cook Time15 min
Total Time35 min
Difficulty
Medium
Kitchen Tricks
Press the tofu well to remove excess moisture for a better crispy texture.
Use high heat when stir-frying to keep the vegetables crisp and colorful.
Add the sauce gradually and taste as you go to balance the spice level to your liking.
Ingredients
0/15
Reasons You'll Love It
Brimming with vibrant flavors and a satisfying spicy kick. It’s a great way to enjoy plant-based protein while keeping the meal light and healthy. Plus, it’s quick to make, perfect for busy weeknights.
Directions
In a small bowl, whisk together the soy sauce, orange juice, sriracha, brown sugar, and ginger. Pour this sauce over the tofu in another bowl and let it sit while you prep the veggies. Heat some oil in a large pan over medium-high heat. Toss in the onion and cook until it’s soft, about 2 to 3 minutes. Then add the carrots and keep sautéing for another 3 to 5 minutes. Stir in the bell peppers, broccoli, and garlic, cooking everything together and stirring often for about 5 minutes. Pour in the tofu and sauce mixture, and let it cook, stirring occasionally, until the sauce thickens a bit and the veggies are just tender—around 5 to 7 minutes. Finish by seasoning with a pinch of salt, then stir in the cashews, mango chunks, and a squeeze of fresh lime juice. Give it one last toss and it’s ready to serve!
266
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Best Foods To Serve With This
Serve this with steamed jasmine rice or quinoa to soak up the flavorful sauce. A side of fresh cucumber salad or simple steamed greens will complement the heat nicely and add a refreshing touch.
Keeping Leftovers Fresh
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over medium heat to keep the tofu from becoming soggy. Avoid freezing, as the texture of the tofu may change.
Frequently Asked Questions
Can I use a different type of tofu for this recipe?
Extra-firm tofu works best to hold its shape, but firm tofu can be used if extra-firm is unavailable.
How spicy is the dish with the sriracha sauce?
It has a mild to moderate kick, but you can adjust the sriracha amount to make it more or less spicy.
Can I substitute the orange juice with something else?
Yes, pineapple juice or a splash of apple cider vinegar can be good alternatives.
Should I press the tofu before cooking?
Yes, pressing the tofu helps remove excess moisture and improves texture when stir-frying.
Can I use other vegetables instead of the ones listed?
Absolutely, feel free to swap in favorites like snap peas, zucchini, or mushrooms.
Is it necessary to add the mango and cashews at the end?
Yes, adding them last keeps the mango fresh and the cashews crunchy.
How can I make the sauce thicker?
Let the sauce cook a little longer after adding it to the pan, stirring occasionally to reduce and thicken.
Can I make this recipe gluten-free?
Use tamari or a gluten-free soy sauce to keep it gluten-free.
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