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Spicy Tofu and Vegetable Stir-fry

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“Quick, simple-to-make tofu stir-fry dish that will convert even the meat-only eaters. Although there is shrimp in the ingredients list it is an optional ingredient. This is great served with rice. Recipe adapted from New Mexico Magazine.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 4 tablespoons corn oil
  • 1 (1 lb) package firm tofu, cut into 1 inch cubes
  • 12 cup cornstarch
  • 1 bunch green onion, sliced
  • 1 cup snow peas, trimed and sliced
  • 12 lb mushroom, sliced
  • 2 carrots, peeled and sliced
  • 12 large shrimp (optional)
  • 1 poblano pepper, sliced
  • 14 cup rice vinegar
  • 14 cup sweet and sour sauce
  • 1 dash hot sauce (I use Frank's, or more to taste)

Directions

  1. Put cornstarch in pie pan.
  2. Add tofu and coat on all sides.
  3. Heat 2 TB oil in pan over medium-high heat.
  4. Add tofu and cook until brown (be careful it turns very easily).
  5. Remove and transfer to bowl.
  6. Add remaining 2 TB oil to pan.
  7. Saute vegetables (green onions- pepper) over medium heat until cooked through (10 minutes).
  8. Add shrimp (if using) and continue cooking 5 minutes or until shrimp is pink.
  9. Mix vinegar, sweet n' sour sauce and hot sauce in measuring cup.
  10. Add sauce mixture and tofu to pan and cook 5 minutes longer.

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