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Honey Sriracha Tofu Stir-Fry

Difficulty

Serves

4 People

Preparation

15 minutes

Cooking time

15 minutes

Crispy tofu meets sweet-hot honey sriracha in this quick weeknight winner.

Print

Ingredients

  • ¼ cup Lee Kum Kee Honey Sriracha Sauce
  • 2 tablespoons Lee Kum Kee Premium Soy Sauce
  • 1 tablespoon Lee Kum Kee Minced Garlic
  • 1 teaspoon Lee Kum Kee Minced Ginger
  • 2 tablespoons vegetable oil (divided)
  • 1 pound extra-firm tofu, drained, pressed, and cut into cubes
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1 medium carrot, shredded
  • 2 green onions, chopped
  • Cooked rice or noodles, for serving
  • Sesame seeds, for garnish (optional)

Preparation

  1. Prepare the sauce: In a small bowl, mix together Lee Kum Kee Honey Sriracha Sauce, Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Minced Garlic, and Lee Kum Kee Minced Ginger. Set aside.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium–high heat. Add the tofu cubes in a single layer and cook for 3 to 4 minutes on each side until golden and crispy. Remove tofu from the skillet and set aside.
  3. In the same skillet, add the remaining 1 tablespoon of oil. Add bell peppers, broccoli, snap peas, and carrots. Stir-fry for 4 to 5 minutes, or until the vegetables are tender-crisp.
  4. Return the cooked tofu to the skillet with the vegetables. Pour the prepared sauce over the tofu and vegetables. Stir well to coat everything evenly and cook for an additional 2 to 3 minutes, until everything is heated through and the sauce has slightly thickened.
  5. Serve the stir-fry over cooked rice or noodles. Garnish with chopped green onions and sesame seeds if desired. Enjoy!

Made with

Honey Sriracha Sauce

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