Spicy Tofu and Vegetable Stir-fry

Total Time
Prep 10 mins
Cook 20 mins

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.

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)


  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.
Most Helpful

I really like this method of frying up tofu, the corn starch makes a nice coating providing you give it enough time to cook (not too high heat....and if you cook in a few batches, be sure to wipe out the pan in between). My 3 yr old enjoys it cooked like this, crispier the better. So other than the time it took to fry up to tofu, this is a very quick and easy recipe. I used Sweet and Sour Sauce for the sweet & sour sauce. The only thing I might do differently next time is half the amount of rice vinegar because combined with the S&S sauce it was a bit heavy on the vinegar side for me, but still good. I left out the poblano peppers and shrimp, and used broccoli, carrots & mushrooms for the veg. Thanks Ellie! Veg^n Swap Nov10.

magpie diner November 06, 2010

This was simple and easy to make. I left out the shrimp(don't eat it), and at the last minute discovered I didn't have any sweet and sour sauce. So I found some lemon pepper marinade and added some brown sugar to sweeten it up a bit. It came out great! I will go out and buy some s&s sauce for the next time. Thanks ellie!

Sharon123 November 01, 2003

Yum! 1/2 cup cornstarch is quite a bit. Next time I will wrap with paper towels to dry the tofu then lightly dust with the cornstarch. It seemed to soak up a lot of cornstarch and ended up being a thicker gelatin coating. But we enjoyed it no matter. Thanks!

Rita~ September 12, 2008