← From the Kitchen

No. 17Chris original

Spicy Tofu Stir-Fry, Freestyle

1:46 a.m. Function over form.

Tofu and broccoli stir-fry with rice on a wooden board

Cards on the table: it’s 1:46 a.m. and I totally winged this recipe with whatever I had on hand.

But you know what, you can’t really go wrong with a garlicky, soy-saucy sauce and tofu. Not my prettiest work, but it was function over form at this hour.

“Cards on the table: it's 1:46 a.m. and I totally winged this recipe.”

Vibes · cook to this

Body Type

Badger, Icona Pop

Drop the needle ← tap the record

The recipe

The recipe I was working from (before I went freestyle).

Ingredients (2 servings)

  • 1 block (14 oz / 400 g) firm tofu, drained and pressed
  • 1 tbsp soy sauce
  • 1 tbsp olive oil or sesame oil
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, minced (optional but delicious)
  • 1 cup broccoli florets
  • 1/2 cup sliced bell peppers
  • 1/2 cup carrots, thinly sliced
  • 1 tbsp sriracha, chili garlic sauce, or your favorite hot sauce
  • 1 tsp honey or maple syrup (balances the heat)
  • 1 tsp rice vinegar or lemon/lime juice (for zing)
  • Salt and pepper to taste
  • Cooked rice or noodles (optional)

Directions

  1. Crisp the tofu: cube and dry the tofu. Pan-fry in oil over medium heat until golden on most sides. Set aside.
  2. Sauté the aromatics: add the garlic and ginger to the pan and stir for 30 seconds.
  3. Cook the veggies: toss in the broccoli, peppers, and carrots. Stir-fry for 4–5 minutes.
  4. Spicy sauce time: add the tofu back, then stir in the soy sauce, hot sauce, honey, and vinegar. Mix well and cook 1–2 minutes so everything’s coated and heated through.
  5. Serve hot: top with green onions, sesame seeds, or a squeeze of lime if you want to get fancy.