Spicy Tofu Stir Fry

Ingredients

• 400 gfirm tofu, cut into small cubes
• 3–4 sliceslotus root, cut into small pieces
• 3–4 slicesdried shiitake mushrooms, soaked in warm water for 15–30 minutes and thinly sliced
• 2–3 slicesgarlic, thinly sliced or roughly chopped
• 1/2onion, cut into small cubes
• 1/2bell pepper, cut into small squares
• 2–3spring onions, thinly sliced
• 1 tbspvegetable or other neutral-flavoured oil
• 1 tbsplight soy sauce
• 2 tbspoyster sauce
• 1/4 tspblack pepper
• 1/4 tsp (optional)salt
• 2 tspchilli oil

Instructions

1. 1

   Brown the tofu

   Heat a pan over medium heat and add 1 tablespoon of vegetable oil. Stir-fry the tofu until lightly golden, then lift it out and set it aside.

2. 2

   Cook the aromatics

   Add the garlic to the pan and stir-fry for a few seconds. Add the onion and stir-fry for a few seconds more.

3. 3

   Add mushrooms

   Add the shiitake mushrooms and lotus root, then stir-fry for 1–2 minutes.

4. 4

   Season the stir-fry

   Add the bell pepper and return the fried tofu to the pan. Season with the soy sauce, oyster sauce, black pepper and chilli oil; add the salt if you like, or leave it out.

5. 5

   Finish cooking

   Mix until the ingredients are evenly combined, then continue stir-frying over medium-high heat for another 1–2 minutes.

6. 6

   Add spring onions

   Scatter in the spring onions and toss everything together. Transfer to a serving plate and serve straight away.

7. 7

   Serve with rice

   Serve with hot steamed rice or simple stir-fried noodles.

What is spicy tofu stir-fry?

Stir-frying is a familiar Chinese cooking technique: ingredients are cooked quickly in a hot pan and tossed with seasoning. This version brings together tofu, vegetables and mushrooms, with chilli oil adding heat and the sauces bringing savoury depth.

The mix of textures makes the dish especially satisfying. Firm tofu turns lightly golden, while lotus root and vegetables keep some bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 203 calories, 14g protein, 14g carbs, 11g fat.

The tofu provides much of the protein, while the vegetables and sauces contribute carbohydrates. Most of the fat comes from the cooking oil, chilli oil and tofu; serve with a generous helping of vegetables alongside if you want a more balanced plate.

Choosing the tofu

Firm tofu: it holds its shape as it is fried and tossed with the vegetables. Cut it into small, even cubes so the pieces brown at a similar rate.

Golden edges: give the tofu room in the pan and let it colour before stirring it too much. Setting it aside while you cook the other ingredients helps it keep its shape.

Preparing the mushrooms

Soaking: the dried shiitake mushrooms need 15–30 minutes in warm water before they are thinly sliced. This softens them so they can cook through quickly in the pan.

Lotus root: cutting the slices into small pieces helps them cook in the short stir-fry. Keep the pieces roughly alike for a more even result.

Building flavour in stages

Aromatics first: garlic and onion need only a few seconds in the pan before the mushrooms and lotus root go in. Keep them moving so the garlic does not catch.

Sauce later: add the soy sauce, oyster sauce, pepper and chilli oil with the bell pepper and tofu. Toss well so the seasoning coats the ingredients without lingering too long in the pan.

Getting the texture right

The tofu should have lightly golden patches rather than a deep crust. The final 1–2 minutes over medium-high heat bring the ingredients together while leaving the vegetables with some bite.

Add the spring onions at the end, as directed, and toss them through just before serving. This keeps their flavour fresh.

Serving the dish

Rice: hot steamed rice is a simple match for the savoury sauce and chilli oil. Spoon the stir-fry over it or serve the two side by side.

Noodles: simple stir-fried noodles are another suggested accompaniment. Serve the tofu straight from the pan while it is hot.

Recipe notes & tips

• Soak the dried shiitake mushrooms for 15–30 minutes before slicing them.
• Cut the tofu and vegetables into even pieces to help them cook consistently.
• Use medium heat to brown the tofu, then raise the heat to medium-high for the final stir-fry.
• Taste before adding the optional salt, as the sauces already season the dish.
• Have the ingredients ready before you start cooking so they can go into the pan in sequence.
• Serve as soon as the spring onions have been tossed through.

Variations

• Adjust the heat: use less chilli oil for a milder finish.
• More vegetables: increase the bell pepper for extra vegetable crunch.
• Extra spring onion: scatter more sliced spring onion over the finished dish.
• Rice bowl: serve the stir-fry over steamed rice for a one-bowl meal.
• Noodle pairing: serve it alongside simple stir-fried noodles as suggested.

Common mistakes to avoid

• Crowding the tofu: too many pieces together can make browning uneven; cook in batches if the pan is small.
• Skipping the soak: dried shiitake can remain tough; soak it in warm water for 15–30 minutes first.
• Adding salt too soon: the sauces are already savoury; taste the finished seasoning before deciding whether to add it.
• Overcooking the vegetables: the final stage is only 1–2 minutes; keep the pan moving and follow the timing.
• Leaving out the final toss: mix thoroughly so the sauces and chilli oil coat the tofu and vegetables.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a pan over medium heat, stirring until piping hot; the tofu and vegetables may be softer after storage.

Frequently asked questions