Quick Tofu Stir Fry – Customizable!
Here's a little quickie for you this weekend! This super simple tofu stir-fry is a riff of my favorite Beef and cabbage stir-fry. It's super fast, easy, filling, inexpensive, and endlessly customizable. Read on to see all the possibilities to make this tofu stir-fry yourself! Use any stir-fry sauce This recipe is so flexible that […]

Here's a little quickie for you this weekend! This super simple tofu stir-fry is a riff of my favorite Beef and cabbage stir-fry. It's super fast, easy, filling, inexpensive, and endlessly customizable. Read on to see all the possibilities to make this tofu stir-fry yourself!

Quick tofu stir-fry in a skillet with sriracha and a bowl of peanuts on the side

Use any stir-fry sauce

This recipe is so flexible that you can literally use any type of stir-fry sauce, so choose what you prefer. The sautéed sauce for the Beef and cabbage stir-fry, which this recipe is based on, is a spicy and super simple 4 ingredient sauce, but I changed it this time and used a non-spicy sauce, then just added sriracha on top for heat as needed. Feel free to use this original sauce, something a little less sweet like the sauce used in my Ground Turkey Stir-Fry, a richer oyster-based sauce like in my Garlic noodles with beef and broccoli, or even something a little sweeter like a bottled sweet chili sauce. It's so flexible!

Change the vegetables

I love to use a mixture of bagged coleslaw (shredded cabbage and carrots) in the stir-fries because there is no prep, it's filling and it's still very inexpensive. I used about ½ of a 1lb bag of mix here, but you could probably even add some if you want more veg. You can shred your cabbage and carrots (you'll need about 5 cups of them), or even use a bag of frozen stir-fried vegetables in place of or in addition to the shredded cabbage.

If you are using frozen vegetables, I suggest adding them to the pan before the cabbage as they will need a bit longer to cook. If you increase the amount of vegetables, you can also increase the sauce and add half to the tofu and half after adding the vegetables.

Replace the peanuts

If you don't like or can't have peanuts, don't worry! They are completely optional. I love the crunchy texture they add to the dish, but you can either leave them out, replace them with another nut (maybe cashews or almonds), or add a few sesame seeds to the stir-fry. the end. It's yours!

How are the leftovers?

I'll call the leftovers of it "subjective". Haha! Dishes like this will ooze water when placed in the fridge and the cabbage (or other vegetables) will soften more, but it won't stop. me to reheat and enjoy the leftovers. If you're a little more sensitive to changes in texture and flavor, you might not like leftovers.

Front view of three bowls filled with quick tofu stir fry

Quick tofu stir-fry

This super quick, inexpensive tofu stir-fry is super filling, easy enough for busy weeknights, and endlessly customizable!

Total cost: $ 3.82 recipe / $ 0.96 serving

Author: Beth - Budget Bytes

Portions: 4

Sauce stir-fry

  • 3 Tablespoon soya sauce (0.18 USD)
  • 2 Tablespoon brown sugar (0.08 USD)
  • 2 Tablespoon water ($ 0.00)
  • 1 teaspoon toasted sesame oil (0.10 USD)
  • 2 cloves minced garlic ($ 0.16)
  • 1 teaspoon freshly grated ginger (0.10 USD)

Jumped up

  • 2 Tablespoon cooking oil (0.08 USD)
  • 14 oz. Extra firm tofu ($ 1.79)
  • 1/4 Chopped off chopped peanuts ($ 0.12)
  • ½ kg. coleslaw mix (shredded cabbage and carrots) ($ 0.90)


  • 2 green onions, sliced (0.20 USD)
  • 1 Tablespoon sriracha (optional) (0.11 USD)
  • First prepare the stir-fry sauce. In a bowl, combine the soy sauce, brown sugar, water, toasted sesame oil, minced garlic and grated ginger. Reserve the sauce.

  • Slice the green onion and chop the peanuts.

  • Take the tofu out of the package, draining all liquid from the package (no need to press the tofu because the water will be cooked). Crumble the tofu into a bowl.

  • Heat the cooking oil in a large skillet over medium-high heat. Once the pan and oil are very hot, add the crumbled tofu and sauté for about 5 minutes, or until no more water has collected at the bottom of the pan.

  • Add the prepared stir-fry sauce to the pan and continue to cook and stir for 2-3 minutes more. Finally, add the coleslaw mixture and chopped peanuts and sauté an additional 1 to 2 minutes, or until the cabbage begins to wilt. Garnish with sliced ​​green onions and a drizzle of sriracha, then serve!

See how we calculate recipe costs here.

Portion: 1portionCalories: 272.43kcalCarbohydrates: 16.98gProtein: 14.53gFat: 17.73gSodium: 815.75mgFiber: 3.33g

Nutritional values ​​are only estimates. See our full nutrition disclosure here.
The equipment section above has affiliate links to products we use and love. As an Amazon Associate, I earn qualifying purchases.
Close up of quick tofu sautéed in pan

How to make a quick tofu stir-fry - step by step photos

sauté the sauce in a white bowl with a fork

First prepare the stir-fry sauce. In a bowl, combine 3 tablespoons of soy sauce, 2 tablespoons of brown sugar, 2 tablespoons of water, 1 teaspoon of toasted sesame oil, 2 cloves of minced garlic and about 1 tbsp. grated fresh ginger coffee. Reserve the sauce.

chopped peanuts and sliced ​​green onion

Chop ¼ cup peanuts and slice two green onions.

mix of tofu and coleslaw

Those are the two main ingredients in this super simple stir-fry - tofu and shredded cabbage and carrots (coleslaw mix). You can change the vegetables or add more if you want. See the notes above the recipe for ideas.

crumbled tofu in a bowl

Remove the tofu from the package, draining all liquid (it is not necessary to squeeze the tofu for this recipe because the excess water will be cooked). Crumble the tofu into a bowl.

sauce added to the tofu cooked in the pan

Heat 2 tablespoons of cooking oil (your favorite type) in a large skillet over medium-high heat. Once the oil and the pan are hot, add the crumbled tofu and sauté until there is no more liquid in the pan. Pour the prepared sauce on top and continue to cook and stir another 2-3 minutes.

shredded cabbage and carrots added to the pan

Finally, add the shredded cabbage and carrots and chopped peanuts to the pan. I used half the bag, or about ½ lb, but you could probably add more if you wanted. Continue to cook and stir for an additional 1 to 2 minutes, or until the cabbage begins to wilt.

If you’re a regular cook, you’ll know the “eureka” feeling when you discover a way to cut an everyday kitchen task in half. As our cookery team has spent so many hours writing and triple-testing recipes, they’ve picked up a fair few tricks and tips along the way, so we asked them to impart their wisdom…

You probably already know that adding a dash of vinegar to egg poaching water helps coagulate the white. But did you know that adding a dash of vinegar to the water when boiling eggs helps the shell peel off more easily ? Say goodbye to piles of tiny egg shell shards. Test this tip out with one of our egg recipes.

A pizza blade can be wheeled through a sheet of pastry or bread dough with ease, saving you the expense of buying shaped cutters, or having to fiddle around, twizzling the point of a knife into strange angles.

‘Hard’ herbs like rosemary and thyme can be frozen whole. When you come to use them, they’ll naturally crumble into pieces, bypassing the mezzaluna completely. Try this recipe for lemon, pancetta

If your brown sugar has clumped into pieces, place a piece of soft white bread in the packet and the sugar will break back down into sandy granules in a few hours. tera stop it happening again, make sure the storage space is nice and dry.

Save yourself the disappointment of an un-squeezy lemon by microwaving it whole for around 20-30 seconds on high. It’s just enough time to release the juices, but be careful not to go overboard and dry the flesh out. Try one of our zesty lemon recipes.

If you have plain flour in the cupboard, you always have bread on hand. Just take one mug of plain flour combined with 1-2 teaspoons of olive oil per person, then slowly add cold water until it’s a soft, smooth dough which leaves the bowl clean. Divide the dough into balls, roll out to a 2mm thickness then dry fry in a non-stick pan. They’ll only take a few moments and are ready when both sides have golden brown patches all over.

While the hard rind of cheese such parmesan, pecorino and Grana Padano is difficult to grate, it’s a shame to waste such an expensive byproduct. But there’s no need to. Add the rind whole when you’re sweating onions in the first stage of making a risotto or sauce. It will impart lots of its flavour but save you taking to it with a chainsaw. Don’t forget to remove it before serving though…Try using cheese rind in a risotto recipe.

Make your own dried breadcrumbs by grating stale bread on the coarse side of a grater, then spread the crumbs in a thin layer over a baking sheet. Bake for 30 minutes at 140C, giving them a good shake halfway through. The golden, crispy crumbs will last in a sealed conteneur for up to two weeks. Try our wild garlic chicken Kiev recipe made with panko breadcrumbs.

If you need your meat injected with a short, sharp burst of flavour, choose marinade ingredients wisely. Red wine quickly penetrates meat, giving it a deep colour, while citrus zest and juice tenderises it rapidly.

Not enough space for your party loot ? Save space for food by putting drinks into big tubs, buckets and bowls filled with salted ice water – the salt will cause the temperature to drop, giving you icy cold drinks in seconds. Browse our petit cocktail recipes for drinks inspiration.

Spruce up a shop-bought block of shortcrust by popping it into a food processor with a flavouring like herbs, vanilla, cheese, cocoa powder, honey or spice. All great additons to give your pastry an edge.

Bypass pencil outlines and fiddly scissors when lining a springform cake tin ( that’s one with a clippable ring and removeable base ). Lay the parchment onto the flat base of the tin, then press down and clamp the ring into place on top of it, leaving the edges around the outside to easily tear off. Try the clamping technique with this showstopping courgette, lemon

We love a stripy rainbow cake, but it’s perhaps one for an experienced baker to take on. If you want your sponge to sing with Technicolor joy but need an easier route to success, pick up a tub of multi-coloured hundreds and thousands. Mix some through your sponge batter ( not too many ) and when you cut a slice of your finished cake, you’ll have beautiful polka dots.

tera peel a kiwi, just chop off the top and bottom, then push a dessertspoon in between the fruit and the skin. Turn the kiwi until all the skin falls off the back of the spoon.

When you cut the avocado in half, twist into two pieces, then use a spoon to scoop out the flesh from the side without the stone for immediate use. Return the empty skin to the other half, which still contains the stone, using the skin to cover it over. Keeping the stone in and covering with the skin helps retain colour and freshness until the following day.

Make this comforting ham hock colcannon, topped with a fried egg. ' /> Make this comforting ham hock colcannon, topped with a fried egg. ' /> Achieve the perfect set white and runny yolk with a few splashes of water. Fry the eggs in a non-stick pan and when the whites are almost cooked, put a few drops of water into the pan, quickly cover it with a lid and turn the heat down low, or off completely, and leave for a minute or two to finish cooking. The effect will be a perfect semi-poach. >Make this comforting ham hock colcannon, topped with a fried egg.

As soon as you buy herb plants from the supermarket or greengrocer, remove the plastic wrapping and trim the top leaves quickly to use in your cooking. By trimming off the top leaves first you’ll help the plant shoot out from lower down the stem making it stronger. Water every other day or according to the informations on the pack.

Nutty brown rice can take a long time to cook until tender, so speed up the process by soaking it in water overnight, as you would hard pulses like lentils. It’ll cook far quicker as a result. Try a recipe with brown rice.

Making a roux from flour and butter isn’t too difficult a process, but if time is of the essence, it might be easier to reach into the fridge. A tub of cream cheese watered down until the same consistency as béchamel makes a super simple alternative. If you want to boost the flavour, add a grating of nutmeg. Alternatively, use crème fraîche and grated cheese.

Garlic cloves are one of the trickiest items to prepare, and if you find it frustrating, invest in a sturdy garlic press, and voilà – the whole clove can be passed through it with the skin inchangé. It may take a bit of pushing, but once through, the flesh is passed through the holes while the skin is left in the press to be easily removed. Watch this film for tips on how to crush garlic.

Don’t just stick with salt and pepper, experiment with other storecupboard seasonings. Try sprinkling a crushed chicken stock cube over a whole chicken before roasting, or add a splash of soy sauce or wine to boost the flavour of your gravy.

Plastic bags of washed and ready-to-eat salad leaves are really convenient but don’t seem to last very long at all, even in the fridge. If you find yourself with leftover leaves, that are starting to lose their crispness, ensure they don’t go to waste. Instead, pop them in a pan with a little olive oil or butter, garlic and seasoning and wilt down as you would for spinach. This works particularly well with leaves like watercress and rocket. Learn how to build the perfect salad with our handy infographic.

Stir a few extra ingredients through your favourite shop-bought hummus and everyone will think you’ve made it yourself. Add a dash of lemon juice, chopped fresh coriander, some ground cumin, smoked paprika or a smidge of harissa paste to give it a kick. Alternatively add a few whole chickpeas and a drizzle of olive oil to make it look homemade.


Leave a Reply

Your email address will not be published. Required fields are marked *