Entrees, Vegan Food, What To Cook Tonight

15 Minute Sriracha Tofu Stir-Fry


Hello hello! It’s Wednesday, the middle of the week. The day you need a speedy dinner! Enter: 15 Minute Sriracha Tofu Stir-Fry. I asked on Instagram for your favourite Liv B recipes and I was so surprised at the variety! I mean, some of you were listing off recipes that I hadn’t thought about in years!

One that popped up was the “General Tso’s Tofu” recipe from one of my popular YouTube videos “Vegan Recipes for Lazy Days” which featured 3 recipes that you can make when you don’t feel like cooking but need some good food! The recipes in this video are so good – quick, easy, budget-friendly but most importantly delicious! However, my food photography back then was…. sub par. So I decided to remake the recipes in that video for the blog, with fully written out directions and beautiful photos! This video still holds a special place in my heart though. I am so proud of myself for how far my Youtube channel has come! And for learning how to fill in my eyebrows and wear lip liner. HAHA.

So today we are revamping the tofu stir fry from that video. I also decided to call it something different, because to be honest, this isn’t even anything like General Tso’s tofu. Trust me, I have eaten A LOT of North American Chinese food and it was a bit of a stretch when I named it General Tso’s back then. The actual General Tso’s Chicken is a sweet deep-fried chicken dish that is served in North American Chinese restaurants and was invented by the Taiwan-based Hunan cuisine chef Peng Chang-kuei.

So, I decided to give it a more appropriate name: 15 Minute Sriracha Tofu Stir Fry! It really does take only 15 minutes. Its sweet, spicy and so. freaking. tasty!!

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15 Minute Sriracha Tofu Stir-Fry

  • Author: Liv B
  • Total Time: 15 minutes
  • Yield: 2 servings


A sweet and slightly spicy tofu stir fry made in 15 minuets.


Stir Fry:

  • 1 tbsp oil
  • 2 cloves garlic, minced
  • 200 g firm tofu, pressed and cubed
  • 1 cup broccoli florets
  • 1 cup snow peas
  • 2 heads baby boy choy, chopped
  • 1 cup bean sprouts
  • 1 tsp cornstarch


  • 2 tbsp reduced sodium soy sauce
  • 1 tbsp maple syrup
  • 12 tsp Sriracha
  • 2 tsp tomato ketchup
  • 1/4 tsp ground ginger


  1. In a small bowl, whisk together all sauce ingredients. If you are serving with rice or a different grain, start cooking that now too.
  2. To a large frying pan on medium heat, add the oil, garlic and tofu and cook about 3 minutes until tofu starts to brown. Add the broccoli and box choy and cook about 6 minutes, until fork-tender. Add splashes of water as needed if the pan gets too dry. Add the snow peas and bean sprouts and cook 2 minutes, until slightly softened. Add
  3. Add the cornstarch and stir to combine. Add the sauce immediately and lower heat to low,  stirring as the sauce thickens. Cook 2 minutes until everything is coated and sauce has thickened. Serve immediately over rice, noodles or quinoa!

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