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15 Minute Sriracha Tofu Stir-Fry

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  • 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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