Spicy Tofu Stir-Fry


  • 5 tablespoons low-sodium soy sauce divided
  • 2 teaspoons cornstarch divided
  • 1 pound extra-firm tofu pressed and cubed (I buy the pre-cubed. It’s perfect for this!)
  • 1 tablespoons vegetable oil
  • 1/2 cup vegetable broth or water
  • splash of seasoned rice wine vinegar
  • 2 tablespoons minced green onions
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 5 cloves garlic minced
  • 1 teaspoon chile paste with garlic
  • 2 cups broccoli chopped
  • 1 cup drained sliced water chestnuts
  • 1 cup 1/2-inch sliced green onion tops
  • 3/4 cup dry-roasted peanuts
  • brown rice for serving


  1. Combine 2 tablespoons low-sodium soy sauce and cornstarch in a large bowl. Add cubed tofu and toss to make sure all the tofu is covered. Refrigerate for at least 15 minutes.
  2. Heat vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the tofu and brown on all sides. While that is working, combine the remaining 3 tablespoons of low-sodium soy sauce, 1 teaspoon cornstarch, vegetable broth, seasoned rice wine vinegar, minced green onions, ginger, garlic, and chile paste in a small bowl. Add to pan and cook, stirring constantly, for about 1 minute until thickened. Add broccoli; cover the pan and cook for just a few minutes, or until broccoli is tender. Add water chestnuts, green onion tops, and peanuts; stir to combine. Serve on top of hot rice.