tofu stir fry tofu stir fry Israeli Kitchen This Asian-inspired stir fry is an excellent way to cook tofu. (Photo: Sarah F. Berkowitz)

Spicy tofu vegetable stir-fry

Crispy glazed tofu chunks with tender spicy vegetables make a great Meatless Monday meal.

  • Yield: Serves 4
  • Prep time: 40 minutes
  • Cook time: 50 minutes

Even with several vegans in the family, I’ve never really gotten into tofu. Tofutti ice cream, maybe. Tofu chunks that are white and wiggly and look all crater-like? – not so much. But there’s a time and place for everything and my tofu moment has come. The impetus? I read a 4-step technique to perfectly glazed, crispy, toasty, tasty, delicious tofu – drain/press, toast, marinate and fry.

And it’s worth every step. This glazed tofu vegetable dish is culinary perfection. I’m not a vegan and may never become one, but you can serve me this crispy glazed tofu any day of the week.


  • 12-16 ounce extra-firm tofu
  • 3 tablespoons peanut butter or almond butter
  • 1 1/2 tablespoon toasted sesame oil, plus more for frying
  • 1 teaspoon hot sauce
  • 1/4 cup maple syrup or honey
  • 1/4 cup soy or teriyaki sauce
  • 1/2 teaspoon sea salt (omit if nut butter is salted)
  • 1 bunch scallions
  • 1 bag cauliflower florets
  • 2 carrots, peeled and sliced on the bias
  • 1/2 cup shelled peanuts
  • 2 tablespoons sesame seeds
  • Fresh chives


Preheat oven to 450° F. Drain tofu, and place on two layers of paper towel. Cover with more paper towel, and place something heavy (small pot) over the tofu for 10-15 minutes. This will remove excess moisture.

Cube tofu into 2 inch pieces. Spread out on parchment lined baking pan, and bake for 25 minutes to crisp up.

While tofu is baking, mix together nut butter, sesame oil, maple syrup, hot sauce and soy or teriyaki until smooth.

Remove tofu cubes from oven, and marinate in sauce for 20 minutes.

Heat sesame oil in pan. Add vegetables and stir-fry for 8-10 minutes, or until just starting to soften. Remove from pan.

Heat a few more drops sesame oil in the pan. Using a slotted spoon, transfer marinated cubes to frying pan and fry for 3-5 minutes, stirring to cook evenly. Turn off heat, add veggies back into pot, add remaining sauce, and mix.

Serve over a bed of angel hair pasta, rice or other whole grain. Sprinkle with peanuts and sesame seeds, and fresh snipped chives.

Related Topics: Vegetarian

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