Dynamite tofu stir-fry. It’s quick, it’s easy, and it’s spicy!
Broccoli, red pepper, mushrooms, and water chestnuts are my ideal veggie mix for this dish. The broccoli absorbs lots of sauce, packing each bite with flavor, while the red pepper adds the perfect pop of color. The water chestnuts bring a bit of crunch, and who doesn’t love mushrooms? Add in the sesame fried tofu and this combo is unstoppable.
If I was putting it on a menu, it would definitely get 3 out of 3 little hot peppers, but you can bring down the heat by putting in less sriracha and red pepper flakes. You can even adapt the recipe according to the veggies and grains you have on hand. Maybe try it with rice or quinoa? Feel free to get creative with this one!
Dynamite Tofu Stir Fry
Total Time: 25 minutes
Makes 4 Servings
2 large broccoli crowns (florets only)
1 red bell pepper sliced into 1/2 inch strips and then cut in half
8 oz. sliced mushrooms
1 -8 oz. can sliced water chestnuts
14 oz. extra firm tofu (drained and cubed)
2 tbsp. toasted sesame oil
4 oz. brown rice noodles
For the Dynamite Sauce:
1/2 cup vegetable broth
1/4 cup soy sauce (or tamari for gluten-free)
2 tsp. mirin
1 – 2 tsp. sriracha sauce
1/2 – 1 tsp. red pepper flakes
Fill a large pot with water for cooking the rice noodles and place over high heat. While you wait for the water to boil, proceed with the rest of the recipe. Begin by prepping the tofu and veggies.
Preheat 1 tablespoon of toasted sesame oil over high heat in a large skillet. Test the oil by tossing in a small piece of tofu. If it sizzles, it’s ready. Add the tofu and cook for about 7 minutes. Flip it occasionally so that it doesn’t burn, but make sure you’re allowing it to get nicely browned.
While the tofu is cooking, prepare the dynamite sauce by combining all ingredients in a bowl. Be careful with the sriracha and red pepper flakes. The max amount listed will be SPICY, hence the sauce’s name, so adjust according to your preferences.
Once the tofu is browned on most sides, transfer it to a cooling rack. Add the broccoli, red pepper, mushrooms and remaining tablespoon of toasted sesame oil to the skillet you cooked the tofu in. Cook for 5-7 minutes until veggies are tender, but still slightly crisp.
While the veggies cook, prepare the brown rice noodles. Remove the boiling water from the heat and add the brown rice noodles. Stir to separate the noodles and allow them to soak in the water for 5 minutes. Drain and rinse with cool water. (Or prepare according to directions on the box.)
Once the veggies are ready, return the tofu to the skillet and add the water chestnuts and dynamite sauce. Stir everything together and allow to cook for about 2 minutes. Remove from heat, add the brown rice noodles, and mix together.
Serve and enjoy!