I just had a Tofu Edamame Stir Fry so spicy and filling it wrecked my plans to snack later and you’ll want that recipe.
I’m obsessed with this Tofu Edamame Stir Fry because it hits the spicy spot and actually keeps me full. I love the way 14 oz (400 g) firm tofu, pressed and cut into 1/2 inch cubes, gets those charred edges and the 12 oz (340 g) shelled edamame brings that bright pop.
It’s loud, salty, messy in the best way. And it’s not trying too hard.
I grab it for lunch or late dinner when I want something fast and serious. If you’re into Vegan Edamame Recipes, this one scratches the itch every single time.
I make it all week.
Ingredients
- Firm tofu: hearty protein, it’s got a pleasant chew.
- Edamame: green pop of protein, slightly sweet snap.
- Red bell pepper: crunchy, colorful, fresh sweetness.
- Neutral oil: cooks things evenly without flavor fuss.
- Toasted sesame oil: tiny nutty finish, super fragrant.
- Garlic: punchy aroma, makes everything taste alive.
- Ginger: zippy warmth, cuts through richness.
- Scallion whites: savory base, mild oniony backbone.
- Scallion greens: fresh, bright garnish note.
- Soy sauce: salty umami glue, it’s comforting.
- Rice vinegar: bright acid, balances salty depth.
- Gochujang: spicy, slightly sweet Korean kick.
- Gochujang alternative: sriracha gives quicker, sharper heat.
- Chili crisp: crunch and blistering chili oil punch.
- Maple syrup: rounded sweetness, tames the heat.
- Vegetable broth: adds moisture and subtle savory depth.
- Cornstarch slurry: thickens sauce, makes it clingy.
- Sesame seeds: toasty speckles, adds mild crunch.
- Rice or noodles: comforting carb base, so satisfying.
Ingredient Quantities
- 14 oz (400 g) firm tofu, pressed and cut into 1/2 inch cubes
- 12 oz (340 g) shelled edamame (frozen)
- 1 medium red bell pepper, thinly sliced
- 3 tablespoons neutral oil (vegetable or canola) plus 1 teaspoon toasted sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 3 scallions, thinly sliced (separate whites and greens if you want)
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (or 2 teaspoons sriracha if you dont have gochujang)
- 1 tablespoon chili crisp or chili crunch (for extra heat and crunch)
- 1 tablespoon maple syrup or brown sugar
- 1/4 cup (60 ml) vegetable broth or water
- 1 teaspoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 1 tablespoon sesame seeds, toasted if you can
- Salt and black pepper, to taste
- Cooked rice or noodles, for serving (optional but recommended)
How to Make this
1. Press tofu for at least 15 minutes to remove excess water, then cut into 1/2 inch cubes; toss gently with a pinch of salt and a teaspoon of neutral oil so they dont stick together.
2. Heat a large nonstick or cast iron skillet over medium high heat, add 2 tablespoons neutral oil, then fry tofu in a single layer until golden and crisp on most sides, turning carefully so pieces dont break; remove and set aside.
3. In the same pan add the remaining 1 tablespoon neutral oil plus the 1 teaspoon toasted sesame oil, lower heat to medium, then add minced garlic, ginger and the white parts of the scallions; cook 30 to 45 seconds until fragrant but not brown.
4. Add sliced red bell pepper and frozen shelled edamame straight from the bag, stir fry 2 to 3 minutes until peppers soften and edamame are heated through.
5. Meanwhile whisk together soy sauce, rice vinegar, gochujang (or sriracha), chili crisp, maple syrup, and the 1/4 cup vegetable broth or water in a small bowl.
6. Pour the sauce into the pan, stirring to coat vegetables, then add the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp cold water) and stir constantly until sauce thickens and becomes glossy, about 1 minute.
7. Return the crispy tofu to the pan, toss gently to coat with sauce and warm through; taste and adjust with salt, pepper or a pinch more sugar or vinegar if you want brighter flavor.
8. Stir in most of the sliced green parts of the scallions, reserve a few for garnish, and sprinkle toasted sesame seeds over the top.
9. Serve immediately over cooked rice or noodles, drizzle any extra chili crisp on top if you like it hotter and add more sesame seeds for crunch.
10. Leftovers keep well in the fridge for 3 days; reheat gently in a skillet with a splash of water to loosen the sauce so tofu doesnt dry out.
Equipment Needed
1. Large nonstick or cast iron skillet
2. Cutting board and a sharp chef knife
3. Tofu press or heavy plate plus towels/paper towels for pressing
4. Spatula and/or tongs for turning tofu without breaking it
5. Mixing bowls (one small for sauce, one medium for slurry)
6. Measuring spoons and measuring cup
7. Whisk or fork for mixing the sauce and slurry
8. Wooden spoon or heatproof silicone spatula for stir frying
9. Rice cooker or pot for cooking rice or noodles (optional)
FAQ
Spicy Edamame Stir Fry With Tofu Recipe Substitutions and Variations
- Tofu: swap with tempeh (firmer, nuttier), extra-firm paneer (milder, holds shape), or seitan if you want a meaty chew. Press and cube them like the tofu and pan-fry a bit longer.
- Edamame: use frozen peas, shelled broad beans, or chopped snap peas. All give that bright green pop, but adjust cook time so they stay tender not mushy.
- Gochujang: if you dont have it try 2 tsp sriracha + 1 tsp miso for depth, or chili garlic sauce + a pinch of brown sugar for sweetness, or sambal oelek for straightforward heat.
- Sesame oil: replace with a light drizzle of olive oil plus 1 tsp toasted sesame seeds for nuttiness, or use peanut oil for a different aroma, or omit and add extra garlic and scallion for flavor.
Pro Tips
1. Press the tofu longer than 15 minutes if you can, and after cubing toss them in a little cornstarch before frying; that gives a much crisper crust that holds up in the sauce.
2. Get the pan hot and fry tofu in a single layer, but don’t crowd it — overcrowding steams instead of browns. If pieces stick, wait a bit longer, they’ll release when the crust sets.
3. Taste the sauce before you add the slurry. Gochujang, chili crisp and soy can vary a lot in salt and heat, so add a splash more vinegar or a pinch more sugar to balance it if it tastes too salty or too flat.
4. To reheat leftovers, warm gently in a skillet with a splash of water or broth and cover for a minute to loosen the sauce, then uncover to let tofu crisp back up a little. Avoid the microwave if you want texture.
Spicy Edamame Stir Fry With Tofu Recipe
I just had a Tofu Edamame Stir Fry so spicy and filling it wrecked my plans to snack later and you’ll want that recipe.
3
servings
467
kcal
Equipment: 1. Large nonstick or cast iron skillet
2. Cutting board and a sharp chef knife
3. Tofu press or heavy plate plus towels/paper towels for pressing
4. Spatula and/or tongs for turning tofu without breaking it
5. Mixing bowls (one small for sauce, one medium for slurry)
6. Measuring spoons and measuring cup
7. Whisk or fork for mixing the sauce and slurry
8. Wooden spoon or heatproof silicone spatula for stir frying
9. Rice cooker or pot for cooking rice or noodles (optional)
Ingredients
14 oz (400 g) firm tofu, pressed and cut into 1/2 inch cubes
12 oz (340 g) shelled edamame (frozen)
1 medium red bell pepper, thinly sliced
3 tablespoons neutral oil (vegetable or canola) plus 1 teaspoon toasted sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, minced or grated
3 scallions, thinly sliced (separate whites and greens if you want)
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon gochujang (or 2 teaspoons sriracha if you dont have gochujang)
1 tablespoon chili crisp or chili crunch (for extra heat and crunch)
1 tablespoon maple syrup or brown sugar
1/4 cup (60 ml) vegetable broth or water
1 teaspoon cornstarch mixed with 2 tablespoons cold water (slurry)
1 tablespoon sesame seeds, toasted if you can
Salt and black pepper, to taste
Cooked rice or noodles, for serving (optional but recommended)
Directions
- Press tofu for at least 15 minutes to remove excess water, then cut into 1/2 inch cubes; toss gently with a pinch of salt and a teaspoon of neutral oil so they dont stick together.
- Heat a large nonstick or cast iron skillet over medium high heat, add 2 tablespoons neutral oil, then fry tofu in a single layer until golden and crisp on most sides, turning carefully so pieces dont break; remove and set aside.
- In the same pan add the remaining 1 tablespoon neutral oil plus the 1 teaspoon toasted sesame oil, lower heat to medium, then add minced garlic, ginger and the white parts of the scallions; cook 30 to 45 seconds until fragrant but not brown.
- Add sliced red bell pepper and frozen shelled edamame straight from the bag, stir fry 2 to 3 minutes until peppers soften and edamame are heated through.
- Meanwhile whisk together soy sauce, rice vinegar, gochujang (or sriracha), chili crisp, maple syrup, and the 1/4 cup vegetable broth or water in a small bowl.
- Pour the sauce into the pan, stirring to coat vegetables, then add the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp cold water) and stir constantly until sauce thickens and becomes glossy, about 1 minute.
- Return the crispy tofu to the pan, toss gently to coat with sauce and warm through; taste and adjust with salt, pepper or a pinch more sugar or vinegar if you want brighter flavor.
- Stir in most of the sliced green parts of the scallions, reserve a few for garnish, and sprinkle toasted sesame seeds over the top.
- Serve immediately over cooked rice or noodles, drizzle any extra chili crisp on top if you like it hotter and add more sesame seeds for crunch.
- Leftovers keep well in the fridge for 3 days; reheat gently in a skillet with a splash of water to loosen the sauce so tofu doesnt dry out.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 320g
- Total number of serves: 3
- Calories: 467kcal
- Fat: 28.7g
- Saturated Fat: 2.3g
- Trans Fat: 0g
- Polyunsaturated: 6.7g
- Monounsaturated: 13.3g
- Cholesterol: 0mg
- Sodium: 1067mg
- Potassium: 767mg
- Carbohydrates: 20g
- Fiber: 7g
- Sugar: 6g
- Protein: 27g
- Vitamin A: 667IU
- Vitamin C: 54mg
- Calcium: 263mg
- Iron: 6.4mg
