Quick and Easy Tofu Stir-Fry with Hoisin Sauce Recipe
You are going to love this tofu stir-fry. With a crispy outer layer and a soft interior, this creamy stir-fried tofu with crispy snow peas and tossed in an easy ginger hoisin sauce is an incredibly simple yet delicious change on your dinner plate!
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This recipe was last updated on February 27, 2026.
I have grown to love tofu. Its creamy interior, its slight chew, its delicate earthy flavor, I love all of it. Heck, I’m the wierdo who eats it raw (the pieces of tofu at the Whole Foods salad bar are my favorite).
What I love most is how easy it is to turn simple pantry staples into a vibrant, healthy vegetable dish. Just toss tofu in a hot pan with crisp snow peas, and a savory ginger hoisin sauce, and you’ve got a quick, easy weeknight dinner ready in under 30 minutes.
This stir fry is a simple way to add more veggies into your meals—like my Easy Spinach Salad Recipe or my grain and bean salad—making it perfect for the whole family and anyone looking to get more fiber on the table.
Unlike other tofu recipes you may come across online, this one has a special way of cooking it that gives you perfectly fried tofu every time. It is a method I learned from my friend Sylvia of Feasting at Home. This recipe shows you how to keep the inside of the tofu soft and the outside as crispy as you like with no sticking! Keep reading for the details.
Not only is this recipe simple and fast, it is vegan and easily gluten-free adaptable! I hope you love this tasty yet healthy meal as much as we do.
The Secrets To Perfectly Fried Tofu
I love Sylvia’s method for a couple of reasons. First, the tofu isn’t pressed into oblivion like most recipes which results in it becoming tough and chewy. You just pat it dry with a paper towel, cut into into pieces and pat dry again.
Secondly, you season the oil, not the tofu. When the tofu hits the hot seasoned oil the salt and pepper stick to the outside of the tofu putting an end to all the bland tofu in your life.
And lastly, getting the oil really hot before you add the tofu means you can use a lot less oil. Making it healthier overall. Sounds perfect, right?!
Why These Ingredients Matter
- Tofu – Crisps beautifully on the outside while staying soft and creamy inside, making it ideal for soaking up the ginger hoisin sauce.
- Hoisin sauce – The star of this hoisin sauce stir fry recipe, adding savory, slightly sweet, umami-rich flavor.
- Fresh ginger & garlic – Bring warmth, depth, and that classic stir-fry aroma you want as soon as it hits the pan.
- Vegetables – Add crunch, color, and freshness while making the dish hearty and nutrient-packed.
How To Make It!
step one
Pat the block of tofu dry with paper towels. Cut into cubes then pat them dry again. Gently press down, pressing too hard results in tough, chewy tofu. Let sit on a layer of paper towels while you prepare the sauce and vegetables.
step two
Combine the water, hoisin sauce, sesame oil, soy sauce, and pepper all together in a medium bowl and whisk until it becomes smooth.
step three
Chop all the veggies so everything is ready to go before you start cooking. The process goes pretty fast so you need to have everything prepped and ready to go.
step four
Heat a couple of tablespoons of the oil in a large nonstick frying pan, wok, or cast iron skillet over high heat. Once the oil starts to shimmer, season it with a generous pinch of salt and freshly ground black pepper. Add the tofu and make sure it is in a single layer in the pan. If it doesn’t all fit, do this step in batches.
Let cook undisturbed until the tofu is golden brown and easily releases from the pan. If it sticks, it is not ready to be flipped yet. Turn tofu to crisp on the other side. Once golden brown and crispy all over, remove the tofu from the pan and return the pan to the heat.
step five
Add remaining oil. Once the oil is hot add the mushrooms and let cook undisturbed until they are golden on the bottom. Give them a stir. Then add the ginger and garlic and cook a minute more.
step six
Stir-fry the bell pepper and peas for a couple of minutes (you want to maintain their crispness). Finally add the sauce, tofu, and scallions. After adding in all the ingredients, cook all together for another 3-4 minutes to let the sauce reduce slightly.
step seven
Serve! Serve stir-fry with steamed rice, brown rice, or noodles, top each bowl with a few more thinly sliced scallions and enjoy!
What Makes This The Best Tofu Stir-Fry?
- Super crispy and flavorful fried tofu.
- Vegan and gluten-free (if swapping tamari and gluten-free hoisin). Which is awesome for people on restricted diets. Of course this recipe is for everyone!
- As much as this recipe is tasty, it is definitely on the healthier side, so if you’ve on a health kick or just want a healthier choice, this recipe is open for you to try.
- Swap mushrooms for green beans, bell peppers, or cauliflower—almost any quick-cooking stir-fry vegetables work.
More Dinner Recipes You’ll Love
- Penne with Spicy Vodka Sauce
- The Best Vegetable Biryani Recipe
- Beef Stir-Fry with Mushrooms
- Potato and Eggplant Indian Curry
- The Best Lemon-Broiled Cod
- Easy Beef, Barley, Vegetable Soup
- Baked Purple Sweet Potato with Ginger and Garlic
Turn Tuesdays Into Tofu Stir-Fry Night!
Or really any day of the week, this recipe is a vegan superstar. When you try it, let me know how it went! Share a photo and tag me on Instagram using @katesbestrecipes so that I can see (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for my weekly recipe newsletter so you never miss a thing.
Tofu Stir-Fry with Hoisin Sauce
Ingredients
- 1 block extra-firm or firm tofu, drained (14-ounces-1 pound)
- 1/4 cup water
- 2 tablespoons hoisin sauce or gluten-free hoisin sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons soy sauce, or tamari
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- large pinch kosher salt, plus more for seasoning
- 1/4 cup vegetable oil, divided
- 8 ounces crimini mushrooms, wiped clean and sliced
- 1 tablespoon chopped garlic
- 1 tablespoon minced ginger
- 1 large red bell pepper, large diced
- 8 ounces sugar snap peas, tough strings removed
- 4 scallions, thinly sliced, plus a couple more thinly sliced for garnish
Instructions
- Wrap tofu block in paper towels and gently press to remove excess water. Cut into 1-inch cubes then place cubes on a large plate lined with paper towels. Place more paper towels on top of the tofu and gently press to dry. Don't press too hard, this makes the tofu tough and dry.
- Combine 1/4 cup water, 2 tablespoons hoisin, 2 tablespoons sesame oil, 2 tablespoons soy sauce, and the 1/2 teaspoon pepper in a medium bowl and whisk until smooth.
- Heat 2 tablespoons of the vegetable oil in a large nonstick frying pan or wok or cast iron skillet over high heat. Season the oil with salt and pepper. Once shimmering, add tofu and spread out into a single layer. If it doesn't all fit in a single layer, do this step in batches. Cook undisturbed until golden on the bottom. Flip and repeat until brown on all sides, about 7 minutes per batch. Remove from pan and return pan to heat.
- Add remaining 2 tablespoons oil to the pan. Once shimmering add 8 ounces mushrooms, give a toss so they are coated in oil then let cook, undisturbed until golden on the bottom, about 2 minutes. Give a quick stir then add the tablespoon of garlic and tablespoon of ginger and stir-fry 1 minute. Add chopped bell pepper and 8 ounces peas and cook 2 minutes more, then add sauce, tofu, and scallions and cook 3 to 4 minutes more, stirring often, until peas are tender.
- Serve, garnished with extra thinly sliced scallions over steamed rice or noodles.
Notes
- Tofu: You will need basically 1 package of tofu. Some are 14 ounces some are 1 pound, either one will work.
- Flavor Boost: For a more “earthy” profile, add a splash of Shaoxing rice wine (or dry sherry) right before adding the sauce to deglaze the pan.
- Prep Ahead: You can whisk the sauce and chop the veggies up to 24 hours in advance. Store them in separate containers so the veggies stay crisp.
- Aromatics Timing: Garlic and ginger burn easily at high heat. If your wok is screaming hot, add them on top of the mushrooms rather than directly onto the pan surface to prevent bitterness.
