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Spicy Chili Tofu Stir Fry

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A serving of spicy tofu stir fry sits on a bed of white rice in a small bowl. Chopsticks sit on the side of the bowl.

Meatless Mondays are about to get a LOT more delicious. Spicy chili tofu stir fry is the ultimate vegetarian dinner with a kick!

I’ve been trying to cut down on how much meat I eat lately, and I’ll be the first to say it – it’s really hard! I have to get really creative and some vegetarian dishes just don’t hit the spot, but I think it’s because you have to go big on flavor.

This chili tofu stir fry is flavor packed and ultra filling!

Spicy chili tofu stir fry

I mean, this stir fry is cooked in “lava sauce,” which if you don’t know, just means the BEST sauce ever. It’s made with three simple, flavorful ingredients that I just can’t get enough of.

Remember last week when I shared with you all my garlic chili crisp oil? The one based off of Trader Joe’s chili onion crunch? Well, I created a sauce with that and in the bowl, it looks like lava hence the name of this dish!

Besides just having lava sauce, the stir fry itself is also incredibly nutritious and satisfying! With fresh vegetables to bulk up the dish, I never feel bad about going back for seconds!

Spicy chili tofu stir fry is being cooked in a large skillet.

Ingredients for the mouthwatering lava sauce

  • Low sodium soy sauce
  • Light brown sugar
  • Chili crunch sauce

Ingredients for the fresh tofu stir fry

  • Firm tofu
  • Cornstarch or arrowroot powder
  • Roasted red peppers
  • Broccolini
  • Garlic
  • Ginger

I love making this stir fry not just because it’s easy and delicious, but because it’s healthy, too.

Broccolini is high in both vitamins A and C, and it’s also rich in fiber. Between that and the great amount of protein in tofu (I actually get the extra firm high protein tofu from Trader Joe’s), this spicy stir fry is one of my favorite diet-friendly dinners!

A piece of crispy tofu is being lifted from the bowl by a pair of dark brown chopsticks.

How can I make it spicier?

If you want to turn up the heat in your lava sauce, all you need to do is mix in some crushed red pepper flakes! You can also just add some more chili crunch sauce, too. Either way you do it, you’ll definitely make your chili tofu stir fry even spicier.

If you really want to break a sweat, you could always chop up some Serrano or Scotch Bonnet peppers and toss them in your stir fry.

Two bowls of white rice and tofu stir fry are placed on a white surface and are ready to be eaten.

How long will it stay fresh?

Have leftovers? No worries – this spicy tofu stir fry will stay fresh in the fridge for up to 4 days.

Just be sure to keep it in an airtight container! When you’re ready to reheat it, the microwave works just fine. However, if you want the tofu to stay slightly crispy, try using the skillet over medium-high heat to reheat it.

A bowl of rice and stir fry sits next to a small bowl of chili crunch sauce on a white countertop.

Have any extra tofu laying around? Here are some delicious ways to use it.

Drunken Noodles with Tofu

Teriyaki Tofu and Broccoli Bowls

Tofu and Shiitake Coconut Curry Bowls

Pan-Fried Sesame Garlic Tofu

Black Pepper Tofu

Spicy Chili Tofu Stir Fry

Spicy chili tofu stir fry is the ultimate vegetarian dinner with a kick! It is packed with veggies and deliciously crisp tofu!
4 from 4 votes
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 2
Author: Julie Chiou
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For the lava sauce:

  • 5 tablespoons low sodium soy sauce
  • 1 tablespoon light brown sugar
  • 1 ½ tablespoons chili crunch sauce

For the rest of the dish:

  • 1 package of super firm tofu, drained, pressed, and cut into cubes
  • 2 tablespoons cornstarch or arrowroot powder
  • 1 jar of roasted red peppers, diced
  • 1 small bunch of broccolini, roughly chopped
  • 2 garlic cloves, minced
  • ½ teaspoon grated ginger

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.


  • In a small bowl, mix together ingredients for lava sauce, set aside.
  • Place two paper towels on a plate then place the entire block of tofu (drained from its packaging liquid) onto the plate. Place two more paper towels on top of the tofu then put a heavy item on top. Not TOO heavy that it would completely crush the tofu but heavy enough that it can squeeze out liquid. Leave for 30 minutes and halfway through, change out the paper towels.
    ALTERNATIVELY and more eco-friendly: place a wire baking rack on top of a rimmed baking sheet. Place tofu on top and then put a heavy object on top and let drain for 30 minutes.
  • Once the tofu has drained, slice in half then into cubes and place into a large bowl. Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.
  • In a large skillet, add avocado oil or vegetable oil and heat to medium-high. Add the tofu to the skillet and let cook until crispy. Do not touch it or flip for 3-4 minutes to ensure crispiness then repeat on all sides.
  • Remove tofu from skillet and put on a plate and set aside. Using the same skillet at medium heat, add red peppers, broccolini, garlic, and ginger. Cook until broccolini has softened, about 5-7 minutes. Add the sauce, bring to low simmer, then add tofu back in. Stir to coat everything and remove from heat.
  • Serve on top of white rice.


Serving: 1 serving | Calories: 207 kcal | Carbohydrates: 25 g | Protein: 17 g | Fat: 4 g | Saturated Fat: 1 g | Sodium: 2341 mg | Potassium: 426 mg | Fiber: 1 g | Sugar: 11 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Dinner, Main Entree
Cuisine: Asian
Keyword: broccoli, chili, red bell pepper, red pepper flakes, tofu
Recipe Rating


Tuesday 20th of September 2022

This was great! I made a few minor changes: I used fresh red bell pepper instead of roasted, I use more ginger, and I added a small amount of water to dilute the sauce so it would run into my rice. I've never heard of chili crunch and it's amazing, it gives the dish an unami flavor that most homemade teriyaki sauce dishes are missing. My chili crunch was too milder but I added a pinch of red pepper flakes to spice it up. I'll be adding this to my line up. Bonus points that it's vegan!


Sunday 6th of February 2022

Thank you, this was beautiful although we wanted more sauce with the rice as the soy etc were sucked up by the other ingredients!


Saturday 15th of May 2021

Delicious but not spicy at all

Julie Chiou

Saturday 15th of May 2021

do feel free to adjust to your taste! hard to give measurements to that because if i give a higher amount, that may be too spicy for others. taste is very personal! glad you enjoyed though


Thursday 1st of April 2021

I didn't care the flavors, I taste mostly soy sauce.