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Soy tofu and vegetable stir-fry in a black pot topped with sesame seeds, on a dining table with side dishes and chopsticks.

Hoisin Tofu Stir-Fry

When that takeout craving hits but time is short, this quick hoisin tofu dish comes together in 20 minutes and is always delicious.
Servings 4
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 block Tofu
  • 1 head Bok Choy
  • ½ head Cauliflower
  • 1 cup Mushrooms or more

Sauce

  • 1 tbsp Corn Starch
  • 1 cup Water
  • 3 tbsp Soy Sauce
  • 3 tbsp Hoisin Sauce
  • 1 tbsp White Vinegar
  • 2 tbsp Agave Syrup Or rice/maple/corn...

Instructions

  • Slice the tofu block into thick cubes. Chop the mushrooms, roughly cut the bok choy, and tear the cauliflower into small pieces.
    Chopped hoisin tofu vegetables
  • Slowly fry the tofu cubes on medium heat until all sides are golden.
    Skillet with several golden-brown, bite-sized tofu cubes sautéed in oil on a gray countertop
  • While the tofu is frying, mix the sauce. Start by dissolving the starch in a bit of the water so it doesn’t clump. Then add the soy sauce, hoisin sauce, syrup, vinegar, and the rest of the water, and mix everything well.
    Hoisin tofu sauce
  • Set the fried tofu aside and add the vegetables straight into the same pan on high heat. Stir continuously for about 3–4 minutes, making sure nothing burns.
    Hoisin Tofu roasted vegetables
  • Turn off the heat and pour the sauce into the hot pan. It should start bubbling and thicken quickly. If it doesn’t, just turn the heat back on. Right before serving, add the tofu back in and coat it well in the sauce. Enjoy!
    Hoisin tofu finished
Course: Main Course
Cuisine: Asian
Keyword: Easy, Gluten-Free, Protein, Quick Meal, Rice, Sauce, Vegan