Tofu Stir Fry

If you love agedashi tofu, you will LOVE this recipe. This easy and delicious tofu stir fry has the signature sweetness and umami like one of my favorite appetizers commonly found at Japanese restaurants. Plus, I added a little kick to this recipe using a dash of Lan Prik Chili Sauce to give it some heat. With the addition of our sauce, the dish truly hits all the palates creating an explosion of flavor in your mouth.

There are two reasons why I love making this dish so much. One, it requires simple ingredients which I usually have stocked around the house at all times. Second, I love the crunchy exterior combined with some chewiness and a soft interior. I really could eat this all day.


A TIP ON MAKING THIS DISH  I've had the hardest time stir frying anything coated in cornstarch for the longest time. They seem to always stick to the pan and everything just goes downhill from there. If you're also wary of cornstarch like me, worry no more. I found that if you let the ingredient sit and cook in the pan--WITHOUT touching it--until the underside has crisped, it is much easier to flip and cook the other sides without breaking whatever you're trying to fry up. Repeat process for each side. It might take a bit more time and effort, but the result is very satisfying.



  • 1 lb extra firm tofu, cut into cubes
  • 2 1/2 Tbsp cornstarch
  • 3 Tbsp olive oil
  • 3 - 4 cloves garlic, minced
  • 1 Tbsp ginger, minced
  • 1/2 cup broth
  • 2 Tbsp honey
  • 2 Tbsp soy sauce
  • 1 tsp Lan Prik Chili Sauce
  • 3 green onions, thinly sliced


  1. In a large mixing bowl, toss cubed tofu in cornstarch to coat.
  2. Heat large frying pan over medium-high heat. Add 3 Tbsp of cooking oil. Cook tofu in two batches until crisped on the outside. Set aside.
  3. In the same pan, saute garlic and ginger until golden (about one minute).
  4. Add broth, honey, soy sauce, Lan Prik Chili Sauce, and green onions. Simmer sauce for one minute.
  5. Add tofu and cook for two minutes more.
  6. Garnish with chopped green onions and serve over a bed of steamed rice.