Hoisin Tofu Stir Fry Hoisin Tofu Stir Fry
Prep 5 minutes
Total 25 minutes
US | Metric
Hoisin Tofu Stir Fry

Crispy tofu coated in a delicious, sticky hoisin glaze. If you thought tofu was bland, think again! This dish is honestly so good that even the most avid of meat eaters will love it! 

  • 300 g extra-firm tofu
  • 1 Heaped tablespoon corn flour (cornstarch)
  • 1 bell pepper, cut into bite-sized pieces
  • ½ small red onion, chopped
  • 2 spring onions, thinly sliced
  • 2 garlic cloves, minced
  • vegetable oil (or any neutral oil)
For the glaze:
  • 3 Heaped tablespoon hoisin sauce
  • 3 Heaped tablespoon sriracha
  • 2 tbsps dark soy sauce
  • 1 tbsp Chinese black vinegar
  • 1 tbsp Shaoxing wine (Chinese cooking wine)
  • 1½ tsps sugar
  • ½ tsp crushed red chilli flakes, optional


  1. Pat the tofu dry with kitchen towel and dice it into bite-sized cubes. Transfer to a mixing bowl, add the corn flour and toss to coat. 
  2. In a small bowl, combine the hoisin sauce, dark soy sauce, sriracha, Chinese black vinegar, Shaoxing wine, sugar and crushed chilli flakes. 
  3. Heat a generous glug of vegetable oil in a large, non-stick pan over medium-high heat. Once hot, add the tofu cubes in a single layer. Cook, turning once with tongs, until golden and crispy on all sides, around  6 to 8 minutes total. Transfer the tofu to a wire rack or kitchen towel-lined plate to drain.
  4. Pour out all but around 1 tbsp of the oil from the pan and return it to the stove over medium-high heat. Add the garlic and cook, stirring constantly, for 30 seconds, then add the bell peppers and onion and cook, stirring frequently, for 4 minutes, or until tender-crisp. 
  5. Add the spring onions and cook, stirring frequently, for 1 minute. Add the sauce and cook, stirring constantly, for 30 seconds, then return the tofu to the pan and toss to coat. Cook, tossing frequently, for a further 30 seconds, or until the sauce thickens slightly and forms a glaze. Serve with steamed rice and enjoy!