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A honey sriracha tofu stir fry recipe with Lee Kum Kee Honey Sriracha

Honey Sriracha Tofu Stir Fry Recipe

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15 mins

  • Cooking

    15 mins

Recipe Video 30 minutes Fusion Rice or Noodle Tofu Vegetable Dinner Lunch
Have dinner on the table in less than 30 minutes and packed with exciting new flavors thanks to this Honey Sriracha tofu stir fry recipe. 

The new flavors in question come from the stir fry sauce, made with the new Lee Kum Kee Honey Sriracha Sauce that coats the tofu to give it a glossy shine and sweet-spicy flavor. You can use any protein besides tofu as well, and this sauces works just as well!

What You Will Need

Ingredients

  • 2 Tbsp. vegetable oil (divided)
  • 1 lb. extra-firm tofu, drained, pressed, and cut into cubes
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1 medium carrot, shredded
  • 2 green onions, chopped
  • Cooked rice or noodles, for serving
  • Sesame seeds, for garnish (optional)

Sauce Mix

  • 1/4 cup Lee Kum Kee Honey Sriracha Sauce
  • 2 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 1 Tbsp. Lee Kum Kee Minced Garlic
  • 1 tsp. Lee Kum Kee Minced Ginger

Made with
Lee Kum Kee products

Honey Sriracha Sauce, 18oz, Bottle

Sriracha Sauces

Honey Sriracha Sauce
Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)
Garlic

Other Specialty Sauces

Minced Garlic
Minced Ginger, 7.5 oz (213 g), Jar

Other Specialty Sauces

Minced Ginger

How to make it

  1. In a small bowl, mix together Lee Kum Kee Honey Sriracha Sauce, Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Minced Garlic, and Lee Kum Kee Minced Ginger. Set aside.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes in a single layer and cook for 3-4 minutes on each side until golden and crispy. Remove tofu from the skillet and set aside.
  3. In the same skillet, add the remaining 1 tablespoon of oil. Add bell peppers, broccoli, snap peas, and carrots. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
  4. Return the cooked tofu to the skillet with the vegetables. Pour the prepared sauce over the tofu and vegetables. Stir well to coat everything evenly and cook for an additional 2-3 minutes, until everything is heated through and the sauce has slightly thickened.

  5. Serve the stir-fry over cooked rice or noodles. Garnish with chopped green onions and sesame seeds if desired. Enjoy!

    For more easy honey sriracha recipes, check out the bolded link.

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