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Spicy Tofu Stir-Fry for NYC Lunch

Samantha
This spicy tofu and veggie stir-fry is the perfect plant-based lunch for NYC professionals. Ready in 15 minutes, it’s packed with protein, colorful vegetables, and bold flavor — ideal for quick prep in a small kitchen or cold desk lunch.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Lunch
Cuisine Asian-inspired
Servings 1 serving
Calories 320 kcal

Ingredients
  

  • 7 oz extra-firm tofu, cubed
  • 1 cup mixed vegetables (bell peppers, carrots, snow peas, etc.)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon low-sodium soy sauce or tamari
  • 1 teaspoon sriracha (adjust to taste)
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch + 2 tablespoons water (mixed)
  • 1 green onion, sliced (garnish)
  • 1 teaspoon sesame seeds (optional garnish)

Instructions
 

  • Heat sesame oil in a non-stick skillet or wok over medium-high heat.
  • Add tofu cubes and cook for 3–4 minutes until golden.
  • Add garlic and ginger, stir for 30 seconds.
  • Add vegetables, stir-fry for 3–4 minutes until crisp-tender.
  • Add soy sauce and sriracha, toss to coat.
  • Stir in cornstarch mixture, cook 1 minute until sauce thickens.
  • Garnish with green onions and sesame seeds. Serve hot or cold.