A quick and tasty dish with a hint of heat! Serve on rice or noodles for a homemade version of your favorite take-out dish.



*Substitute agave syrup for honey to make this recipe vegan. Use 4 cups frozen stir-fry mix that you have thawed and drained for a quick alternative to chopping fresh vegetables.


For tofu: Pat tofu cubes using paper towels to remove as much moisture as possible. Mix together cornstarch and salt and coat dried tofu in the mixture. Heat vegetable oil in a large pan over medium-high heat. Add coated tofu and brown on all sides until golden, working in batches and adding more oil if needed. Set crispy tofu on a plate lined with paper towels while you prepare the vegetables.

For vegetables: whisk together Hot Pepper Vinegar Barbecue Sauce, soy sauce/tamari, honey, sesame oil, and garlic. Separately, stir together cornstarch and water to make a slurry. In a medium pan over medium-high heat, add vegetable oil and saute vegetables until barely softened, about 2 to 3 min. Add in sauce mixture and cornstarch slurry and let reduce until sauce has thickened slightly and vegetables are cooked to desired doneness, about 3 to 4 min. Toss in crispy tofu and sprinkle with sesame seeds to garnish.

Serving Suggestions

Serve on top of rice, lo mein, or rice noodles.


4 servings

Thanks To

Adapted from Gimme Some Oven blog

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Savory Spice Shop Ingredients
Salt Kosher $6.65
Hot Pepper Vinegar Barbecue Sauce 12 floz bottle $6.95
Garlic, Dehydrated: Minced 1 oz bag $2.20
Sesame Seeds, White, Hulled, Toasted 1 oz bag $2.55



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