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Garlic, Ginger & Red Pepper Tofu Stir Fry

Mike Roach of @AtTheFarmersMarket

All seasons


  •       2 cloves garlic minced
  •       ½ square inch of ginger peeled and minced
  •       1 large red pepper sliced
  •       ½ cup water
  •       3 green onions chopped into 2-inch planks (& a tablespoon diced & reserved for garnish)
  •       Clean-out-the-fridge FM vegetables (mushrooms, zucchini, carrot, etc.) uniformly chopped
  •       14 oz. extra-firm tofu cut into ½-square-inch, bite-size pieces (from GMC Vendor Phoenix Bean)
  •   2 tablespoons olive oil (separated)
  •   2 tablespoons low-sodium soy sauce
  •       ¼ teaspoon red pepper flakes
  •   Salt, pepper & additional soy sauce & red pepper flakes to taste
  •   1 teaspoon cornstarch (optional)
  •       1 teaspoon fish sauce (optional)


  1.     Prep all your ingredients (as the recipe goes fast).
  2.     Heat large skillet or wok on medium-high heat to hot. Add 1 tablespoon olive oil.
  3.     Add red pepper, ginger & garlic; stir fry for 1-2 minutes.
  4.     Add water & scrape the bottom of the skillet to deglaze the pan.
  5.     Stir in corn starch & add tofu; cook until tofu is warmed through, corn starch is dissolved & liquid begins to reduce, about 5 minutes.
  6.     Add fish sauce, red pepper flakes & soy sauce cook for 2 minutes. Transfer all to a bowl.
  7.     Wipe out & reheat pan on medium-high heat to hot. Add remaining olive oil (1 tablespoon).
  8.     When oil shimmers, sauté onions & vegetables until tender yet crisp, about 2 minutes.
  9.     Return peppers, ginger, garlic, tofu & liquid back to the pan. Lower heat & stir to combine.
  10.  Sprinkle additional red pepper flakes, salt & pepper & drizzle additional soy sauce to taste.
  11.  Garnish with the reserved green onions, serve & enjoy!

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