Shredded tofu is cooked with veggies in a spicy, savory sauce to make this scrumptious stir-fry. Shredding the tofu gives it an amazing texture, while garlic, ginger, and sesame oil pack in tons of flavor. Best of all, this shredded tofu stir-fry is easy to make and perfect for a busy weeknight!
I love a good tofu stir-fry. They’re delicious, easy to make, and so customizable. Seriously, check out my collection of vegan stir-fries and you’ll find all kinds of ways to feature tofu, from my lemongrass tofu stir-fry to my Thai basil tofu stir-fry to my peanut butter tofu stir-fry. I love playing around with different sauces and veggies, but one thing I rarely mess with is the tofu. I usually stick with simple techniques using diced tofu. Well today, that changes. Today I’m sharing my shredded tofu stir-fry, and you’re going to love it!
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The idea is really simple: shred your tofu using a box grater. Those little slivers of tofu give the stir-fry a pleasantly meaty texture and tons of surface area for soaking up our super flavorful sauce. We’re pairing the shredded tofu with cabbage and julienned carrots, which blend nicely with the texture of the tofu while adding some variety in flavor. It’s really easy and really delicious! If you’re not sure you like tofu, give this recipe a try — it just might turn you into a tofu lover.
Ingredients You’ll Need
Below you’ll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Tofu. Super-firm tofu is highly recommended. It’ll be much easier to shred than softer varieties.
- Low sodium soy sauce.
- Dark soy sauce. Look for this in the international aisle of the grocery store, or in an Asian market. It’s very concentrated and will add lots of flavor to your stir-fry.
- Hoisin sauce. You can also look for this in the international aisle at the store.
- Rice vinegar.
- Sriracha sauce. This will add some heat. Feel free to skip it if you prefer.
- Toasted sesame oil.
- Black pepper.
- Vegetable oil. You can use whatever high-heat neutral oil you like to cook with. Peanut oil, canola oil, and corn oil are all good options.
- Shallot. A half cup of thinly sliced red onion can be substituted if needed.
- Cabbage. The recipe calls for green, but you’re welcome to use red.
- Carrots.
- Garlic.
- Ginger.
- Toasted sesame seeds.
- Fresh cilantro. You can skip this if you don’t like it.
- Scallions. Also known as green onions.
- Rice. Serve this with your favorite variety of rice. I love having it with my coconut rice.
How It’s Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Step 1: Shred the tofu. Shred the whole block coarsely using a box grater. Some pieces will crumble and break off — totally fine!
Step 2: Mix the sauce. Stir your low-sodium soy sauce, dark soy sauce, hoisin sauce, rice vinegar, sriracha, toasted sesame oil, and black pepper together.
Step 3: Cook the shallots. Heat your oil in a wok over medium-high heat, then add the shallots. Stir-fry them for about 2 minutes, just until they begin to soften and brown.
Step 4: Cook the tofu. Add it to the wok with the shallots. Rather than stirring constantly like you normally do when stir-frying, let it sit undisturbed for a minute or so at a time. This helps it crisp up.
Step 5: Add veggies. Add your shredded cabbage and carrots. Now you can stir the mixture constantly. Do this for about 2 minutes, until the vegetables are tender-crisp.
Step 6: Cook aromatics. Push everything to the side to make room for your minced garlic and grated ginger. Cook the aromatics briefly, stirring the entire time.
Step 7: Add sauce. Pour the sauce over the tofu and vegetables, then mix it in and continue stir-frying for a couple of minutes, to reduce the liquid.
Step 8: Finish the stir-fry. Take the wok off of heat, then add your sesame seeds, chopped cilantro, and scallions.
Step 9: Serve. Your shredded tofu stir-fry is finished and ready to enjoy. Serve it with rice.
Variations
- Switch up the veggies. Replace the cabbage and carrots with whatever you like. Try broccoli, cauliflower, bell peppers, mushrooms, or green beans. Use about 3 cups total, and chop them finely.
- Add heat. Increase the sriracha sauce, add some dried chiles, or garnish your stir-fry with chili oil.
- Additional toppings. Try roasted cashews, peanuts, fried shallots, or fresh basil.
- Serve over noodles. Skip the rice and serve your stir-fry with rice noodles instead.
Frequently Asked Questions
Sure! Replace the low sodium soy sauce and dark soy sauce with 5 tablespoons of gluten-free tamari and a teaspoon of organic brown sugar. Also make sure your hoisin sauce is gluten-free.
A bit. The sriracha and black pepper add some kick. Reduce or omit either ingredient for a milder version. You can also add either or both ingredients at the end to taste.
Leftover shredded tofu stir-fry will keep in an airtight container in the fridge for about 3 days, or in the freezer for about 3 months.
You can, although it will be a bit more difficult to shred than super-firm tofu. You’ll also need to press it first.
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
Shredded Tofu Stir-Fry
Shredded tofu is cooked with veggies in a spicy, savory sauce to make this scrumptious stir-fry. Shredding the tofu gives it an amazing texture, while garlic, ginger, and sesame oil pack in tons of flavor. Best of all, this shredded tofu stir-fry is easy to make and perfect for a busy weeknight!
Ingredients
- 1 (16 ounce/454 gram) package super-firm tofu, drained and patted dry
- ¼ cup low sodium soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha sauce (or to taste, optional)
- 1 teaspoon toasted sesame oil
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 medium shallot, thinly sliced
- 2 cups shredded green cabbage
- 1 cup julienned carrots (2 to 3 carrots)
- 2 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 1 tablespoon toasted sesame seeds
- 2 tablespoons chopped fresh cilantro
- 2 scallions, chopped
- Cooked rice, for serving
Instructions
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Shred the tofu using the coarse side of a box grater. Set it aside.
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Stir together the low-sodium soy sauce, dark soy sauce, hoisin sauce, rice vinegar, sriracha sauce, toasted sesame oil, and black pepper in a small bowl or container. Set it aside for now.
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Heat the oil in a large wok over medium-high heat. Once the oil starts to shimmer, add the shallot. Stir-fry the shallot for about 2 minutes, until it softens and browns in spots.
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Add the shredded tofu to the wok. Stir to combine, then cook the mixture, letting it sit undisturbed for 1 to 2 minutes at a time before stirring. Continue this for 6 to 8 minutes, until the tofu starts to brown and crisp in spots.
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Add the cabbage and carrots to the wok, then continue to stir-fry the mixture for about 2 minutes, until the vegetables are tender-crisp and the carrots have brightened in color.
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Push the tofu and vegetables to the side, then add the minced garlic and grated ginger to the space you just created. Sauté the garlic and ginger for about 30 seconds, stirring constantly.
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Stir the garlic and ginger in with the other ingredients. Carefully pour the sauce over the tofu and vegetables, then stir everything well to coat the tofu and veggies in the sauce. Continue to stir-fry the mixture for about a minute, until the sauce reduces slightly.
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Remove the wok from heat, then stir in the sesame seeds, cilantro, and scallions.
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Serve over rice and enjoy.
Notes
A large skillet can be used if you don’t have a wok. Make sure your skillet can withstand high heat levels, and increase the cooking heat to high.
Nutrition
Calories: 200kcal | Carbohydrates: 14g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 1330mg | Potassium: 486mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5462IU | Vitamin C: 19mg | Calcium: 99mg | Iron: 3mg