Dinner & A Drink? Here’s A Great Pair!

Every year my family takes a ski trip, and one of the things we always do while we’re there is have dinner at this one restaurant. Years ago I discovered their amazing blackened tofu stir-fry and now it’s what I get every time.

It’s so delicious that I even sought out a similar recipe and now I make it all the time (it’s super easy). The restaurant also serves the BEST mojito and the two go together perfectly, so I usually serve that with the stir-fry.


This week, I’ve been craving the dish, so I thought while I was making it, I’d share the recipe with you. Now, you may think you don’t like tofu, but trust me – this dish is delish! And with a mojito on the side, you can’t go wrong!!

Enjoy! And let me know if you try it!!

Blackened Tofu Stir-fry

Blackened Tofu Stir-fry


  • 1/2 cup cornstarch
  • 1 tbsp. black pepper
  • 14 ounces tofu, well drained, patted dry and cut into 3/4 inch cubes
  • 1/4 cup canola oil
  • 3 cloves garlic, minced
  • 1 tsp. minced ginger
  • 1/4 cup soy sauce or tamari
  • 3 tbsp. honey
  • 1 carrot, peeled and sliced
  • 1 cup broccoli florets
  • 1/2 cup diced bell peppers
  • 1/2 cup sliced zucchini
  • 1/2 cup snow peas
  • 1/8 cup sliced celery
  • 2 cups packed raw spinach


  1. Mix the cornstarch and black pepper together in a medium-sized bowl.
  2. Dredge the tofu in the cornstarch mixture.
  3. Preheat a wok or cast-iron skillet over high heat until it just begins to smoke
  4. Drizzle the oil down the sides of the wok and allow a minute or two for it to get hot.
  5. Shake the excess cornstarch from the tofu and place the tofu into the hot oil
  6. Saute until the extra of the tofu is hardened and crispy
  7. Add the garlic, ginger and 1/8 cup soy sauce to the tofu and stir.
  8. Add the remaining soy sauce, honey, carrot, broccoli, bell pepper, zucchini, snow peas and celery.
  9. Allow the vegetables to caramelize before stirring.
  10. When steam rises, stir the vegetables for approx. 2 minutes.
  11. Serve over a bed of raw spinach with rice.


  1. Alison Kong

    This recipe sounds yummy!
    Mary Beth, Do you use firm or soft tofu in this recipe?

  2. Made this tonight… yummy! Love the spicy-ness. I’m not much of a cook, so I always seem to over-cook veggies whenever I stirfry, but still delicious. Also, I didn’t have any honey so I used real maple syrup, but it worked ok. I’m vegetarian and always looking for new recipes. Thank you Mary Beth!

  3. Mary Beth I tried the blackened tofustirfry today for an early dinner. It was absolutely delicious and people were asking for leftovers to take with them. I unfortunately had none left because it was a big hit! It was so colorful & eye appealing. Please continue to share your unique recipes. I always try them if the ingredients or a possible substitute is available in my small town. This recipe is definitely a keeper. Thank you♥♥♥

  4. I can’t eat soy, but am excited to try this with a few modifications. It sounds easy and tummy.

  5. Never had tofu before…but like just about all of the veggies in the dish, and love soy sauce… may have to try this Mary Beth!

    I’ll have to share the mojito recipe with my mom, I think she would like to try it!

  6. Can’t wait to try this unique recipe. I love using tofu!

  7. Patricia K

    I love your recipe blogs. I love Tofu and anything with garlic and ginger. I am excited to try this.
    And the Mojito

  8. Mary Beth,

    Always love your recipes.
    I’ve never had tofu,,.this is definitely incentive to try it.
    I like trying new things.

    Thank you!!

  9. Susan Nolen (Suzzy1969)

    This recipe looks and sounds delicious!…can’t wait to try it! Thanks for sharing Mary Beth!

  10. Tofu…I’ll think about it….
    Mojito-pass the jug. Yum!

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