Vegan Recipe Corner

Killer Tofu

Killer Tofu

Recipe by Deb Lindsey for The Washington Post

4 Servings.


  • 1 small onion
  • 1 medium green or red bell pepper (optional)
  • 1-pound block extra-firm tofu
  • 2 tablespoons canola oil
  • 4 ounces (generous 1 cup) frozen corn kernels
  • 3 tablespoons yellow mustard
  • 3 tablespoons ketchup
  • 3 tablespoons barbecue sauce (your choice)
  • 1 to 2 tablespoons Sriracha or other hot sauce


Cut the onion into small (1/4-inch) dice. Seed the bell pepper, if using, and cut into small dice. Rinse the tofu and pat it dry, then cut it into medium (1/2-inch) dice.

Heat the oil in a wok or large skillet over medium-high heat. Once the oil shimmers, add the onion and pepper, if using; stir-fry for 1 to 2 minutes, until fragrant and softened a bit.

Add the tofu; stir-fry for 1 minute, then add the corn, mustard, ketchup, barbecue sauce and Sriracha (to taste); stir-fry for about 5 minutes or until the mixure is heated through and evenly blended.

Serve hot.

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