If you’re on the hunt for a vibrant, wholesome meal that bursts with color and flavor, this Tofu Stir Fry with Vegetables Recipe is an absolute must-try. It’s one of those dishes that brings together crispy tofu, a medley of fresh veggies, and a tantalizing homemade sauce that’s perfectly balanced between savory, tangy, and just a touch of sweetness. Whether you’re a tofu lover or just looking for a satisfying plant-based meal, this recipe is easy, quick, and irresistibly delicious—an everyday favorite that’s bound to become a staple in your kitchen.
Ingredients You’ll Need
The beauty of this Tofu Stir Fry with Vegetables Recipe lies in its simplicity and freshness. Each ingredient plays a crucial role: tofu provides that hearty protein punch, while the mix of broccoli, bell peppers, and snap peas delivers a delightful crunch and vivid color. The sauce ingredients contribute layers of flavor that tie it all together in the most delightful way.
- Firm or extra-firm tofu: Pressed and cubed for the perfect crispy texture on the outside while remaining tender inside.
- Vegetable oil: Ideal for pan-frying tofu and stir-frying veggies without overpowering their natural flavors.
- Broccoli florets: Adds a lovely crunch and a boost of green goodness.
- Sliced bell peppers: Brings vibrant color and a hint of sweetness to the stir fry.
- Sliced carrots: Adds subtle natural sweetness and firm texture.
- Snap peas: Delivers crisp, fresh bursts with every bite.
- Sliced mushrooms: Imparts a deep, umami flavor that complements the vegetables beautifully.
- Minced garlic: Packs a punch of savory aroma essential to stir fry dishes.
- Grated ginger: Offers warmth and a slight zest that brightens the overall flavor.
- Soy sauce (or tamari): The salty, umami-rich backbone of the sauce.
- Sesame oil: Provides a nutty depth that elevates the stir fry.
- Rice vinegar: Brings a subtle tang to balance the other flavors perfectly.
- Honey or maple syrup (optional): Adds a hint of sweetness that rounds out the sauce wonderfully.
- Cornstarch (optional): For thickening the sauce and giving it that perfect cling to tofu and veggies.
- Water: To adjust sauce consistency as needed.
- Sesame seeds: For an extra bit of crunch and visual appeal.
- Chopped green onions: Freshness and mild onion flavor to finish the dish.
- Chili flakes (optional): Adds a gentle kick for those who like it spicy.
How to Make Tofu Stir Fry with Vegetables Recipe
Step 1: Prepare the Tofu
Start by pressing the tofu to remove excess moisture—this is key for getting that perfect crispy exterior when you cook it. Wrap the block in a clean towel and place something heavy on top for about 15 minutes. Once pressed, cut the tofu into roughly 1-inch cubes, which helps each piece cook evenly without falling apart.
Step 2: Pan-Fry the Tofu
Heat one tablespoon of vegetable oil in a non-stick pan over medium-high heat. Add the tofu cubes carefully and let them cook undisturbed for a few minutes until golden brown on one side, then turn them gently to brown all sides. This process takes about 5 to 7 minutes and results in crispy, delicious tofu cubes that provide a lovely texture contrast in the dish. Once done, remove the tofu from the pan and set aside.
Step 3: Whisk Together the Sauce
While the tofu cooks, combine soy sauce, sesame oil, rice vinegar, and the optional honey or maple syrup in a small bowl. If you prefer a thicker sauce, mix the cornstarch with a bit of water and stir it into the sauce mixture. This sauce is the magic behind the Tofu Stir Fry with Vegetables Recipe, infusing everything with a balanced savory-sweet tang.
Step 4: Stir-Fry the Vegetables
In the same pan or a wok, heat the remaining tablespoon of vegetable oil over medium-high heat. Start by adding minced garlic and grated ginger, stirring quickly for about 30 seconds until fragrant. Next, toss in the broccoli, carrots, and mushrooms. Let them cook, stirring occasionally, for around 2 to 3 minutes so they stay crisp-tender. Then add the bell peppers and snap peas, cooking for another couple of minutes. The result? Vegetables that retain a satisfying crunch and vibrant color.
Step 5: Combine Everything and Finish Cooking
Return the golden tofu cubes to the pan with the vegetables. Pour the sauce over everything and toss well to ensure each piece is coated evenly. Let it cook for another 1 to 2 minutes so the sauce thickens slightly and all the flavors meld beautifully. Once everything looks glossy and irresistible, remove from heat and get ready to serve your masterpiece.
How to Serve Tofu Stir Fry with Vegetables Recipe
Garnishes
Garnishes transform this dish from delicious to stunning. Sprinkle toasted sesame seeds and chopped green onions on top for a lovely crunch and fresh bite. If you’re a fan of a little heat, a pinch of chili flakes adds a welcome warmth without overpowering the delicate balance of flavors.
Side Dishes
This Tofu Stir Fry with Vegetables Recipe shines beautifully served over simple steamed rice or fluffy quinoa, which soak up the flavorful sauce perfectly. For a low-carb option, try it alongside cauliflower rice or almond flour noodles to keep it light yet satisfying.
Creative Ways to Present
For a fun twist, serve the stir fry over crispy lettuce cups or inside soft whole-wheat wraps for a handheld delight. You can even mix in cooked noodles directly into the stir fry for an all-in-one meal. Presentation is your playground—get creative and make it your own!
Make Ahead and Storage
Storing Leftovers
Leftovers of this Tofu Stir Fry with Vegetables Recipe keep well in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it a perfect make-ahead meal for busy days.
Freezing
If you want to freeze your stir fry, keep in mind that the texture of the vegetables might change slightly. Still, freezing in a freezer-safe container for up to 1 month is possible. Thaw it in the fridge overnight before reheating for best results.
Reheating
Reheat leftovers in a skillet over medium heat, stirring occasionally until warmed through. Adding a splash of water or soy sauce can help refresh the sauce. Avoid microwaving if you want to keep the tofu crisp, but if convenience is priority, microwave reheating is totally fine too.
FAQs
Can I use soft or silken tofu instead of firm tofu?
Firm or extra-firm tofu is best for stir-frying because it holds its shape and crisps up well. Soft or silken tofu tends to break apart and isn’t recommended for this recipe.
What vegetables work best for this stir fry?
Broccoli, bell peppers, snap peas, carrots, and mushrooms are fantastic, but feel free to mix in zucchini, baby corn, or bok choy depending on what’s fresh and in season.
Is there a gluten-free option for this recipe?
Definitely! Use tamari instead of soy sauce, as tamari is usually gluten-free. Make sure your other ingredients like rice vinegar and sesame oil don’t contain gluten-containing additives.
How can I make this recipe spicier?
Add chili flakes while cooking, or serve with a drizzle of sriracha or chili garlic sauce. Fresh sliced chilies also work brilliantly if you want more heat.
Can this dish be made vegan?
Yes! Simply replace honey with maple syrup or another plant-based sweetener. All other ingredients are naturally vegan.
Final Thoughts
This Tofu Stir Fry with Vegetables Recipe is more than just a meal; it’s a celebration of textures and flavors that come together effortlessly to brighten any weeknight dinner. Give it a go—you’ll love how quick it is to whip up, how many fresh vegetables you can pack in, and how satisfying the final dish tastes. I promise, once you try it, it will quickly become a beloved recipe in your collection.
Print
Tofu Stir Fry with Vegetables Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
- Diet: Gluten Free
Description
A vibrant and healthy Tofu Stir Fry with crisp vegetables cooked in a savory sesame-ginger soy sauce, perfect for a quick and nutritious weeknight meal. The tofu is pan-fried to golden perfection and combined with fresh broccoli, bell peppers, carrots, snap peas, and mushrooms, making a delightful gluten-free and vegetarian dish suitable for any occasion.
Ingredients
Tofu
- 1 block (14 oz) firm or extra-firm tofu, pressed and cubed
- 2 tablespoons vegetable oil (for pan-frying tofu and stir-frying)
Vegetables
- 1 cup broccoli florets
- 1 cup sliced bell peppers (red, yellow, or green)
- ½ cup sliced carrots
- ½ cup snap peas
- ½ cup sliced mushrooms
Aromatics
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
Sauce
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup (optional)
- 2 tablespoons water
- 1 teaspoon cornstarch (optional, for thickening)
Garnish
- 1 tablespoon sesame seeds
- 2 tablespoons chopped green onions
- Chili flakes (optional)
Instructions
- Prepare the Tofu: Wrap the tofu in a clean kitchen towel or paper towels and place it between two plates with a weight such as a can on top. Let it press for 15 minutes to remove excess moisture. Then cut the pressed tofu into 1-inch cubes for even cooking.
- Pan-Fry Tofu: Heat 1 tablespoon of vegetable oil in a non-stick pan over medium-high heat. Add the tofu cubes and cook them until golden and crispy on all sides, about 5 to 7 minutes. Remove the tofu from the pan and set aside.
- Make the Sauce: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey or maple syrup (if using), and water. If you prefer a thicker sauce, mix the cornstarch with a tablespoon of water and add it to the sauce mixture, stirring well.
- Stir-Fry the Vegetables: Heat the remaining 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant. Toss in broccoli, carrots, and mushrooms and stir-fry for 2 to 3 minutes.
- Add Remaining Vegetables: Add the bell peppers and snap peas to the pan. Continue stir-frying for an additional 2 to 3 minutes until the vegetables are crisp-tender but still vibrant.
- Combine and Serve: Return the cooked tofu to the pan with the vegetables. Pour the prepared sauce over the stir fry and toss everything together to coat evenly. Cook for another 1 to 2 minutes to allow the flavors to meld. Remove from heat.
- Garnish and Serve: Serve the tofu stir fry hot over steamed rice, noodles, or quinoa. Garnish with sesame seeds, chopped green onions, and chili flakes if desired for an added kick.
Notes
- Pressing tofu is essential to achieve a crispy texture when pan-fried.
- Use tamari instead of soy sauce to make the dish gluten-free.
- Adjust vegetables based on season and preference for more variety.
- For a vegan version, use maple syrup instead of honey.
- Serve immediately to enjoy the crispness of the tofu and vegetables.
