This has been my favorite tofu stir fry recipe for the better part of the last decade! It’s truly remarkable with that crispy texture on that pan-fried tofu and those tender vegetables coated in a sesame ginger sauce that’s so good you’ll want to toss it with all the things. Friends who eat chicken – this recipe would be delicious with chicken too! I don’t know what I love more about this tofu recipe. Is it the little crispy bites of firm tofu that‘s coated in cornstarch and then pan-fried until it’s all crunchy and crispy around the edges? Yes. Is it the soy sesame ginger glaze that clings to the veggies and caramelizes when it hits the hot pan and sizzles? Yes. Could it be that it’s wildly adaptable to the produce you‘ve got stashed in your refrigerator? Have broccoli, red bell pepper, snow peas, and onions? Can you use those? Absolutely. You don’t have to take my word for it! Just look at all the reviews from people that have made and loved this one! ❤️
Tofu and Veggie Stir Fry Video:
Ingredients for Tofu and Veggie Stir Fry:
Tofu: I like to use extra firm tofu for this recipe as it contains a lower water content and allows the tofu pieces to crisp up better in the pan. You can also use firm tofu if you prefer. Silken or soft tofu wouldn’t be a good choice here. First, press the tofu to remove as much moisture as you can. This device is my favorite and definitely worth investing in if you make tofu stir fry’s often. Once pressed, cut the tofu into small cubes. The more pieces you make, the quicker the tofu will cook and the more surface area it will have. More surface area means more crispy edges and less of the center softness!Seasonings: You’ll need kosher salt, cornstarch, and red pepper flakes for this recipe. The tofu pieces are tossed in a combination of kosher sal and cornstarch to help crisp them up in the wok or frying pan later.Veggies: I use green beans and baby carrots that I cut in half lengthwise for this recipe. You could use whatever veggies you like. Feel free to swap for green beans for broccoli, or add in some thinly sliced onions.Sauces: You’ll need a variety of sauces for this recipe, such as rice vinegar, soy sauce, and sesame oil. I prefer and suggest using toasted sesame oil for this recipe so that it gives the stir fry sauce a deep toasted flavor. Brown sugar: The few tablespoons of sugar that we add to the recipe helps balances the acidic and salty ingredients in the recipe. Brown sugar works best for this recipe as it enhances the deep toasted sesame flavor, however, you can also use honey or maple syrup if you prefer. Keep in mind that if you want to keep this recipe vegan friendly, You’ll want to use something other than honey.Aromatics: Freshly grated ginger and minced garlic are the heart and soul of any good stir fry recipe! You can use minced ginger from a jar or a tube if you’d like. Over the years, I have tested this recipe in every which way and it works just fine! It also eliminates the whole blending the sauce in the blender step, making for easier clean up!For serving: I like to serve this stir fry recipe with brown rice. I love the way that nutty brown rice tastes with the soy ginger sesame glaze. Feel free to serve this with noodles, cauliflower rice, or any other grain that you like!
How to make Tofu and Veggie Stir Fry:
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Original recipe shared Aug 2015, updated with new images, post, and minor recipe edits July 2022.
Update 4/22: after making this recipe countless times since publishing, I’ve found if you use garlic paste and ginger paste, you can skip the step of blending the sauce. Simply combine in a bowl with a whisk or a mason jar with a lid.
