Tofu Stir Fry With Vegetables

Why You’ll Love This Recipe

The next time you’re craving takeout, skip the expensive and unhealthy options and try homemade, pantry-friendly alternatives like kung pao cauliflower, vegetable stir-fry noodles, or this simple and inexpensive restaurant-quality vegan tofu stir-fry. You won’t regret it! This satisfying stir-fried tofu recipe combines chewy, crispy pan-fried tofu with tender-crisp broccoli and bell peppers (or any veggies you prefer!) in a simple, flavor-packed garlic and ginger stir-fry sauce, free from MSG, chemicals, preservatives, and you have complete control of the sodium and sugar levels, too. It’s a practically foolproof, low-fuss weeknight meal loaded with plant-based protein and several beneficial vitamins, minerals, and antioxidants. Plus, it’s flexible, great for clearing out the fridge, and gets from kitchen to table in under 30 minutes. Looking for even more simple, satisfying stir-fries? Try garlic broccoli stir-fry, Korean vermicelli stir-fry, or perhaps baked teriyaki tofu.

The Ingredients and Substitutions

The Tofu Stir-Fry

Firm tofu: Or super-firm tofu (which doesn’t need pressing). Cornstarch: (Or potato starch) for crispier tofu. Oil: Use a neutral, high-heat oil like avocado oil. Seasoning: Salt, black pepper, and smoked paprika make a simple, flavorful shell. Aromatics: Minced fresh ginger and garlic are used for an aromatic base. Vegetables: I used broccoli (fresh or frozen) and bell pepper (any color) for a colorful, nutritious addition.

Stir-fry Sauce

Vegetable broth: Use regular or reduced-sodium or water. Soy sauce: regular or reduced-sodium (or a 50/50 mix of dark and light soy for flavor depth). Use tamari or coconut aminos if gluten-free. Rice vinegar: Or white wine vinegar for bright and tangy depth. Sweetener: I use maple syrup, though coconut sugar or other sugars work, too. Sesame oil: To add savory, toasty, nutty flavor. Sambal oelek: (or chili paste/ chili sauce/ red pepper flakes) – optional for heat. Cornstarch: (or potato starch) to thicken the sauce.

What Could I Add to Tofu Stir Fry?

Make this flexible vegan stir-fry your own with:

Vegan hoisin/oyster sauce: Add a splash for umami, savory depth. Other vegetables: Choose from what’s in your kitchen, in season, and/or on offer. Red onion Mini corn Bok choy Mange tout/ snow peas/snap peas Green beans Carrot (julienne/thinly sliced) Cabbage (shredded) Mushrooms Spinach/kale Water chestnuts: To add a crisp, crunchy texture to the tofu stir fry. Nuts/seeds: Like lightly toasted cashews or sesame seeds for crunch.

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

How to Make Tofu Stir-Fry

First, press the tofu for 15-20 minutes with a tofu press or wrapped in a clean kitchen towel beneath a heavy skillet and/or several heavy books. Meanwhile, divide the broccoli into bite-size florets, slice the pepper, and mince the garlic and ginger. Then, cut the tofu into ¾-inch (2cm) cubes and toss in a Ziplock with the starch, salt, smoked paprika, and black pepper. Toss until thoroughly coated.

Next, combine all the sauce ingredients in a jar, shake or whisk well, and set aside.

Meanwhile, preheat a large non-stick skillet or wok with the oil over medium-high heat. Once hot, add the tofu in a single layer and pan-fry it for 6-8 minutes, flipping every 1-2 minutes to brown every side. Then, set aside on a plate.

Add another drizzle of oil to the pan along with the broccoli and bell pepper, and stir-fry for several minutes, until tender-crisp.

Then, add the minced garlic and ginger to the pan and stir-fry for a minute before pouring the sauce into the pan and simmering until thickened.

Finally, remove it from the heat and add the tofu, tossing well to coat. Enjoy!

Serving Recommendations

I love serving stir-fried tofu over a bed of rice or noodles (or low-carb cauliflower rice), garnished with sesame seeds, scallions/green onion, and red pepper flakes. However, you could make more of a feast with:

Rice paper dumplings Vegetable dumplings Baked vegan spring rolls

Storage Instructions

Fridge: Allow leftovers to cool and store in an airtight container in the fridge for 3-4 days. Freezer: While it is possible to freeze for up to 3 months, the texture of tofu changes upon thawing, becoming spongier. Then leave to thaw in the refrigerator overnight. Reheat: Reheat it on the stovetop or in a microwave, adding a splash of liquid if needed.

Can I substitute the stir-fry sauce?

Absolutely, stir-fry tofu will work with all your favorite stir-fry sauces, like teriyaki sauce, sweet and sour sauce, Chinese garlic sauce etc.

Can I prep stir-fry in advance?

You can pre-chop stir-fry vegetables and aromatics 2-3 days in advance, storing them in separate containers in the fridge, as well as the pre-prepared sauce for up to a week.

Can I use frozen tofu?

Yes, just make sure to thoroughly thaw and press it first. Previously frozen tofu will be even spongier, with a meatier texture, and soak up more of the stir-fry sauce.

Recipe Notes

Cut the veggies evenly: So they cook evenly in the stir fry. Try and adjust the sauce: You can change any element to your liking. I.e., more soy for saltiness, vinegar for tang, sweetener for sweetness, spice, etc. To adjust sauce consistency: For a thicker sauce, add more cornstarch (in a slurry). For a thinner sauce, add more water/broth. Cook veggies incrementally: Toughest ones first and tender veggies with the quickest cooking time last.

More Easy Vegan Asian Recipes

Sriracha noodles Spicy potato noodles Hibachi-style Japanese fried rice Vegetable chop suey

More Healthy Tofu Recipes

Crispy air fryer tofu Marinated tofu kabobs Tofu scrambled ‘eggs’ Homemade chickpea tofu

If you try this easy vegan tofu stir-fry recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.