Tofu Stir Fry with Vegetables Recipe

If you’re craving a vibrant, nourishing meal that comes together in a flash, you are going to absolutely love this Tofu Stir Fry with Vegetables Recipe. It’s packed with colorful, crisp veggies and golden cubes of tofu, tossed in a savory yet slightly sweet sauce that will have your taste buds dancing. Whether you’re a seasoned plant-based eater or just looking to add more wholesome dishes to your weeknight rotation, this recipe is a total winner for satisfying hunger and brightening any dinner table with flavor and texture.

Ingredients You’ll Need

Simple ingredients make up this delightful dish, each chosen to bring a perfect balance of taste, texture, and color. From the firm tofu providing protein to the crunchy snap peas and sweet bell peppers, everything works together splendidly.

• Firm or extra-firm tofu (14 oz): Pressed and cubed for a perfect golden crust and hearty texture.
• Vegetable oil (2 tablespoons): Essential for pan-frying tofu to achieve that irresistible crispiness.
• Broccoli florets (1 cup): Adds a tender crunch and vibrant green color.
• Sliced bell peppers (1 cup): Use a mix of red, yellow, and green for sweetness and stunning hues.
• Sliced carrots (½ cup): Offers a subtle earthy sweetness and crunch.
• Snap peas (½ cup): Delivers a fresh pop and crisp bite.
• Sliced mushrooms (½ cup): Brings umami depth to the stir fry.
• Minced garlic (2 cloves): Adds fragrant warmth that elevates the vegetables.
• Grated ginger (1 tablespoon): Gives a zesty, bright undertone that livens up the dish.
• Soy sauce or tamari (3 tablespoons): Provides savory saltiness and umami richness.
• Sesame oil (1 tablespoon): Imparts a toasty, nutty aroma essential to Asian-inspired stir fries.
• Rice vinegar (1 tablespoon): Adds just the right amount of tang to balance flavors.
• Honey or maple syrup (1 teaspoon, optional): A touch of sweetness to round out the sauce.
• Cornstarch (1 teaspoon, optional): For thickening the sauce if you prefer a glaze-like consistency.
• Water (2 tablespoons): Helps adjust sauce thickness and assists cornstarch if used.
• Sesame seeds (1 tablespoon): For garnish and a delicate crunch.
• Chopped green onions (2 tablespoons): Adds freshness and color on top.
• Chili flakes (optional): Brings heat if you like a little kick in your stir fry.

How to Make Tofu Stir Fry with Vegetables Recipe

Step 1: Prepare the Tofu

Start by pressing your tofu to remove excess moisture. Wrap it in a clean towel and place between two plates with some weight on top for about 15 minutes. This step is key to help the cubes crisp up beautifully when pan-fried. Once pressed, cut the tofu into 1-inch cubes so every piece cooks evenly.

Step 2: Pan-Fry the Tofu

Heat one tablespoon of vegetable oil in a non-stick pan over medium-high heat. Add your tofu cubes in a single layer and let them cook until all sides are golden and slightly crispy, which usually takes 5 to 7 minutes. Remove the tofu and set it aside while you prepare the vegetables.

Step 3: Make the Sauce

In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and honey or maple syrup for a harmonious balance of salty, nutty, tangy, and sweet flavors. If you like a thicker sauce, stir the cornstarch into a tablespoon of water and mix it in. This little addition helps the sauce cling to the tofu and veggies better.

Step 4: Stir-Fry the Vegetables

In a large wok or skillet, heat the remaining tablespoon of vegetable oil over medium-high heat. Toss in the minced garlic and grated ginger and stir for 30 seconds until fragrant. Add the broccoli, carrots, and mushrooms first, cooking for 2 to 3 minutes until they start to soften but maintain their crunch. Then, add bell peppers and snap peas, cooking for another 2 to 3 minutes. The goal is to have crisp-tender vegetables bursting with color and flavor.

Step 5: Combine and Serve

Return the tofu to the pan with the vegetables. Pour the prepared sauce over everything and toss gently to coat every bite. Let it cook together for another 1 to 2 minutes so the flavors can mingle and the sauce thickens just a bit. Remove from heat and your stir fry is ready to enjoy!

How to Serve Tofu Stir Fry with Vegetables Recipe

Garnishes

Sprinkle toasted sesame seeds and chopped green onions over the top of your tofu stir fry just before serving. These garnishes not only add delightful texture but also enhance the dish’s visual appeal with pops of white and green. For a little heat, don’t hesitate to add chili flakes — they bring a bold yet balanced kick.

Side Dishes

This tofu stir fry pairs wonderfully with steamed jasmine rice, fluffy quinoa, or even noodles for a satisfying meal. Consider serving alongside a simple miso soup or a refreshing cucumber salad to complete your Asian-inspired feast.

Creative Ways to Present

For an elegant touch, present the stir fry in a large shallow bowl and garnish with fresh cilantro or basil leaves. You can also serve it in warm lettuce cups for a fun, interactive way to enjoy this colorful dish. Using a vibrant plate or bowl enhances the already gorgeous appearance of the vivid vegetables and tofu cubes.

Make Ahead and Storage

Storing Leftovers

After enjoying your tofu stir fry, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a perfect option for quick lunches or dinners later in the week without losing flavor or texture.

Freezing

If you want to save this dish for longer, freezing is an option though the vegetables may become slightly softer on thawing. Place the stir fry in a freezer-safe container and consume within 1 month for the best taste and quality.

Reheating

Reheat leftovers gently in a skillet over medium heat, stirring occasionally until warmed through to keep the tofu crispy and vegetables tender. You can also microwave it, but to preserve texture, a quick toss in a hot pan really works wonders.

FAQs

Can I use silken tofu instead of firm tofu?

Silken tofu is much softer and will not hold up well when pan-fried for this recipe. Firm or extra-firm tofu is ideal for achieving that crispy texture and ensuring it doesn’t fall apart during cooking.

Is this recipe gluten-free?

Yes! Simply swap regular soy sauce for tamari or a gluten-free soy sauce alternative, and the Tofu Stir Fry with Vegetables Recipe will be suitable for gluten-free diets.

Can I add other vegetables or proteins to this stir fry?

Absolutely! Feel free to customize with snap peas, baby corn, zucchini, or even tempeh or seitan if you want to mix up the protein. Just adjust cooking times accordingly to keep everything crisp and tender.

How spicy is this dish?

The recipe itself is mild, but adding chili flakes is optional and allows you to control the level of heat. For a fiery version, increase the chili flakes, or leave them out entirely for a gentle flavor.

What should I serve this stir fry with for a complete meal?

Serving the stir fry over steamed rice, noodles, or quinoa creates a balanced and filling meal. A side of miso soup or a fresh salad can round out the dinner beautifully.

Final Thoughts

This Tofu Stir Fry with Vegetables Recipe is one of those dishes that feels like a warm hug on a plate — easy, nutritious, and bursting with fresh flavors. I can’t recommend it enough for when you want a wholesome homemade meal without fuss. Give it a try and watch it become a quick favorite you’ll want to make again and again!

Tofu Stir Fry with Vegetables Recipe

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3.8 from 45 reviews

• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A vibrant and healthy Tofu Stir Fry with a colorful mix of fresh vegetables, tossed in a savory soy-sesame sauce. Perfect for a quick and nutritious weeknight meal, featuring pan-fried tofu for a crispy texture and stir-fried vegetables to maintain their crisp-tender freshness.

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Ingredients

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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
• 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)
• 1 teaspoon cornstarch (optional, for thickening)
• 2 tablespoons water

Garnishes

• 1 tablespoon sesame seeds
• 2 tablespoons chopped green onions
• Chili flakes (optional)

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Instructions

1. Press the Tofu: Wrap the block of tofu in a clean kitchen towel or paper towels. Place it between two plates and add a weight on top (such as a can) to press out excess moisture. Leave it for 15 minutes to ensure the tofu is dry enough for pan-frying.
2. Cut the Tofu: After pressing, slice the tofu into approximately 1-inch cubes for even cooking and easier handling during the stir fry.
3. Pan-Fry the Tofu: Heat 1 tablespoon of vegetable oil in a non-stick pan over medium-high heat. Add the tofu cubes and cook them until they turn golden and crispy on all sides, about 5–7 minutes. Once done, remove the tofu from the pan and set aside.
4. Prepare the Sauce: In a small bowl, whisk together soy sauce (or tamari), sesame oil, rice vinegar, honey or maple syrup if using, and water. If you prefer a thicker sauce, mix the cornstarch with 1 tablespoon of water until smooth and add it to the sauce mixture.
5. Stir-Fry the Aromatics: In the same pan or a large wok, heat the remaining tablespoon of vegetable oil over medium-high heat. Add minced garlic and grated ginger, stirring continuously for about 30 seconds until fragrant.
6. Add the Hardy Vegetables: Toss in the broccoli florets, sliced carrots, and mushrooms. Stir-fry these for about 2 to 3 minutes to start softening them while maintaining some crunch.
7. Add the Remaining Vegetables: Add the sliced bell peppers and snap peas to the pan. Continue stir-frying all the vegetables together for an additional 2 to 3 minutes until they become crisp-tender but not overcooked.
8. Combine Tofu and Sauce: Return the golden tofu cubes to the pan with the vegetables. Pour the prepared sauce over the mixture and toss everything carefully to coat evenly. Cook for another 1 to 2 minutes to allow the flavors to meld and the sauce to slightly thicken.
9. Serve: Remove from heat and serve the stir fry hot over steamed rice, noodles, or quinoa as desired.
10. Garnish: Sprinkle sesame seeds, chopped green onions, and chili flakes (if you like some heat) over the dish before serving to add texture and flavor contrast.

Notes

• Pressing tofu properly is key to achieving a crispy texture when pan-fried.
• You can customize the vegetables based on seasonal availability or personal preference.
• For a gluten-free option, use tamari instead of regular soy sauce.
• If you prefer a sweeter sauce, increase the honey or maple syrup accordingly.
• Use cornstarch to thicken the sauce for better coating; omit if you prefer a lighter sauce.
• This recipe works well with quinoa, rice, or noodles for a complete meal.
• Add chili flakes cautiously, according to your spice preference.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian