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Tofu Stir Fry

Tofu Stir Fry

Maria G. Brooks
This Tofu Stir Fry is a quick, flavorful, and protein-packed meal that combines crispy tofu with colorful stir-fried vegetables and a savory sauce.
Perfect for weeknight dinners, meal prep, or when you’re craving a nutritious yet delicious dish.
Serve it over rice, noodles, or on its own for a satisfying, plant-based meal!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian-Inspired, Vegan, Vegetarian
Servings 4 servings
Calories 250 kcal

Equipment

  • 1 Large frying pan or wok
  • 1 Mixing Bowl
  • 1 Whisk or spoon for mixing
  • 1 Cutting board
  • 1 Knife
  • 1 Measuring spoons and cups
  • 1 Spatula or tongs
  • 1 Small bowl for sauce

Ingredients
  

For the Tofu:

  • 1 block 14 oz extra-firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil

For the Stir Fry Sauce:

  • ¼ cup soy sauce
  • 1 tablespoon hoisin sauce or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic minced
  • 1 teaspoon sriracha or red pepper flakes
  • 1 teaspoon cornstarch mixed with 2 tablespoons water

For the Vegetables:

  • 1 bell pepper sliced
  • 1 cup broccoli florets
  • 1 carrot julienned
  • ½ cup snap peas
  • ½ cup mushrooms optional
  • 2 scallions chopped (for garnish)
  • 1 tablespoon sesame seeds for garnish

Instructions
 

Step 1 – Prepare the Tofu

  • Wrap the tofu in a clean towel and press for 10–15 minutes to remove excess moisture.
  • Cut into bite-sized cubes and toss with soy sauce and cornstarch to coat evenly.

Step 2 – Cook the Tofu

  • Heat sesame oil in a large pan over medium-high heat.
  • Add tofu cubes in a single layer and cook for 4–5 minutes per side, flipping until golden and crispy.
  • Remove tofu from the pan and set aside.

Step 3 – Make the Sauce

  • In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, garlic, ginger, and sriracha.
  • Stir in the cornstarch slurry to help thicken the sauce.

Step 4 – Stir Fry the Vegetables

  • Add a little more sesame oil to the same pan.
  • Toss in the bell peppers, broccoli, carrots, and snap peas and stir-fry for 3–4 minutes until slightly tender.
  • Add mushrooms and cook for another 1–2 minutes.

Step 5 – Combine Everything

  • Return the crispy tofu to the pan.
  • Pour the sauce over everything and stir well.
  • Cook for another 2 minutes, allowing the sauce to thicken and coat the tofu and veggies.

Step 6 – Serve and Garnish

  • Remove from heat and sprinkle with chopped scallions and sesame seeds.
  • Serve hot over steamed rice, noodles, or on its own.

Notes

  • Tofu Pressing Tip: If you don’t have a tofu press, place the tofu between two plates and weigh it down with a heavy object for at least 10 minutes.
  • Vegetable Variations: Feel free to swap or add veggies like zucchini, baby corn, or bok choy.
  • For Extra Crispiness: Air-fry the tofu at 375°F (190°C) for 15 minutes, shaking halfway through.
  • Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce.
Keyword Tofu Stir Fry