Easy Tofu Stir Fry with Vegetables

Easy Tofu Stir Fry with Vegetables is a quick, healthy, and colorful dish perfect for weeknight dinners. Featuring crispy tofu cubes and a vibrant medley of vegetables tossed in a savory, slightly sweet stir-fry sauce, this recipe is plant-based, protein-rich, and satisfying.

Why You’ll Love This Recipe

• Simple and ready in just 30 minutes
• Healthy and packed with plant-based protein
• Easily customizable with your favorite vegetables
• Vegan and can be made gluten-free
• Great for meal prep and leftovers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Firm or extra-firm tofu, pressed
• Cornstarch
• Vegetable oil
• Red bell pepper
• Broccoli florets
• Carrot
• Garlic
• Fresh ginger
• Low-sodium soy sauce (or tamari for gluten-free)
• Water
• Brown sugar
• Sesame oil
• Optional: sesame seeds or scallions for garnish

Directions

this recipe

1. Press and cut tofu: Press the tofu for 15–20 minutes to remove moisture, then cut it into 1-inch cubes.
2. Coat with cornstarch: Toss tofu cubes in cornstarch until evenly coated.
3. Cook tofu: Heat half the oil in a skillet over medium-high heat. Fry tofu until golden and crispy on all sides, about 8–10 minutes. Remove and set aside.
4. Cook vegetables: Add remaining oil to the skillet. Stir fry the bell pepper, broccoli, and carrot for 4–5 minutes until tender-crisp.
5. Add aromatics: Stir in garlic and ginger; cook for 1–2 minutes until fragrant.
6. Make the sauce: Whisk together soy sauce, water, brown sugar, sesame oil, and cornstarch until smooth.
7. Combine: Return tofu to the pan. Pour the sauce over everything and toss to coat. Cook for another 2–3 minutes until the sauce thickens.
8. Serve: Serve hot over rice or noodles. Garnish with sesame seeds or scallions if desired.

Servings and Timing

• Servings: 4
• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes

Variations

• Spicy: Add chili flakes or sriracha to the sauce
• Different vegetables: Try mushrooms, snap peas, or zucchini
• Tofu alternative: Use tempeh or edamame for a change
• Crunch: Add cashews or peanuts before serving

Storage/Reheating

• Storage: Keep in an airtight container in the fridge for up to 3 days
• Reheating: Warm in a skillet over medium heat with a splash of water or microwave in short intervals

FAQs

Do I need to press the tofu?

Yes, pressing removes excess water so the tofu can crisp up better when cooked.

Can I bake the tofu instead?

Yes. Bake at 400°F (200°C) for 25–30 minutes, flipping halfway through for even crispness.

Is this stir fry gluten-free?

It can be! Just use tamari or a certified gluten-free soy sauce.

What type of tofu works best?

Firm or extra-firm tofu is ideal for stir frying since it holds its shape and crisps up nicely.

Can I use frozen vegetables?

Yes, just thaw and pat them dry to avoid excess moisture in the pan.

How do I make it spicier?

Add red pepper flakes, sriracha, or diced chili peppers to the sauce.

What’s a good substitute for sesame oil?

Toasted sesame oil gives unique flavor, but you can use a neutral oil if unavailable.

Can I double the sauce?

Definitely—especially if serving over rice or noodles, a little extra sauce is great.

How can I meal prep this dish?

Cook the stir fry and store in containers with rice or quinoa for easy lunches.

Can I add more protein?

Yes—add edamame, tempeh, or even some tofu-based meat alternatives for extra protein.

Conclusion

This Easy Tofu Stir Fry with Vegetables is a go-to recipe for healthy, fast, and flavorful plant-based meals. With its crisp tofu, vibrant veggies, and umami-rich sauce, it’s a recipe you’ll return to whenever you want something nourishing and satisfying on the table in under 30 minutes.

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