Tofu & Vegetable Stir Fry

Fresh, flavorful, and ready in 30 minutes.

If you're looking for a meatless meal that still delivers on flavor, this tofu and vegetable stir-fry is a great place to start. Crispy tofu, vibrant vegetables, and a savory homemade sauce all come together in one pan for something satisfying, nutritious, and easier than you'd think.

A lot of people find tofu intimidating, but once I actually tried it, I fell for its silky texture and how well it soaks up flavor — now I reach for it in place of meat all the time. This stir-fry is one of my favorites for exactly that reason; the tofu takes on everything the sauce has to offer, while the vegetables stay just crisp enough and the sauce keeps things savory with a touch of sweetness in every bite.

Why you’ll love this recipe.

• Ready in just 30 minutes, making it ideal for busy evenings.

• Completely vegetarian, with an easy vegan option.

• One pan recipe for easy cleanup

• Perfect for beginners, even if you’ve never cooked tofu before.

• Easy to customize with your favorite vegetables.

What is Tofu & Vegetable Stir Fry?

Tofu, which has been enjoyed in East Asia for over 2,000 years, is a staple ingredient in many Chinese, Japanese, and Korean dishes because of its versatility and ability to absorb flavor.

Today, vegetable stir-fries have become popular around the world thanks to their flexibility. While traditional recipes vary widely by region, this simplified version captures the fresh flavors and quick cooking style that make stir fries such a favorite for home cooks.

Ingredient spotlight.

Firm tofu holds its shape well during cooking and develops a lightly crisp exterior when browned. Avoid using silken tofu for this recipe, as it’s too delicate for stir frying.

Soy sauce creates the savory foundation of the stir fry sauce. Low sodium soy sauce allows you to control the seasoning more easily.

Sesame oil in small amounts adds a rich, nutty aroma that’s often associated with Asian-inspired cooking. A little goes a long way.

Bell peppers add sweetness, color, and a pleasant crunch.

Broccoli provides texture and absorbs the sauce exceptionally well while adding extra nutrition.

Easy ingredient swaps.

• Mix and match vegetables to your taste. You can use snap peas, carrots, mushrooms, green beans, bok choy, zucchini, baby corn, or snow peas.

• No sesame oil? Simply leave it out, the stir fry will still taste delicious.

• Nor rice vinegar? Use apple cider vinegar or white wine vinegar instead.

Beginner tips for success.

Tofu naturally contains a lot of water. Removing some of that moisture with paper towels helps it brown instead of steam when it hits the hot skillet.

You don’t need a special tofu press for this recipe. Simply wrap the tofu in a clean kitchen towel or paper towels, place a plate on top and let it sit for about 15 minutes while you prepare the vegetables. The drier the tofu, the better it will brown and absorb the sauce.

What to serve with Garlic Beef Stir Fry.

• Steamed jasmine rice

• Brown rice

• Fried rice

• Rice noodles

• Lo mein noodles

• Miso soup

• Chinese Egg Drop Soup

• Asian cucumber salad

Make it a complete meal.

For a simple family dinner:

Main: Easy Tofu & Vegetable Stir Fry

Side: Steamed Jasmine Rice

Vegetable: Edamame with a pinch of sea salt

Dessert: Fresh mango slices

Yield: 4 servings

Author: La Flaca

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Easy Tofu & Vegetable Stir Fry

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

This Easy Tofu & Vegetable Stir Fry is a quick, healthy, and flavorful dinner made with crispy tofu, colorful vegetables, and a savory homemade sauce. Ready in just 30 minutes and perfect for beginner cooks.

Ingredients (tofu prep)

• 14 ounce block firm tofu
• 2 tablespoons cornstarch

Ingredients (stir fry)

• 1/4 cup low sodium soy sauce
• 2 tablespoons water
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 teaspoons cornstarch
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 red chili, sliced (optional)
• 2 green onions sliced

Instructions

1. Drain the tofu and gently pat it dry with paper towels. Cut it into 1 inch cubes.
2. Place the tofu in a bowl and sprinkle with the cornstarch. Toss gently until each piece is lightly coated.
3. In a small bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, sesame oil, and cornstarch until smooth. Set aside.
4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
5. Add the tofu in a single layer and cook for 3 to 4 minutes per side, turning carefully until most sides are golden brown. Transfer the browned tofu to a plate.
6. Add the remaining tablespoon of oil to the skillet. Add the broccoli, bell pepper, and carrot. Cook for about 4 to 5 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
7. Add the garlic, ginger, and red chili (if using). Stir constantly for about 30 seconds until fragrant.
8. Return the tofu to the skillet. Pour in the prepared sauce and gently stir everything together.
9. Cook for another 1 to 2 minutes until the sauce thickens and evenly coats the tofu and vegetables.
10. Transfer to a serving dish and sprinkle with the sliced green onions. Serve immediately over steamed rice or noodles.

Notes

• Firm tofu works best because it holds its shape during cooking.
• Don't overcrowd the skillet when browning the tofu. Cooking in a single layer helps it develop the golden crust.
• Cut the vegetables in similar sizes so they cook evenly.
• Add a teaspoon of chili garlic sauce or a pinch of red pepper flakes if heat is your thing.

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