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Tofu Stir Fry Recipe

Tofu Stir Fry Recipe

This Tofu Stir Fry is a quick, colorful dinner made with crispy pan-seared tofu, fresh vegetables, and a savory garlic-ginger sauce that coats every bite. It's a simple meal that's packed with plant-based protein and comes together in about 30 minutes, making it perfect for busy weeknights.
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Course: Main Course
Cuisine: Asian-inspired
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author: Anne Carter
Servings: 4

Equipment

Ingredients

For the Tofu

  • 1 (14-ounce) block extra-firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon neutral oil
  • ¼ teaspoon black pepper

For the Stir Fry

  • 1 tablespoon avocado or vegetable oil
  • 1 small broccoli head cut into florets
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 large carrot thinly sliced
  • 1 cup snap peas
  • 4 green onions sliced
  • 3 cloves garlic minced
  • 1 tablespoon freshly grated ginger

For the Sauce

  • ⅓ cup low-sodium soy sauce
  • 2 tablespoons vegetable broth or water
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or brown sugar
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon cornstarch
  • 1 teaspoon sriracha optional

For Serving

  • Steamed jasmine or brown rice
  • Sesame seeds
  • Extra sliced green onions

Instructions

  • Pat the tofu dry with paper towels, then cut it into bite-sized cubes. Toss the tofu with soy sauce, black pepper, and cornstarch until evenly coated.
    Pat the tofu dry with paper towels, then cut it into bite-sized cubes
  • Heat the oil in a large skillet or wok over medium-high heat. Arrange the tofu in a single layer and cook for 8 to 10 minutes, turning occasionally, until golden and crisp on all sides. Transfer the tofu to a plate.
    While the tofu cooks, whisk together the soy sauce, vegetable broth, rice vinegar, maple syrup, sesame oil, cornstarch, and sriracha until smooth
  • While the tofu cooks, whisk together the soy sauce, vegetable broth, rice vinegar, maple syrup, sesame oil, cornstarch, and sriracha until smooth.
    While the tofu cooks, whisk together the soy sauce, vegetable broth, rice vinegar, maple syrup, sesame oil, cornstarch, and sriracha until smooth
  • Using the same skillet, add another drizzle of oil if needed. Cook the broccoli, carrots, and bell peppers for about 4 minutes, stirring frequently. Add the snap peas and continue cooking for another 2 minutes until the vegetables are crisp-tender. Stir in the garlic, ginger, and most of the green onions. Cook for about 30 seconds until fragrant.
    Cook the broccoli, carrots, and bell peppers for about 4 minutes then Stir in the garlic, ginger, and most of the green onions. Cook for about 30 seconds until fragrant.
  • Return the crispy tofu to the skillet. Pour in the prepared sauce and gently toss everything together. Continue cooking for 2 to 3 minutes until the sauce thickens and evenly coats the tofu and vegetables.
    Return the crispy tofu to the skillet. Pour in the prepared sauce and gently toss everything together
  • Remove from the heat and garnish with sesame seeds and the remaining green onions. Serve immediately over steamed rice or noodles.
    Remove from the heat and garnish with sesame seeds and the remaining green onions

Notes

  • Pressing the tofu for at least 20 minutes helps it become crisp and absorb more flavor.
  • Extra-firm tofu works best because it holds its shape while cooking.
  • Swap the vegetables with mushrooms, zucchini, bok choy, cabbage, asparagus, or baby corn depending on what you have on hand.
  • For extra heat, add additional sriracha or red pepper flakes.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in a skillet over medium heat to help the tofu stay crisp.
Keyword Tofu Stir Fry