Tofu Stir Fry Recipe
A colorful and satisfying tofu stir fry that’s loaded with fresh veggies and bursting with flavor—your weeknight dinner solution in less than 30 minutes.
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Why This Tofu Stir Fry Is My Go-To Quick Dinner
Whenever I want something healthy, full of flavor, and quick, so I don’t have to spend my whole evening making dinner, this tofu and vegetable stir fry is my go-to. The contrast of crispy golden tofu and crunchy bite vegetables never gets old. I enjoy every fresh bite of this tasty tofu.
What I love most about the stir fry is, of course, the versatility. I could have a million kinds of vegetables in the fridge and can easily swap them in. The dish will still come out looking fresh and tasting vibrant. My marinade of soy sauce and sesame oil gives it just the nudge of umami, plus if you add some ginger and garlic, it takes this whole thing up a notch!
If you want to make this vegan or gluten-free, it’s easy – just use a gluten-free tamari instead of soy sauce. If you like a heat, add some red chili flakes. It will completely change the flavor of the dish.
What I reach for with this stir fry:
- Steamed jasmine or brown rice when I need something hearty
- Rice noodles for a quicker, lighter option
- Sometimes, toasted peanuts or cashews for extra crunch
Try this method when you’re craving a plant-based meal that hits the spot with delicious flavor and pleasing texture. You’ll see why it’s a staple in my kitchen.
Savory Tofu and Vegetable Stir Fry
A vibrant and quick tofu stir fry with fresh veggies and a savory umami sauce—ready in just 25 minutes.
Ingredients
Instructions
- 1
Prepare the Tofu: Press the tofu to remove excess moisture, then cut it into cubes.
- 2
Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
- 3
Cook the Tofu: Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- 4
Sauté the Vegetables: In the same skillet, add the broccoli, bell pepper, and snap peas. Stir-fry for 3-4 minutes until slightly tender but still crisp.
- 5
Add Aromatics: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- 6
Combine: Return the tofu to the skillet. In a small bowl, mix the soy sauce and sesame oil, then pour over the tofu and vegetables. If using, mix cornstarch with a little water and stir in to thicken the sauce.
- 7
Serve: Toss everything to coat and heat through. Serve hot over cooked rice or noodles, garnished with sesame seeds and green onions.
Notes
To make this dish gluten-free, use tamari instead of soy sauce.
Switch up veggies based on season or preference.
Add chili flakes for more heat, or nuts for crunch.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 280
Frequently Asked Questions About This Recipe
Yes, simply use tamari or a certified gluten-free soy sauce in place of standard soy sauce.
Absolutely! Try substituting or adding mushrooms, carrots, baby corn, or zucchini based on what you have available.
Cool the stir fry completely, then refrigerate in an airtight container for up to 3 days. Reheat in a skillet or microwave before serving.
Press the tofu thoroughly, cut it into even cubes, and let it cook in the skillet without moving for a few minutes per side until golden. A nonstick pan or well-seasoned wok helps.
Yes, this tofu and vegetable stir fry recipe is naturally vegan.
