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 both healthy and packed with flavor that won’t take up my whole evening, this tofu and vegetable stir fry is at the top of my list. There’s just something about the crisp edges of golden tofu and the snap of perfectly cooked veggies that never gets old.
What I love most is the versatility—if I’ve got different veggies in the fridge, it’s easy to swap them in, and the stir fry still comes out looking fresh and tasting vibrant. The quick marinade of soy sauce and sesame oil gives just the right umami punch, and adding fresh ginger and garlic takes everything up a notch.
If you’re looking to keep things strictly vegan or gluten-free, it’s incredibly easy—just make sure to use a gluten-free tamari in place of regular soy sauce. And for those who like a little heat, tossing in a pinch of red pepper flakes is a game-changer.
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
Give this method a shot the next time you want a plant-based meal that doesn’t sacrifice flavor or 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.
