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tofu stir fry with vegetables

Tofu Stir Fry with Vegetables

This Tofu Stir Fry with Vegetables is a quick, nutritious, and versatile dish perfect for any weeknight dinner.
It features crispy tofu, colorful vegetables, and a savory sauce that ties it all together. Ready in just 30 minutes, it’s ideal for busy schedules and customizable to your preferences.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4 Servings
Calories 250 kcal

Ingredients
  

For the Stir Fry

  • 1 block 14 oz firm or extra-firm tofu, pressed and cubed
  • 2 tablespoons vegetable oil for pan-frying tofu and stir-frying
  • 1 cup broccoli florets
  • 1 cup sliced bell peppers red, yellow, or green
  • ½ cup sliced carrots
  • ½ cup snap peas
  • ½ cup sliced mushrooms
  • 2 cloves garlic minced
  • 1 tablespoon grated ginger

For the Sauce

  • 3 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or maple syrup optional
  • 1 teaspoon cornstarch optional, for thickening
  • 2 tablespoons water

For Garnish

  • 1 tablespoon sesame seeds
  • 2 tablespoons chopped green onions
  • Chili flakes optional

Instructions
 

Prepare the Tofu

  • Press the Tofu: Wrap tofu in a clean kitchen towel or paper towels. Place between two plates with a weight (like a can) on top for 15 minutes to remove excess moisture.
  • Cut the Tofu: Slice into 1-inch cubes for even cooking.
  • Pan-Fry Tofu: Heat 1 tablespoon of oil in a non-stick pan over medium-high heat. Add tofu cubes and cook until golden on all sides (about 5–7 minutes). Remove and set aside.

Make the Sauce

  • In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey or maple syrup, and water.
  • If you prefer a thicker sauce, mix cornstarch with a tablespoon of water and add to the sauce mixture.

Stir-Fry the Vegetables

  • Heat the remaining 1 tablespoon of oil in a large wok or skillet over medium-high heat.
  • Add garlic and ginger, stirring for 30 seconds until fragrant.
  • Toss in broccoli, carrots, and mushrooms. Stir-fry for 2–3 minutes.
  • Add bell peppers and snap peas, cooking for another 2–3 minutes until vegetables are crisp-tender.

Combine and Serve

  • Return the cooked tofu to the pan with the vegetables.
  • Pour the sauce over the stir fry, tossing everything together until evenly coated. Cook for 1–2 minutes to let the flavors meld.
  • Remove from heat and serve hot over steamed rice, noodles, or quinoa.
  • Garnish with sesame seeds, green onions, and chili flakes if desired.
Keyword ofu Stir Fry with Vegetables