Tofu stir-fry with vegetables recipe is the perfect solution for those busy weeknights when you need a quick, nutritious, and delicious meal. This vegan dish is packed with protein from the tofu, a variety of vitamins and minerals from the colorful vegetables, and a burst of flavor from a simple yet savory stir-fry sauce.
Quick Tofu Stir-Fry with Vegetables
Equipment
- Cutting board
- Chef's knife
- Large non-stick skillet or wok
- Spatula or wooden spoon
- Mixing bowls
- Tongs or chopsticks
- Paper towels
Ingredients
- 14 oz firm tofu, pressed and cubed
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (divided)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium carrot, julienned
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon chili flakes (optional)
- 1 tablespoon sesame seeds
- 2 green onions, chopped
- Cooked rice or noodles for serving
Instructions
Prepare the Tofu:
- Press the tofu for 10 minutes to remove excess moisture. Cut it into 1-inch cubes.In a mixing bowl, toss the tofu cubes with 1 tablespoon of soy sauce and cornstarch until evenly coated.
Cook the Tofu:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.Add the tofu cubes and cook, turning occasionally, until golden brown on all sides (about 5-7 minutes). Remove from the skillet and set aside.
Stir-Fry the Vegetables:
- In the same skillet, add the remaining 1 tablespoon of vegetable oil.Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.Add the sliced bell peppers, julienned carrot, and broccoli florets. Stir-fry for 4-5 minutes until the vegetables are crisp-tender.
Combine and Serve:
- Return the cooked tofu to the skillet with the vegetables.Add the soy sauce, hoisin sauce, sesame oil, and chili flakes (if using). Stir everything together to coat the tofu and vegetables evenly.Cook for another 2-3 minutes, allowing the sauce to thicken slightly.Sprinkle with sesame seeds and chopped green onions.Serve hot over cooked rice or noodles.
Notes
Whether you’re a seasoned cook or a beginner in the kitchen, this tofu stir-fry is an easy recipe that delivers big on taste and nutrition. It’s a versatile dish that can be customized with your favorite veggies and served with rice, noodles, or even quinoa for a satisfying dinner. Plus, it’s ready in under 30 minutes, making it an ideal choice for a wholesome and quick meal.
More Vegetarian Recipes:
Ingredients:
For the Stir-Fry:
- 1 block of firm tofu, pressed and cubed
- 1 tablespoon cornstarch (optional, for extra crispiness)
- 2 tablespoons vegetable oil or sesame oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional, for garnish)
For the Stir-Fry Sauce:
- 3 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon sriracha or chili sauce (optional, for heat)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
Instructions for Tofu Stir-Fry with Vegetables Recipe:
1. Prepare the Tofu:
- Start by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top (like a skillet) for 15-20 minutes. This step is crucial for achieving crispy tofu.
- Once pressed, cut the tofu into bite-sized cubes. If you prefer extra crispy tofu, toss the cubes in cornstarch, coating them evenly.
2. Cook the Tofu:
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil.
- Add the tofu cubes to the skillet and cook for about 5-7 minutes, turning occasionally, until all sides are golden brown and crispy. Once done, remove the tofu from the skillet and set it aside.
3. Sauté the Vegetables:
- In the same skillet, add the remaining tablespoon of oil.
- Add the minced garlic and ginger, sautéing for 1 minute until fragrant.
- Add the sliced bell peppers, zucchini, carrot, and broccoli florets to the skillet. Stir-fry the vegetables for 5-7 minutes, or until they are tender-crisp. The vegetables should be cooked but still have a bit of crunch for texture.
4. Make the Stir-Fry Sauce:
- While the vegetables are cooking, prepare the stir-fry sauce. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, maple syrup, sriracha (if using), and the cornstarch mixture.
5. Combine and Serve:
- Once the vegetables are cooked, return the crispy tofu to the skillet.
- Pour the stir-fry sauce over the tofu and vegetables, stirring to coat everything evenly. Allow the sauce to cook for 2-3 minutes, thickening slightly and coating the ingredients.
- Taste and adjust seasoning if needed.
- Garnish with sliced green onions and sesame seeds, if desired.
6. Serve:
- Serve the tofu stir-fry over steamed rice, noodles, or quinoa. Enjoy this flavorful, healthy meal fresh and hot!
This Tofu Stir-Fry with Vegetables is a quick and healthy vegan dinner that’s sure to become a regular in your meal rotation. Not only is it packed with nutrients, but it also offers the flexibility to use whatever vegetables you have on hand. Give this recipe a try, and enjoy a delicious, plant-based meal that’s ready in minutes!