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Tofu Stir Fry: easy tofu stir fry with vegetables — Vegan Recipes recipe | AfoodrinkVegan Recipes

Tofu Stir Fry

This colorful tofu stir fry is a weeknight-friendly pan dinner with crisp-edged tofu, tender vegetables, and a glossy soy-ginger sauce. Serve it over brown rice for a complete vegan meal that feels fresh and satisfying.

Total time
35 min
Yield
4 servings
Difficulty
Easy

Prep 20mCook 15mChinese AmericanVegan Recipes

Tofu stir fry is one of those flexible dinners that helps clear the vegetable drawer without feeling like a compromise. The tofu gets a light coating of cornstarch, which helps it brown and gives the sauce something to cling to.

The sauce is simple: low-sodium soy sauce, rice vinegar, maple syrup, ginger, garlic, and a little sesame oil. It is savory, lightly sweet, and quick to thicken in the pan.

This recipe includes cooked brown rice in the serving size and nutrition. If you serve the stir fry on its own, the calories and carbohydrates will be lower.

01What you'll need

Ingredients

17 items · 4 servings

  • 1 (14-ounce) block extra-firm tofu, drained and pressed
  • 4 tablespoons low-sodium soy sauce, divided
  • 1 tablespoon plus 1 teaspoon cornstarch, divided
  • 2 tablespoons neutral oil, such as canola or avocado oil, divided
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon red pepper flakes
  • 2 cups broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 medium carrot, thinly sliced on the diagonal
  • 1 cup snap peas, trimmed
  • 3 scallions, sliced, white and green parts separated
  • 2 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 3 cups cooked brown rice, for serving

02How to make it

Step-by-step

  1. 1. Press the tofu

    Wrap the tofu in a clean kitchen towel or paper towels. Set it on a plate and place a heavy pan or a few cans on top. Let it press for about 15 minutes. This removes extra water so the tofu can brown instead of steam.

  2. 2. Cut and coat the tofu

    Cut the pressed tofu into 1-inch cubes. Place it in a bowl with 1 tablespoon of the soy sauce and toss gently. Sprinkle with 1 tablespoon of the cornstarch and toss again until the pieces look lightly dusted.

  3. 3. Mix the sauce

    In a small bowl, whisk together the remaining 3 tablespoons soy sauce, 2 tablespoons water, rice vinegar, maple syrup, sesame oil, red pepper flakes, and the remaining 1 teaspoon cornstarch. Whisking means stirring briskly until the cornstarch is fully dissolved.

  4. 4. Brown the tofu

    Heat 1 tablespoon neutral oil in a large nonstick skillet or wok over medium-high heat. Add the tofu in a single layer. Cook for 6 to 8 minutes, turning every couple of minutes, until golden on several sides. Transfer the tofu to a plate.

  5. 5. Start the vegetables

    Add the remaining 1 tablespoon neutral oil to the pan. Add the broccoli, bell pepper, carrot, snap peas, and the white parts of the scallions. Stir-fry for 4 to 5 minutes, stirring often, until the vegetables are bright and crisp-tender.

  6. 6. Add the aromatics

    Add the garlic and ginger to the pan. Cook for 30 seconds, stirring constantly, just until fragrant. Do not let the garlic brown too much, or it can taste bitter.

  7. 7. Sauce and finish

    Return the tofu to the pan. Give the sauce another quick stir, then pour it over the tofu and vegetables. Toss for 1 to 2 minutes, until the sauce bubbles and lightly coats everything.

  8. 8. Serve hot

    Spoon the tofu stir fry over the cooked brown rice. Scatter the green parts of the scallions on top and serve right away while the vegetables are still crisp.

03From our kitchen

Cook's tips

  • Make-ahead: Press and cube the tofu up to 1 day ahead. You can also whisk the sauce and chop the vegetables a day in advance. Store each part separately in the refrigerator.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days. The tofu will soften as it sits, but the flavor holds up well.
  • Reheating: Warm leftovers in a skillet over medium heat with a splash of water, or microwave in short bursts. A skillet gives the best texture.
  • Vegetable swaps: Use zucchini, mushrooms, green beans, cabbage, baby corn, or bok choy. Add firmer vegetables first and tender greens near the end.
  • Gluten-free swap: Use low-sodium tamari instead of soy sauce, and check that your cornstarch is certified gluten-free if needed.
  • For crispier tofu: Cook the tofu in two batches if your pan is small. Crowding the pan traps steam and makes the tofu softer.

Cook's note

Nutrition is calculated with 3 cups cooked brown rice included for serving. Values will vary by tofu brand, especially because calcium content depends on how the tofu is made.

04Frequently asked

Questions & answers

Do I have to press the tofu?

Pressing is strongly recommended for extra-firm tofu. It removes excess water, which helps the tofu brown and keeps the stir fry from turning watery. If you are short on time, press it for even 5 to 10 minutes.

Can I make this tofu stir fry without oil?

You can reduce the oil, but the tofu will not get as crisp. Use a good nonstick pan and cook the tofu with a small splash of water or broth as needed. The texture will be softer.

What kind of tofu works best?

Extra-firm tofu works best because it holds its shape in the pan. Firm tofu also works, but handle it gently. Silken tofu is too delicate for this style of stir fry.

Can I use frozen vegetables?

Yes. Add frozen vegetables straight to the hot pan and cook until the extra moisture evaporates before adding the sauce. The texture will be softer than fresh vegetables, but it is still a good quick option.

How do I keep the sauce from getting lumpy?

Whisk the cornstarch into the cold sauce ingredients before adding it to the pan. If the sauce sits while you cook, stir it again right before pouring it in because cornstarch settles at the bottom.

05Per serving

Nutrition facts

Nutrition Facts

4 servings

Amount per serving

Calories408

% Daily Value*

Total Fat15 g
19%
Saturated Fat2 g
10%
Cholesterol0 mg
0%
Sodium639 mg
28%
Total Carbohydrate53 g
19%
Dietary Fiber7 g
25%
Total Sugars8 g
Protein17 g
34%
Vitamin D0 mcg
0%
Calcium222 mg
17%
Iron3.3 mg
18%
Potassium687 mg
15%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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