This Tofu Stir-Fry with Vegetables is a quick and healthy meal. It features soft tofu cooked with colorful vegetables like bell peppers, broccoli, and carrots in a tasty sauce. Perfect for a light dinner or lunch.
I like to add a bit of hot sauce or sesame oil for more flavor. Sometimes I toss in some cashews for crunch, and I pretend I’m a chef on TV—at least in my own kitchen!
I recommend serving it over steamed rice or noodles. It’s easy to make, filling, and a good way to get lots of veggies in one plate.
Ingredients & Substitutions
Tofu: Use firm or extra-firm tofu for best texture. I press out excess water to help it crisp up. If you want a quicker option, try pre-packaged fried or baked tofu. Firm tempeh or seitan can be good alternatives with a different flavor and texture.
Vegetables: Bell peppers, broccoli, and snap peas add crunch and freshness. I keep veggies bite-sized so they cook evenly. If fresh isn’t available, frozen vegetables work well—just thaw and drain before cooking.
Soy sauce: It adds umami and saltiness. I recommend low-sodium soy so you can control the salt. Coconut aminos are a milder, slightly sweeter alternative if you prefer a break from soy. Keep in mind, it might change the flavor slightly.
Garlic & Ginger: Fresh garlic and ginger give vibrant flavor. I peel and mince or grate them thin for quick absorption. Dried garlic powder or ground ginger can work in a pinch—use half the amount for a milder taste.
How do I get crispy tofu without deep-frying?
Press out excess water from the tofu, then cut into cubes. Toss with a little cornstarch or cornstarch/cornmeal mix. Heat a non-stick or cast-iron skillet over medium-high, add oil, and cook tofu until all sides are golden and crispy, turning carefully.
- Ensure tofu is as dry as possible before coating to help crisping.
- Use enough oil to cover the pan’s surface for even browning.
- Don’t overcrowd the pan; cook in batches if needed for crispier results.
How to Make Tofu Stir-Fry with Vegetables?
Ingredients You’ll Need:
For the Stir-Fry
- 14 oz firm tofu, pressed and cubed
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 carrots, sliced thin
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
How Much Time Will You Need?
Preparation: 10 minutes, Cooking: 15 minutes, Total: 25 minutes
Step-by-Step Instructions:
1. Prepare the ingredients
Press the tofu to remove water, then cut into cubes. Slice the bell peppers and carrots. Mince garlic and grate ginger.
2. Cook the tofu
Heat 1 tablespoon of oil in a pan over medium heat. Cook tofu until golden on all sides, about 5-7 minutes. Remove and set aside.
3. Stir-fry vegetables
Add another tablespoon of oil to the same pan. Sauté garlic and ginger for 30 seconds. Add broccoli, bell peppers, and carrots. Cook for 5-7 minutes until tender.
4. Combine and season
Return tofu to the pan. Add soy sauce and stir to coat everything evenly. Cook for 2-3 minutes to heat through. Serve hot.
