Tofu Stir Fry with Vegetables

There’s something about the sizzling sound and aroma of a tofu stir fry that always gets me excited in the kitchen. This Tofu Stir Fry with Vegetables is my go-to when I want something quick, satisfying, and packed with flavor. What I love most is how vibrant the colors are on the plate; it feeds my eyes before my taste buds even get involved. The combination of crisp vegetables and golden-browned tofu, all coated in a garlicky, slightly sweet sauce, keeps me coming back for seconds. If you think tofu might be boring or bland, wait until you try this recipe – the way the tofu soaks up the sauce is just magic.

Tofu Stir Fry with Vegetables (The “Why” & Ingredients)

• 14 oz firm tofu, pressed and cut into 1-inch cubes
• 2 tablespoons vegetable oil (or peanut oil for a nuttier flavor)
• 1 red bell pepper, thinly sliced
• 1 medium carrot, julienned
• 1 cup broccoli florets
• 1 small zucchini, sliced into half-moons
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce (use low sodium for less salt)
• 1 tablespoon hoisin sauce
• 1 teaspoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• Green onions and sesame seeds for garnish (optional)

This recipe works because each ingredient plays a key role. Firm tofu holds its shape well during stir frying and provides that satisfying chewy texture. Pressing the tofu removes excess moisture, which helps it brown beautifully rather than steam. The mix of colorful veggies is not just for looks; it balances crunch and sweetness, giving a nice contrast to the soft tofu. Garlic and ginger create a fragrant base that awakens your senses, while soy sauce and hoisin add salty and sweet umami layers. The splash of rice vinegar brightens the whole dish, cutting through the richness. Finally, thickening the sauce with cornstarch helps glaze everything perfectly without making it runny. Trust me, the texture is everything here!

Tofu Stir Fry with Vegetables

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Easy and tasty tofu stir fry with vegetables recipe that solves meal boredom and boosts your healthy eating habits

• Author: molly
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Cuisine: Asian

Ingredients

Scale 1x2x3x

14 oz firm tofu, pressed and cut into 1-inch cubes

2 tablespoons vegetable oil (or peanut oil for a nuttier flavor)

1 red bell pepper, thinly sliced

1 medium carrot, julienned

1 cup broccoli florets

1 small zucchini, sliced into half-moons

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

3 tablespoons soy sauce (use low sodium for less salt)

1 tablespoon hoisin sauce

1 teaspoon rice vinegar

1 teaspoon toasted sesame oil

1 teaspoon cornstarch mixed with 2 tablespoons water

Green onions and sesame seeds for garnish (optional)

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Instructions

Press the tofu by wrapping it in a clean tea towel and placing a heavy pan or book on top for 15-20 minutes to remove excess water.

Prepare the sauce by whisking together soy sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch slurry in a small bowl. Set aside.

Chop the bell pepper, carrot, broccoli, and zucchini into bite-sized pieces.

Heat the oil in a large skillet or wok over medium-high heat until shimmering. Add tofu cubes in a single layer; cook undisturbed for 3-4 minutes then flip to brown all sides until golden.

Remove the tofu from the pan and set aside to keep it crispy.

Add a bit more oil to the skillet, then toss in garlic and ginger. Stir for about 30 seconds until fragrant.

Add broccoli and carrots first and stir fry for 3 minutes. Then add bell pepper and zucchini, stir frying for another 2-3 minutes until veggies are tender-crisp.

Return tofu to the pan and pour the sauce over. Stir to coat everything and cook 1-2 minutes until the sauce thickens and glazes the stir fry.

Remove from heat and garnish with green onions and sesame seeds if desired.

Notes

A quick, satisfying tofu stir fry packed with colorful vegetables and a garlicky, slightly sweet sauce. Perfect for a balanced vegetarian or vegan meal with a crispy golden tofu texture.

Tofu Stir Fry with Vegetables (Step-by-Step Instructions)

1. Press the tofu: Wrap the tofu in a clean tea towel and place a heavy pan or book on top for 15-20 minutes. This step is crucial to remove excess water so your tofu crisps up instead of getting soggy.
2. Prepare the sauce: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch slurry. Set aside. This mix will give you a perfect balance of sweet, salty, and tangy flavors.
3. Chop your vegetables: Slice bell pepper, carrot, broccoli, and zucchini into bite-sized pieces. Having everything ready before you start cooking makes things way easier because stir fry moves fast.
4. Heat the oil in a large skillet or wok over medium-high heat: Once shimmering, add tofu cubes in a single layer (you might need to do this in batches). Let them cook undisturbed for about 3-4 minutes, then flip to brown the other sides. The goal is a golden crust on all sides.
5. Remove tofu and set aside: This step is key—you don’t want tofu sitting in the pan while your veggies cook or it might lose that crispiness.
6. Add a bit more oil, then toss in garlic and ginger: Stir for about 30 seconds until fragrant but not burnt.
7. Add the vegetables: Start with broccoli and carrots first, stir fry for 3 minutes. Then add bell pepper and zucchini and stir fry for another 2-3 minutes. The idea is to keep veggies tender-crisp, so they still have some bite.
8. Return tofu to the pan: Pour the sauce over the tofu and veggies. Stir everything together, cooking for 1-2 minutes until the sauce thickens and glazes everything.
9. Remove from heat and garnish with green onions and sesame seeds: This last touch adds freshness and crunch.

Tofu Stir Fry with Vegetables (Tips for Success)

• Press the tofu well: This step can’t be skipped if you want that crispy texture. I sometimes let it press longer when I’m not in a rush.
• Don’t overcrowd the pan: When browning tofu or stir-frying veggies, giving them space helps them cook evenly and get that nice caramelization.
• Use high heat and a good-quality oil: Oils with higher smoke points like vegetable, canola, or peanut oil really work best for stir fry so nothing burns.
• Prepare your sauce beforehand: This makes the final cooking step a breeze because everything moves fast once you start.
• Cook veggies in order: Harder veggies like carrots and broccoli need more time than softer ones like zucchini or bell pepper.

Tofu Stir Fry with Vegetables (Storage & Reheating)

Leftover tofu stir fry stores well in an airtight container in the fridge for up to 3 days. When reheating, it’s best to use a skillet over medium heat rather than the microwave if you can. This helps retain the crispiness of the tofu and gives the veggies a fresh-tossed texture again. Add a tiny splash of water or oil if things seem dry. If you must microwave, cover loosely to keep moisture in but expect the tofu to soften a bit.

Tofu Stir Fry with Vegetables (FAQ)

Can I use soft tofu instead of firm tofu in this stir fry?

Soft tofu wouldn’t hold up well in this stir fry because it’s too delicate and likely to fall apart when you toss it in the hot pan. Firm or extra-firm tofu is the best choice for achieving that golden crust and satisfying chew.

What can I substitute if I don’t have hoisin sauce?

If you don’t have hoisin sauce, you can mix 1 tablespoon soy sauce with a teaspoon of honey or brown sugar and a small squeeze of ketchup to mimic the sweet and tangy profile. It won’t be exactly the same but still tasty.

Is tofu stir fry healthy?

This dish is packed with protein from tofu and loads of vitamins and fiber from fresh veggies. Using minimal oil and a low-sodium soy sauce can make it a light but filling meal. It’s perfect for a balanced vegetarian or vegan diet.

Can I add rice or noodles to this tofu stir fry?

Yes! Serve this stir fry over steamed rice or toss it with cooked noodles like soba or rice noodles to make it more substantial. Just cook grains or noodles separately and mix when ready to serve.

How do I get my tofu extra crispy?

Besides pressing well, tossing tofu cubes in a little cornstarch before frying helps create a crunchy exterior. Also, frying them in hot oil without overcrowding the pan will help each piece crisp up.

Nutritional Information

Estimated nutritional values per serving (serves 4):

• Calories: 280 kcal
• Fat: 16 g
• Protein: 18 g
• Carbohydrates: 14 g
• Fiber: 4 g
• Sodium: 650 mg

These values are estimates and can vary based on exact ingredients and portion sizes.

Conclusion

Making this Tofu Stir Fry with Vegetables has become one of my favorite ways to enjoy a quick, nourishing meal without any fuss. There’s something deeply satisfying about the crispiness of the tofu mixed with the vibrant vegetables all coated in a flavorful glaze. Give it a try and see how easily you can whip up a restaurant-worthy dish right at home. Don’t hesitate to tweak the veggies or sauce to suit your taste—and I’d love to hear how it turns out, so drop a comment or rate the recipe when you do!