Go Back

Tofu & Vegetable Stir-Fry - Quick, Colorful, and Satisfying

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 14 oz (400 g) extra-firm tofu, drained and pressed
  • 2 tablespoons cornstarch (for coating the tofu)
  • 2–3 tablespoons neutral oil (like avocado, canola, or peanut oil)
  • 1 red bell pepper, sliced
  • 2 cups broccoli florets
  • 1 cup snap peas, trimmed (or green beans)
  • 1 medium carrot, thinly sliced on a bias
  • 3 green onions, sliced (whites and greens separated)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground)
  • 1 tablespoon sesame oil (for finishing)
  • Sesame seeds, for garnish (optional)
  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 1–2 tablespoons honey or maple syrup (to taste)
  • 1 tablespoon hoisin or vegetarian oyster sauce (optional, for depth)
  • 1/3 cup water or vegetable broth
  • 1–2 teaspoons cornstarch (for thickening)
  • Red pepper flakes or sriracha, to taste

Method
 

  1. Press the tofu. Wrap the tofu block in a clean kitchen towel and place something heavy on top for 10–15 minutes. This removes excess moisture and helps it crisp.
  2. Make the sauce. In a small bowl, whisk soy sauce, rice vinegar, honey or maple, hoisin (if using), water, cornstarch, and a pinch of red pepper flakes. Set aside. The cornstarch will thicken the sauce later.
  3. Prep the vegetables. Slice the bell pepper, trim the snap peas, cut the broccoli into small florets, and slice the carrot and green onions. Keep the green onion greens for garnish.
  4. Cube and coat the tofu. Cut the pressed tofu into 1-inch cubes. Toss gently with 2 tablespoons cornstarch until evenly coated. This creates a light crust that crisps up in the pan.
  5. Heat the pan. Set a large skillet or wok over medium-high heat. Add 1–2 tablespoons oil and let it get hot until it shimmers.
  6. Crisp the tofu. Add tofu in a single layer. Cook 2–3 minutes per side, turning until all sides are golden and crisp. Transfer to a plate and keep nearby.
  7. Stir-fry the vegetables. Add another teaspoon of oil if the pan looks dry. Add broccoli and carrots first; cook 2 minutes, stirring. Add bell pepper, snap peas, and the white parts of the green onions; cook 2–3 minutes more. You want tender-crisp, not soft.
  8. Add aromatics. Push the veggies to the sides. Add garlic and ginger to the center with a splash of oil. Cook 30 seconds until fragrant, then toss everything together.
  9. Sauce it up. Whisk the sauce (cornstarch settles), then pour it into the pan. Stir as it bubbles and thickens, about 30–60 seconds.
  10. Return the tofu. Add the crispy tofu back in and toss to coat in the sauce. Turn off heat. Drizzle with sesame oil for a toasty finish.
  11. Finish and serve. Top with green onion greens and sesame seeds. Serve hot over rice or noodles. Add a squeeze of lime if you like brightness.