Tofu Stir Fry

I used to think tofu was boring. Just a plain white block — what could you really do with it? But then I discovered tofu stir-fry. It’s fast, full of flavor, and so easy to make. Now it’s one of my go-to dinners when I want something tasty but don’t feel like spending hours in the kitchen.

If you’ve never cooked with tofu, don’t worry. I promise it’s not hard at all. The trick is to press out the extra water before you cook, so it gets nice and crispy. Once you add veggies and a delicious sauce, tofu becomes a star. You might even forget you’re eating something healthy!

One of the best things about this stir-fry is how flexible it is. You can use whatever vegetables you have in the fridge — broccoli, bell peppers, carrots, snap peas… anything goes. I’ve even added leftover green beans before, and it still turned out great. The sauce ties everything together with sweet, salty, and savory flavors.

This tofu stir fry is perfect for a quick weeknight meal or a simple lunch. I like to serve mine over rice or noodles, but you can skip that if you’re going low-carb. It’s also a great way to sneak more veggies into your meals without it feeling like a chore.

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What is Tofu Stir Fry?

Tofu stir fry is a simple and delicious dish made by cooking tofu with a mix of vegetables in a flavorful sauce. The tofu is usually pan-fried until golden and crispy, then tossed with fresh veggies like bell peppers, broccoli, and carrots.

Everything is coated in a savory sauce made with ingredients like soy sauce, garlic, and a touch of sweetness, sometimes from honey or brown sugar.

You can make it spicy or mild, add different veggies based on what you like, or even change up the sauce. It’s a great plant-based meal that’s packed with protein and full of flavor. Whether you’re vegan, vegetarian, or just trying to eat more meatless meals, tofu stir fry is a tasty option that never gets boring.

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Why You’ll Love It

• Quick and easy – You can have dinner on the table in about 30 minutes or less.
• Healthy and satisfying – Packed with protein and veggies, it keeps you full without feeling heavy.
• Customizable – Use any veggies you like or have on hand. No fancy ingredients needed!
• Budget-friendly – Tofu and vegetables are affordable and easy to find.
• Perfect for meal prep – Make a big batch and enjoy leftovers for lunch or dinner the next day.

Ingredient List

For the Stir Fry:

• 1 block (14 oz) extra-firm tofu
• 2 tablespoons cornstarch
• 2 tablespoons oil (vegetable or sesame oil works great)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 medium carrot, sliced thin
• 1/2 cup snap peas
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (or 1/2 tsp ground ginger)

For the Sauce:

• 1/4 cup soy sauce (low sodium if preferred)
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce (or oyster sauce if not vegan)
• 1 tablespoon maple syrup or honey
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon cornstarch + 2 tablespoons water (to thicken)

For Serving:

• Cooked rice or noodles
• Sesame seeds and chopped green onions (optional, for garnish)

Ingredient Notes

• Extra-firm tofu – I always press the tofu for at least 15 minutes to get rid of excess moisture. This helps it crisp up better.
• Cornstarch – Don’t skip this! It helps the tofu get that golden, crispy coating.
• Soy sauce – I use low-sodium soy sauce to keep the salt level balanced.
• Hoisin sauce – Adds that deep, slightly sweet flavor. You can substitute it with oyster sauce if you’re not vegan.
• Maple syrup or honey – Just a little bit adds a perfect touch of sweetness to balance the salty and tangy flavors.
• Rice or noodles – Jasmine rice or lo mein noodles are my favorite choices, but any kind works.

Kitchen Tools Needed

• Non-stick skillet or wok – A large pan gives you enough space to stir everything without spilling over. I love using my deep non-stick skillet — it heats evenly and nothing sticks.
• Tofu press or heavy object – Pressing tofu is key for texture. I use a simple tofu press, but a clean towel and something heavy (like a cast iron pan) works too.
• Mixing bowls – You’ll need a couple to toss the tofu in cornstarch and mix up your sauce.
• Spatula or tongs – Great for flipping the tofu without breaking it apart. A silicone spatula is my go-to.
• Grater or microplane – Perfect for fresh ginger and garlic.
• Measuring spoons and cups – To get the sauce just right!

Instructions

Step 1: Press and Prep the Tofu

• Remove the tofu from the package and drain the water.
• Place the tofu block between two clean kitchen towels and put something heavy on top (like a skillet or a few books).
• Let it press for at least 15 minutes to remove as much moisture as possible.

Pro Tip: The drier the tofu, the crispier it gets when pan-fried. Don’t skip this step!

Step 2: Cut and Coat the Tofu

• After pressing, cut the tofu into bite-sized cubes (about 1-inch pieces).
• In a bowl, toss the tofu cubes with 2 tablespoons of cornstarch until they’re evenly coated.

Pro Tip: Use your hands or a spoon to gently toss. Be careful not to break the tofu.

Step 3: Cook the Tofu

• Heat 1 tablespoon of oil in a non-stick skillet or wok over medium heat.
• Add the tofu pieces in a single layer. Let them cook without stirring for 3–4 minutes until the bottoms are golden and crispy.
• Flip the pieces gently and cook each side until all sides are crispy and browned.
• Remove tofu from the pan and set aside on a plate.

Pro Tip: Don’t overcrowd the pan — cook in batches if needed so the tofu crisps up instead of steaming.

Step 4: Cook the Veggies

• In the same pan, add another tablespoon of oil.
• Add the garlic and ginger, and stir for about 30 seconds until fragrant.
• Toss in the sliced carrots and broccoli. Stir-fry for 2–3 minutes.
• Add bell peppers and snap peas. Continue to stir-fry for another 3–4 minutes until veggies are just tender but still crisp.

Pro Tip: Add a splash of water if the veggies start to stick or cook too slowly.

Step 5: Make and Add the Sauce

• In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, maple syrup (or honey), sesame oil, and red pepper flakes.
• In another small cup, mix the cornstarch with water to make a slurry.
• Pour the sauce into the pan with the veggies and bring it to a light simmer.
• Slowly pour in the cornstarch slurry while stirring constantly. Let it cook for 1–2 minutes until the sauce thickens.

Pro Tip: Whisk the slurry right before adding it — cornstarch settles fast!

Step 6: Add Tofu and Finish

• Gently add the cooked tofu back into the pan and stir to coat it with the sauce.
• Let everything cook together for another 1–2 minutes so the tofu soaks up the flavor.
• Remove from heat and serve hot over rice or noodles.
• Garnish with sesame seeds and chopped green onions if you like.

Tips and Tricks for Success

• Press the tofu well – This helps it hold its shape and get crispy, instead of turning soggy.
• Use high heat for stir-frying – A hot pan cooks veggies quickly and keeps them crisp and colorful.
• Cook tofu in batches – If your pan is small, avoid overcrowding so each piece crisps up nicely.
• Prep everything first – Stir fry moves fast, so have all your veggies chopped and sauce mixed before you start cooking.
• Taste the sauce before adding – If you like it sweeter, spicier, or saltier, adjust the seasonings to your liking before pouring it into the pan.

Ingredient Substitutions and Variations

• Tofu – Swap with tempeh or seitan for a different texture and flavor.
• Hoisin sauce – Use oyster sauce or teriyaki sauce if you’re not vegan or prefer a different flavor.
• Maple syrup/honey – Brown sugar works too in a pinch.
• Soy sauce – Tamari or coconut aminos are great gluten-free options.
• Veggies – Try mushrooms, baby corn, zucchini, or cabbage, based on what you have or love.
• Spicy version – Add sriracha or chili garlic sauce to the stir-fry sauce for extra heat.
• Nutty twist – Toss in cashews or peanuts for crunch and added protein.

Serving Suggestions

• Over steamed jasmine rice – This is my favorite way to serve it. The rice soaks up all that yummy sauce!
• With noodles – Toss it with rice noodles, soba, or even spaghetti if that’s what you’ve got. It works.
• In lettuce wraps – Scoop the tofu and veggies into big lettuce leaves for a light, fresh meal.
• Alongside spring rolls – I like pairing this stir fry with veggie spring rolls for a fun, takeout-style dinner at home.
• With a side of miso soup – On cooler nights, I serve it with a warm bowl of miso soup — it feels cozy and filling without being too heavy.

Storage and Reheating Instructions

• Store leftovers in an airtight container in the fridge for up to 3–4 days.
• Reheat in a skillet over medium heat with a splash of water to loosen the sauce and keep everything from drying out.
• Microwave option – You can also reheat it in the microwave for 1–2 minutes, stirring halfway through.
• Freeze with caution – The texture of tofu can change after freezing, so I recommend only freezing if needed.
• Store sauce separately (if possible) – If you’re meal prepping, keep the sauce on the side until you’re ready to eat to keep veggies crisp.

Frequently Asked Questions

Can I make this tofu stir-fry ahead of time?

Yes! It tastes great the next day. Just store it in the fridge and reheat it when you’re ready to eat. The flavors get even better after sitting for a while.

What’s the best way to press tofu without a tofu press?

Wrap the tofu in a clean towel and place something heavy on top, like a pan or a couple of books. Let it sit for at least 15 minutes to drain the water.

How do I keep tofu from sticking to the pan?

Use a non-stick pan or a well-seasoned cast iron skillet, and make sure the oil is hot before you add the tofu. Don’t move the tofu around too soon — let it crisp up first.

Can I make this gluten-free?

Definitely! Just use tamari or coconut aminos instead of soy sauce, and double-check your hoisin or substitute with a gluten-free stir-fry sauce.

Is this recipe good for kids?

Yes! You can skip the red pepper flakes and use sweeter veggies like bell peppers and carrots to keep it kid-friendly. My niece loves it with noodles!

Can I add meat or seafood?

Of course! Chicken, shrimp, or beef work well — just cook them first, set them aside, and add them back in with the sauce like you would the tofu.

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If you try this tofu stir fry, I’d love to hear how it turns out! Tag me in your food pics or drop a comment to let me know your favorite veggie combos.