I just made a Stir Fry With Tofu that turns boring fridge scraps into a saucy, protein-packed 30-minute dinner you’ll actually crave.

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I am obsessed with this stir fry. It’s loud, saucy, and actually makes me look like I tried.

I love how Stir Fry With Tofu soaks up salty-sweet sauce and still stays chewy, not mush. I can eat it straight out of the pan with rice and call it dinner.

The Vegan Stir Fry Vegetables give it snap and color, especially when broccoli shows up. But mostly I just love the contrast, crispy edges on cubes of firm tofu and bright green broccoli that punch through the sauce.

Quick, not precious, and seriously addictive. Must eat nightly, no shame really.

Ingredients

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Tofu, protein that soaks sauce
Cornstarch creates a crisp exterior
Neutral oil for frying without flavor
Plus sesame oil adds nutty notes
Soy sauce gives salty umami
Maple syrup brings gentle sweetness
Rice vinegar adds bright acidity
Garlic gives savory punch
Ginger adds fresh zing, it wakes things
Red pepper adds crunch and color
Broccoli gives green heft and crunch
Carrot adds sweet crunch
Snap peas are crisp and bright
Green onions add fresh bite
A bit of chili for heat
Sesame seeds add tiny toasty crunch
Salt and pepper balance flavors
Rice or noodles make it filling

Ingredient Quantities

1 (14 oz) block firm or extra-firm tofu, cubed

2 tbsp cornstarch

3 tbsp neutral oil (vegetable or canola), plus 1 tsp toasted sesame oil

3 tbsp soy sauce or tamari

1 tbsp maple syrup or brown sugar

1 tbsp rice vinegar

2 cloves garlic, minced

1 tbsp fresh ginger, grated

1 medium red bell pepper, sliced

1 small head broccoli, cut into florets (about 2 cups)

1 medium carrot, thinly sliced or julienned

1 cup snap peas or snow peas

3 green onions, sliced

1 tsp chili paste or sriracha (optional for heat)

2 tsp toasted sesame seeds (optional)

Salt and black pepper, to taste

Cooked rice or noodles, for serving

How to Make this

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1. Press the tofu for at least 10 minutes to remove excess water, then cut into 1 inch cubes. Pat dry with paper towels, toss gently with 2 tbsp cornstarch and a pinch of salt and pepper so every piece is lightly coated.

2. Whisk together the sauce: 3 tbsp soy sauce or tamari, 1 tbsp maple syrup or brown sugar, 1 tbsp rice vinegar, minced garlic, grated ginger and 1 tsp chili paste or sriracha if you want heat. Set aside.

3. Heat a large nonstick or cast iron skillet over medium high heat and add 3 tbsp neutral oil. When hot, add tofu in a single layer and fry without crowding until all sides are golden and crisp, about 8 to 10 minutes. Flip carefully so pieces don’t break. Remove tofu to a plate.

4. In the same pan add 1 tsp toasted sesame oil, then toss in the sliced carrot and broccoli florets. Stir fry 2 minutes, then add the red bell pepper and snap peas. Cook until veggies are bright and just tender, about 3 more minutes, don’t overcook them.

5. Push the veggies to the side of the pan, pour the sauce into the empty space and let it bubble for 30 seconds to thicken slightly. Scrape up any browned bits from the pan, they add flavor.

6. Return the crispy tofu to the pan and toss everything together so the sauce coats the tofu and vegetables evenly. Cook 1 to 2 minutes more until sauce is glossy and sticky.

7. Taste and adjust with salt, pepper, or an extra splash of soy sauce or maple syrup if you want it sweeter. If sauce is too thick add a tablespoon of water to loosen.

8. Stir in most of the sliced green onions, reserving some for garnish. Sprinkle in 2 tsp toasted sesame seeds for a crunchy finish.

9. Serve immediately over cooked rice or noodles. Drizzle a little extra toasted sesame oil if you like a stronger sesame aroma. Enjoy, this comes together in about 30 minutes and makes great leftovers.

Equipment Needed

1. Cutting board
2. Sharp chef’s knife
3. Tofu press or heavy skillet plus paper towels for pressing
4. Large mixing bowl
5. Small bowl and whisk or fork (for the sauce)
6. Large nonstick or cast iron skillet
7. Spatula or tongs (for flipping tofu)
8. Measuring spoons and cups

FAQ

Q: Can I freeze the tofu stir fry leftovers? A: Yes, but texture will change. Freeze in airtight containers for up to 2 months. Thawed tofu gets softer and a bit watery, so reheat in a skillet to evaporate extra liquid and crisp it again.

Q: How do I make the tofu extra crispy? A: Press the tofu 15 to 30 minutes to remove moisture, cube it, toss with cornstarch, then fry in hot oil without crowding the pan. Let it sit undisturbed so it browns, then flip. Baking at 425 F for 25 to 30 minutes is a less oily option, turning once.

Q: Can I swap vegetables or make it all veg? A: Totally. Use what you got: mushrooms, zucchini, bok choy, or cauliflower work great. Add quick-cooking veg later and denser veg earlier so everything finishes around the same time.

Q: Is there a gluten free version? A: Yes. Use tamari or a gluten free soy sauce, and confirm any chili paste is gluten free. Cornstarch, maple syrup, sesame oil are all naturally gluten free.

Q: How do I adjust the sauce for more flavor or less salt? A: For deeper flavor add 1 tsp toasted sesame oil and a splash more rice vinegar or a pinch of sugar for balance. For less salt, dilute sauce with 1 to 2 tbsp water or use a low sodium soy sauce and taste as you go.

Q: Can I meal prep this for the week? A: Yes. Store tofu and veggies separately from rice in airtight containers for up to 4 days. Keep sauce on the side if you want veggies crisper when reheating. Reheat in a skillet for best texture, not the microwave.

Tofu Stir Fry Recipe Substitutions and Variations

Tofu (firm or extra-firm): swap with tempeh for a nuttier bite or firm seitan if you want more chew, just cube and pan-fry the same way.
Cornstarch: use arrowroot powder or tapioca starch for the same crisp, or all-purpose flour in a pinch though it wont be quite as light.
Soy sauce or tamari: try coconut aminos for a lower-sodium, slightly sweeter option, or Worcestershire for depth if you arent strictly vegan.
Rice vinegar: apple cider vinegar or white wine vinegar work fine, use slightly less if they taste stronger and adjust to your liking.

Pro Tips

1. Press the tofu longer if you can — 20 to 30 minutes is better than 10. The drier it is the crispier it gets when fried, and it soaks up sauce way nicer. If you forget a press, wrap in paper towels and microwave 30 seconds to pull out extra moisture.

2. Use a hot pan and don’t crowd the tofu. Fry in one layer so each side gets brown and crusty. If you add too many pieces they steam and go soggy, so do two smaller batches if needed.

3. Par-cook dense veggies like broccoli and carrots first, then add quick-cooking ones later. This keeps everything bright and not mushy. If sauce thickens too fast, stir in a tablespoon of water to loosen it and keep it glossy.

4. Taste and tweak at the end. A splash more soy for salt, a little maple for sweetness, or a few drops of rice vinegar or lime for brightness can fix almost any imbalance. Garnish with green onion and sesame oil right before serving for the best aroma.

Tofu Stir Fry Recipe

Recipe by Sarah level

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I just made a Stir Fry With Tofu that turns boring fridge scraps into a saucy, protein-packed 30-minute dinner you’ll actually crave.

Servings

servings

Calories

320

kcal

Equipment: 1. Cutting board
2. Sharp chef’s knife
3. Tofu press or heavy skillet plus paper towels for pressing
4. Large mixing bowl
5. Small bowl and whisk or fork (for the sauce)
6. Large nonstick or cast iron skillet
7. Spatula or tongs (for flipping tofu)
8. Measuring spoons and cups

Ingredients

1 (14 oz) block firm or extra-firm tofu, cubed
2 tbsp cornstarch
3 tbsp neutral oil (vegetable or canola), plus 1 tsp toasted sesame oil
3 tbsp soy sauce or tamari
1 tbsp maple syrup or brown sugar
1 tbsp rice vinegar
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 medium red bell pepper, sliced
1 small head broccoli, cut into florets (about 2 cups)
1 medium carrot, thinly sliced or julienned
1 cup snap peas or snow peas
3 green onions, sliced
1 tsp chili paste or sriracha (optional for heat)
2 tsp toasted sesame seeds (optional)
Salt and black pepper, to taste
Cooked rice or noodles, for serving

Directions

Press the tofu for at least 10 minutes to remove excess water, then cut into 1 inch cubes. Pat dry with paper towels, toss gently with 2 tbsp cornstarch and a pinch of salt and pepper so every piece is lightly coated.
Whisk together the sauce: 3 tbsp soy sauce or tamari, 1 tbsp maple syrup or brown sugar, 1 tbsp rice vinegar, minced garlic, grated ginger and 1 tsp chili paste or sriracha if you want heat. Set aside.
Heat a large nonstick or cast iron skillet over medium high heat and add 3 tbsp neutral oil. When hot, add tofu in a single layer and fry without crowding until all sides are golden and crisp, about 8 to 10 minutes. Flip carefully so pieces don't break. Remove tofu to a plate.
In the same pan add 1 tsp toasted sesame oil, then toss in the sliced carrot and broccoli florets. Stir fry 2 minutes, then add the red bell pepper and snap peas. Cook until veggies are bright and just tender, about 3 more minutes, don't overcook them.
Push the veggies to the side of the pan, pour the sauce into the empty space and let it bubble for 30 seconds to thicken slightly. Scrape up any browned bits from the pan, they add flavor.
Return the crispy tofu to the pan and toss everything together so the sauce coats the tofu and vegetables evenly. Cook 1 to 2 minutes more until sauce is glossy and sticky.
Taste and adjust with salt, pepper, or an extra splash of soy sauce or maple syrup if you want it sweeter. If sauce is too thick add a tablespoon of water to loosen.
Stir in most of the sliced green onions, reserving some for garnish. Sprinkle in 2 tsp toasted sesame seeds for a crunchy finish.
Serve immediately over cooked rice or noodles. Drizzle a little extra toasted sesame oil if you like a stronger sesame aroma. Enjoy, this comes together in about 30 minutes and makes great leftovers.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.