I’m sharing my Thai Tofu Stir Fry, a crunchy bowl of crispy tofu and vibrant vegetables glazed in a thick, bold Thai sauce that hints at surprising layers of flavor and spice.

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I love quick bowls that pack big Thai flavors, and this one caught me off guard in the best way. I’ve tried a ton of Tofu Meal Recipes and most are fine, but this Thai Tofu Stir Fry hits bright, savory and slightly spicy at once, it really wakes up your weeknight dinner.

The extra firm tofu turns satisfyingly crisp and the red bell pepper gives each bite a fresh sweet snap, plus the sauce wraps everything up without being too gloopy. Honestly I make too much on purpose because leftovers are somehow even better the next day.

Ingredients

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Tofu: High in protein and iron, soaks up flavors, makes the dish filling.
Broccoli: Crunchy, full of fiber and vitamin C, adds green freshness and texture.
Red bell pepper: Sweet, packed with vitamin A and C, bright color and mild crunch.
Sugar snap peas: Sweet pods, good fiber and vitamin K, stay crisp when quickly stir fried.
Garlic and ginger: Sharp aromatics that boost flavor and may help digestion and immunity.
Soy sauce or tamari: Adds salty umami, supplies sodium, balances sweeter lime and sugar notes.
Lime juice: Bright acidic tang that lifts flavors, gives a fresh sour pop.
Palm sugar or brown sugar: Adds mellow caramel sweetness to balance salty and sour elements.
Toasted sesame oil: A little goes a long way, gives nuttiness and aroma, finishing touch.

Ingredient Quantities

14 oz extra firm tofu, pressed and cubed

3 tbsp cornstarch, for coating the tofu

3 tbsp neutral oil such as vegetable or peanut oil

1 small head broccoli, cut into florets (about 1 cup)

1 red bell pepper, thinly sliced

1 cup sugar snap peas, ends trimmed

1 medium carrot, cut into thin sticks

4 oz cremini mushrooms, sliced (optional)

1 small yellow onion, thinly sliced

3 cloves garlic, minced

1 tbsp fresh ginger, grated

3 tbsp soy sauce or tamari

1 tbsp fish sauce (use extra soy sauce for vegetarian)

1 tbsp palm sugar or packed brown sugar

1 tbsp lime juice

1 to 2 tsp chili garlic sauce or 1 small Thai red chili, sliced

1/4 cup vegetable broth or water

1 tbsp cornstarch mixed with 2 tbsp water for slurry

1 tsp toasted sesame oil

2 green onions, sliced

Handful fresh cilantro or Thai basil leaves, roughly chopped (optional)

1 tbsp toasted sesame seeds (optional)

How to Make this

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1. Press tofu well (if it isnt already) for 15 to 30 minutes, then cut into 1 inch cubes; toss the cubes with the 3 tbsp cornstarch until evenly coated and let sit 5 minutes so the coating firms up.

2. Whisk together the sauce in a small bowl: 3 tbsp soy sauce or tamari, 1 tbsp fish sauce (or another tbsp soy for vegetarian), 1 tbsp palm or packed brown sugar, 1 tbsp lime juice, 1 to 2 tsp chili garlic sauce or sliced Thai red chili, and 1/4 cup vegetable broth or water. Set aside.

3. Heat a large nonstick skillet or wok over medium high heat, add about 2 tbsp of the neutral oil. When shimmering, add tofu in a single layer (work in batches if needed, dont crowd) and fry, turning occasionally, until deeply golden and very crispy, about 3 to 5 minutes per side. Transfer tofu to a plate lined with paper towel.

4. If the pan is dry add the remaining 1 tbsp oil, then add the sliced yellow onion and carrot sticks; stir fry 1 to 2 minutes until they start to soften.

5. Add the broccoli florets, sliced red bell pepper and sugar snap peas (and mushrooms if using). Keep the heat high and toss often so veggies stay bright and crisp tender, about 3 to 4 minutes total.

6. Push veggies to the side, add the minced garlic and grated ginger to the hot spot for 20 to 30 seconds until fragrant but not burned, then mix everything together.

7. Pour the reserved sauce into the pan and bring to a simmer, scraping up any browned bits. Return the crispy tofu to the pan and stir to coat.

8. Stir the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to recombine, then pour into the simmering pan and cook 30 to 60 seconds until the sauce thickens to a glossy, clingy coating.

9. Turn off the heat, drizzle 1 tsp toasted sesame oil over everything, toss in sliced green onions, and stir in a handful of chopped cilantro or Thai basil if using. Sprinkle with 1 tbsp toasted sesame seeds before serving.

10. Quick tips: dont overcrowd the tofu when frying, let the cornstarch-dusted cubes sit a bit so they crisp better, add lime juice at the end for brightness, and adjust chili to your heat tolerance.

Equipment Needed

1. Tofu press or a stack of plates and cans to press tofu
2. Chefs knife and a sturdy cutting board for the veg and tofu
3. Large nonstick skillet or wok
4. Spatula or tongs to flip the tofu and toss the veggies
5. Small bowl plus a whisk or fork for the sauce
6. Medium bowl for coating the tofu with cornstarch
7. Measuring spoons and measuring cups
8. Paper towels and a plate to drain the fried tofu
9. Small cup or ramekin and a spoon for the cornstarch slurry

FAQ

Q: How do I get the tofu really crispy?
A: Press the tofu at least 15 to 30 minutes to squeeze out water, cube it, toss in the 3 tbsp cornstarch, then fry in a hot pan with the 3 tbsp oil without crowding the pan. Let each side brown before flipping, about 4 to 6 minutes per side. Oven method: bake at 400 F for 25 to 30 minutes flipping once. Dont stir too often or it'll steam not crisp.

Q: Can I make this vegan or gluten free?
A: Yes. For vegan skip the fish sauce and use extra soy sauce or a vegan fish sauce. For gluten free use tamari or a certified gluten free soy sauce and check chili sauce labels. Everything else in the recipe is already plant based.

Q: My veggies go limp fast, how do I keep them bright and crunchy?
A: Cut veggies to similar thickness so they cook evenly, cook hardest ones first (carrots, broccoli), then add softer ones (peppers, snap peas). Use high heat and quick cooking, and finish with the sauce just long enough to coat. Blanching broccoli for 30 seconds then shocking in ice water also helps keep it crisp and green.

Q: Sauce is too thin or too thick, what now?
A: If too thin, stir in the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and simmer 30 to 60 seconds until it thickens. If too thick, thin with a splash of vegetable broth or water, a little at a time.

Q: Can I prep this ahead and how long does it store?
A: You can press and cube the tofu, slice veggies and mix the sauce a day ahead. Once cooked store in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet to bring back some crispness, microwave will make the tofu soggy.

Q: Want it spicier or milder, how do I adjust without messing the balance?
A: Scale the chili garlic sauce or fresh Thai chili to taste. If it gets too spicy add a bit more palm or brown sugar and a squeeze more lime to balance heat. A splash more soy will deepen saltiness if needed.

Tofu Veggie Stir Fry Recipe Substitutions and Variations

Tofu: swap with tempeh (cube and pan-fry the same way) or seitan if you want a meatier chew, tempeh soaks up sauce better, seitan is not gluten free.
Cornstarch (for coating): use arrowroot or rice flour 1:1 for a similar crisp, or plain all purpose flour if thats what you have, it will be a bit heavier.
Fish sauce: for vegetarian use extra soy or tamari plus a squeeze of lime and 1/4 tsp miso or a pinch of powdered seaweed for umami, or regular Worcestershire if you dont need it vegan.
Palm sugar: substitute packed brown sugar or coconut sugar 1:1, or use maple syrup or honey (if using syrup, cut a little liquid elsewhere).

Pro Tips

– Press the tofu way longer than you think, like 30–60 minutes, or freeze it then thaw for a chewier, meatier bite. After you coat it with cornstarch let the pieces sit 5 minutes so the coating firms up, that little pause makes a big difference.

– Get the pan and oil properly hot before the tofu goes in, and fry in small batches so the pieces have space to brown. If you crowd the pan the steam makes everything soggy, trust me you wont get that satisfying crunch.

– Pat your veggies super dry and add them in stages based on how tough they are, that way they stay bright and crisp instead of turning into limp stuff. Also chop things into similar sizes so everything finishes about the same time.

– Taste and tweak the sauce before you thicken it, more acid at the end (lime) brightens it up and a touch more sugar smooths out strong soy or fish flavors. Mix the cornstarch slurry just before using and stir it in quickly, cook only until glossy or else it can get pasty.

Tofu Veggie Stir Fry Recipe

Recipe by Sarah level

0.0 from 0 votes

I’m sharing my Thai Tofu Stir Fry, a crunchy bowl of crispy tofu and vibrant vegetables glazed in a thick, bold Thai sauce that hints at surprising layers of flavor and spice.

Servings

servings

Calories

351

kcal

Equipment: 1. Tofu press or a stack of plates and cans to press tofu
2. Chefs knife and a sturdy cutting board for the veg and tofu
3. Large nonstick skillet or wok
4. Spatula or tongs to flip the tofu and toss the veggies
5. Small bowl plus a whisk or fork for the sauce
6. Medium bowl for coating the tofu with cornstarch
7. Measuring spoons and measuring cups
8. Paper towels and a plate to drain the fried tofu
9. Small cup or ramekin and a spoon for the cornstarch slurry

Ingredients

14 oz extra firm tofu, pressed and cubed
3 tbsp cornstarch, for coating the tofu
3 tbsp neutral oil such as vegetable or peanut oil
1 small head broccoli, cut into florets (about 1 cup)
1 red bell pepper, thinly sliced
1 cup sugar snap peas, ends trimmed
1 medium carrot, cut into thin sticks
4 oz cremini mushrooms, sliced (optional)
1 small yellow onion, thinly sliced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
3 tbsp soy sauce or tamari
1 tbsp fish sauce (use extra soy sauce for vegetarian)
1 tbsp palm sugar or packed brown sugar
1 tbsp lime juice
1 to 2 tsp chili garlic sauce or 1 small Thai red chili, sliced
1/4 cup vegetable broth or water
1 tbsp cornstarch mixed with 2 tbsp water for slurry
1 tsp toasted sesame oil
2 green onions, sliced
Handful fresh cilantro or Thai basil leaves, roughly chopped (optional)
1 tbsp toasted sesame seeds (optional)

Directions

Press tofu well (if it isnt already) for 15 to 30 minutes, then cut into 1 inch cubes; toss the cubes with the 3 tbsp cornstarch until evenly coated and let sit 5 minutes so the coating firms up.
Whisk together the sauce in a small bowl: 3 tbsp soy sauce or tamari, 1 tbsp fish sauce (or another tbsp soy for vegetarian), 1 tbsp palm or packed brown sugar, 1 tbsp lime juice, 1 to 2 tsp chili garlic sauce or sliced Thai red chili, and 1/4 cup vegetable broth or water. Set aside.
Heat a large nonstick skillet or wok over medium high heat, add about 2 tbsp of the neutral oil. When shimmering, add tofu in a single layer (work in batches if needed, dont crowd) and fry, turning occasionally, until deeply golden and very crispy, about 3 to 5 minutes per side. Transfer tofu to a plate lined with paper towel.
If the pan is dry add the remaining 1 tbsp oil, then add the sliced yellow onion and carrot sticks; stir fry 1 to 2 minutes until they start to soften.
Add the broccoli florets, sliced red bell pepper and sugar snap peas (and mushrooms if using). Keep the heat high and toss often so veggies stay bright and crisp tender, about 3 to 4 minutes total.
Push veggies to the side, add the minced garlic and grated ginger to the hot spot for 20 to 30 seconds until fragrant but not burned, then mix everything together.
Pour the reserved sauce into the pan and bring to a simmer, scraping up any browned bits. Return the crispy tofu to the pan and stir to coat.
Stir the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to recombine, then pour into the simmering pan and cook 30 to 60 seconds until the sauce thickens to a glossy, clingy coating.
Turn off the heat, drizzle 1 tsp toasted sesame oil over everything, toss in sliced green onions, and stir in a handful of chopped cilantro or Thai basil if using. Sprinkle with 1 tbsp toasted sesame seeds before serving.
Quick tips: dont overcrowd the tofu when frying, let the cornstarch-dusted cubes sit a bit so they crisp better, add lime juice at the end for brightness, and adjust chili to your heat tolerance.

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.