Make quick and easy tofu stir-fry with tender-crisp customizable veggies in a sweet, savory, lightly spicy stir-fry sauce! A high-protein, low-effort, satisfying meat-free meal!
Why You’ll Love This Recipe
The next time you’re craving takeout, skip the expensive and unhealthy options and try homemade, pantry-friendly alternatives like kung pao cauliflower, vegetable stir-fry noodles, or this simple and inexpensive restaurant-quality vegan tofu stir-fry. You won’t regret it!
This satisfying stir-fried tofu recipe combines chewy, crispy pan-fried tofu with tender-crisp broccoli and bell peppers (or any veggies you prefer!) in a simple, flavor-packed garlic and ginger stir-fry sauce, free from MSG, chemicals, preservatives, and you have complete control of the sodium and sugar levels, too.
It’s a practically foolproof, low-fuss weeknight meal loaded with plant-based protein and several beneficial vitamins, minerals, and antioxidants. Plus, it’s flexible, great for clearing out the fridge, and gets from kitchen to table in under 30 minutes.
Looking for even more simple, satisfying stir-fries? Try garlic broccoli stir-fry, Korean vermicelli stir-fry, or perhaps baked teriyaki tofu.
The Ingredients and Substitutions
The Tofu Stir-Fry
- Firm tofu: Or super-firm tofu (which doesn’t need pressing).
- Cornstarch: (Or potato starch) for crispier tofu.
- Oil: Use a neutral, high-heat oil like avocado oil.
- Seasoning: Salt, black pepper, and smoked paprika make a simple, flavorful shell.
- Aromatics: Minced fresh ginger and garlic are used for an aromatic base.
- Vegetables: I used broccoli (fresh or frozen) and bell pepper (any color) for a colorful, nutritious addition.
Stir-fry Sauce
- Vegetable broth: Use regular or reduced-sodium or water.
- Soy sauce: regular or reduced-sodium (or a 50/50 mix of dark and light soy for flavor depth). Use tamari or coconut aminos if gluten-free.
- Rice vinegar: Or white wine vinegar for bright and tangy depth.
- Sweetener: I use maple syrup, though coconut sugar or other sugars work, too.
- Sesame oil: To add savory, toasty, nutty flavor.
- Sambal oelek: (or chili paste/ chili sauce/ red pepper flakes) – optional for heat.
- Cornstarch: (or potato starch) to thicken the sauce.
What Could I Add to Tofu Stir Fry?
Make this flexible vegan stir-fry your own with:
- Vegan hoisin/oyster sauce: Add a splash for umami, savory depth.
- Other vegetables: Choose from what’s in your kitchen, in season, and/or on offer.
- Red onion
- Mini corn
- Bok choy
- Mange tout/ snow peas/snap peas
- Green beans
- Carrot (julienne/thinly sliced)
- Cabbage (shredded)
- Mushrooms
- Spinach/kale
- Water chestnuts: To add a crisp, crunchy texture to the tofu stir fry.
- Nuts/seeds: Like lightly toasted cashews or sesame seeds for crunch.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Tofu Stir-Fry
- First, press the tofu for 15-20 minutes with a tofu press or wrapped in a clean kitchen towel beneath a heavy skillet and/or several heavy books. Meanwhile, divide the broccoli into bite-size florets, slice the pepper, and mince the garlic and ginger.
- Then, cut the tofu into ¾-inch (2cm) cubes and toss in a Ziplock with the starch, salt, smoked paprika, and black pepper. Toss until thoroughly coated.
- Next, combine all the sauce ingredients in a jar, shake or whisk well, and set aside.
- Meanwhile, preheat a large non-stick skillet or wok with the oil over medium-high heat. Once hot, add the tofu in a single layer and pan-fry it for 6-8 minutes, flipping every 1-2 minutes to brown every side. Then, set aside on a plate.
- Add another drizzle of oil to the pan along with the broccoli and bell pepper, and stir-fry for several minutes, until tender-crisp.
- Then, add the minced garlic and ginger to the pan and stir-fry for a minute before pouring the sauce into the pan and simmering until thickened.
- Finally, remove it from the heat and add the tofu, tossing well to coat. Enjoy!
Serving Recommendations
I love serving stir-fried tofu over a bed of rice or noodles (or low-carb cauliflower rice), garnished with sesame seeds, scallions/green onion, and red pepper flakes. However, you could make more of a feast with:
Storage Instructions
Fridge: Allow leftovers to cool and store in an airtight container in the fridge for 3-4 days.
Freezer: While it is possible to freeze for up to 3 months, the texture of tofu changes upon thawing, becoming spongier. Then leave to thaw in the refrigerator overnight.
Reheat: Reheat it on the stovetop or in a microwave, adding a splash of liquid if needed.
FAQs
Can I substitute the stir-fry sauce?
Absolutely, stir-fry tofu will work with all your favorite stir-fry sauces, like teriyaki sauce, sweet and sour sauce, Chinese garlic sauce etc.
Can I prep stir-fry in advance?
You can pre-chop stir-fry vegetables and aromatics 2-3 days in advance, storing them in separate containers in the fridge, as well as the pre-prepared sauce for up to a week.
Can I use frozen tofu?
Yes, just make sure to thoroughly thaw and press it first. Previously frozen tofu will be even spongier, with a meatier texture, and soak up more of the stir-fry sauce.
Recipe Notes
Cut the veggies evenly: So they cook evenly in the stir fry.
Try and adjust the sauce: You can change any element to your liking. I.e., more soy for saltiness, vinegar for tang, sweetener for sweetness, spice, etc.
To adjust sauce consistency: For a thicker sauce, add more cornstarch (in a slurry). For a thinner sauce, add more water/broth.
Cook veggies incrementally: Toughest ones first and tender veggies with the quickest cooking time last.
More Easy Vegan Asian Recipes
More Healthy Tofu Recipes
If you try this easy vegan tofu stir-fry recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Tofu Stir-Fry
Video
Ingredients
Stir Fry
- 1 (14 ounce/400 g) block firm tofu or extra firm tofu
- 2 Tbsp cornstarch or potato starch
- ½ tsp each of salt, smoked paprika, black pepper
- 2 Tbsp oil e.g. avocado oil, divided
- ½ medium/large head (250 g) broccoli cut into small florets
- 1 red bell pepper sliced
- 3 garlic cloves grated/minced
- 1 Tbsp fresh ginger grated/minced
Sauce
- ½ cup (120 ml) low-sodium vegetable broth or water
- 3 Tbsp soy sauce or tamari for gluten-free
- 2 Tbsp rice vinegar
- 2 Tbsp maple syrup or any other sweetener
- ½ Tbsp sesame oil
- 1 tsp sambal oelek or chili sauce (optional)
- 1 Tbsp cornstarch or potato starch
To serve
- Cooked white or brown rice or noodles
- Sesame seeds
- Scallions chopped
- Red pepper flakes
Instructions
- You can watch the short video for visual instructions.First, press the tofu for 15-20 minutes with a tofu press or wrapped in a clean kitchen towel beneath a heavy skillet and/or several heavy books.
- Meanwhile, divide the broccoli into bite-size florets, slice the pepper, and mince the garlic and ginger.
- Then, cut the tofu into ¾-inch (2 cm) cubes and toss in a Ziplock with the starch, salt, smoked paprika, and black pepper. Toss until thoroughly coated.
- Next, combine all the sauce ingredients in a jar, shake or whisk well, and set aside.
- Preheat a large non-stick skillet or wok with the oil over medium-high heat. Once hot, add the tofu in a single layer and pan-fry it for 6-8 minutes, flipping every 1-2 minutes to brown every side. Then, set aside on a plate.
- Add another drizzle of oil to the pan along with the broccoli and bell pepper, and stir-fry for several minutes, until tender-crisp.
- Then, add the minced garlic and ginger to the pan and stir-fry for a minute before pouring the sauce into the pan and simmering until thickened.
- Finally, remove it from the heat and add the tofu, tossing well to coat. Enjoy!
Notes
- For a thicker sauce, add more cornstarch (in a slurry). For a thinner sauce, add more water/broth.
- You can pre-chop stir-fry vegetables and aromatics 2-3 days in advance, storing them in separate containers in the fridge, as well as the pre-prepared sauce for up to a week.
Nutrition information is an estimate and has been calculated automatically
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This sauce is delicious, and so quick to make. I used red cabbage along with the garlic and a package of frozen stir-fry vegetables tonight. Used pumfu instead of tofu. Thanks for a great recipe, Ela!
That’s awesome, Jennifer. Thanks for your great feedback. 🙂
This was delicious and so easy to make. Even my carnivore husband loved it!
So happy to hear! 🙂
Thanks for your feedback, Nicole.
What a delightful sauce. Really unique.
Changed up the veggies some and added Abbots vegan chicken.
No leftovers!
Wonderful! I am so glad it was a hit. Thanks for your feedback. 🙂
I topped with a spicy peanut sauce and served it on a bed of broccoli rice, along with some Asian-inspired slaw, chili lime cantaloupe, and herbal and fruit-infused black clover tea. Delicious as always.
That sounds amazing! Thanks for sharing! 🙂