This tofu stir-fry is a delicious 20-minute vegetarian recipe that tastes fabulous on top of rice or noodles! The tofu is cooked until golden and crispy, then tossed with tender vegetables in a savory stir-fry sauce. It makes a great quick lunch or dinner any day of the week!
Vegetarian Tofu Stir Fry Recipe
Whether you're searching for a quick vegetarian meal or you are wanting to add more plant-based options to your diet, this tofu stir fry is the way to go. The tofu absorbs all the umami flavor of my homemade stir-fry sauce, so it's just as satisfying without any meat!
The beauty of this stir-fry is that you can experiment with different veggies to create a new and exciting dish every time! It's one of my favorite ways to use up any extra vegetables I may have sitting in the fridge.
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🥘 Tofu Stir Fry Ingredients
This stir fry features lots of fresh veggies, so it's delicious and nutritious! You can also add some leafy greens like spinach or baby bok choy!
- Tofu - 16 ounces extra-firm tofu (drained and pressed). I don't recommend using anything other than extra-firm if you want to get a good sear.
- Cornstarch - 2 tablespoons of cornstarch or a cornstarch substitute.
- Cooking Oil - 2 tablespoons of cooking oil. I like coconut oil, but olive oil also works, or you can use canola oil which is typical for most Asian recipes.
- Broccoli - 1 bunch of chopped broccoli or broccolini.
- Bell Pepper - ½ cup of red bell pepper cut into 1-inch chunks (or yellow, green, or orange bell pepper).
- Garlic - 1 tablespoon of minced garlic (about 3 cloves).
- Ginger - 2 teaspoons of grated ginger or a ginger substitute.
- Stir Fry Sauce - 1 ¼ cup of stir fry sauce (see my recipe).
- Green Onions (optional) - 1-2 whole green onions (sliced for garnish).
- Sesame Seeds (optional) - 1 tablespoon of sesame seeds (for garnish).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Tofu Stir Fry
Cooking with tofu is surprisingly easy once you get the hang of it! To get started, grab a sharp knife and cutting board, your measuring utensils, a spatula, a wok or a non-stick skillet, and a wire cooling rack.
This makes 4-6 servings of tasty vegetarian stir-fry, depending on how hungry you are!
- Prep the tofu. Drain 16 ounces of extra-firm tofu, then slice it in half and cut it into ½-inch cubes. Add the cubed tofu to a mixing bowl with 2 tablespoons of cornstarch and toss to coat.
- Cook the tofu. Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat. Add the tofu and let cook undisturbed for 3-4 minutes to get crispy. Flip, and repeat on all sides. Then, transfer the tofu to a wire cooling rack.
- Add veggies. Add 1 bunch of chopped broccoli to the pan and stir-fry for 1-2 minutes. Then, add ½ cup of red bell pepper to the pan and stir-fry until tender (about 5 minutes).
- Toss with sauce. Add 1 tablespoon of minced garlic and 2 teaspoons of grated ginger to the pan and cook for just 30-60 seconds. Then return the tofu to the pan with 1 ¼ cups of stir-fry sauce, and toss to combine.
- Garnish and serve. Remove from heat and garnish with 1-2 sliced green onions and 1 tablespoon of sesame seeds if desired. Serve over rice or noodles, or enjoy it on its own.
This tofu stir-fry makes an easy lunch as-is, or you can turn it into a hearty dinner by serving it on a bed of hibachi noodles or jasmine rice! Either way, it's always delicious! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- You need to remove as much liquid as possible to get a good sear on your tofu. I like to get my tofu out of the fridge for at least 30 minutes (up to 1 hour) before cooking and place it on top of a few paper towels. Then, I place another paper towel on top and set a heavy dish or pan on top of the tofu. This helps to press out any excess water.
- You can use any of your preferred stir-fry vegetables for this recipe. Carrots, celery, zucchini, sugar snap peas, snow peas, bean sprouts, and baby bok choy are a few of my favorite additions.
- Always start stir-fry vegetables that will take longer to cook (like carrots, broccoli, and asparagus) before those that cook quickly (like mushrooms, cabbage, or bell peppers).
- I love my easy homemade stir-fry sauce, but you could replace it with your favorite store-bought brand.
- In addition to tofu, you can add other protein sources like edamame, chickpeas, or cooked chicken, beef, or shrimp to your stir-fry!
🥡 Storing & Reheating
Let leftovers cool completely, then put them in an airtight storage container in the fridge for up to 4 days. Enjoy them within 2-3 days for the best flavor.
Freezing Tofu Stir Fry
You can freeze your tofu stir-fry, but it may lose some of its texture and flavor when thawed. Place the cooled stir-fry into a freezer bag and freeze it flat on a baking sheet for easy storage. Thaw in the fridge overnight before reheating and enjoy within 3 months.
Reheating Tofu Stir Fry
Heat 1 tablespoon of cooking oil in a large skillet over high heat. Add your leftovers and stir-fry until warmed through.
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❓ Recipe FAQs
Everything besides the stir-fry sauce (if using my recipe) is vegan. My stir-fry sauce includes honey, but you can easily make it vegan by swapping it for sugar. With that one small change, this becomes a vegan-friendly recipe!
You don't have to, but I highly recommend it. Extra firm tofu has less moisture and is the only tofu that will get any sort of crispiness to it. Less firm tofu will fall apart and have a mushy texture, especially when cooked.
Tofu stir-fries are best enjoyed fresh, as the vegetables and tofu can become soggy when reheated. However, you can prep the tofu and vegetables in advance and store them separately in the refrigerator until you're ready to cook!
🍜 More Asian Favorites
- Steak Stir Fry - This steak stir fry with perfectly cooked veggies is a quick 20-minute you can whip up in no time!
- Asian Roasted Pork Belly - Juicy and richly flavorful pork belly for snacking or adding to your favorite Asian recipes!
- Pineapple Chicken - Get a taste of the tropics with every juicy and flavorful bite of this sweet and savory pineapple chicken!
- Yaki Udon - This classic Japanese recipe features tender udon noodles and vegetables in my homemade stir-fry sauce!
- Asian Cucumber Salad - A crisp and refreshing cucumber salad with a lot of bold Asian flavor!
- Pork Belly Ramen - This warm and hearty noodle soup features delightfully tender pork belly and veggies in a flavorful broth!
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📖 Recipe Card
Tofu Stir-Fry
Ingredients
- 16 ounces extra firm tofu (drained and pressed)
- 2 tablespoon cornstarch
- 2 tablespoon cooking oil
- 1 bunch broccoli (or broccolini, chopped)
- ½ cup red bell pepper (or orange, yellow, or green bell pepper, cut into 1-inch chunks)
- 1 tablespoon garlic (minced)
- 2 teaspoon ginger (grated)
- 1 ¼ cup stir fry sauce (see recipe)
- 1-2 whole green onions (optional, sliced for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Drain 16 ounces extra firm tofu then slice it in half and cut it into ½-inch cubes. Add the cubed tofu to a mixing bowl with 2 tablespoon cornstarch and toss to coat.
- Heat 2 tablespoon cooking oil in a large skillet or wok over medium-high heat. Add the tofu and let cook undisturbed for 3-4 minutes to get crispy. Flip, and repeat on all sides. Then, transfer the tofu to a wire cooling rack.
- Add 1 bunch broccoli to the pan and stir-fry for 1-2 minutes. Then, ½ cup red bell pepper to the pan and continue to stir-fry until tender (about 5 minutes).
- Add 1 tablespoon garlic and 2 teaspoon ginger to the pan and cook for just 30-60 seconds. Then return the tofu to the pan along with 1 ¼ cup stir fry sauce and toss to combine.
- Remove from heat and garnish with 1-2 whole green onions and 1 tablespoon sesame seeds if desired. Serve over rice or noodles, or enjoy it on its own.
Notes
- To get a good sear on your tofu, you need to remove as much liquid as possible. I like to get my tofu out of the fridge for at least 30 minutes (up to 1 hour) before cooking and place it on top of a few paper towels. Then, I place another paper towel on top and set a heavy dish or pan on top of the tofu. This helps to press out any excess water.
- You can use any of your preferred stir-fry vegetables for this recipe. Carrots, celery, zucchini, sugar snap peas, snow peas, bean sprouts, and baby bok choy are a few of my favorite additions.
- Always start stir-fry vegetables that will take longer to cook (like carrots, broccoli, and asparagus) before those that cook quickly (like mushrooms, cabbage, or bell peppers).
- I love my easy homemade stir-fry sauce, but you could also replace it with your favorite store-bought brand.
- In addition to tofu, you can add other protein sources like edamame, chickpeas, or cooked chicken, beef, or shrimp to your stir-fry!
- To store: Let leftovers cool completely, then put them in an airtight storage container in the fridge for up to 4 days. Enjoy them within 2-3 days for the best flavor.
- To freeze: You can freeze your tofu stir-fry, but it may lose some of its texture and flavor when thawed. Place the cooled stir-fry into a freezer bag and freeze it flat on a baking sheet for easy storage. Thaw in the fridge overnight before reheating and enjoy within 3 months.
- To reheat: Heat 1 tablespoon of cooking oil in a large skillet over high heat. Add your leftovers and stir-fry until warmed through.
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