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!
1-2wholegreen onions(optional, sliced for garnish)
1tablespoonsesame seeds(optional, for garnish)
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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.