Description

A vibrant and healthy Tofu Stir Fry loaded with colorful vegetables and a savory sauce. This quick and easy recipe features pan-fried tofu cubes combined with crisp-tender broccoli, bell peppers, carrots, snap peas, and mushrooms, all tossed in a flavorful blend of soy sauce, sesame oil, and ginger. Perfect for a wholesome weeknight dinner served over rice, noodles, or quinoa.

Ingredients

Scale

Tofu

1 block (14 oz) firm or extra-firm tofu, pressed and cubed
2 tablespoons vegetable oil (for pan-frying tofu and stir-frying)

Vegetables

1 cup broccoli florets
1 cup sliced bell peppers (red, yellow, or green)
½ cup sliced carrots
½ cup snap peas
½ cup sliced mushrooms

Aromatics and Flavorings

2 cloves garlic, minced
1 tablespoon grated ginger
3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon honey or maple syrup (optional)
1 teaspoon cornstarch (optional, for thickening)
2 tablespoons water
1 tablespoon sesame seeds
2 tablespoons chopped green onions
Chili flakes (optional)

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Instructions

Press the Tofu: Wrap the tofu block in a clean kitchen towel or paper towels. Place it between two plates and set a weight, like a can, on top. Let it press for 15 minutes to remove excess moisture, which helps achieve a crispier texture.
Cut the Tofu: Slice the pressed tofu into 1-inch cubes to ensure even cooking and browning on all sides.
Pan-Fry the Tofu: Heat 1 tablespoon of vegetable oil in a non-stick pan over medium-high heat. Add the tofu cubes and cook them until golden brown on all sides, about 5 to 7 minutes. Remove the tofu from the pan and set aside.
Prepare the Sauce: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey or maple syrup (if using), and water. For a thicker sauce, mix cornstarch with a tablespoon of water separately and then add it to the sauce mixture, stirring well.
Stir-Fry the Vegetables: Heat the remaining 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
Add Vegetables: Toss in broccoli florets, sliced carrots, and mushrooms. Stir-fry these for 2 to 3 minutes until they start to soften.
Continue Cooking Vegetables: Add the sliced bell peppers and snap peas to the pan. Stir-fry for another 2 to 3 minutes until all vegetables are crisp-tender and vibrant.
Combine Tofu and Sauce: Return the cooked tofu cubes to the pan with the vegetables. Pour the prepared sauce over the mixture and toss everything together until evenly coated. Cook for 1 to 2 minutes more to allow the flavors to meld and the sauce to thicken slightly.
Serve and Garnish: Remove the stir fry from heat and serve hot over steamed rice, noodles, or quinoa. Garnish with sesame seeds, chopped green onions, and chili flakes if desired for a hint of spice.

Notes

Pressing tofu properly is key to achieving a crispy texture when pan-frying.
Use tamari instead of soy sauce for a gluten-free version.
Honey can be substituted with maple syrup to keep the dish vegan.
Adjust chili flakes to your preferred spice level or omit them entirely.
If you like, add other vegetables such as zucchini or baby corn for variety.