Tofu and Vegetable Stir-Fry Recipe

This Tofu and Vegetable Stir-Fry is a quick, healthy, and colorful dish loaded with crispy tofu, vibrant veggies, and a savory sauce. Perfect for busy weeknights, this recipe is packed with flavor, customizable to your preferences, and pairs beautifully with rice or noodles for a satisfying meal!

If you’re looking for a quick, healthy, and flavorful meal, this Tofu and Vegetable Stir-Fry is the perfect choice. As someone who loves experimenting with plant-based meals, I was thrilled when I first tried this dish.

The tofu is perfectly crisp on the outside and tender on the inside, while the vibrant vegetables bring a delightful crunch and an array of colors to the plate. Tossed in a savory sauce with just the right balance of sweetness and umami, this recipe is not only satisfying but also incredibly easy to customize.

Whether you’re a seasoned tofu enthusiast or new to cooking with tofu, this recipe is straightforward and sure to become a staple in your kitchen. Let me guide you through the process of creating a restaurant-quality stir-fry right at home!

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Why You’ll Love This Recipe

Perfectly Crispy Tofu

The tofu in this recipe is pan-fried to golden perfection. It absorbs the sauce beautifully, ensuring every bite is flavorful.

Nutrient-Packed Vegetables

With a mix of colorful veggies like broccoli, bell peppers, and snap peas, this stir-fry is loaded with vitamins, fiber, and antioxidants.

Quick and Easy

This dish comes together in under 30 minutes, making it ideal for busy weeknights. Plus, it requires just one pan, minimizing cleanup.

Customizable

You can easily swap out the vegetables or adjust the sauce to suit your taste. Add some spice, use tamari for a gluten-free option, or include your favorite protein if tofu isn’t your thing.

Perfect for Meal Prep

This stir-fry reheats beautifully, making it a great option for meal prep. Prepare a batch ahead of time and enjoy healthy lunches or dinners throughout the week.

Ingredients

For the Tofu:

• 1 block (14 oz) firm tofu, pressed and cut into cubes
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil

For the Vegetables:

• 1 cup broccoli florets
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup snap peas
• 1 carrot, julienned or thinly sliced
• 2 tablespoons vegetable oil

For the Sauce:

• 3 tablespoons soy sauce (or tamari for a gluten-free option)
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey (or maple syrup for a vegan option)
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon cornstarch, mixed with 2 tablespoons water (for thickening)

For Garnish:

• Sesame seeds
• Chopped green onions

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Step-by-Step Instructions

Step 1: Press and Prepare the Tofu

1. Press the Tofu: Place the tofu block between two plates and set a heavy object on top to press out excess water. Let it sit for 10-15 minutes. This step is crucial for achieving crispy tofu.
2. Cut and Coat: Once pressed, cut the tofu into bite-sized cubes. Toss the cubes with cornstarch to create a light coating that will help them crisp up during cooking.

Step 2: Cook the Tofu

1. Heat the Oil: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
2. Pan-Fry the Tofu: Add the tofu cubes to the pan and cook for 2-3 minutes on each side until golden and crispy. Remove from the pan and set aside.

Step 3: Cook the Vegetables

1. Heat the Oil: In the same pan, add 2 more tablespoons of vegetable oil.
2. Add Vegetables: Add the broccoli, bell peppers, snap peas, and carrots to the pan. Cook for 5-7 minutes, stirring frequently, until the vegetables are tender-crisp.

Step 4: Make the Sauce

1. Mix Ingredients: In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, rice vinegar, honey, garlic, and ginger. Add the cornstarch-water mixture and whisk until smooth.
2. Add to Pan: Pour the sauce over the cooked vegetables and stir to coat evenly. Cook for 2-3 minutes until the sauce thickens.

Step 5: Combine and Serve

1. Add the Tofu: Return the crispy tofu to the pan and toss everything together to combine.
2. Serve: Transfer the stir-fry to a serving dish and garnish with sesame seeds and green onions. Serve hot with steamed rice or noodles.

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Variations

1. Spicy Kick

If you love spice, add 1-2 teaspoons of sriracha or chili garlic sauce to the stir-fry sauce for an extra kick.

2. Gluten-Free Option

Use tamari instead of soy sauce and ensure your hoisin sauce is gluten-free.

3. Different Vegetables

Feel free to switch up the vegetables based on what you have on hand. Mushrooms, zucchini, or baby corn make excellent additions.

4. Protein Swap

Not a fan of tofu? Substitute it with chicken, shrimp, or even tempeh. Just adjust the cooking time accordingly.

5. Low-Carb Version

Serve the stir-fry over cauliflower rice or enjoy it on its own for a low-carb meal.

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Frequently Asked Questions

1. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave.

2. Can I use frozen vegetables?

Yes, frozen vegetables work well in this recipe. Just make sure to thaw them slightly and drain any excess water before cooking to avoid a watery stir-fry.

3. What’s the best tofu to use for stir-fry?

Firm or extra-firm tofu is best for stir-frying as it holds its shape and absorbs the sauce without falling apart.

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How to Serve

Tofu and Vegetable Stir-Fry is best served immediately to maintain the crispiness of the tofu and the crunch of the vegetables. Pair it with steamed jasmine rice, brown rice, or noodles for a complete meal. For a lighter option, serve it over a bed of mixed greens or enjoy it on its own.