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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!
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Course Appetizer
Cuisine American

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

Instructions
 

  • Press Tofu: Press tofu for 15 minutes, then cut into cubes and coat with cornstarch.
  • Cook Tofu: Pan-fry tofu in vegetable oil until golden and crispy. Set aside.
  • Cook Veggies: Sauté broccoli, bell peppers, snap peas, and carrots until tender-crisp.
  • Make Sauce: Whisk soy sauce, hoisin, sesame oil, rice vinegar, honey, garlic, ginger, and cornstarch-water mixture. Add to vegetables.
  • Combine: Return tofu to the pan and toss everything together.
  • Serve: Garnish with sesame seeds and green onions. Serve hot with rice or noodles.
Keyword Tofu and Vegetable Stir-Fry Recipe
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