Easy and Best Vegetable Stir-Fry with Tofu Recipe
After a long day, the last thing I want is a complicated meal. This vegetable and tofu stir-fry is my go-to solution. It’s incredibly satisfying, with crisp veggies, perfectly browned tofu, and a sauce that brings everything together.
The mix of textures and fresh flavors is just unbeatable. If you enjoy this easy meal, you can also explore our guide for a tasty Garlic Parmesan Roasted Chickpeas Recipe.
What You’ll Need for This Stir-Fry
Gather these fresh ingredients to create a delicious and balanced meal. Using fresh, high-quality components is key to achieving the best flavor and texture.
For the Sauce
- 1/3 cup low-sodium soy sauce – This forms the savory base of our sauce. Using low-sodium helps control the saltiness.
- 1/4 cup water – To balance the sauce’s consistency.
- 1 tablespoon rice vinegar – Adds a mild, tangy acidity that brightens the flavors.
- 1 tablespoon maple syrup – Provides a hint of sweetness to contrast the savory elements.
- 1 tablespoon sesame oil – Gives the sauce a subtle, nutty aroma and taste.
- 2 garlic cloves, minced – Fresh garlic is essential for a powerful aromatic punch.
- 1 tablespoon minced fresh ginger – Don’t use dried powder; fresh ginger offers a zesty, warm spice that can’t be replicated.
- 1/2 teaspoon red pepper flakes – For a touch of gentle heat. Feel free to add more if you like it spicy.
- 1/2 teaspoon kosher salt – Enhances all the other flavors.
- 1/4 teaspoon black pepper – Adds a final layer of mild spice.
For the Stir-fry
- 14-ounce package extra-firm tofu – Extra-firm is crucial because it holds its shape well when cubed and sautéed.
- 2 tablespoons vegetable oil – A neutral oil with a high smoke point is best for stir-frying.
- 3 scallions, thinly sliced – The white parts are sautéed for fragrance, while the green parts are used as a fresh garnish.
- 2 bell peppers, diced – I love using red and orange for color and sweetness. Avoid green bell peppers as they can be bitter.
- 1 pound broccoli, cut into small florets – Adds a great crunch and pairs beautifully with the sauce.
- 4 ounces snow peas – These add a lovely, crisp texture. You can eat the whole pod.
- 1 1/2 cups cooked brown rice – Day-old rice is best, as it’s drier and won’t get mushy.
Note: The ingredient quantities above will yield approximately 4 servings.
Cooking Time
Get this delicious meal on the table in just over half an hour.
- Prep Time: 15 minutes
- Cooking Time: 18 minutes
- Total Time: 33 minutes
Equipment You Need
You don’t need much to make this simple dish, but these tools will make it easier.
- Large Non-Stick Skillet or Wok: Provides even heat and prevents the tofu and veggies from sticking.
- Tofu Press or Heavy Pan: Essential for removing moisture from the tofu to get it crispy.
- Small Bowl: For whisking together the delicious stir-fry sauce.
- Cutting Board and Sharp Knife: For prepping all your fresh vegetables and tofu.
How to Make Vegetable Stir-Fry with Tofu Recipe
This recipe comes together quickly once you start cooking, so having all your ingredients prepped and ready to go is the secret to success. From pressing the tofu to the final stir, these steps will guide you to a perfect stir-fry every time.
Step 1: Prepare the Tofu
First, press the tofu to remove excess water. Pat the block dry with paper towels, then wrap it in a clean towel. Place something heavy, like a cast iron skillet, on top for about 15 minutes. Once pressed, cut the tofu into 1/2-inch cubes.
Step 2: Mix the Sauce
While the tofu is pressing, prepare your sauce. In a small bowl, whisk together the low-sodium soy sauce, water, rice vinegar, maple syrup, sesame oil, minced garlic, minced ginger, red pepper flakes, kosher salt, and black pepper. Set it aside for later.
Step 3: Sauté the Tofu
Heat one tablespoon of vegetable oil in a large non-stick skillet or wok over high heat. Add the tofu cubes and cook until they are lightly golden brown on each side, which should take about 1-2 minutes per side. Pour in 1/4 cup of the prepared sauce and stir to coat the tofu as it bubbles. Remove the tofu from the skillet and set it aside on a plate.
Step 4: Cook the Vegetables
Wipe out the skillet and add the remaining tablespoon of oil. Sauté the white parts of the scallions for a minute until they soften. Add the diced peppers and cook for two minutes. Next, add the broccoli florets and continue cooking for another two minutes before adding the snow peas. Sauté for 1-2 minutes more until all vegetables are crisp-tender.
Step 5: Combine and Finish
Pour the rest of the sauce into the skillet with the vegetables. Let it simmer for a minute, allowing the flavors to meld. Stir in the cooked brown rice and the reserved tofu. Continue cooking until the rice is warmed through and has absorbed most of the sauce. Finally, fold in the sliced green scallions just before serving.
Additional Tips for Making this Recipe Better
Over the years, I’ve picked up a few tricks to make this stir-fry even more amazing.
- Don’t skip pressing the tofu. I can’t stress this enough! It’s the key to getting that perfectly crispy texture instead of a soggy mess. A tofu press is a great gadget if you make tofu often.
- Prep everything first. Stir-frying is a fast process. Have your veggies chopped, sauce mixed, and everything measured out and placed near the stove. This makes the cooking process smooth and stress-free.
- Use day-old rice. Freshly cooked rice has too much moisture and will clump together. I often make a big batch of rice at the start of the week just for this purpose.
- Don’t overcrowd the pan. If you try to cook too many vegetables at once, they will steam instead of sauté. Cook in batches if needed to ensure everything gets that nice, crisp-tender finish.
Variations to Ty
One of the best things about a stir-fry is how adaptable it is. Here are a few ways you can customize this recipe.
- Protein Swap: If tofu isn’t your thing, this recipe works great with chicken or shrimp. Sauté your chosen protein first, set it aside, and then add it back in at the end with the rice.
- Different Veggies: Feel free to use other vegetables you have on hand. Asparagus, mushrooms, bok choy, or sugar snap peas are all fantastic additions.
- Gluten-Free Option: To make this recipe gluten-free, simply substitute the soy sauce with tamari or coconut aminos.
- For more inspiration, you can explore other weeknight-friendly dinner recipes that offer similar flexibility and flavor.
How to Serve Vegetable Stir-Fry with Tofu
Presentation can make a simple meal feel special. Here are a few ideas for serving.
- Serve it hot, straight from the skillet, in individual bowls.
- Garnish with extra sliced green scallions, toasted sesame seeds, or a sprinkle of red pepper flakes for an extra kick.
- For a complete meal, pair it with a simple side salad like an Asian cucumber salad.
- If you’re planning a full dinner party, this stir-fry makes a wonderful main course before a light dessert. Our Coconut Mojito Recipe would be a perfect finish.
Calories Count
Here is an approximate nutritional breakdown per serving for this recipe.
- Calories: 327kcal
- Carbohydrates: 39g
- Protein: 16g
- Fat: 14g
- Fiber: 7g
- Sugar: 10g
- Sodium: 1167mg
How to Store the Stir-Fry
This dish makes for excellent leftovers, whether for lunch the next day or another quick dinner.
- Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: I don’t recommend freezing this dish, as the vegetables can become mushy upon thawing.
- Reheating: Reheat gently in the microwave or in a skillet over low heat with a splash of oil or water. You can also enjoy it cold!
Why You’ll Love This Recipe
Here are just a few reasons why this easy stir-fry is sure to become a favorite in your home.
- Quick and Easy: This meal comes together in about 30 minutes, making it perfect for busy weeknights.
- Packed with Flavor: The homemade ginger-garlic sauce is savory, slightly sweet, and incredibly aromatic.
- Healthy and Wholesome: It’s loaded with fresh vegetables, plant-based protein, and whole-grain brown rice.
- Completely Customizable: You can easily swap out the veggies or protein based on what you have available.
Vegetable Stir-Fry with Tofu Recipe
Ingredients
Method
- First, press the tofu to remove excess water. Pat the block dry with paper towels, then wrap it in a clean towel. Place something heavy, like a cast iron skillet, on top for about 15 minutes. Once pressed, cut the tofu into 1/2-inch cubes.
- While the tofu is pressing, prepare your sauce. In a small bowl, whisk together the low-sodium soy sauce, water, rice vinegar, maple syrup, sesame oil, minced garlic, minced ginger, red pepper flakes, kosher salt, and black pepper. Set it aside for later.
- Heat one tablespoon of vegetable oil in a large non-stick skillet or wok over high heat. Add the tofu cubes and cook until they are lightly golden brown on each side, which should take about 1-2 minutes per side. Pour in 1/4 cup of the prepared sauce and stir to coat the tofu as it bubbles. Remove the tofu from the skillet and set it aside on a plate.
- Wipe out the skillet and add the remaining tablespoon of oil. Sauté the white parts of the scallions for a minute until they soften. Add the diced peppers and cook for two minutes. Next, add the broccoli florets and continue cooking for another two minutes before adding the snow peas. Sauté for 1-2 minutes more until all vegetables are crisp-tender.
- Pour the rest of the sauce into the skillet with the vegetables. Let it simmer for a minute, allowing the flavors to meld. Stir in the cooked brown rice and the reserved tofu. Continue cooking until the rice is warmed through and has absorbed most of the sauce. Finally, fold in the sliced green scallions just before serving.