Stir-Fried Tofu and Vegetables is a quick, healthy meal with crispy tofu and colorful vegetables all cooked together. It’s a great way to enjoy fresh flavors in a simple way.
I like tossing in my favorite bell peppers and broccoli. Sometimes I sneak in a little soy sauce just to make it even tastier!
If you serve it with rice, it turns into a filling, satisfying dish that’s perfect for busy nights or a quick weekend lunch.
Ingredients & Substitutions
Tofu: I use firm or extra-firm tofu because it holds shape when stir-frying. Press out excess water for crispier texture. If you prefer, tempeh or chicken are good substitutions depending on your preference.
Vegetables: Bell peppers, broccoli, and carrots add crunch and color. Fresh veggies make the dish bright, but frozen mixed vegetables work fine if you’re in a pinch—just drain excess water before cooking.
Soy Sauce: This is the key for that umami punch. Use low-sodium if you want less salt. Coconut aminos can replace soy sauce for a gluten-free, slightly milder flavor.
Garlic & Ginger: Fresh garlic and ginger bring warmth and zing. Keep garlic minced for even flavor. If fresh isn’t available, garlic and ginger powders work but won’t have the same punch.
Oil: Use a neutral oil like vegetable or canola for stir-frying. For extra flavor, sesame oil adds a nutty aroma—use sparingly since it’s strong.
How do I stir-fry veggies so they stay crisp?
Make sure your skillet is hot before adding ingredients. Cook vegetables quickly over high heat, stirring often. Don’t overcrowd the pan—work in batches if needed—to keep everything crisp and avoid steaming.
- Step 1: Heat your skillet over medium-high or high heat until hot.
- Step 2: Add a small amount of oil and swirl to coat the pan evenly.
- Step 3: Add veggies in a single layer, don’t crowd—stir constantly for 2-3 minutes.
- Step 4: Remove veggies once bright and crisp; cook longer only if you want softer textures.
How to Make Stir-Fried Tofu and Vegetables?
Ingredients You’ll Need:
For the Tofu:
- 1 block (14 oz) firm tofu, drained and cubed
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
For the Vegetables:
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, sliced
- 2 cloves garlic, minced
- 1 tablespoon sesame oil (optional)
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (or vegetarian alternative)
- 1 teaspoon sugar
- 1/2 cup water or vegetable broth
How Much Time Will You Need?
15 minutes prep + 10 minutes cooking = 25 minutes total
Step-by-Step Instructions:
1. Prepare the tofu
Drain the tofu and cut into cubes. Toss with soy sauce and cornstarch until evenly coated. This helps it crisp when cooked.
2. Cook the tofu
Heat oil in a large pan over medium-high heat. Add tofu and cook until golden on all sides, about 5-7 minutes. Remove and set aside.
3. Stir-fry the vegetables
Add garlic to the same pan. After 30 seconds, add bell pepper, broccoli, and carrots. Cook for 3-4 minutes until tender-crisp.
4. Mix the sauce
Combine soy sauce, oyster sauce, sugar, and water. Pour into the pan with vegetables. Stir well and cook for 2 minutes.
5. Combine and serve
Add the cooked tofu back to the pan. Toss everything to coat with sauce. Cook for 1-2 minutes. Serve hot over rice or noodles.
