This Veggie & Tofu Stir Fry is an easy vegan dinner that’s quick, healthy, and SO DELICIOUS! Great for weeknight dinners and the crispy tofu is amazing!

I hope you’re not sick of tofu yet because I’ve been on a real tofu kick on the blog lately! This Tofu Stir Fry utilizes the crispy baked tofu that I posted a couple of weeks ago. That recipe video did so well on Instagram and I’m glad that so many of you have been making it and loving it as much as I do! It’s my favorite way to make tofu!

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I wanted to offer a few different easy vegan dinner options for using that tofu recipe and first up is this stir fry recipe. It’s simple and it’s delicious and I love it so much for that!

While I’m always a fan of fresh veggies, I also realize that sometime you just need dinner to be fast and easy (aka, you don’t want to spend 25 minutes chopping veggies before the cooking part even starts). SO, I wrote this recipe so that you can use fresh veggies OR you can use a bag of frozen stir fry veggies which makes the whole process much quicker.

up close shot of tofu stir fry

Admittedly, I really like the fresh veggie version better BUT I often find myself reaching for the easy bag of frozen veggies. I like to keep a couple of extra bags in the freezer so that dinner is always just an instant pot of basmati rice and this tofu stir fry recipe away from dinner. No excuses! (except when when there are excuses/ you just really feel like eating out Mexican food for the second time in the same week).

Tofu stir fry in a large skillet

How to Cook Tofu Stir Fry:

I’ve said it maybe 10 times already, this recipe is very easy and I love it so much for that.

This vegetarian stir fry recipe is as simple as baking your tofu, sautéing your veggies and adding in a yummy and simple stir fry sauce.

As I mentioned above, we’re use THIS Crispy baked Tofu recipe that I posted several weeks ago. It’s a basic recipe and results in perfectly crispy tofu. While that is in the oven, we can start the veggies.

Either fresh veggies OR a bag of frozen stir fry vegetables will work here. Those get sauteed in a large skillet. Meanwhile, we’ll make our simple stir fry sauce by whisking together sesame oil, rice vinegar, soy sauce, broth, sriracha, maple syrup (or honey if not vegan), as well as cornstarch.

Once the stir fry veggies are softened, the sauce and the baked tofu get tossed in and cooked for a few more minutes until the sauce has thickened and coated the veggies and tofu in all of its goodness.

tofu stir fry served over rice on a white background

Is Tofu Stir Fry good for Meal Prep?:

This vegan stir fry is perfect for meal prep! It’s healthy and stays good for a few days in the fridge. PLUS it tastes amazing and you will be very excited to eat this for lunch each day!

The tofu does soften just a bit as it sits in the sauce, making it a bit less crispy, but it still tastes delicious!

up close shot of tofu stir fry in a skillet

More Tofu recipes you’ll love:

See How to Make this Tofu Stir Fry Recipe here:

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Tofu Stir Fry

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  • Author: Brita Britnell
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


This Veggie & Tofu Stir Fry is an easy vegan dinner that’s quick, healthy, and SO DELICIOUS! Great for weeknight dinners and the crispy tofu is amazing!



For the Crispy Tofu:

For the Stir Fry Sauce:

  • 1 teaspoon of sesame oil
  • 2 tablespoons of rice vinegar
  • ¼ cup of soy sauce
  • ¼ cup of water/ broth
  • 1 tablespoon of sriracha
  • 2 tablespoons of maple syrup
  • 1 tablespoon of cornstarch

For the veggie stir fry:**

  • 2 tablespoons of sesame oil
  • 1 heaping cup of Snow peas (basically a large handful)
  • 1 cup of carrots, cut into matchsticks
  • 1 red bell pepper, cut into thin strips
  • 1 cup of purple cabbage, thinly sliced
  • 1 medium head of broccoli cut into bite sized pieces
  • 2 teaspoons of minced fresh ginger
  • 3 cloves of garlic, minced


  1. Make your crispy baked tofu.
  2. In a large skillet, heat the sesame oil over medium heat. Once hot, add in the snow peas, carrot, bell pepper, cabbage, and broccoli. Cook until crisp tender, about 7 minutes. Continue to stir frequently.
  3. While the veggies are cooking, make your sauce by whisking together the oil, rice vinegar, soy sauce, broth, sriracha, maple syrup, and cornstarch.
  4. Once the veggies are crisp tender, toss in the baked tofu and the stir fry sauce. Continue to cook for 5 additional minutes until the sauce has thickened quite a bit and until the veggies are tender.
  5. Serve with rice or quinoa (or whatever else floats your boat) and ENJOY!!


**If you’re short on time and just want to make this whole meal even easier, you can use a 10oz (ish) bag of frozen stir fry vegetables. This can also be a farily big money saver as opposed to buying a bunch of fresh vegetables.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: stir fry
  • Method: stove top
  • Cuisine: american