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This Tofu Stir-Fry Tofu recipe is one of my most-made weeknight dinners – crispy pan-fried tofu, tons of colorful veggies, and a bold, savory-sweet sauce that coats everything perfectly! It’s part of my ongoing tofu obsession here on the blog – and this one might be BY FAR my favorite!
Love a good tofu recipe? You need to try our Easy Tofu Marinades as well as our Silken Tofu Mousse AND our Crispy Tofu Cutlets!
Why you’ll love this Healthy Tofu Stir Fry
When I want someone to try tofu for the first time, I usually reach for a saucey tofu recipe like this one! It’s packed with flavor and so simple to make – it’s easily one of my favorite plant-based meals. It also makes for the perfect quick and easy weeknight meals and I’m excited for you to try it!
Why You’ll Love This
- Crispy, well-seasoned tofu that actually holds up in the sauce
- One pan, simple ingredients, ready in about 40 minutes
- A homemade stir fry sauce that tastes way better than anything bottled
- Packed with veggies – filling enough that you won’t miss the meat
- Great for meal prep and holds up well in the fridge
Ingredients needed
The simple ingredients for this stir-fried tofu recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
For the tofu:
- Extra or super-firm tofu – the firmer the tofu, the better it crisps up; silken or soft tofu won’t work here. I typically use extra-firm tofu in this recipe.
- Soy sauce – adds savory depth right into the tofu; tamari or coconut aminos work as a swap
- Toasted sesame oil – brings a nutty, aromatic flavor; any neutral oil works in a pinch
- Cornstarch – this is the key to getting that crispy coating; arrowroot powder is a great substitute
- Garlic powder – builds flavor from the inside out before the tofu even hits the pan
For the stir fry sauce:
- Soy sauce – the savory backbone of the sauce; use tamari or a gluten-free soy sauce to keep it gluten-free
- Rice vinegar – adds a little brightness and balances the sweetness
- Maple syrup – a touch of sweetness that rounds out the sauce; honey works too if you’re not strictly vegan
- Sriracha – just enough heat to make things interesting; leave it out or add more to taste
- Sesame oil – a small amount goes a long way for that toasty, nutty finish
- Cornstarch – thickens the sauce so it clings to every piece of tofu and veggie
- Water or broth – loosens the sauce; broth adds a little extra flavor
For the veggies:
- Broccoli – holds up well in the pan and soaks up the sauce beautifully
- Red bell pepper – adds sweetness and color; any color pepper works
- Carrots – thinly sliced so they cook quickly and add a nice bite
- Snow peas – stay crisp-tender and add a fresh pop; green beans are a solid swap
- Fresh ginger + garlic – don’t skip these; they’re what makes the whole dish smell and taste incredible
- For servings – green onions, rice, sesame seeds, red pepper flakes
How to Make It
Just a reminder that you can find the FULL written easy tofu stir fry recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- Press the tofu (as needed) in a tofu press or using a large skillet and cut or tear it into small bite sized pieces.
- Place the tofu in a large bowl and drizzle with the sesame oil and soy sauce. Toss to combine and then sprinkle with cornstarch, salt, pepper, and garlic powder. Toss to coat.
- Heat oil in a large nonstick skillet over medium heat. Add in the tofu and pan fry until crispy and golden brown, about 10 minutes. Stir every few minutes. Set the tofu aside.
- In the same skillet, heat more oil and add in the minced garlic and ginger. Cook for 2-3 minutes and then add the broccoli, snow peas, carrots, and bell peppers to the hot pan. Cook for about 7 minutes or until crisp tender.
- Make the stir fry sauce by whisking together all of the ingredients in a small bowl and then pour into the pan with the veggies. Let thicken for about 2 minutes.
- Toss in the tofu pieces and stir so that everything is coated in the sauce. Serve with sesame seeds and white or brown rice and Enjoy!
Recipe Tips
- Press your tofu well. This is the most important step. The drier your tofu, the crispier it gets. I have a full guide on how to press tofu – with and without a press – if you need it.
- Don’t crowd the pan. Give the tofu space in the skillet so it browns instead of steams. Medium-high heat and patience = crispy tofu.
- Cook veggies to crisp-tender. You want a little bite left – they’ll continue cooking when you add the sauce. Overcooked veggies go soggy fast.
- Whisk the sauce before adding it. The cornstarch settles to the bottom, so give it a good stir right before it goes in the pan.
- Frozen veggies work in a pinch. A 10 oz bag of frozen stir fry vegetables is a totally valid shortcut. It saves time and money.
Frequently Asked Questions
Extra-firm or super-firm tofu. Super-firm requires less pressing time and gets the crispiest results. Avoid anything labeled soft or silken.
Yes – pressing removes excess moisture and is what allows the tofu to actually crisp up. Even 15-20 minutes of pressing makes a big difference. See my full pressing guide here. However, super firm tofu does not need to be pressed.
Absolutely. Zucchini, snap peas, mushrooms, baby corn, and bok choy all work really well. Just cut everything to a similar size so it cooks evenly.
Tofu Stir Fry
Video
Ingredients
For the tofu:
- 1 block of extra or super-firm tofu
- 1 ½ tablespoons soy sauce, or amino acids
- 2 teaspoons toasted sesame oil, or other oil, divided
- 2 tablespoons cornstarch, (arrowroot powder also works well)
- ½ teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper, or to taste
- 1 teaspoon garlic powder
For the Stir Fry Sauce:
- 1 teaspoon sesame oil
- 2 tablespoons rice vinegar
- ¼ cup soy sauce
- ¼ cup water/ broth
- 1 tablespoon sriracha
- 2 tablespoons maple syrup
- 1 tablespoon cornstarch
For the veggie stir fry:
- 1 teaspoon sesame oil
- 1 heaping cup of Snow peas, (greens beans also work well)
- 2 medium carrots, thinly sliced
- 1 red bell pepper, cut into thin strips
- 1 medium head of broccoli, cut into bite sized pieces
- 2 teaspoons fresh ginger, minced
- 3 cloves garlic, minced
Instructions
- Prepare the tofu by pressing the liquid out. HERE is my full guide on pressing tofu with AND without a tofu press. Once pressed, tear the tofu into large bite-sized chunks. Mine were all roughly an inch long and varied in size a little. Don’t worry too much about the size and shape. The idea is for it to have rough edges to give the tofu a little more texture and to hold onto flavors a little better.
- Cut or tear the tofu into bite-sized pieces and place it into a large bowl. Drizzle with soy sauce and 1 teaspoon of sesame oil and toss to coat the tofu. Sprinkle on the cornstarch, garlic powder, a good pinch of fine sea salt, and freshly cracked black pepper. Toss to combine so that the tofu is mostly covered.
- Make the stir fry sauce by whisking together the sauce ingredients in a small bowl or measuring cup, including sesame oil, rice vinegar, soy sauce, broth, sriracha, maple syrup, and cornstarch. Set aside.
- In a large skillet, heat the remaining teaspoon of sesame oil over medium-high heat. Once hot, add in the tofu and cook for about 10 minutes, tossing often so that it gets browned on all sides. Once done, remove tofu from the skillet and set aside.
- In the same skillet over medium heat, add in 1 teaspoon of sesame oil. Once hot, add in the ginger and garlic and saute, stirring often, for 2 minutes. Add in the snow peas, carrots, bell pepper, and broccoli. Cook for 5-7 minutes until crisp-tender.
- Pour in the stir-fry sauce and cook for 2 minutes to thicken. Toss in the cooked tofu and cook until heated through, about 2 more minutes. Serve with sesame seeds and rice and ENJOY!
Notes
- Short on time? A 10 oz bag of frozen stir fry vegetables works great here and saves both time and money.
- To keep this gluten-free, substitute tamari or coconut aminos for the soy sauce in both the tofu marinade and the sauce.
- The tofu will soften slightly as it sits in the sauce, but leftovers still taste delicious – great for meal prep.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Last evening’s dinner! Quite tasty. We made the tofu using your Air Fryer Tofu (Extra Crispy, No Pressing Required) recipe.
When do you add the ginger?
What’s the pan used in your video? It’s a beauty! Recipe is going on this week’s menu right.now. THANKS! :-)
yes I love this pan! It’s a le creuset similar to this one: https://www.lecreuset.com/braiser