This Vegan Stir-Fry with Tofu is a colorful and healthy dish. It has crispy tofu, crunchy vegetables, and a tasty sauce, all cooked quickly in one pan.
I like to make it when I want a quick but filling meal. Sometimes I add extra chili flakes if I want a bit more heat—my kitchen smells amazing!
For a little extra flavor, I serve it over steamed rice or noodles. It’s a simple, tasty meal that makes me feel good after eating!
Ingredients & Substitutions
Tofu: I recommend firm or extra-firm tofu for stir-fry. It holds up well and crisps nicely. To prevent sticking, pat it dry before frying. Crumbled or cubed are both great options. Substitute with tempeh or mushrooms for a different texture.
Vegetables: Bell peppers, broccoli, and snap peas add crunch and color. I like to slice them thin for quick cooking. Frozen stir-fry veggie mixes work too—just thaw and drain well. Fresh veggies keep best in the fridge crisper.
Soy Sauce: This adds umami and saltiness. Look for low-sodium if you prefer less salt. Tamari is a tasty gluten-free alternative. You can also use coconut aminos for a sweeter, milder flavor.
Garlic & Ginger: These fresh aromatics heighten flavor. I always keep minced garlic and ginger in the fridge for quick use. Dried garlic powder and ground ginger work in a pinch but less vibrant.
Oil: Use a neutral oil like canola or vegetable for stir-frying. I prefer avocado oil for its high smoke point and flavor. For a healthier twist, try sesame oil added at the end for a toasted aroma.
How do I ensure my tofu gets crispy?
Press out excess moisture from the tofu first. Wrap it in a clean towel and weigh it down for 15-20 minutes. Cut into cubes, then toss with a little cornstarch or arrowroot before frying. This helps create a crispy outer layer.
- Press tofu to remove moisture, making it crispier.
- Cut into even pieces for uniform cooking.
- Toss lightly with cornstarch or arrowroot for crunch.
- Fry in hot oil until golden, turning occasionally.
How to Make Vegan Stir-Fry with Tofu?
Ingredients You’ll Need:
For the Stir-Fry
- 14 oz (400g) firm tofu, drained and cubed
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar (optional)
- 1 teaspoon sesame oil (optional)
How Much Time Will You Need?
Prep time: 10 minutes, Cook time: 15 minutes, Total: 25 minutes
Step-by-Step Instructions:
1. Prepare the Tofu and Vegetables
Press and cube the tofu. Wash and chop the vegetables into bite-sized pieces. Mince garlic and grate ginger.
2. Cook the Tofu
Heat 1 tablespoon of oil in a large pan. Add tofu and cook for 5-7 minutes until golden brown. Remove and set aside.
3. Stir-Fry the Vegetables
Add remaining oil to the pan. Sauté garlic and ginger for 1 minute. Add vegetables and cook for 5-7 minutes until tender.
4. Combine and Finish
Return tofu to the pan. Add soy sauce, rice vinegar, and sesame oil if using. Cook for 2-3 minutes, tossing to coat everything well.
5. Serve and Enjoy
Plate the stir-fry hot. Serve over rice or noodles if desired. Enjoy your healthy vegan meal!
