Why You’ll Love This Vegetable Stir Fry with Tofu

• It’s a total texture party. You get the crispy-chewy tofu, the snappy-crisp vegetables, and that glossy sauce clinging to every single bite. It’s a symphony of crunch and tenderness that keeps every forkful interesting.
• It’s your fridge’s best friend. Got a lonely bell pepper? A half-empty bag of carrots? This recipe is a blueprint, not a rigid rulebook. Feel free to swap in whatever vegetables you have on hand—it’s a fantastic way to reduce food waste.
• It comes together in a flash. Once your prep is done, the actual cooking time is under 10 minutes. It’s faster than waiting for delivery, and you control exactly what goes into it.
• The sauce is seriously addictive. It’s the perfect balance of savory, sweet, and tangy, with a little umami depth that makes you want to lick the plate. A little goes a long way, but you’ll probably want to make a double batch to have on hand.

Ingredients & Tools

• 1 block (14-16 oz) firm or extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 3 tbsp neutral oil (like avocado or grapeseed), divided
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, sliced into thin strips
• 2 cups broccoli florets
• 1 large carrot, julienned or thinly sliced
• 1 cup snap peas or snow peas, ends trimmed
• 4 green onions, sliced (whites and greens separated)
• For the Sauce: 1/4 cup soy sauce (or tamari), 2 tbsp rice vinegar, 1 tbsp maple syrup or agave, 1 tbsp sesame oil, 1 tsp sriracha or chili garlic sauce (optional), 2 tbsp water

Tools: A large wok or a very large, heavy-bottomed skillet, a microplane or box grater for the ginger, and a small whisk or fork for the sauce.

Don’t skip pressing the tofu—it’s the secret to getting it crispy instead of steaming in the pan. And using fresh ginger and garlic honestly makes a world of difference compared to the powdered versions; their bright, aromatic quality is what makes the stir fry taste so vibrant.

Serves: 3-4 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Pressing the tofu is non-negotiable. This step removes excess water, allowing the tofu to soak up the sauce and, more importantly, develop a beautiful golden crust when it hits the hot oil. You can use a tofu press or just wrap the block in a clean kitchen towel and place a heavy pan on top for 15-20 minutes.
• Cut your veggies uniformly. Try to slice everything to a similar size and thickness. This isn’t just for looks—it ensures that all the vegetables cook at the same rate, so you don’t end up with mushy broccoli and rock-hard carrots.
• Have everything prepped and within arm’s reach. Stir-frying is a fast process with no time to stop and mince garlic. This is called your *mise en place*—everything in its place. It turns a potentially stressful process into a smooth, restaurant-style operation.
• Customize your heat level. The sriracha in the sauce is totally optional. If you love spice, add more! You could also toss in some dried red chili flakes with the garlic and ginger for an extra kick.

How to Make Vegetable Stir Fry with Tofu

Serving Suggestions

Complementary Dishes

• Steamed jasmine or brown rice — The classic choice. The fluffy, mild rice is the perfect canvas to soak up every last drop of that delicious sauce.
• Soba or rice noodles — For a lighter, gluten-free option. Toss the cooked noodles right into the stir-fry at the end for a noodle bowl situation.
• Simple cucumber salad — A quick mix of sliced cucumbers, rice vinegar, and a pinch of sugar provides a cool, refreshing contrast to the warm, savory stir-fry.

Drinks

• A crisp, cold lager — The carbonation and slight bitterness cut through the richness of the sauce perfectly.
• Earl Grey iced tea — The bergamot flavor is a surprisingly wonderful pairing with the ginger and soy notes in the dish.
• Gewürztraminer or a dry Riesling — If you’re going for wine, these slightly sweet, aromatic whites complement the Asian flavors beautifully.

Something Sweet

• Mango sorbet — The tropical fruitiness is a light and vibrant way to end the meal without feeling too heavy.
• Fortune cookies and green tea — Keep the theme going with a fun, classic ending that feels just right.
• Pineapple chunks — Sometimes, the simplest option is the best. Fresh, sweet pineapple is a delightful palate cleanser.

Top Mistakes to Avoid

• Mistake: Not pressing the tofu. I’ve messed this up before too, thinking I could skip it. The result is a soggy, steamed tofu that won’t brown and will water down your sauce. Taking those extra 15 minutes is absolutely worth it.
• Mistake: Overcrowding the pan. If you dump all the tofu or veggies in at once, you’ll lower the pan’s temperature drastically. Instead of stir-frying, you’ll be steaming, and you’ll lose that essential crisp texture. Cook in batches if your pan isn’t huge.
• Mistake: Burning the garlic and ginger. They cook in less than a minute! If they spend too long over high heat, they’ll turn bitter and can ruin the whole dish. Keep them moving and add the next ingredients promptly.
• Mistake: Adding the sauce too early. If you add the sauce with the raw vegetables, they’ll boil and become mushy. The sauce should be the last thing to go in, just to coat and glaze everything at the very end.

Expert Tips

• Tip: For an even crispier tofu, use an air fryer. Toss the cornstarch-coated cubes with a little oil and air fry at 400°F (200°C) for 12-15 minutes, shaking halfway. It gets incredibly crispy with less oil.
• Tip: Add a splash of orange juice to the sauce. This is a little pro-hack that adds a subtle, bright sweetness that plays so well with the other flavors. Just a tablespoon or two will do it.
• Tip: Toast your sesame seeds. If you’re garnishing with sesame seeds, toast them in a dry pan for a minute until fragrant. It unlocks a nutty flavor that elevates the entire dish.
• Tip: Marinate the tofu (if you have time). After pressing and cubing, let the tofu sit in a few tablespoons of the stir-fry sauce for 15-30 minutes before coating in cornstarch. It adds another layer of flavor right to the heart of the tofu.

FAQs

Can I make this stir-fry ahead of time?
You can absolutely prep the components ahead! Press and cube the tofu, chop all the vegetables, and whisk the sauce. Store them separately in airtight containers in the fridge for up to 2 days. When you’re ready to eat, the actual cooking will be super fast. The finished stir-fry is best eaten immediately, but leftovers will keep for 2-3 days—just note the vegetables will soften upon reheating.

What other vegetables can I use?
Oh, so many! This recipe is a fantastic template. Think zucchini, mushrooms, baby corn, water chestnuts, cabbage, or bok choy. The key is to add them in order of cooking time. Harder veggies (like carrots, broccoli) go first, and softer ones (like spinach, which you’d add at the very end) go last. It’s all about that texture.

My sauce isn’t thickening. What did I do wrong?
This usually happens if the heat wasn’t high enough when you added the sauce. It needs a good, strong bubble to activate the thickening power. If it’s too thin, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a “slurry” and stir that in while the stir-fry is bubbling. It should thicken up in about 30 seconds.

Is there a substitute for tofu?
Definitely! If you’re not a tofu fan, try cubed tempeh or chickpeas (pat them dry very well). For a non-vegetarian version, thinly sliced chicken breast or shrimp work wonderfully—just cook them through first, like we did with the tofu, before setting aside and proceeding with the recipe.

How can I make this gluten-free?
It’s really easy! Simply ensure you use tamari instead of regular soy sauce, as tamari is typically wheat-free. Also, double-check that your Sriracha or other condiments are certified gluten-free if you have a severe allergy. That’s it!