Stir Fried Tofu with Vegetables
Crispy golden tofu bites tossed with colorful bell peppers, onions, and carrots in a zingy indo-chinese spiced sauce. Quick, satisfying, and packed with plant-based protein, this stir fry comes together in under 30 minutes for an easy weeknight dinner.
For 4 servings
- prep · ~10 min
Press and cube the tofu.
Wrap the tofu block in a clean kitchen towel, place a light weight on top, and let it rest for 10 minutes to remove excess moisture. Unwrap and cut into 1-inch cubes.
TIPPressing the tofu helps it crisp up better when frying. - fry · ~5 min
Pan-fry the tofu until golden.
Heat 1 tablespoon oil in a large wok or non-stick pan over medium-high heat. Add tofu cubes in a single layer and fry, turning occasionally, until golden and crisp on all sides. Remove and set aside.
TIPDon't overcrowd the pan — fry in two batches if needed for even browning. - saute · ~5 min
Stir-fry the aromatics and vegetables.
1.Heat the remaining 1 tablespoon oil in the same pan over high heat.2.Add chopped garlic, ginger, and slit green chilies. Sauté for 30 seconds until fragrant.3.Add cubed onion, bell pepper, and sliced carrot. Toss and stir-fry on high heat for 3-4 minutes until vegetables are just tender but still crisp.TIPKeep the heat high and keep tossing — this gives you that smoky wok flavor. - saute · ~2 min
Add sauces and the fried tofu.
Drizzle soy sauce, red chili sauce, and vinegar over the vegetables. Sprinkle black pepper and salt. Add the fried tofu back to the pan and toss everything together for 1-2 minutes until well coated and heated through.
- garnish
Garnish with spring onion greens and serve hot.
Transfer to a serving dish, scatter chopped spring onion greens on top, and serve immediately.
TIPBest enjoyed fresh off the wok while the vegetables are still crunchy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Double-press the tofu under a heavy pan for 20 minutes to remove as much water as possible for maximum crispness.
- 2Cut all vegetables into uniform-size cubes so they cook evenly in the short stir-fry time.
- 3Use a well-seasoned wok at high heat (almost smoking) for the signature smoky 'wok hei' flavor.
- 4Always add the sauces along the sides of the wok so they sizzle and caramelize instantly.
- 5Do not skip the vinegar — it brightens the sauce and balances the heat from the chili sauce.
- 6Serve immediately; the vegetables will lose their crunch and the tofu its crispness if left sitting.
Adapt it for your goals.
Protein swap
Replace tofu with paneer (cubed and pan-fried) for a richer, creamier texture that still holds up in the spicy Indo-Chinese sauce.
low oilLow-oil
Skip pan-frying the tofu: toss the pressed cubes in 1 tsp oil and air-fry at 200°C for 12 minutes, shaking halfway. Use a small spray of oil for the vegetables.
vegetable boostVegetable boost
Add 1/2 cup of thinly sliced cabbage and a handful of snow peas along with the bell peppers for extra crunch and color.
gluten freeGluten-free
Use tamari or liquid aminos in place of soy sauce and ensure the red chili sauce is labelled gluten-free — all other ingredients are naturally gluten-free.
Why this is on our healthy list.
Rich in Plant Protein
Tofu provides a complete source of plant-based protein with all essential amino acids, making this dish a satisfying main for vegetarians and vegans.
Packed with Vitamin C
Bell peppers and green chilies are excellent sources of vitamin C, which supports immune health and iron absorption from the tofu.
Good Source of Vitamin A
Carrots add a generous amount of beta-carotene, which the body converts into vitamin A for healthy vision and skin.
Low in Saturated Fat
Made with minimal oil and no animal products, this stir-fry is naturally low in saturated fat and cholesterol-free.
Frequently asked questions
Use firm or extra-firm tofu. Silken tofu is too delicate and will break apart during frying. Extra-firm gives the crispiest results.
