Tofu and Vegetable Stir-Fry

Name: Tofu and Vegetable Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 400 g extra-firm tofu (pressed and cubed into 1-inch pieces); 3 tbsp soy sauce; 2 tbsp cornstarch (divided); 2 cup broccoli (cut into small florets); 1 pcs bell pepper (medium, red, sliced into strips); 1 pcs carrot (medium, julienned); 4 pcs garlic (cloves, minced); 1 tsp ginger (grated); 2 tbsp sesame oil (divided); 1 tbsp vegetable oil (for frying tofu); 1 tbsp rice vinegar; 1 tsp honey; 3 tbsp water (for sauce); 1 pinch salt; 2 pcs green onion (sliced, for garnish); 1 tsp sesame seeds (for garnish)

RATING

4.6/5(137)

TASTE SCORE

8/10

Crispy pan-seared tofu tossed with a colorful mix of broccoli, bell peppers, and carrots in a savory garlic-ginger sauce. This quick weeknight stir-fry comes together in just 25 minutes and delivers that perfect takeout-style flavor at home.

PREP

15m

COOK

10m

SERVES

1 CUP

253 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Press and cube the tofu.
1.Wrap the tofu block in paper towels and place a heavy pan on top for 10 minutes to remove excess moisture.
2.Cut the pressed tofu into 1-inch cubes.
3.Toss tofu cubes with 1 tablespoon soy sauce, then sprinkle 1 tablespoon cornstarch and toss to coat evenly.
TIPPressing the tofu is essential — removing moisture ensures it gets crispy instead of steaming in the pan.
prep · ~5 min
Prepare the vegetables and sauce.
1.Cut broccoli into small florets, slice bell pepper into strips, and julienne the carrot.
2.In a small bowl, whisk together remaining 2 tablespoons soy sauce, rice vinegar, honey, 3 tablespoons water, and remaining 1 tablespoon cornstarch until smooth.
fry · ~6 min
Pan-fry the tofu until golden.
1.Heat vegetable oil in a wok over medium-high heat until shimmering.
2.Add tofu cubes in a single layer and cook without moving for 2 to 3 minutes until golden on the bottom.
3.Flip and continue cooking until crisp on all sides, about 4 to 5 minutes total.
4.Transfer tofu to a plate and set aside.
TIPDon't crowd the pan — leave space between tofu pieces so they fry instead of steam.
steam · ~3 min
Steam the broccoli.
1.Add 2 tablespoons water to the hot wok and immediately add broccoli florets.
2.Cover and steam for 2 minutes until bright green and just tender.
3.Uncover and cook off any remaining water, then transfer broccoli to the plate with tofu.
saute · ~4 min
Stir-fry the aromatics and vegetables.
1.Add 1 tablespoon sesame oil to the wok and heat over medium-high.
2.Add minced garlic and grated ginger, stir for 20 seconds until fragrant.
3.Add bell pepper strips and julienned carrot, stir-fry for 2 to 3 minutes until crisp-tender.
TIPKeep everything moving — stir-frying is fast and constant motion prevents burning.
saute · ~2 min
Combine everything with the sauce.
1.Return tofu and broccoli to the wok with the bell peppers and carrots.
2.Pour the prepared sauce over everything and toss to coat evenly.
3.Add remaining 1 tablespoon sesame oil and a pinch of salt.
4.Cook for 1 minute until the sauce thickens and glazes the ingredients.
garnish
Garnish with green onions and sesame seeds, then serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Press the tofu for at least 10 minutes to remove excess moisture; this is key to achieving a crispy crust.
2
Toss tofu in cornstarch right after coating with soy sauce so the starch adheres evenly.
3
Don't crowd the pan when frying the tofu — cook in a single layer to ensure even browning.
4
Steam the broccoli in the wok with just a splash of water and a lid to keep it vibrant and crisp-tender.
5
Stir-fry the garlic and ginger for only 20 seconds to avoid burning; burnt aromatics turn bitter.
6
For the best texture, return the tofu and broccoli to the wok last and toss quickly with the sauce to coat without over-softening.
7
This stir-fry is best served immediately — the tofu stays crispy only for a short time after saucing.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace honey with maple syrup or agave nectar to make the dish fully plant-based without compromising the sweet-savory balance.

gluten free

Gluten-free

Use tamari or coconut aminos instead of soy sauce to keep the dish gluten-free while maintaining deep umami flavor.

spicy

Spicy

Add 1 teaspoon sriracha or chili garlic sauce to the sauce mixture for a fiery kick that complements the garlic and ginger.

low oil

Low-oil

Air-fry the tofu cubes at 375°F for 12 minutes (spray with oil) instead of pan-frying, and reduce sesame oil to 1 teaspoon for a lighter dish.

extra protein

Extra-protein

Add 1 cup of shelled edamame or cooked chickpeas along with the bell peppers for an additional plant-protein boost without changing the flavor profile.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High in Plant Protein

Extra-firm tofu provides a complete source of plant-based protein, making this stir-fry a satisfying main dish for vegetarians.

✓

Rich in Vitamin C

Broccoli and red bell pepper are both excellent sources of vitamin C, supporting immune health and collagen production.

✓

Good Source of Fiber

Broccoli, carrots, and bell peppers contribute dietary fiber that aids digestion and promotes a feeling of fullness.

✓

Low in Saturated Fat

This stir-fry uses heart-healthy oils and tofu, which is naturally low in saturated fat compared to many animal-based proteins.

QUESTIONS?

Frequently asked questions

Use a well-seasoned wok or non-stick skillet, heat the oil until shimmering before adding tofu, and resist moving the pieces for the first 2-3 minutes to allow a crust to form.