Tofu Stir Fry Vegetables
Crispy golden tofu tossed with crunchy broccoli, bell peppers, and carrots in a glossy savory stir-fry sauce. This quick Chinese-style dish comes together in 20 minutes and tastes just like your favorite takeout.
For 4 servings
- prep · ~10 min
Press and cube the tofu.
Wrap the firm tofu block in a clean kitchen towel. Place a heavy pan or plate on top and press for 10 minutes to remove excess liquid. Cut the pressed tofu into 1-inch cubes.
TIPThe drier the tofu, the crispier it gets. Press it well. - prep
Prepare the vegetables.
1.Cut broccoli into small, bite-sized florets.2.Slice the bell pepper in half, remove the seeds and white pith, then cut into thin strips.3.Peel the carrot and slice thinly on a diagonal.4.Mince the garlic cloves and grate the ginger. - mix
Make the stir-fry sauce.
In a small bowl, whisk together the soy sauce, cornstarch, and water until the cornstarch is completely dissolved and no lumps remain. Set aside.
- fry · ~5 min
Fry the tofu until golden.
1.Heat 1 tablespoon of vegetable oil in a wok over medium-high heat.2.Add the tofu cubes in a single layer and cook undisturbed for 2-3 minutes until golden brown on the bottom.3.Flip the cubes and continue cooking until crisp and golden on all sides, about 4-5 minutes total.4.Transfer the tofu to a plate and set aside.TIPDon't overcrowd the pan. Fry in batches if needed for even browning. - other · ~4 min
Stir-fry the vegetables.
1.Add the remaining 1 tablespoon of vegetable oil to the wok.2.Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.3.Add the broccoli florets and carrot slices first. Stir-fry for 2 minutes.4.Add the bell pepper strips and toss everything together for another 1-2 minutes until vegetables are crisp-tender.TIPKeep the vegetables moving. They should stay bright and slightly crunchy. - other · ~1 min
Combine and finish the dish.
1.Return the crispy tofu to the wok with the vegetables.2.Give the sauce a quick stir and pour it over the tofu and vegetables.3.Add the salt and white pepper.4.Toss everything together over high heat for 1 minute until the sauce thickens and evenly coats every piece.TIPThe sauce will thicken fast. Keep tossing to prevent sticking. - garnish
Finish with sesame oil and garnish.
Remove the wok from the heat. Drizzle the sesame oil over the stir-fry and toss once more. Top with sliced scallions and serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Press tofu for at least 10 minutes to remove excess moisture — drier tofu gets much crispier.
- 2Cut all vegetables to a similar size so they cook evenly in the short stir-fry time.
- 3Stir the cornstarch slurry just before adding it, as the starch settles quickly at the bottom.
- 4Cook tofu undisturbed for 2–3 minutes per side to develop a deep golden crust.
- 5Add thicker vegetables like broccoli and carrot first, then the bell pepper to keep it crisp-tender.
- 6Toss continuously once the sauce goes in — it thickens in seconds and can clump if left still.
- 7Drizzle sesame oil off the heat to preserve its delicate aroma and flavor.
Adapt it for your goals.
Spicy szechuan
Add 1 tablespoon of doubanjiang (chili bean paste) or 1 teaspoon of chili flakes with the garlic and ginger, and finish with a splash of Chinkiang vinegar for a fiery, numbing-sour twist.
low oilLow-oil
Use an air fryer for the tofu (400°F for 10–12 minutes with minimal oil spray) and stir-fry the vegetables in 1 teaspoon of oil instead of 2 tablespoons to cut fat significantly.
high proteinHigh-protein
Replace half the tofu with diced skinless chicken breast or shrimp (cook them first until just done) to boost the protein content without changing the sauce or technique.
veganVegan
This recipe is already vegan; just ensure the soy sauce is tamari (gluten-free) if needed, and swap the pinch of white pepper for black pepper if avoiding nightshades.
gluten freeGluten-free
Substitute soy sauce with tamari or coconut aminos, and verify your cornstarch is pure (most are GF) to keep the entire dish gluten-free without altering the taste.
Why this is on our healthy list.
High in Plant Protein
Firm tofu provides a complete plant protein that supports muscle repair and keeps you full longer, making this a satisfying vegetarian main dish.
Rich in Fiber
Broccoli and carrots contribute dietary fiber that aids digestion and helps maintain steady blood sugar levels.
Good Source of Vitamin C
Red bell pepper and broccoli are both packed with vitamin C, which supports immune function and collagen production.
Low in Saturated Fat
This stir-fry uses only a small amount of vegetable and sesame oil, keeping saturated fat low while still delivering flavor.
Antioxidant-Rich Vegetables
Broccoli and carrots contain beta-carotene and sulforaphane, compounds that help combat oxidative stress and inflammation.
Frequently asked questions
Yes — pressing removes excess water so the tofu can develop a crisp golden crust instead of steaming in the pan.
