Vegetable and Tofu Stir-fry
Crisp, colorful vegetables and golden tofu cubes tossed in a spicy, tangy Indo-Chinese sauce. This quick stir-fry comes together in under 30 minutes and pairs perfectly with steamed rice or noodles for a satisfying weeknight dinner.
For 4 servings
- prep · ~10 min
Prep the tofu and vegetables.
1.Press the tofu block gently between paper towels to remove excess moisture, then cut into 1-inch cubes.2.Slice the carrot diagonally, cut the bell pepper into cubes, and break the broccoli into small florets.3.Trim the green beans and cut into 2-inch pieces.4.Chop the garlic and ginger finely, and slit the green chilies lengthwise. - fry · ~4 min
Pan-fry the tofu until golden.
1.Heat 1 tbsp oil in a wok over high heat until shimmering.2.Add the tofu cubes in a single layer and fry, tossing gently, until golden on all sides (about 3-4 minutes).3.Remove the tofu with a slotted spatula and set aside on a plate.TIPDon't crowd the pan — fry in batches if needed. Overcrowding steams the tofu instead of browning it. - fry · ~2 min
Stir-fry the aromatics.
1.In the same wok, add the chopped garlic, ginger, and slit green chilies.2.Stir-fry on high heat for 30 seconds until fragrant.3.Toss in the sliced onion and stir-fry for 1 minute until slightly softened but still crunchy. - fry · ~3 min
Cook the vegetables.
1.Add the carrot slices and green beans to the wok first — they take longer to cook.2.Stir-fry on high heat for 1 minute.3.Add the bell pepper and broccoli florets and toss everything together for another 2 minutes.4.Keep the vegetables crisp-tender — they should still have a bite.TIPHigh heat is key for a proper stir-fry. Keep the vegetables moving constantly to avoid burning. - fry · ~3 min
Add the sauces and bring it all together.
1.Reduce the heat to medium, add the fried tofu back to the wok.2.Pour in the soy sauce, red chili sauce, and vinegar. Sprinkle the black pepper and salt.3.Toss everything well so the vegetables and tofu are evenly coated.4.Give the corn flour slurry a quick stir and pour it into the wok. Toss for 30 seconds until the sauce thickens and coats everything lightly. - garnish
Garnish with spring onion greens and serve hot.
Transfer to a serving bowl, scatter the chopped spring onion greens generously on top, 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 the tofu for at least 10 minutes before cutting to remove excess moisture and ensure a crisp, golden crust.
- 2Cut carrots and green beans into similar-sized pieces so they cook evenly in the short stir-fry time.
- 3Always prep all ingredients before you start cooking — stir-frying goes fast and you won't have time to chop mid-way.
- 4Use the highest heat your stove can produce to get that smoky wok hei flavour without steaming the vegetables.
- 5Add the cornstarch slurry only after reducing the heat; high heat can cause it to clump before it thickens properly.
- 6For extra crunch, blanch the broccoli and green beans in boiling salted water for 30 seconds before stir-frying.
- 7Leftover stir-fry keeps in the fridge for up to 2 days, but reheat in a hot wok or pan to restore texture — avoid microwaving.
Adapt it for your goals.
High-protein
Replace half the tofu with pan-fried tempeh cubes or seitan, and add a handful of edamame for extra plant-based protein without changing the flavour profile.
low oilLow-oil
Skip pan-frying the tofu; instead, bake the cubes at 200°C (400°F) for 15 minutes until golden, and use only 1 teaspoon of oil for the stir-fry — reduces fat while keeping the texture intact.
nut freeNut-free
This stir-fry is naturally nut-free as written; just double-check that your soy sauce and red chili sauce are produced in nut-free facilities if needed.
spicy garlicSpicy garlic
Double the garlic and add 1 tablespoon of sriracha or gochujang along with the sauces for a fiery, garlic-forward version that pairs beautifully with plain rice.
jainJain
Omit the garlic and onion, and use asafoetida (hing) for a similar aromatic base. Replace soy sauce with tamari or a Jain-friendly soy sauce if required by your practice.
Why this is on our healthy list.
Rich in Plant Protein
Tofu provides a complete source of plant-based protein, making this stir-fry a satisfying main dish for vegetarians and vegans alike.
High in Fiber
The mix of broccoli, carrots, green beans, and bell pepper delivers dietary fiber that supports healthy digestion and helps keep you full longer.
Low in Saturated Fat
Using only a tablespoon of oil for pan-frying keeps the saturated fat content low, while the tofu adds healthy unsaturated fats.
Packed with Vitamins A and C
Carrots and bell peppers are excellent sources of vitamin A (for eye health) and vitamin C (for immune support), both preserved by the quick stir-fry method.
Frequently asked questions
Silken tofu is too delicate for pan-frying and will fall apart. Stick with firm or extra-firm tofu, or press silken tofu gently and use it in a sauce-based version without browning.
