Vegetable Tofu Stir-fry

Name: Vegetable Tofu Stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 400 g firm tofu (pressed for 15 minutes, cut into 1-inch cubes); 2 tbsp cornstarch (for coating tofu); 2 cup broccoli (cut into small florets); 1 pcs bell pepper (medium, any color, sliced into strips); 1 pcs carrot (medium, julienned or thinly sliced); 1 cup snap peas (trimmed); 4 pcs garlic (cloves, minced); 1 inch ginger (fresh, grated); 3 tbsp soy sauce; 1 tsp sesame oil (toasted, for sauce); 1 tbsp rice vinegar; 1 tsp sugar; 2 tbsp water (for sauce slurry); 3 tbsp oil (divided, for stir-frying); 1 pinch salt; 1 pinch black pepper; 2 pcs green onion (sliced, for garnish); 1 tsp sesame seeds (for garnish)

RATING

4.4/5(98)

TASTE SCORE

8/10

Crispy golden tofu cubes tossed with a rainbow of crunchy vegetables in a savory, slightly sweet sauce. This quick weeknight stir-fry comes together in 30 minutes and tastes better than takeout. Serve it over steamed rice for a satisfying meatless dinner.

PREP

15m

COOK

15m

SERVES

1 CUP

332 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Press and cube the tofu.
1.Drain the tofu block and wrap in paper towels.
2.Place a heavy object on top and press for 15 minutes to remove excess water.
3.Unwrap and cut the tofu into 1-inch cubes.
TIPExtra-firm tofu works best — it holds its shape and gets crispier than firm.
prep · ~10 min
Prep the vegetables and make the sauce.
1.Cut broccoli into small florets, slice bell pepper into strips, julienne the carrot, and trim snap peas.
2.Mince the garlic and grate the ginger.
3.In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and sugar.
4.In another small bowl, stir 1 tsp cornstarch with 2 tbsp water to make a slurry.
prep · ~2 min
Coat the tofu in cornstarch.
1.Place the tofu cubes in a medium bowl.
2.Sprinkle 2 tbsp cornstarch, a pinch of salt, and a pinch of black pepper over the tofu.
3.Toss gently until each cube is evenly coated.
fry · ~8 min
Sear the tofu until golden.
1.Heat 2 tbsp oil in a wok or large skillet over medium-high heat until shimmering.
2.Add the tofu cubes in a single layer, leaving space between pieces.
3.Cook without moving for 2-3 minutes until the bottom is golden brown.
4.Flip and sear the other sides for another 2-3 minutes until crispy all over.
5.Transfer tofu to a plate and set aside.
TIPResist the urge to stir — letting the tofu sit undisturbed is key to a good sear.
saute · ~6 min
Stir-fry the aromatics and vegetables.
1.Add the remaining 1 tbsp oil to the same wok.
2.Add garlic and ginger and stir-fry for 30 seconds until fragrant.
3.Add broccoli and carrot first; stir-fry for 2 minutes.
4.Add bell pepper and snap peas; stir-fry for another 2 minutes until crisp-tender.
mix · ~2 min
Combine tofu, sauce, and slurry.
1.Return the crispy tofu to the wok with the vegetables.
2.Pour the soy sauce mixture over everything and toss well.
3.Drizzle the cornstarch slurry over the stir-fry and toss for 1 minute until the sauce thickens and coats everything evenly.
garnish
Garnish with green onions and sesame seeds, then serve immediately.
Transfer to a serving platter, scatter sliced green onions and sesame seeds on top. Serve hot over steamed rice.

PRO TIPS

What to keep in mind.

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

1
Press tofu for at least 15 minutes to remove excess moisture and ensure a crispy sear.
2
Cut vegetables into uniform sizes so they cook evenly in the short stir-fry time.
3
Cook tofu in a single layer and don't move it for 2-3 minutes to develop a golden crust.
4
Prep all ingredients before you start cooking — stir-frying goes fast once the wok is hot.
5
Add the cornstarch slurry at the end and toss quickly to avoid clumps; the sauce should coat vegetables and tofu evenly.
6
Leftover stir-fry can be stored in an airtight container in the fridge for up to 3 days — reheat in a hot wok or skillet.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Replace half the broccoli with edamame or add a handful of roasted peanuts at the end for extra protein and crunch.

low oil

Low-oil

Use an air fryer for the tofu (toss with 1 tsp oil, air fry at 375°F for 12-15 minutes) and reduce stir-fry oil to 1 tbsp — still crispy with less fat.

spicy

Spicy

Add 1-2 tsp sriracha or chili garlic sauce to the soy sauce mixture, or toss in dried red chili flakes with the garlic and ginger for heat.

gluten free

Gluten-free

Use tamari or coconut aminos instead of soy sauce, and ensure all other ingredients are certified gluten-free.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Plant-Based Protein

Tofu provides a complete source of plant protein, making this dish a satisfying meatless meal that supports muscle repair and satiety.

✓

Rich in Vitamin C

Broccoli, bell pepper, and snap peas are all high in vitamin C, which boosts immune function and aids iron absorption when paired with iron-rich tofu.

✓