This crispy tofu stir fry features golden-edged tofu, a savory-sweet sauce, and flexible veggies. It’s perfect for busy weeknights or tasty leftovers.
For years I avoided tofu, until I learned that cooked up right, it can be one of the tastiest plant-based dinners around! One of my favorite ways to eat it is this tofu stir fry with colorful veggies.
A stir fry seems simple at first, but you need high heat to get perfectly seared veggies and tofu: the veggies should be crisp-tender, and the tofu crisp-edged and golden. The sauce has to be super flavorful and coat everything evenly with a glossy texture. Luckily I’ve worked this all out for you! Using my recipe, you can make this delicious, protein-packed recipe in just 30 minutes, making it the ideal easy weeknight dinner idea.
Why You’ll Love This Recipe
- Delicious flavor: My favorite stir fry sauce is tangy and savory with soy sauce, rice vinegar and miso, and sesame oil and fresh ginger bring an aromatic depth
- Super flexible: You can use whatever veggies you have on hand: bell pepper, broccoli florets, snap peas, or mushrooms
- Easy plant based dinner: It’s a nutritious recipe that packs in vegetables and plant-based protein while tasting satisfying and comforting
Is Tofu Healthy?
Yes, tofu is part of a healthy diet. Per the Harvard TH Chan School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week.
It’s likely to provide health benefits, especially when you eat it as an alternative to red meat and processed meat. It’s naturally low in saturated fat and filled with nutrients like calcium and iron.
5-Star Reader Reviews
“I have made this recipe as my meal-prepped lunch for the week, and it is absolutely delicious! I replaced the miso paste with peanut butter as I forgot to order it with my groceries, but it turned out awesome! So happy I found this website!” – Sinead
“Made this tonight with two kids in tow, and it really did come together quickly and was great! Thanks!” – Molly
Ingredients You’ll Need
- Vegetables: Red bell pepper, broccoli florets, green onions, shiitake mushrooms are my go-to, but you can also use snow peas, carrots, mushrooms, bok choy, or green beans: just cut everything into similar-sized pieces so they cook evenly. See my Stir Fry Vegetables post for a cook time table.
- Extra firm tofu: Extra firm is essential for the right texture: softer types will fall apart when you pan-fry them.
- Cornstarch (or arrowroot powder): This creates the golden exterior on the tofu.
- Sesame oil: I like using sesame oil (not toasted) for high heat cooking.
- Soy sauce (or tamari): This provides the salty umami base for the stir fry sauce. Swap in tamari for gluten-free, or coconut aminos for soy free.
- Rice vinegar, miso and sugar: Rice vinegar adds brightness, miso brings even more savory umami, and sugar balances everything out. You can also use honey or maple syrup.
- Fresh ginger and garlic cloves: These aromatics add punchy, authentic stir fry flavor.
- Green onions and sesame seeds: For garnish and that final touch of flavor and texture.
How to Make a Tofu Stir Fry
This tofu stir fry works for weeknight dinners because you don’t have to spend the time pressing the water out of it before cooking, which is a step that many tofu recipes have. I’ve created this recipe so that you just pat it dry with a towel and you’re ready to cook! Here are the basic steps:
- Make the stir fry sauce. Before you start cooking, whisk together the stir fry sauce ingredients in a small bowl and set it aside. Once you start cooking tofu and veggies over medium-high heat, everything moves quickly, so you want your sauce ready to go.
- Chop the veggies. This is where much of the prep time will come in. I’ve specified only a few veggies so you don’t have to spend hours chopping.
- Cook the tofu. Add cornstarch-coated cubes of tofu in a single layer with space between each piece. Let the tofu sit undisturbed for 3-4 minutes. You’ll know it’s ready to flip when it releases easily from the pan and the bottom is golden brown.
- Stir fry the veggies. Add the veggies for 6 minutes. Then add the tofu and sauce and turn off the heat! The sauce will heat and thicken using the residual heat. If you have the heat too high, the sauce will evaporate.
Variations & Easy Swaps
Sweetener options: Maple syrup, honey, or even a bit of orange juice concentrate work beautifully to balance the salty soy sauce.
Heat levels: If you like spice, add red pepper flakes to the sauce, or drizzle with sriracha at the end.
Protein variations: While this tofu dish is my favorite, you can apply the same technique to other proteins. Try tofu crumbles for a different texture, or you can even make air fryer tofu or pan fried tofu and then add it to the veggies.
Vegetable flexibility: The veggies in this stir fry recipe are very customizable. Baby corn, water chestnuts, bamboo shoots, bean sprouts, or shredded cabbage work well. For a simplified version with only one veggie, try my tofu broccoli stir fry.
What to Serve With It
This tofu stir fry makes a delicious healthy vegan dinner idea or easy vegetarian meal. You’ll want to serve with some sort of whole grain to make it more filling. Here are some options:
- Rice: The easiest and most traditional option for a stir fry. Go to How to Cook Rice, or try my Instant Pot Rice or Coconut Rice.
- Quinoa: When I want to mix things up, quinoa is a fun grain to serve with a stir fry. Try my Quinoa Recipe or Instant Pot Quinoa.
- Cauliflower Rice: Try cauliflower rice as a grain-free option. Take one head of cauliflower and chop it into large florets. Place half of the florets into the bowl of a food processor and pulse until fully chopped and the cauliflower resembles grains of rice. Remove the “rice” to a bowl and process the remainder of the cauliflower.
Storage & Reheating Tips
Transfer cooled leftover tofu stir fry to an airtight container and refrigerate for up to 4 days. The tofu won’t be quite as crispy after storage, but it’s still delicious.
Best reheating method: Reheat in a skillet for a few minutes over medium heat, adding a splash of water or a drizzle of extra soy sauce if things look dry.
Meal prep tips: If you’re making a double recipe, cook in batches to make sure that the veggies and tofu sear, not steam. For storage, make sure to store rice or noodles separately.
Dietary Notes
This tofu stir fry recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Frequently Asked Questions
Yes, in general tofu should be cooked before eating (though it’s safe to eat without cooking, like this marinated tofu). For a stir fry, you want to cook the tofu separately first to develop that crispy exterior, then add it back at the end to maintain the texture. If you add raw tofu directly to a stir fry with vegetables, it tends to release moisture and become soggy rather than crispy.
Both cornstarch and arrowroot powder work well for crispy tofu. I prefer cornstarch because it creates an especially crispy, golden exterior and is more widely available in most kitchens. Arrowroot is a great alternative that produces similar results. Both are gluten-free. Avoid using regular all-purpose flour, as it doesn’t create the same level of crispiness.
The most common mistake is not drying the tofu before cooking. Another major error is overcrowding the pan, which causes the tofu to steam instead of sear, resulting in soggy cubes. Adding the sauce too early is also problematic; wait until the vegetables are almost done before pouring in the stir fry sauce. Finally, using the wrong types of tofu (like soft or silken instead of extra firm) will result in mushy tofu.
Easy Tofu Stir Fry
Pin RecipeThis crispy tofu stir fry features golden-edged tofu, a savory-sweet sauce, and flexible veggies. It’s perfect for busy weeknights or tasty leftovers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Stir Fry
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
For the stir fry sauce
- ¼ cup soy sauce
- 6 tablespoons water
- 1 tablespoon rice vinegar
- 2 tablespoons sugar (or honey or maple syrup)
- 1 tablespoon yellow or white miso paste
- 2 teaspoons cornstarch
- ¼ teaspoon garlic powder
For the tofu stir fry
- 1 1/2 pounds fresh broccoli, stem on (about 3 large heads or 6 heaping cups florets)*
- 1 red bell pepper (or half red and half orange)
- 4 ounces shiitake mushrooms (optional)
- 2 green onions
- 1 tablespoon grated fresh ginger
- 14-ounces firm or extra firm tofu
- 3 tablespoons sesame oil, divided
- Kosher salt
- Sesame seeds
Instructions
- Start the rice: If serving with rice, start the rice.
- Make the sauce: Whisk together the stir fry sauce ingredients in a medium bowl, or make the sauce in advance and refrigerate until cooking.
- Chop the veggies: Chop the broccoli into florets. Thinly slice the pepper. Remove the shiitake stems and thinly slice them, if using. Thinly slice the green onion. Peel and grate the ginger.
- Cook the tofu: Cut the tofu into bite sized pieces (1-inch squares, 3/8-inch thick and pat it dry with a towel. Add 2 tablespoons sesame oil to a large non-stick pan and add the tofu cubes and a few pinches kosher salt. Turn on the heat to medium-high. Cook 5 to 6 minutes until lightly browned on the bottom.
- Flip the tofu: Briefly remove the pan from the heat to reduce spitting. Flip the tofu with chopsticks (the easiest method!) or tongs. Return the heat to medium-high and cook 5 to 6 minutes until browned. Remove the tofu to a bowl and set it aside.
- Stir fry the veggies: Add the remaining 1 tablespoon oil to the skillet. Add the broccoli, pepper, and shiitake mushrooms and two pinches salt and cook 6 to 7 minutes until just starting to brown on edges, stirring occasionally. In the last minute, add 1 tablespoon water and allow the vegetables to steam.
- Turn down the heat to low. Add the green onion and ginger and cook 1 minute. Turn off the heat. Add the tofu and sauce and stir until the sauce thickens. Garnish with sesame seeds if desired. Serve immediately. Store leftovers up to 3 days refrigerated.
Notes
Types of tofu: Only extra firm tofu will work for this recipe. Soft, medium, or silken tofu will fall apart during pan-frying. Look for tofu labeled “extra firm.”
Oil choices: Use a neutral oil with a high smoke point like avocado oil, vegetable oil, or sesame oil. Olive oil can work but has a lower smoke point, so watch the heat carefully.
Cornstarch substitute: Arrowroot powder works as a 1:1 substitute for cornstarch and is also gluten-free.
Make it gluten-free: Use tamari instead of regular soy sauce. All other ingredients are naturally gluten-free.
Storage notes: This recipe doubles easily, but you’ll have to cook everything in batches: do not try a double recipe all at once! Store in airtight containers for up to 4 days and reheat in a skillet for best results.
More Vegetarian Dinner Recipes to Try
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