Go Back
Vegetable Stir-Fry with Tofu Recipe
Ash Tyrrell

Vegetable Stir-Fry with Tofu Recipe

I have to admit, when I first made this Vegetable Stir-Fry with Tofu, I wasn’t sure how it would turn out. But the colorful mix of crisp vegetables, golden-browned tofu, and a savory, slightly sweet sauce completely won me over.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 14 ounces firm tofu drained and cut into 1-inch cubes – Firm tofu holds up well in stir-frying; avoid silken tofu as it falls apart easily.
  • 2 tablespoons soy sauce – Adds umami and depth to the tofu; I always go for low-sodium for a healthier twist.
  • 1 tablespoon cornstarch – Helps the tofu crisp up nicely when pan-fried.
  • 2 tablespoons vegetable oil – Neutral oil is best to let the vegetables’ natural flavors shine.
  • 1 red bell pepper thinly sliced – Bright color and sweet flavor add contrast to the savory sauce.
  • 1 yellow bell pepper thinly sliced – Adds visual appeal and sweetness.
  • 1 cup broccoli florets – Keeps a nice crunch; I always use fresh not frozen, to avoid sogginess.
  • 1 medium carrot julienned – Adds sweetness and color; peel for better texture.
  • 1 cup snow peas – Retain a crisp texture when cooked quickly.
  • 3 garlic cloves minced – Essential for aroma and flavor depth.
  • 1 teaspoon fresh ginger grated – Adds a subtle warmth and zing.
  • 3 tablespoons soy sauce for sauce – The backbone of the stir-fry sauce; I prefer light soy for color balance.
  • 1 tablespoon rice vinegar – Balances sweetness and adds a gentle tang.
  • 1 tablespoon honey or maple syrup – Enhances the natural flavors; maple keeps it vegan.
  • 1 teaspoon sesame oil – Adds a nutty aroma as the final touch.
  • 1 teaspoon cornstarch mixed with 1 tablespoon water – Helps thicken the sauce to coat vegetables beautifully.

Method
 

  1. After draining, I cut the tofu into 1-inch cubes and gently pat them dry. Tossing them with soy sauce and cornstarch ensures they become crispy and flavorful during cooking. I like to let them sit for 5 minutes to absorb the seasoning.
  2. I heat vegetable oil in a large skillet over medium-high heat. I add tofu cubes and cook until golden brown on all sides, about 5-6 minutes, turning carefully. Crispy tofu is the highlight, so I don’t rush this step.
  3. In the same pan, I add garlic and ginger, sautéing for 30 seconds to release their aroma. Then I toss in the bell peppers, broccoli, carrot, and snow peas. Stir-frying quickly keeps them bright, crisp, and full of flavor.
  4. While vegetables cook, I whisk together soy sauce, rice vinegar, honey, and sesame oil. I pour it over the vegetables and tofu, then stir in the cornstarch slurry. This thickens the sauce so it clings beautifully to each bite.
  5. I cook everything together for another 2-3 minutes until the sauce is glossy. Finally, I taste and adjust seasoning if needed. Then I plate it immediately to maintain that fresh crunch

Notes

  • I always press tofu thoroughly; it prevents sogginess.
  • I chop all vegetables uniformly to ensure even cooking.
  • I like to cook vegetables in batches if my pan is small to avoid steaming.
  • I drizzle sesame oil at the end to preserve its flavor.
  • I taste and tweak the sauce last; a little extra soy or honey can perfect it.