If you’re craving a dish that’s vibrant, nourishing, and packed with texture, you are going to fall head over heels for this Stir-Fried Tofu with Vegetables Recipe. It’s the perfect harmony of crispy tofu, colorful veggies, and a savory sauce that brings everything together in one delicious pan. Whether you’re a tofu enthusiast or new to plant-based meals, this recipe offers a fresh, satisfying way to enjoy a quick, wholesome dinner that feels satisfying and light at the same time.
Ingredients You’ll Need
The beauty of this Stir-Fried Tofu with Vegetables Recipe lies in its simplicity; each ingredient plays a crucial role in building layers of flavor, crunch, and color that make every bite delightful.
- Firm tofu: Use pressed tofu to ensure it crisps up perfectly without sogginess.
- Olive oil or sesame oil: Adds a subtle depth and helps achieve that golden fry on the tofu.
- Bell pepper: Brings sweetness and a bright pop of red or yellow to the dish.
- Zucchini: Offers a tender, slightly refreshing bite that balances out the firmer veggies.
- Carrot: Adds a gentle crunch and natural sweetness, sliced or julienned for texture variation.
- Broccoli florets: These little green trees provide earthy flavor and a satisfying snap.
- Snap peas or green beans (optional): Incorporate crispness and a touch of earthiness if you like more variety.
- Soy sauce or tamari: The salty, umami-rich base that ties everything together deliciously.
- Sesame oil (optional): Adds a wonderful nutty aroma and flavor that elevates the entire dish.
- Rice vinegar (optional): Introduces a mild tang that brightens the stir-fry’s flavors.
- Garlic (minced): Provides an essential punch of scent and savory depth.
- Ginger (grated, optional): Brings a gentle warmth and a hint of zesty spice.
- Salt and pepper: Essentials for seasoning perfectly to your taste.
- Sesame seeds (garnish, optional): For a lovely finishing touch and extra crunch.
- Fresh cilantro or green onions (garnish, optional): Adds fresh herbal brightness and color.
How to Make Stir-Fried Tofu with Vegetables Recipe
Step 1: Prepare the Tofu
Start by draining and pressing the tofu well to remove excess moisture. This step is key to getting that golden, crispy exterior when you stir-fry. Once pressed, cut the tofu into evenly sized cubes so they cook uniformly.
Step 2: Crisp Up the Tofu
Heat your olive or sesame oil in a non-stick pan over medium-high heat. Add the tofu cubes in a single layer and let them cook undisturbed for a few minutes until they develop a beautiful golden crust. Flip and brown on all sides, then remove from the pan and set aside. This golden crust delivers satisfying texture every bite needs.
Step 3: Cook the Vegetables
In the same pan, toss in the minced garlic and grated ginger, stirring for about 30 seconds until fragrant. Then add the bell pepper, zucchini, carrots, broccoli, and snap peas or green beans if using. Stir-fry over medium-high heat to keep the veggies crisp-tender, preserving their fresh bite and vibrant colors.
Step 4: Combine and Season
Return the tofu cubes to the pan with the vegetables. Pour over the soy sauce and rice vinegar, along with a drizzle of sesame oil if using. Toss everything gently but thoroughly so the tofu absorbs the sauce’s rich umami, and the veggies soak up some of that bright, tangy flavor. Adjust salt and pepper to taste.
How to Serve Stir-Fried Tofu with Vegetables Recipe
Garnishes
Sprinkle toasted sesame seeds over the finished dish for a lovely crunchy contrast. Add chopped fresh cilantro or thinly sliced green onions to bring an herbal freshness and bright pop of color, making the dish as beautiful as it is tasty.
Side Dishes
This stir-fry is perfect on its own or paired with steamed jasmine rice or fluffy quinoa to make it more filling. A side of miso soup or a simple cucumber salad also complements it beautifully, keeping the meal light and balanced.
Creative Ways to Present
For a fun twist, serve your stir-fried tofu and veggies in crispy lettuce cups or over a bed of zoodles for a low-carb option. You can also bowl it over noodles—soba or rice noodles work fantastically—creating a satisfying one-bowl meal bursting with freshness and flavor.
Make Ahead and Storage
Storing Leftovers
Leftover stir-fried tofu with vegetables can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually mingle more overnight, making the next-day meal even more delicious.
Freezing
While tofu can freeze well, the fresh vegetables in this recipe might lose their crispness after freezing and thawing. For best texture and flavor, it’s generally better to freeze tofu separately and add freshly cooked vegetables when reheating.
Reheating
Reheat leftovers gently over medium heat in a skillet to revive the crispiness of the tofu and warm the vegetables without turning them mushy. A quick microwave zap works too, but you may lose some textural contrast.
FAQs
Can I use soft tofu instead of firm tofu?
Firm tofu is best for this recipe because it holds its shape and crisps up nicely. Soft tofu is more delicate and will likely break apart during stir-frying, making the dish less textured.
What vegetables work best in this stir-fry?
Bell peppers, broccoli, carrots, zucchini, and snap peas are excellent choices because they offer a nice mix of crunch and tenderness. Feel free to swap in what’s in season or what you have on hand!
Is this recipe gluten-free?
It can be easily made gluten-free by using tamari instead of soy sauce. Just double-check any other added sauces to be sure they don’t contain gluten.
Can I add protein other than tofu?
Absolutely! You can substitute chicken, shrimp, or tempeh if you prefer. Just adjust cooking times accordingly to ensure everything is perfectly cooked.
How do I prevent tofu from sticking to the pan?
Make sure to press out excess water and use a non-stick or well-seasoned pan with enough oil. Allow the tofu to cook undisturbed for several minutes before turning to form a golden crust that won’t stick.
Final Thoughts
This Stir-Fried Tofu with Vegetables Recipe is truly one of those meals that feels like a warm hug on a plate. It’s quick, versatile, and downright delicious, perfect for weekday dinners or when you want something wholesome without fuss. Give it a try and watch how effortlessly it brings vibrant flavors and satisfying textures to your table—your taste buds will thank you!
Print
Stir-Fried Tofu with Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
- Diet: Vegetarian
Description
A quick and flavorful stir-fried tofu with assorted fresh vegetables, seasoned with soy sauce, garlic, and ginger, perfect for a healthy and satisfying vegetarian meal ready in just 25 minutes.
Ingredients
Tofu and Sauce
- 1 block firm tofu, drained and pressed
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar (optional)
- 1–2 cloves garlic, minced
- 1-inch piece of ginger, grated (optional)
- Salt and pepper, to taste
Vegetables
- 1 bell pepper, sliced
- 1 small zucchini, sliced
- 1 carrot, julienned or sliced
- 1/2 cup broccoli florets
- 1/2 cup snap peas or green beans (optional)
Oils and Garnishes
- 1 tablespoon olive oil (or sesame oil for extra flavor)
- 1 tablespoon sesame oil (optional, for extra flavor)
- Sesame seeds for garnish (optional)
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Prepare the tofu: Drain the tofu and press it to remove excess water. Cut the tofu into bite-sized cubes to ensure even cooking and texture.
- Heat the oil: In a large skillet or wok, heat 1 tablespoon of olive oil or sesame oil over medium-high heat until shimmering, ready for sautéing the tofu and vegetables.
- Cook the tofu: Add the tofu cubes to the hot pan and fry until all sides are golden brown and slightly crispy, about 4-5 minutes. Remove from the pan and set aside.
- Sauté aromatics: In the same pan, add the minced garlic and grated ginger; sauté briefly until fragrant, about 30 seconds to 1 minute, being careful not to burn.
- Add vegetables: Add the sliced bell pepper, zucchini, carrot, broccoli florets, and snap peas or green beans. Stir-fry for about 5-7 minutes or until vegetables are tender-crisp, maintaining their bright color and crunch.
- Combine tofu and vegetables: Return the cooked tofu to the pan with the vegetables. Drizzle the soy sauce, optional rice vinegar, and the optional sesame oil over the mixture. Stir well to combine all flavors and heat through for another 2-3 minutes.
- Season to taste: Adjust with salt and pepper as needed to balance the flavors to your preference.
- Garnish and serve: Remove from heat and garnish with sesame seeds and fresh cilantro or green onions if desired. Serve immediately, enjoying the vibrant colors and delicious textures.
Notes
- Pressing the tofu is important to reduce moisture and achieve a crispy texture when frying.
- Use tamari instead of soy sauce for a gluten-free option.
- Add your favorite vegetables or adjust quantities according to season and preference.
- For extra spice, add chili flakes or a splash of hot sauce while cooking.
- This dish pairs well with steamed rice or noodles for a complete meal.
