Go Back
Colorful vegan tofu stir fry loaded with vegetables in a bowl

Vegan Tofu Stir Fry

A vibrant and nutritious dish combining firm tofu and fresh vegetables, cooked quickly in a flavorful sauce to create a delightful stir-fry.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Tofu
  • 14 ounces firm tofu Provides protein; silken tofu can be used for a creamier texture but won’t hold shape.
  • 2 tablespoons cornstarch Helps achieve a crispy exterior; you can substitute with arrowroot starch.
  • ½ teaspoon fine kosher salt Enhances flavors; sea salt works as an alternative.
  • 2 tablespoons vegetable oil For frying; substitute with sesame oil for added flavor.
For the Vegetables
  • 1½ cups mushrooms Adds depth; any variety such as shiitake, cremini, or button mushrooms will work.
  • ½ pound broccolini Offers nutrients and texture; broccoli or bok choy can be good substitutes.
  • 1 piece red bell pepper Sweetness and color; yellow or orange bell peppers are also delicious.
  • 3-4 cloves garlic Essential flavor base; garlic powder can be used but is less impactful.
  • 1 teaspoon crushed red pepper flakes For heat; adjust to taste or use fresh chili for a spicier kick.
For the Sauce
  • ¼ cup soy sauce Adds umami; use low-sodium soy or tamari for gluten-free options.
  • ¼ cup vegetable broth Keeps everything moist; you can use water in a pinch.
  • 1 tablespoon ginger paste Provides a zest; freshly grated ginger has a bright flavor.
  • 1 tablespoon brown sugar Balances flavors; maple syrup or coconut sugar makes a good substitute.
  • 1 tablespoon rice vinegar Adds acidity; apple cider vinegar works as another option.
For Garnish
  • sesame seeds For garnish; any nut or seed topping adds a nice finish.

Method
 

Preparation
  1. Start by removing the firm tofu from the package and draining all the liquid. Place it between paper towels on a plate. Add a second plate on top to weigh down the tofu, helping absorb as much liquid as possible. Allow this to sit for 15 minutes.
  2. While the tofu is pressing, prepare the vegetables and sauce. In a small jug, whisk together the soy sauce, vegetable broth, ginger paste, brown sugar, and rice vinegar. Set this aside.
  3. After pressing, cut the tofu into 1-inch cubes. Toss these cubes in the cornstarch, ensuring they’re evenly coated on all sides.
Cooking
  1. Heat one tablespoon of vegetable oil in a non-stick skillet over medium-high heat. Once hot, add the tofu in a single layer. Fry until golden on all sides, about 5-7 minutes. Remove the tofu from the pan and set it aside.
  2. In the same pan, add the remaining tablespoon of oil. Stir-fry the mushrooms until they halve in size, about 3-4 minutes.
  3. Add in the broccolini and red bell pepper, sprinkling with kosher salt. Stir-fry the vegetables for another 3-5 minutes until slightly tender.
  4. Add the minced garlic and crushed red pepper flakes to the pan, cooking for one more minute until fragrant. Then stir in the sauce from step two.
  5. Finally, return the fried tofu to the pan and gently toss everything to combine, allowing the sauce to coat nicely.
  6. Serve warm over rice and finish with a sprinkle of sesame seeds for that perfect crunch.

Notes

Common mistakes include not pressing the tofu long enough, overcrowding the pan, and skipping the sauce. Pro tips involve experimenting with favorite vegetables, marinating the tofu after frying, and serving it over quinoa or cauliflower rice for a low-carb option.