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Tofu Stir Fry Recipe

This quick and easy tofu stir fry recipe is loaded with vibrant vegetables and a flavorful sauce, making it a perfect plant-based meal for any day of the week!
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Equipment

  • Non-stick skillet or wok
  • Mixing bowls
  • Spatula or tongs
  • Paper towels

Ingredients
  

  • For the Stir Fry:
  • 1 block 14 oz firm tofu, pressed and cubed
  • 2 tablespoons vegetable oil divided
  • 1 cup broccoli florets
  • 1 cup bell peppers sliced
  • 1/2 cup carrots julienned
  • 1/2 cup snap peas
  • 2 green onions chopped
  • 2 teaspoons sesame seeds optional
  • For the Sauce:
  • 1/4 cup soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger minced
  • 2 garlic cloves minced
  • 1 teaspoon cornstarch mixed with 2 teaspoons water for thickening

Instructions
 

  • Prepare the Tofu:
  • Press the tofu for 10–15 minutes to remove excess moisture. Cut it into bite-sized cubes.
  • Cook the Tofu:
  • Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the tofu and cook for 5–7 minutes, turning occasionally, until golden and crispy on all sides. Remove and set aside.
  • Cook the Vegetables:
  • In the same skillet, add the remaining tablespoon of oil. Stir fry the broccoli, bell peppers, carrots, and snap peas for 4–5 minutes, or until tender but still crisp.
  • Make the Sauce:
  • In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, ginger, garlic, and the cornstarch slurry.
  • Combine Everything:
  • Return the cooked tofu to the skillet with the vegetables. Pour the sauce over the mixture and toss to coat evenly. Cook for 2–3 minutes, stirring, until the sauce thickens and everything is heated through.
  • Garnish and Serve:
  • Sprinkle with sesame seeds and chopped green onions. Serve hot over rice, noodles, or on its own.