Tofu Stir Fry is a plant-based recipe that is loaded with crispy chunks of tofu and vegetables. The sauce gives the dish a slightly sweet and spicy flavor while a garnish of chopped peanuts and sesame seeds adds a little crunchiness. It’s the perfect meal for busy weeknights, and also works great for meal prep, as well!
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While we love a good Vegetable Stir Fry recipe, this Tofu Stir Fry is loaded with vegetables and plant-based protein making it even heartier and more filling.
The base is a mix of Asian-inspired stir fry vegetables and chunks of crispy tofu and the sauce is more of a traditional stir fry sauce made with soy sauce, ginger, maple syrup and more.
This is the best meal when you want something quick and super flavorful!
Why This Recipe Works
This is a fairly quick and easy recipe to prepare. If needed, the vegetables can be prepped ahead of time to make cooking the meal later in the evening a bit quicker.
This vegetarian stir fry recipe is loaded with healthy vegetables such as carrots, peppers, onions and broccoli.
It’s a great recipe for meal prep as it keeps for up to 5 days when stored in the refrigerator.
Step-By-Step Instructions
Ingredients
Sauce
- 1/4 cup water
- 1/2 cup soy sauce
- 1 tablespoon sriracha (or to taste)
- 1 tablespoon maple syrup
- 1/2 teaspoon red pepper flakes
- 1 tablespoon ginger (grated)
- 2 teaspoons cornstarch
Tofu and Vegetables
- 1 pound extra firm tofu (drained, pressed, and cut into bite size cubes)
- 3 tablespoons cornstarch
- 2 tablespoons extra virgin olive oil (divided)
- 1 carrot (julienne or sliced thin)
- 2 red onions (sliced thin)
- 1 head broccoli (cut into bite size pieces)
- 1 red bell pepper (diced or cut into thin strips)
- 1 yellow bell pepper (diced or cut into thin strips)
- 3 green onions (sliced thin)
- 2 garlic cloves (minced)
To Serve (all optional)
- rice or noodles
- sesame seeds
- fresh lime juice
- chopped peanuts
- sesame oil
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Drain and press the tofu with a clean kitchen towel to remove as much moisture as possible. Dice into bite size pieces.
Cut the peppers, carrots, and onions into thin strips or slices and the broccoli into bite size pieces.
Create!
Combine the water, soy sauce, sriracha, maple syrup, red pepper flakes, ginger, and cornstarch in a bowl. Whisk well. Set aside.
Toss the pieces of tofu with the 3 tablespoons of cornstarch.
Heat one tablespoon of the olive oil in a large, deep skillet over medium-high heat. Add the tofu and cook, stirring often, until lightly browned and crisp, about 8 to 10 minutes. Remove to a plate and tent with aluminum foil to keep it warm.
Add the remaining tablespoon of olive oil to the skillet along with the carrots. Cook for 2 to 3 minutes, then add the red onion, broccoli, and peppers. Cook an additional 3 to 4 minutes, or until the vegetables are softened.
Stir in the green onions and garlic. Cook an additional 30 to 60 seconds.
Add the sauce and tofu back to the skillet. Continue to cook a few more minutes, or until thickened to your liking.
Present!
Serve over rice or noodles.
Garnish with lime juice, a drizzle of sesame oil, chopped peanuts and/or sesame seeds, or as desired.
Tips and Techniques
- Vegetables can be diced or thinly sliced.
- If you are planning to use this recipe for meal prep, place rice or noodles into a meal prep container with a lid and top with the stir fry and any desired garnishes.
- Store leftovers in an airtight container in the refrigerator. Consume within 5 days.
FAQ’s
Can You Freeze Tofu Stir Fry?
Yes, tofu stir fry can be kept in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight, then reheat in the microwave on on the stove top.
More Vegetarian Recipes
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Tofu Stir Fry
Ingredients
Sauce
- 1/4 cup water
- 1/2 cup soy sauce
- 1 tablespoon sriracha (or to taste)
- 1 tablespoon maple syrup
- 1/2 teaspoon red pepper flakes
- 1 tablespoon ginger (grated)
- 2 teaspoons cornstarch
Tofu and Vegetables
- 1 pound extra firm tofu (drained, pressed, and cut into bite size cubes)
- 3 tablespoons cornstarch
- 2 tablespoons extra virgin olive oil (divided)
- 1 carrot (julienne or sliced thin)
- 2 red onions (sliced thin)
- 1 head broccoli (cut into bite size pieces)
- 1 red bell pepper (diced or cut into thin strips)
- 1 yellow bell pepper (diced or cut into thin strips)
- 3 green onions (sliced thin)
- 2 garlic cloves (minced)
Instructions
- Combine the water, soy sauce, sriracha, maple syrup, red pepper flakes, ginger, and cornstarch in a bowl. Whisk well. Set aside.1/4 cup water, 1/2 cup soy sauce, 1 tablespoon sriracha, 1 tablespoon maple syrup, 1/2 teaspoon red pepper flakes, 1 tablespoon ginger, 2 teaspoons cornstarch
- Toss the pieces of tofu with the 3 tablespoons of cornstarch.1 pound extra firm tofu, 3 tablespoons cornstarch
- Heat one tablespoon of the olive oil in a large, deep skillet over medium-high heat. Add the tofu and cook, stirring often, until lightly browned and crisp, about 8 to 10 minutes. Remove to a plate and tent with aluminum foil to keep it warm.2 tablespoons extra virgin olive oil
- Add the remaining tablespoon of olive oil to the skillet along with the carrots. Cook for 2 to 3 minutes, then add the red onion, broccoli, and peppers. Cook an additional 3 to 4 minutes, or until the vegetables are softened.1 carrot, 2 red onions, 1 head broccoli, 1 red bell pepper, 1 yellow bell pepper
- Stir in the green onions and garlic. Cook an additional 30 to 60 seconds.3 green onions, 2 garlic cloves
- Add the sauce and tofu back to the skillet. Continue to cook a few more minutes, or until thickened to your liking.
- Serve over rice or noodles, if desired.Garnish with lime juice, a drizzle of sesame oil, chopped peanuts and/or sesame seeds, or as preferred.
Notes
Tips and Techniques
- Vegetables can be diced or thinly sliced.
- If planning to use this recipe for meal prep, place rice or noodles into a container with a lid and top with the stir fry and any desired garnishes.
- Store leftovers in an airtight container in the refrigerator. Consume within 5 days.
