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Tofu Vegetable Stir-Fry

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A colorful and nutritious tofu vegetable stir-fry featuring crispy tofu, fresh vegetables, and a savory ginger-garlic sauce.

Ingredients

Scale
  • 14 oz firm tofu, drained and cubed
  • 2 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 1 carrot, sliced
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp honey or maple syrup
  • 1/4 cup water or vegetable broth

Instructions

  1. Pat the tofu dry and toss with cornstarch until coated.
  2. Heat 1 tablespoon of oil in a large skillet or wok. Add tofu and cook until golden and crisp on all sides. Remove and set aside.
  3. Add remaining oil to the skillet. Stir-fry broccoli, bell pepper, snap peas, and carrot for 4–5 minutes.
  4. Stir in garlic and ginger; cook for 30 seconds until fragrant.
  5. In a small bowl, whisk soy sauce, hoisin, rice vinegar, sesame oil, honey, and water.
  6. Return tofu to the skillet and pour sauce over the mixture.
  7. Stir and cook for 2–3 minutes until vegetables are tender-crisp and sauce thickens.
  8. Serve hot over rice or noodles.

Notes

  • Press tofu for 15–20 minutes for better crispiness.
  • Add chili flakes or sriracha for heat.
  • Substitute vegetables based on what’s available.

Nutrition

Keywords: tofu stir-fry, vegan stir-fry, tofu and vegetables, Asian tofu dish

Find it online: https://yumcove.com/tofu-vegetable-stir-fry/