This Vegan Stir-Fry with Tofu and Vegetables is a quick, healthy dish full of colorful veggies and firm tofu. It has a tasty sauce that makes everything flavorful and satisfying.
I like tossing all the ingredients in the pan because it smells so good! Sometimes I sneak in a little extra soy sauce just for fun.
For an easy meal, serve it with rice or noodles. It’s a great way to get your veggies in and enjoy a plant-based dinner anytime.
Ingredients & Substitutions
Tofu: I use firm or extra-firm tofu for better texture and less crumbling. Press out excess water before cooking to get crisp edges. A friendly substitution is tempeh or seitan if you want a different protein. Always choose tofu based on your preferred texture.
Vegetables: Bell peppers, broccoli, and snap peas add crunch and color. Fresh vegetables are best, but you can use frozen if needed—just add a minute or two to the cooking time to soften. Feel free to mix in carrots or bok choy for variety.
Garlic & Ginger: These aromatics boost flavor and aroma. Mince garlic and ginger finely for even distribution. If fresh isn’t available, garlic and ginger powders work in a pinch—just use half the amount as they are more concentrated.
Soy Sauce & Sesame Oil: Soy sauce adds salt and umami, while sesame oil gives a nutty aroma. Use low-sodium soy to control salt. For a nutty twist, toasted sesame seeds can replace or add to sesame oil; Tamari offers a gluten-free alternative.
How do I stir-fry without overcooking the vegetables?
Use high heat and keep the ingredients moving. Cook tougher vegetables like broccoli first for 2-3 minutes. Add softer veggies last to prevent overcooking. Constantly stir so everything cooks evenly and stays crisp.
- Preheat your pan until very hot—this sears ingredients quickly.
- Add the tofu and cook until browned, then remove and set aside.
- Add oil, then garlic and ginger, cooking 30 seconds until fragrant.
- Stir in vegetables in order of firmness, cooking each for a minute or two before adding the next.
- Reintroduce tofu, pour in sauce, and toss everything for 2 minutes to heat through.
How to Make Vegan Stir-Fry with Tofu and Vegetables?
Ingredients You’ll Need:
Vegetables
- 1 cup sliced bell peppers
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup snap peas
Protein
- 14 oz firm tofu, cubed
Sauces & Spices
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
Other
- 2 tablespoons cornstarch (optional, for crispiness)
- 2 tablespoons vegetable oil
How Much Time Will You Need?
15 minutes prep + 15 minutes cooking = 30 minutes total
Step-by-Step Instructions:
1. Prepare the tofu
Press the tofu to remove excess water. Cut into cubes. Toss with cornstarch if you want extra crunch. Set aside.
2. Make the sauce
Mix soy sauce, rice vinegar, sesame oil, garlic, and ginger in a small bowl. Set aside.
3. Cook the tofu
Heat vegetable oil in a large pan. Fry tofu until golden and crispy, about 5-7 minutes. Remove and set aside.
4. Sauté the vegetables
Add more oil if needed. Stir-fry peppers, broccoli, carrots, and snap peas for 5-7 minutes until tender-crisp.
5. Combine and finish
Return tofu to the pan. Pour in sauce. Toss everything and cook for another 2-3 minutes until heated through. Serve warm.
