This vegan stir-fry features crispy tofu mixed with colorful vegetables like bell peppers, broccoli, and snap peas. It’s quick to make and full of healthy ingredients. Perfect for a busy weeknight dinner!
I once accidentally added too much sriracha and ended up with a spicy surprise. Now I keep a glass of water nearby just in case! Cooking can be fun and a little silly sometimes.
If you want, serve this over rice or noodles. It’s a simple way to get extra carbs and make the meal more filling. I like topping it with chopped green onions for a fresh flavor boost.
Ingredients & Substitutions
Tofu: Firm or extra-firm tofu holds up best in stir-fry. I recommend pressing out excess water to get a better texture. For a different twist, tempeh can be a tasty, protein-rich substitute.
Vegetables: Bell peppers, broccoli, and snap peas add crunch and flavor. Feel free to swap in carrots, zucchini, or mushrooms based on your preference; just cut into bite-sized pieces for even cooking.
Soy Sauce: This adds depth and saltiness. I use low-sodium soy sauce to control salt intake. Tamari is a gluten-free alternative that works well and offers a richer flavor.
Garlic & Ginger: These add brightness and warmth. Fresh garlic and ginger give the best flavor, but jarred minced garlic or ginger can save time—just use about half as much since they’re more concentrated.
Sesame Oil: It gives a nutty aroma and flavor. Use sparingly as a finishing touch. If you don’t have it, a splash of olive oil or toasted oil can work, but sesame adds authentic flavor.
How do I stir-fry without overcooking the tofu or veggies?
Use high heat and preheat your skillet or wok before adding ingredients. Work quickly and don’t overcrowd the pan to avoid steaming. Stir continuously for even cooking and remove ingredients as soon as they’re tender yet crisp.
- Step 1: Heat your pan over medium-high heat until hot, then add oil. It should shimmer but not smoke.
- Step 2: Add tofu first and cook until golden, about 5-7 minutes, flipping to crisp all sides. Remove and set aside.
- Step 3: Quickly stir-fry veggies in the same pan, about 3-5 minutes, until crisp-tender. Add garlic and ginger near the end for aroma.
- Step 4: Return tofu, add sauce, and toss everything together for 1-2 minutes until coated and heated through.
How to Make Vegan Stir-Fry with Tofu?
Ingredients You’ll Need:
For the Stir-Fry
- 1 block (14 oz) firm tofu, pressed and cubed
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (optional)
- Sesame seeds for garnish (optional)
How Much Time Will You Need?
Preparation time: 10 minutes, Cooking time: 15 minutes, Total: 25 minutes
Step-by-Step Instructions:
1. Prepare the Tofu
Press the tofu to remove excess moisture. Cut it into bite-sized cubes and set aside.
2. Cook the Tofu
Heat 1 tablespoon of oil in a large pan. Add tofu cubes and cook until golden brown, about 5-7 minutes. Remove and set aside.
3. Stir-Fry the Vegetables
In the same pan, add the remaining oil. Toss in garlic and ginger. Cook for 1 minute. Add mixed vegetables and stir-fry until tender, about 5-7 minutes.
4. Combine and Season
Return tofu to the pan. Mix soy sauce, rice vinegar, and sesame oil. Pour over the stir-fry and toss to coat evenly. Cook for another 2-3 minutes.
5. Serve
Top with sesame seeds if desired. Serve hot over rice or noodles. Enjoy your healthy vegan stir-fry!
