This Vegan Stir-Fry with Tofu and Vegetables is a quick and healthy meal. Crispy tofu cooks with fresh bell peppers, broccoli, and carrots in a tasty soy sauce. It’s perfect for a busy weeknight.
I like to keep my tofu extra crispy—I just press out the water real good! Sometimes I sneak in a little ginger or garlic for extra flavor. Delicious!
To save time, I use pre-chopped vegetables or frozen stir-fry mixes. Just toss everything in the pan and serve over rice—easy and full of goodness!
Ingredients & Substitutions
Tofu: Firm or extra-firm tofu works best for stir-fry. I press out excess water first—this helps it crisp up nicely. You can swap with tempeh or even chickpeas for a different protein boost.
Vegetables: Bell peppers, broccoli, and carrots are great; they add color and crunch. I recommend chopping everything into similar sizes. Snap peas or green beans are good substitutes if you like more crunch.
Soy Sauce: It’s the base for the sauce, adding umami and saltiness. I prefer low-sodium soy to control salt; coconut aminos can be a sweeter, soy-free alternative for those with dietary restrictions.
Garlic & Ginger: Fresh garlic and ginger give the dish a bright, warm flavor. I keep them minced finely so they distribute evenly. In a pinch, garlic powder and ground ginger work—use half the amount.
How do I make sure the tofu gets crispy without burning?
I like to brown the tofu over medium-high heat in a non-stick or cast-iron pan. Don’t overcrowd the pan—it makes frying difficult. Let the tofu sit undisturbed for a few minutes until it develops a golden crust before flipping.
- Step 1: Heat a little oil over medium-high. Add tofu pieces and spread out evenly.
- Step 2: Don’t move the tofu too often; let it develop color. Flip carefully once the bottom is golden, then cook until all sides are crispy.
How to Make Vegan Stir-Fry with Tofu and Vegetables?
Ingredients You’ll Need:
For the Stir-Fry:
- 14 oz firm tofu, cubed
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (optional)
- Sesame seeds and chopped green onions for garnish
How Much Time Will You Need?
Preparation: 10 minutes; Cooking: 15 minutes; Total: 25 minutes
Step-by-Step Instructions:
1. Prepare the ingredients
Drain and cube the tofu. Wash and chop the vegetables. Mince garlic and grate ginger. Set all aside.
2. Cook the tofu
Heat 1 tablespoon of oil in a large skillet over medium heat. Add tofu cubes. Cook for 5-7 minutes, turning until golden brown. Remove and set aside.
3. Stir-fry the vegetables
Add the remaining oil to the skillet. Add garlic and ginger; cook for 30 seconds. Add vegetables. Stir-fry for 5-7 minutes until crisp-tender.
4. Combine and sauce
Return tofu to the skillet. Add soy sauce, rice vinegar, and sesame oil. Toss everything well. Cook for another 2-3 minutes to combine flavors.
5. Serve
Garnish with sesame seeds and chopped green onions. Serve hot over rice or noodles. Enjoy your fresh vegan stir-fry!
