Tofu Stir Fry
This quick and flavorful vegan tofu stir fry is packed with vegetables and a savory sauce, perfect for a healthy weeknight dinner. Crispy pan-fried tofu adds a satisfying texture to every bite. Serve hot over rice or noodles.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 277 kcal
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 400 gfirm tofu, pressed and cubed
- 2 tbspcornstarch
- 2 tbspvegetable oil
- 2 cupbroccoli florets
- 2 pcscarrot, julienned
- 1 pcsbell pepper, sliced
- 0.5 pcsyellow onion, sliced
- 3 clovegarlic, minced
- 1 tbspginger, grated
stir fry sauce
- 4 tbspsoy sauce
- 2 tbsprice vinegar
- 1 tspsesame oil
- 1 tbspmaple syrup
- 1 tspsriracha(optional)
- 2 tbspwater
- 1 tspcornstarch
garnish
- 1 tspsesame seeds, toasted(optional)
Equipment
bowl · large skillet · wok · whisk
The method
Step by step
- 1
Pat the firm tofu cubes very dry with paper towels to remove excess moisture.
About 5 min
Cook’s note: Pressing the tofu beforehand helps achieve a crispier texture.
- 2
Toss the dried tofu cubes with cornstarch in a bowl until evenly coated.
About 2 min
- 3
Heat vegetable oil in a large skillet or wok over medium-high heat.
About 1 min
- 4
Add the coated tofu to the hot pan and cook for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides.
About 7 min
Cook’s note: Do not overcrowd the pan; cook in batches if necessary.
- 5
Remove the crispy tofu from the pan and set aside.
- 6
In the same pan, add the broccoli florets, julienned carrot, sliced bell pepper, and sliced yellow onion.
- 7
Stir-fry the vegetables for 3-5 minutes until they are tender-crisp.
About 4 min
- 8
Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 9
While the vegetables cook, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, sriracha (if using), water, and cornstarch in a small bowl to create the stir fry sauce.
About 2 min
Cook’s note: Ensure the cornstarch is fully dissolved to prevent lumps.
- 10
Pour the prepared stir fry sauce over the vegetables in the pan.
- 11
Bring the sauce to a simmer and cook for 1-2 minutes, stirring constantly, until it thickens.
About 2 min
- 12
Return the crispy tofu to the pan and toss everything gently to coat with the sauce.
About 1 min
- 13
Serve immediately, garnished with toasted sesame seeds if desired.
Cook’s note: Best served over rice or noodles.
Per serving
Nutrition
- Calories
- 276.7kcal
- Protein
- 13.6g
- Carbs
- 28.1g
- Fat
- 14.3g
- Fibre
- 5.6g
- Sugar
- 9.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover stir fry in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop until warmed through.
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