Introduction
Looking for a quick, nutritious, and incredibly satisfying meal? This Veggie Stir-Fry with Tofu has become my go-to dinner recipe when I want something both healthy and delicious. What I love most about this dish is how it transforms simple ingredients into a colorful, flavor-packed meal that’s ready in under 30 minutes. The crispy tofu and tender-crisp vegetables are coated in a savory sauce that’ll make you forget you’re eating something so nutritious!
Ingredients
For the Stir-Fry:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 carrots, julienned
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons neutral oil (like vegetable or coconut)
- 2 green onions, sliced (for garnish)
For the Sauce:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/4 cup vegetable broth
- 1 teaspoon sesame oil
- 1 tablespoon maple syrup or honey
Instructions
- Press your tofu for at least 15 minutes by wrapping it in paper towels and placing something heavy on top. This removes excess moisture and helps it get crispy.
- While the tofu is pressing, whisk together all sauce ingredients in a small bowl. Set aside.
- Cut the pressed tofu into 1-inch cubes and season with a pinch of salt.
- Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add tofu and cook until golden brown on all sides (about 5-7 minutes). Remove and set aside.
- In the same pan, add remaining oil, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
- Add carrots and broccoli first, stir-frying for 2-3 minutes.
- Add bell peppers and snap peas, cooking for another 2 minutes.
- Return tofu to the pan, pour in the sauce, and stir to coat everything evenly.
- Cook for 1-2 minutes until the sauce thickens and everything is heated through.
- Garnish with green onions and serve hot.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Recipe Notes
- For extra-crispy tofu, toss the cubes in 1 tablespoon cornstarch before frying.
- Feel free to swap vegetables based on what you have available. Just remember to add harder vegetables first and softer ones later.
- Store leftovers in an airtight container for up to 3 days. The vegetables might soften slightly when reheated.
- For a gluten-free version, use tamari instead of soy sauce.
- If you’re short on time, you can use pre-pressed tofu or skip the pressing step, though the tofu won’t be as crispy.
- Make sure your pan is hot enough before adding ingredients – this ensures proper searing and prevents soggy vegetables.
Veggie Stir-Fry with Tofu
A quick, nutritious, and incredibly satisfying meal featuring crispy tofu and tender-crisp vegetables in a savory sauce.
Ingredients
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 2 carrots julienned
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 1 cup snap peas
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoons neutral oil like vegetable or coconut
- 2 green onions sliced (for garnish)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/4 cup vegetable broth
- 1 teaspoon sesame oil
- 1 tablespoon maple syrup or honey
Instructions
- Press your tofu for at least 15 minutes by wrapping it in paper towels and placing something heavy on top. This removes excess moisture and helps it get crispy.
- While the tofu is pressing, whisk together all sauce ingredients in a small bowl. Set aside.
- Cut the pressed tofu into 1-inch cubes and season with a pinch of salt.
- Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add tofu and cook until golden brown on all sides (about 5-7 minutes). Remove and set aside.
- In the same pan, add remaining oil, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
- Add carrots and broccoli first, stir-frying for 2-3 minutes.
- Add bell peppers and snap peas, cooking for another 2 minutes.
- Return tofu to the pan, pour in the sauce, and stir to coat everything evenly.
- Cook for 1-2 minutes until the sauce thickens and everything is heated through.
- Garnish with green onions and serve hot.
