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Vegetable Stir-Fry with Tofu

Vegetable Stir-Fry with
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The Vegetable Stir-Fry with Tofu is a colorful, quick, and nutrient-packed dish ideal for busy days. Combining crisp vegetables with plant-based protein, this recipe offers a perfect balance of flavor, texture, and nutrition. Tofu’s versatility allows it to absorb savory sauces beautifully, creating a wholesome, satisfying meal that’s vegan, high-protein, and naturally gluten-free. It’s a go-to option for anyone looking to add more plant-based meals to their weekly routine.

Ingredients

For the Stir-Fry:

  • 1 block (14 oz) extra-firm tofu, pressed and cubed

  • 2 tbsp peanut or avocado oil (for high-heat cooking)

  • 2 cloves garlic, minced

  • 1 tbsp fresh ginger, minced

  • 1 small onion, sliced

  • 1 red bell pepper, sliced

  • 1 cup broccoli florets

  • 1 medium carrot, julienned

  • 1 cup snap peas or snow peas

  • 1 cup mushrooms, sliced

  • 2 green onions, chopped (for garnish)

  • 1 tbsp sesame seeds (optional garnish)

For the Stir-Fry Sauce:

  • 3 tbsp soy sauce (or tamari for gluten-free)

  • 1 tbsp hoisin sauce or oyster sauce (optional for flavor depth)

  • 1 tbsp rice vinegar or lime juice

  • 1 tsp sesame oil

  • 1 tbsp honey or maple syrup

  • 1 tbsp cornstarch + 2 tbsp water (to thicken)

Optional Base:

  • 2 cups cooked brown rice, jasmine rice, or whole-grain noodles

Instructions

  • Prepare the Tofu:
    Press tofu for 15–20 minutes to remove moisture. Cut into cubes.

  • Pre-Cook (Optional):
    For firmer texture, bake at 400°F (200°C) for 20 minutes or pan-fry until golden on all sides.

  • Make the Sauce:
    In a small bowl, whisk together soy sauce, hoisin, rice vinegar, sesame oil, sweetener, and cornstarch slurry. Set aside.

  • Cook the Vegetables:
    Heat oil in a wok or large pan over medium-high heat. Add garlic, ginger, and onions; stir-fry for 30 seconds. Add carrots, broccoli, and bell peppers; cook for 2–3 minutes. Then add snap peas and mushrooms; stir-fry until crisp-tender.

  • Add the Tofu:
    Stir in the cooked tofu and pour in the sauce. Toss well to coat evenly and cook 2–3 more minutes, until the sauce thickens slightly.

  • Serve:

  • Serve hot over rice or noodles. Garnish with green onions and sesame seeds.

Notes

  • Use extra-firm tofu for the best texture; silken tofu will break apart.

  • Add chili flakes, Szechuan peppercorns, or sriracha for a spicy kick.

  • Substitute tofu with tempeh, seitan, or edamame for variety.

  • To make the sauce vegan, skip oyster sauce and use hoisin or extra soy sauce.

  • For extra crunch, toss in roasted cashews or peanuts before serving.

  • Store leftovers up to 3 days; reheat in a skillet for best texture.

Find it online: https://bon-recipe.com/vegetable-stir-fry-with-tofu/