A vegetable stir-fry with tofu is one of the easiest and most satisfying meals you can make in under 30 minutes.
The combination of crisp, colorful vegetables, golden pan-fried tofu, and a rich, savory sauce creates a dish that’s both nutrient-dense and full of bold flavors.
I started making stir-fries as a way to clean out my fridge, tossing in whatever vegetables I had on hand.
Over time, I perfected a method that delivers crispy tofu, vibrant veggies, and a deeply flavorful sauce every time.
This recipe is perfect for busy weeknights or when you’re craving something light yet filling. It’s also endlessly customizable—swap out the vegetables based on what’s in season, adjust the spice level, or add a protein of your choice.
Whether served over rice, noodles, or on its own, this stir-fry is a go-to meal that never disappoints.
Why This Vegetable Stir-Fry with Tofu is a Must-Try
There are plenty of stir-fry recipes out there, but this one stands out because of its balance of texture, flavor, and simplicity.
A good stir-fry should have crisp-tender vegetables, golden tofu with a slight chew, and a sauce that coats every bite without being overly thick or heavy.
- Crispy, Golden Tofu – Instead of soggy tofu, this method ensures a lightly crispy exterior while keeping the inside soft and flavorful.
- Perfectly Cooked Vegetables – Stir-frying at the right temperature locks in the crunch and freshness of the veggies.
- Rich, Umami-Packed Sauce – A well-balanced mix of soy sauce, ginger, garlic, and a hint of sesame oil adds deep layers of flavor.
- Fast and Easy – Everything cooks in one pan in under 30 minutes, making this a stress-free meal for any night of the week.
Key Ingredients for a Perfect Stir-Fry
A great stir-fry starts with fresh ingredients and a well-balanced sauce. Here’s what you’ll need:
- Firm Tofu – Holds its shape while absorbing the sauce and crisping up beautifully.
- Bell Peppers – Adds sweetness and crunch to the dish.
- Broccoli – A classic stir-fry vegetable that soaks up the sauce while keeping its bite.
- Carrots – Slightly sweet and vibrant, providing great texture.
- Garlic & Ginger – The foundation of any flavorful stir-fry, giving it that unmistakable aroma.
- Soy Sauce & Hoisin Sauce – The base of the rich, umami-packed sauce.
- Sesame Oil – Adds a nutty depth of flavor and enhances the overall dish.
How to Make Vegetable Stir-Fry with Tofu
Stir-frying is all about cooking quickly at high heat while keeping everything fresh and vibrant. Follow these steps for a perfect dish every time.
- Prepare the Tofu – Press out excess moisture, then cube and pan-fry until golden brown. Set aside.
- Sauté the Aromatics – Heat sesame oil in a pan and cook garlic and ginger until fragrant.
- Cook the Vegetables – Add firmer veggies like broccoli and carrots first, then softer ones like bell peppers. Stir-fry quickly to maintain crispness.
- Make the Sauce – Mix soy sauce, hoisin sauce, and a dash of cornstarch for a thick, glossy finish.
- Combine Everything – Add the tofu back in, pour the sauce over, and toss to coat everything evenly.
- Garnish and Serve – Sprinkle with sesame seeds and chopped green onions for a fresh, vibrant finish.
Every bite delivers a combination of crunchy, chewy, and saucy goodness that’s both filling and delicious.
Best Side Dishes to Serve with Stir-Fry
Pairing this stir-fry with the right side dish enhances the meal and makes it more satisfying. Here are a few ideas:
| Side Dish | Why It Works |
|---|---|
| Steamed Jasmine Rice | A fluffy base that soaks up the sauce perfectly. |
| Garlic Fried Rice | Adds a rich, garlicky flavor to complement the stir-fry. |
| Chow Mein Noodles | Provides extra texture and makes the meal heartier. |
| Miso Soup | A light, umami-packed broth to round out the flavors. |
| Spring Rolls | Crispy and fresh, adding variety to the meal. |
| Pickled Vegetables | A tangy contrast to balance the richness of the dish. |
How to Store and Reheat Vegetable Stir-Fry
This stir-fry tastes great fresh but also makes excellent leftovers. Storing it correctly ensures the veggies stay crisp and the tofu remains flavorful.
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How to Store Leftovers
- Let the stir-fry cool completely before storing.
- Transfer to an airtight container and refrigerate for up to 3 days.
- For best texture, store the sauce separately and toss everything together when reheating.
How to Reheat Stir-Fry Without Losing Texture
- Stovetop: Heat in a pan over medium-high heat with a splash of water for 3-4 minutes, stirring frequently.
- Microwave: Heat in 30-second intervals, stirring between each, until warmed through.
- Air Fryer (for tofu only): Reheat tofu at 375°F (190°C) for 3-4 minutes to crisp it back up.
Tips for the Best Vegetable Stir-Fry with Tofu
- Press the tofu properly before cooking to remove excess moisture and help it crisp up.
- Cook vegetables in batches to prevent them from steaming instead of stir-frying.
- Use high heat to keep the vegetables crisp and slightly charred.
- Don’t overcook the sauce—it should coat the ingredients lightly without making the dish too wet.
- Customize with heat by adding chili flakes or a drizzle of sriracha for a spicy kick.
Frequently Asked Questions
1. Can I use a different protein instead of tofu?
Yes! Try chicken, shrimp, or tempeh for a different take on this stir-fry.
2. What’s the best way to keep tofu from getting soggy?
Press the tofu for at least 15 minutes before cooking, and always use a hot pan with oil to sear it properly.
3. Can I make this stir-fry ahead of time?
Yes! Prep the tofu, chop the veggies, and mix the sauce ahead of time. Cook everything fresh for the best texture.
4. What vegetables work best for stir-frying?
Broccoli, bell peppers, carrots, snap peas, mushrooms, and bok choy all work great.
5. Can I make this stir-fry gluten-free?
Absolutely! Just swap the soy sauce for tamari or coconut aminos to keep it gluten-free.
Vegetable Stir-Fry with Tofu
Equipment
- Non-stick Pan For frying the tofu and stir-frying the vegetables
- Mixing Bowls For preparing the sauce and vegetables
- Wooden Spatula For stirring and flipping tofu gently
Ingredients
- 1 block firm tofu pressed and cubed
- 1 cup bell peppers sliced into thin strips
- 1 cup broccoli florets fresh, cut into bite-sized pieces
- 1/2 cup carrots julienned
- 1 tablespoon soy sauce low sodium preferred
- 1 tablespoon hoisin sauce for a slightly sweet depth of flavor
- 1 teaspoon sesame oil for a rich, nutty aroma
- 1 teaspoon garlic minced
- 1 teaspoon ginger grated
- 1 teaspoon cornstarch to thicken the sauce
Instructions
- Press the tofu to remove excess moisture, then cut into cubes.
- Heat a non-stick pan with a little oil and pan-fry the tofu until golden brown on all sides. Set aside.
- In the same pan, heat sesame oil and sauté garlic and ginger until fragrant.
- Add the broccoli, carrots, and bell peppers, stir-frying for 3-4 minutes until slightly tender but still crisp.
- Mix soy sauce, hoisin sauce, and cornstarch with a splash of water. Pour over the vegetables.
- Return the tofu to the pan, tossing everything together until coated and heated through. Serve immediately.
Notes
- For extra crispy tofu, toss the cubes in cornstarch before pan-frying.
- Customize with any vegetables you have on hand—mushrooms, snap peas, or baby corn work great.
- Add a splash of sriracha or red pepper flakes for a spicy kick.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!