Crispy crunchy tofu flavored in a soy-ginger sauce and stir-fried with a bright and colorful mixture of vegetables.
Tofu tends to have a bad reputation for being bland. However, with the right combination of sauce and seasonings, it can soak up all the flavor and make for a delicious meal. Add fresh and colorful veggies and you get a fast and healthy dinner
Prepare This Easy Tofu Stir Fry with Simple Ingredients
- Tofu: We used firm tofu because it has less moisture and easier to get it crispy during the cooking process
- Aromatics: We used red onions and garlic to round out the flavors of this dish, but you can also use green onions or shallots
- Vegetables: We used a combination of colorful vegetables such as carrots, green beans, broccoli, and red bell peppers
- Cashew: You can also use peanuts which are found in many stir fry recipes
- Seasonings: We seasoned this dish with a honey soy sauce, along with sesame seeds and sesame oil which are traditional in Asian-inspired dishes
How to Make Easy Tofu Stir Fry
- Press the moisture out of your tofu.
- Cut the tofu into cubes.
- Add oil to a heated wok and sear the tofu cubes on each side until golden brown.
- Remove the tofu, and add the vegetables.
- Stir until the vegetables are tender.
- Add back the tofu and pour in the stir-fry sauce.
- Top it off with cashews and sesame seeds.
Reference the recipe card below for detailed instructions.
Meal Prep Tips for Tofu Stir Fry
- Ingredients Options: To save time on prep, you can buy pre-washed and cut vegetables. There are fresh and frozen options available at the grocery store
- Cook Methods: You can also turn this into a “sheet pan” stir fry recipe and cook it in the oven or your Air Fryer. Just coat the tofu and vegetables in oil and sprinkle with garlic powder and salt. Roast in the oven at 400F for 12 to 15 minutes or cook it in the Air Fryer at 360F for 8 to 10 minutes. In the end, drizzle it with the stir-fry sauce.
- To Serve: You can enjoy this meal with a side of steamed rice or cauliflower rice if you want to keep it low-carb
- To Store: Store in an airtight container in the refrigerator for up to 3 to 4 days.
- To Reheat: The meal can be reheated in the microwave
Tofu and Veggie Stir Fry
- cutting board
- mixing bowl
- saute pan
- 12 oz tofu (firm)
- 1/4 cup red onions (sliced)
- 1/4 cup shredded carrots
- 1 cup green beans (washed and trimmed)
- 1 cup broccoli florets
- 1 red bell pepper
- 2 tablespoons cashews
- 1/2 teaspoon sesame seeds
- 1 tablespoon olive oil
Stir Fry Sauce
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon red chili flakes
- Prep the veggies: Cut the bell peppers into one inch cubes, dice the red onions, cut the green beans into one inch pieces, and make sure the florets are cut in half.
- Make the stir fry sauce: In a mixing bowl, mix together the stir fry sauce until it is well blended.
- Prep the tofu: Next, cut the tofu block in half and place each block in between several paper towels. Press down on the tofu to remove the excess moisture. Cut the tofu into one inch cubes.
- Cook the tofu: Add oil to a skillet on medium high heat and sear the tofu cubes on each side until it is completely golden brown all around (about 2 to 3 minutes each side)
- Cook the veggies: Next, remove the tofu from the skillet. Add the onions and carrots and saute until they soften. Then, add the green beans, red bell peppers, and broccoli florets. Add the stir fry sauce and mix it around for 3 to 4 minutes until the veggies are tender.
- Combine it all together: At the end, add the tofu back into the pan and top it off with the cashews and sesame seeds.
Frequently Asked Questions
How long can you keep this in the fridge?
You can store it in an airtight container for up to 3 to 4 days.
What else can I serve with this tofu stir fry?
Enjoy this recipe with steamed rice, lo mein noodles, or even with quinoa.
What can I substitute cashews with?
Regular peanuts or pine nuts are great tasty options!