This vegan stir-fry with tofu is full of colorful vegetables and delicious flavors. Crispy tofu pairs perfectly with bell peppers, broccoli, and carrots for a healthy, tasty meal.
I’ve made this many times and sometimes sneak in extra soy sauce for more umami. It’s so quick, I feel like a kitchen wizard every time!
To save time, I use pre-cut veggies and soft tofu. Just toss everything in the wok, and dinner is ready in about 20 minutes!
Ingredients & Substitutions
Tofu: Use firm or extra-firm tofu for the best texture. I press it to remove excess water, making it crisper when cooked. A great substitute is tempeh or chickpeas if you want a different protein choice.
Soy Sauce: This adds salty, umami flavor. I recommend low-sodium soy sauce to control the salt. Coconut aminos are a gentle, gluten-free alternative if needed.
Vegetables: Bright bell peppers, tender broccoli, and snap peas work well. I like to cut them evenly for quick, even cooking. You can swap in carrots or zucchini if you like more variety.
Garlic & Ginger: Fresh garlic and ginger give a zesty kick. I always keep peeled garlic and ginger in the fridge for quick use. Garlic powder and ground ginger work if fresh aren’t available.
Cooking Oil: Use a neutral oil like vegetable or canola for stir-frying. I prefer avocado oil for its high heat tolerance. Sesame oil adds flavor but should be used in small amounts as a finishing touch.
How do I sear tofu without it sticking or breaking?
Pat the tofu dry and cut it into even pieces. Heat your pan with a small amount of oil over medium-high heat. Once hot, add tofu without crowding. Let it cook undisturbed until golden, then flip and brown the other sides. This keeps it crispy!
- Make sure the pan and oil are hot before adding tofu.
- Don’t move the tofu until it naturally releases from the pan—it’s sticking if you try to flip too soon.
- Cook in batches if needed to avoid overcrowding.
How to Make Vegan Stir-Fry with Tofu?
Ingredients You’ll Need:
For the Stir-Fry:
- 14 oz (400 g) firm tofu, pressed and cubed
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, chopped
- 1/4 cup soy sauce or tamari
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon sesame oil (optional)
How Much Time Will You Need?
Prep time: 15 minutes. Cooking time: 15 minutes. Total time: 30 minutes.
Step-by-Step Instructions:
1. Prepare the ingredients
Press the tofu to remove excess moisture. Cut into cubes. Wash and chop vegetables. Mince garlic and ginger.
2. Cook the tofu
Heat 1 tablespoon of oil in a pan. Add tofu cubes. Cook until golden brown, about 5-7 minutes. Remove and set aside.
3. Stir-fry the vegetables
In the same pan, add another tablespoon of oil. Add garlic and ginger. Cook for 30 seconds. Add vegetables. Stir-fry for 5-7 minutes until tender.
4. Combine and season
Return tofu to the pan. Mix soy sauce, maple syrup, and sesame oil. Pour over the stir-fry. Cook for another 2-3 minutes, stirring to coat everything evenly.
