Veggie Stir Fry With Tofu – Quick, Colorful, and Satisfying

If you’re craving something fresh, fast, and full of flavor, this veggie stir fry with tofu is your new go-to. It’s a weeknight hero: crunchy vegetables, golden tofu, and a glossy sauce that ties it all together. You’ll get plenty of protein and fiber without feeling weighed down.

Plus, it’s easy to customize with whatever you have in the fridge. This recipe is simple enough for beginners and tasty enough to keep on repeat.

Veggie Stir Fry With Tofu - Quick, Colorful, and Satisfying

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• 14 oz (400 g) extra-firm tofu, drained and pressed
• 2 tablespoons cornstarch (for coating tofu)
• 2 tablespoons neutral oil (such as avocado or canola), divided
• 1 red bell pepper, sliced into strips
• 1 small broccoli crown, cut into small florets
• 1 medium carrot, thinly sliced on the diagonal
• 1 small zucchini, halved and sliced
• 1 cup sugar snap peas or snow peas, trimmed
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 green onions, sliced (whites and greens separated)
• 1/4 cup low-sodium soy sauce or tamari
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1–2 teaspoons sriracha or chili-garlic sauce (optional, to taste)
• 1 tablespoon brown sugar or maple syrup
• 1/3 cup water
• 1 tablespoon cornstarch (to thicken)
• Cooked rice or noodles
• Sesame seeds
• Lime wedges
• Extra green onion greens

Instructions

 

• Press the tofu: Wrap the tofu block in a clean kitchen towel and place a heavy pan on top for 10–15 minutes. This helps it crisp up.
• Make the sauce: In a bowl, whisk soy sauce, hoisin, rice vinegar, sesame oil, sriracha, brown sugar, water, and cornstarch until smooth. Set aside.
• Prep the tofu: Cut pressed tofu into 1-inch cubes. Toss gently with 2 tablespoons cornstarch until coated.
• Crisp the tofu: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add tofu and cook 7–9 minutes, turning occasionally, until golden and crisp on most sides. Transfer to a plate.
• Start the veggies: Add the remaining 1 tablespoon oil to the pan. Add broccoli and carrots first. Stir-fry 2 minutes.
• Layer in more veg: Add bell pepper, zucchini, and snap peas. Stir-fry another 3–4 minutes until crisp-tender.
• Aromatics: Push veggies to the sides. Add garlic, ginger, and green onion whites to the center. Cook 30 seconds until fragrant.
• Sauce it up: Return tofu to the pan. Whisk the sauce again (cornstarch settles), then pour it in. Toss everything and cook 1–2 minutes until the sauce thickens and coats.
• Finish and serve: Remove from heat. Top with green onion greens and sesame seeds. Serve over rice or noodles with a squeeze of lime.

What Makes This Recipe So Good

• Balanced flavor: A savory-sweet sauce with a hint of heat coats every bite.
• Great texture: Crisp-tender veggies and lightly crisped tofu make it satisfying.
• Fast and flexible: Ready in about 30 minutes and easy to adapt to your produce drawer.
• Nourishing: A mix of plant protein, fiber, and colorful antioxidants.
• Meal-prep friendly: Keeps well and reheats nicely for lunches.

Ingredients

• 14 oz (400 g) extra-firm tofu, drained and pressed
• 2 tablespoons cornstarch (for coating tofu)
• 2 tablespoons neutral oil (such as avocado or canola), divided
• 1 red bell pepper, sliced into strips
• 1 small broccoli crown, cut into small florets
• 1 medium carrot, thinly sliced on the diagonal
• 1 small zucchini, halved and sliced
• 1 cup sugar snap peas or snow peas, trimmed
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 green onions, sliced (whites and greens separated)

For the sauce:

• 1/4 cup low-sodium soy sauce or tamari
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1–2 teaspoons sriracha or chili-garlic sauce (optional, to taste)
• 1 tablespoon brown sugar or maple syrup
• 1/3 cup water
• 1 tablespoon cornstarch (to thicken)

To serve (optional):

• Cooked rice or noodles
• Sesame seeds
• Lime wedges
• Extra green onion greens

How to Make It

1. Press the tofu: Wrap the tofu block in a clean kitchen towel and place a heavy pan on top for 10–15 minutes. This helps it crisp up.
2. Make the sauce: In a bowl, whisk soy sauce, hoisin, rice vinegar, sesame oil, sriracha, brown sugar, water, and cornstarch until smooth.

   Set aside.

3. Prep the tofu: Cut pressed tofu into 1-inch cubes. Toss gently with 2 tablespoons cornstarch until coated.
4. Crisp the tofu: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add tofu and cook 7–9 minutes, turning occasionally, until golden and crisp on most sides.

   Transfer to a plate.

5. Start the veggies: Add the remaining 1 tablespoon oil to the pan. Add broccoli and carrots first. Stir-fry 2 minutes.
6. Layer in more veg: Add bell pepper, zucchini, and snap peas.

   Stir-fry another 3–4 minutes until crisp-tender.

7. Aromatics: Push veggies to the sides. Add garlic, ginger, and green onion whites to the center. Cook 30 seconds until fragrant.
8. Sauce it up: Return tofu to the pan.

   Whisk the sauce again (cornstarch settles), then pour it in. Toss everything and cook 1–2 minutes until the sauce thickens and coats.

9. Finish and serve: Remove from heat. Top with green onion greens and sesame seeds.

   Serve over rice or noodles with a squeeze of lime.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short bursts. Avoid overcooking to keep veggies crisp.
• Freeze: Not ideal. Tofu can handle freezing, but the vegetables turn soft.

  If you must, freeze for up to 1 month and expect a softer texture.

• Meal prep tip: Store cooked rice and stir fry separately to prevent sogginess.

Health Benefits

• High-quality plant protein: Tofu provides protein, iron, and calcium (if calcium-set), making the meal filling and balanced.
• Fiber-rich vegetables: Broccoli, peppers, carrots, and peas support digestion and help keep you satisfied.
• Healthy fats: A small amount of oil and sesame add flavor and support nutrient absorption.
• Lower sodium options: Using low-sodium soy sauce keeps salt in check without losing umami.
• Antioxidants and vitamins: Colorful veggies bring vitamin C, beta-carotene, and phytonutrients that support immune health.

Pitfalls to Watch Out For

• Skipping the tofu press: Excess moisture prevents crisp edges. Pressing makes a big difference.
• Overcrowding the pan: Too many ingredients steam instead of sear. Work in batches if needed.
• Overcooking the veggies: You want crisp-tender, not mushy.

  Keep the heat up and the timing short.

• Not whisking the sauce before adding: Cornstarch sinks. Whisk right before pouring so the sauce thickens evenly.
• Using too little heat: Stir fry needs medium-high to high heat for the best texture and caramelization.

Recipe Variations

• Gluten-free: Use tamari instead of soy sauce and a gluten-free hoisin.
• Soy-free: Swap tofu for chickpeas or tempeh made from other legumes; use coconut aminos and a soy-free hoisin alternative.
• Extra protein: Add edamame, or top with a fried or jammy egg if you include eggs in your diet.
• Veggie swap: Try mushrooms, baby corn, cabbage, green beans, or kale. Use what’s seasonal.
• Citrus twist: Finish with orange zest and a splash of orange juice in the sauce for a bright note.
• Nutty crunch: Add roasted cashews or peanuts at the end for texture.
• Low-sugar sauce: Skip the brown sugar and rely on hoisin, or swap in a little monk fruit sweetener.
• Noodle version: Toss with cooked rice noodles or udon instead of serving over rice.