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

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.