This Stir-Fried Tofu and Vegetables is a quick and healthy dish. Crispy tofu and colorful vegetables are cooked together with a tasty soy sauce, making it perfect for a busy weeknight meal.
I like how easy it is to customize with my favorite veggies. Sometimes I add a little hot sauce just for extra heat—gives it a fun kick!
I serve it over rice or noodles. It’s a simple, nutritious meal that I can make in under 30 minutes, and I always feel good eating it.
Ingredients & Substitutions
Tofu: Firm or extra-firm tofu is best here. Press out excess water to help it crisp up; I like wrapping it in a towel and pressing for 10-15 minutes. For a different protein, chicken or tempeh work well too.
Vegetables: Colorful bell peppers, broccoli florets, and sliced carrots add crunch and flavor. Use any mix you like—snap peas or bok choy are great swaps. Freshness makes a big difference!
Garlic & Ginger: Minced garlic and freshly grated ginger give the dish zing. I keep a jar of minced garlic in the fridge for convenience, but fresh always tastes better. Adjust to your taste or try garlic powder for a milder note.
Soy Sauce & Oyster Sauce: These give flavor and a little saltiness. Low-sodium soy is good if you watch your salt; for a vegetarian version, substitute with mushroom or coconut aminos. A splash of rice vinegar can brighten it up!
Oil: Use a high-heat oil like vegetable or peanut oil for stir-frying. I prefer peanut oil for its flavor and heat tolerance, but canola or sunflower oil are good alternatives. Just keep the oil hot to prevent sticking.
How do I stir-fry without burning the ingredients?
Use a large, wok or skillet over high heat. Allow it to get hot before adding oil—look for shimmering oil. Add ingredients in batches if needed to avoid overcrowding, which lowers temperature and causes steaming instead of frying.
- Keep ingredients moving constantly with a spatula or tongs—don’t let them sit.
- Add tougher veggies like carrots first, then softer ones like peppers later to cook evenly.
- If things start to burn or stick, turn down the heat slightly and add a splash of water or broth to loosen bits.
How to Make Stir-Fried Tofu and Vegetables?
Ingredients You’ll Need:
For the Stir-Fry:
- 1 block firm tofu, cubed
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil (optional)
- Salt and pepper to taste
How Much Time Will You Need?
Preparation: 10 minutes. Cooking: 10 minutes. Total: 20 minutes.
Step-by-Step Instructions:
1. Prepare the ingredients
Cube the tofu and chop the vegetables into bite-sized pieces. Mince the garlic and set everything aside.
2. Heat the pan
Heat the vegetable oil in a large skillet or wok over medium-high heat until hot.
3. Cook the tofu
Add the tofu cubes to the pan. Cook for 5-6 minutes until golden brown on all sides. Remove and set aside.
4. Stir-fry the vegetables
Add the garlic and vegetables to the pan. Cook for 4-5 minutes, stirring often, until vegetables are tender-crisp.
5. Combine everything
Return the tofu to the pan. Add soy sauce and sesame oil. Stir well and cook for another 2 minutes.
6. Serve
Remove from heat. Serve hot with rice or noodles if desired. Enjoy your dish!
