Vegetable Stir Fry with Tofu Recipe
You’re staring at tofu, wondering if it can taste less boring than cardboard. Relax, this stir fry recipe saves your dinner sanity.
Crisp vegetables sizzle, tofu gets golden, and suddenly, your pan looks like a rainbow with flavor. Honestly, who needs steak now?
It’s quick, easy, and doesn’t demand a Michelin star skill set. Multitasking queens rejoice—you can whip this up faster than laundry.
One wok, some soy sauce, and a little sass, and boom—you’re serving deliciousness with zero guilt. Dinner crisis officially solved, darling.
Vegetable Stir Fry with Tofu Recipe
A colorful stir fry featuring golden tofu, crunchy vegetables, and a savory sauce—balanced, plant-powered, and perfect for busy weeknights.
Ingredients
- 2 tbsp sesame oil
- 14 oz extra-firm tofu pressed and cubed
- 3 cloves garlic minced
- 1 tbsp ginger grated
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 medium carrot julienned
- ½ cup mushrooms sliced
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp chili flakes optional
- 1 tbsp sesame seeds for garnish
- 2 green onions chopped
Instructions
- Heat wok over medium-high heat. Add 1 tbsp sesame oil, then tofu cubes. Stir fry until golden brown on all sides, about 7 minutes.
- Remove tofu, set aside. Add remaining oil, garlic, and ginger. Stir until fragrant—don’t burn it unless bitterness is your hobby.
- Toss in bell peppers, broccoli, snap peas, carrot, and mushrooms. Stir continuously for 5 minutes until slightly tender but still crisp.
- Mix soy sauce, rice vinegar, maple syrup, and cornstarch slurry in a bowl. Pour into vegetables, stirring until sauce thickens.
- Add tofu back, toss everything gently. Cook for 3 minutes. Sprinkle sesame seeds and green onions. Serve hot with rice or noodles.
Notes
Nutritional Values (per serving)
- Calories: 260
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 16g
Vitamins and Minerals (per serving)
- Vitamin A: 55%
- Vitamin C: 85%
- Calcium: 20%
- Iron: 18%
- Potassium: 14%
Notes and Tips
- Press tofu well; soggy tofu is basically edible sadness.
- Cook on high heat to keep vegetables bright and crunchy.
- Swap soy sauce with tamari if you need gluten-free.
- Add cashews for crunch or drizzle sriracha for spice.
- Serve over quinoa or noodles for extra drama on the plate.
