Can I make Tofu Stir Fry with Vegetables ahead of time?

Yes. Tofu Stir Fry with Vegetables is an excellent meal-prep recipe. You can prepare the sauce, chop the vegetables, and press the tofu in advance. Once cooked, the stir fry can be stored in the refrigerator for up to 4 days in an airtight container.

What type of tofu is best for Tofu Stir Fry with Vegetables?

Extra-firm or super-firm tofu works best. These varieties contain less moisture, making it easier to achieve a crispy exterior during cooking. Soft or silken tofu is not recommended because it tends to break apart in the pan.

Can I freeze Tofu Stir Fry with Vegetables?

While the vegetables may soften slightly after thawing, the tofu freezes well. Store the cooked stir fry in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet for the best texture.

How can I make Tofu Stir Fry with Vegetables vegan and gluten-free?

To make the recipe vegan, replace the honey with maple syrup or brown sugar. For a gluten-free version, use tamari or certified gluten-free soy sauce. These simple swaps maintain the delicious flavor while accommodating dietary preferences.

Tofu Stir Fry with Vegetables

Name: Tofu Stir Fry with Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 16 oz super-firm tofu, drained and pressed; 1 tbsp reduced-sodium soy sauce (for tofu); 2 tbsp cornstarch; 1 tbsp neutral oil (grapeseed or canola oil); 1 tbsp sesame oil; 1 red bell pepper, diced; 1 small bunch broccolini, chopped into 1-inch pieces; 4 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1 tbsp toasted sesame seeds; 1/4 cup reduced-sodium soy sauce (for sauce); 1/4 cup reduced-sodium vegetable broth; 1 tbsp honey

Description

This Tofu Stir Fry with Vegetables is a quick and healthy plant-based dinner made with crispy tofu, colorful vegetables, and a savory soy-sesame sauce. Ready in just 30 minutes, it’s packed with protein, fiber, and flavor, making it perfect for busy weeknights.

Ingredients

Scale

16 oz super-firm tofu, drained and pressed
1 tbsp reduced-sodium soy sauce (for tofu)
2 tbsp cornstarch
1 tbsp neutral oil (grapeseed or canola oil)
1 tbsp sesame oil
1 red bell pepper, diced
1 small bunch broccolini, chopped into 1-inch pieces
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp toasted sesame seeds
1/4 cup reduced-sodium soy sauce (for sauce)
1/4 cup reduced-sodium vegetable broth
1 tbsp honey

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Instructions

In a small bowl, whisk together 1/4 cup soy sauce, vegetable broth, and honey. Set aside.
Drain and press the tofu to remove excess moisture. Cut into 1/2-inch cubes.
Place tofu in a bowl and toss with 1 tablespoon soy sauce.
Sprinkle cornstarch over the tofu and gently toss until evenly coated.
Heat neutral oil in a large nonstick skillet or wok over medium-high heat.
Add tofu in a single layer and cook for 3 to 4 minutes per side until golden brown and crispy. Remove and set aside.
Add sesame oil to the skillet. Add bell pepper and broccolini and cook for about 5 minutes until tender-crisp.
Stir in minced garlic and grated ginger and cook for 30 to 60 seconds until fragrant.
Return the tofu to the skillet and pour in the prepared sauce.
Toss everything together and cook for 1 to 2 minutes until the sauce slightly thickens.
Sprinkle with toasted sesame seeds and serve immediately.

Notes

Use super-firm or extra-firm tofu for the crispiest texture.
Pressing the tofu is essential to remove excess moisture.
Broccoli, snap peas, carrots, or mushrooms can replace the broccolini.
For a vegan version, substitute maple syrup or brown sugar for honey.
Add sriracha or red pepper flakes for a spicy variation.
Serve with rice, soba noodles, cauliflower rice, or zucchini noodles.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir Fry
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 cup
Calories: 294 kcal
Sugar: 6.5 g
Sodium: 868.5 mg
Fat: 16 g
Saturated Fat: 2.5 g
Unsaturated Fat: 13.5 g
Trans Fat: 0 g
Carbohydrates: 21.5 g
Fiber: 6.5 g
Protein: 18.5 g
Cholesterol: 0 mg