Go Back
To make the Vegetable Stir-Fry with Tofu, gather these items: - 1 block (14 oz) firm tofu, well-pressed and cubed - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon olive oil - 1 red bell pepper, thinly sliced - 1 yellow bell pepper, thinly sliced - 1 cup broccoli florets - 1 cup snap peas, trimmed - 2 medium carrots, julienned - 3 green onions, finely chopped - 2 cloves garlic, minced - 1 teaspoon fresh ginger, finely grated - 1 tablespoon sesame seeds (toasted, if desired) - Salt and freshly ground black pepper to taste When measuring, use a kitchen scale for precise amounts. Choose firm tofu for the best texture. Look for vibrant vegetables, as they taste better. Fresh garlic and ginger give strong flavor. Try to use organic ingredients if possible. You can add other veggies like mushrooms or zucchini. For heat, include sliced chili peppers. If you love nuts, try cashews or almonds for crunch. You can also add cooked rice noodles for a heartier meal. Start by pressing the tofu. Wrap it in a clean kitchen towel. Put a heavy object on top for about 15 minutes. This helps remove excess moisture. Once pressed, cut the tofu into even cubes. This ensures they cook evenly. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of olive oil. Once the oil is hot, add the marinated tofu cubes. Sauté them for about 8-10 minutes. Turn them occasionally until they are golden brown on all sides. Once done, transfer the tofu to a plate and set it aside. In the same skillet, pour in 1 tablespoon of sesame oil. Add 2 cloves of minced garlic and 1 teaspoon of grated fresh ginger. Stir-fry for about 30 seconds. This releases great scents. Next, add the sliced red and yellow bell peppers, broccoli florets, snap peas, and julienned carrots. Stir-fry for 5-7 minutes. The vegetables should be bright and tender-crisp. Return the sautéed tofu to the skillet. Mix it gently with the vegetables. Season with salt and freshly ground black pepper to taste. Fold in 3 finely chopped green onions. Cook for an additional 2-3 minutes. Stir until everything is heated through. The flavors will meld together nicely. For a final touch, sprinkle sesame seeds on top before serving. For a full recipe with detailed measurements and presentation tips, check out the Full Recipe. Tofu can be tricky, but it's easy with a few steps. First, press the tofu well. Use a clean towel and a heavy object. This helps remove excess water. A well-pressed tofu cube fries up nicely. Cut the tofu into even cubes for uniform cooking. Marinate the tofu in soy sauce to add flavor. Let it sit for about five minutes. This helps the tofu soak up the taste. The best vegetables for stir-fry are colorful and crisp. I love using bell peppers, broccoli, and snap peas. They add great texture and fun colors. Carrots are also a must for sweetness. You can mix any veggies you like. Just remember, try to keep them similar in size for even cooking. Fresh vegetables always taste better, so pick what's in season! To boost flavor, use fresh ingredients. Garlic and ginger bring a punch in every bite. Toasted sesame seeds add a nice crunch. Don’t forget the salt and pepper; they help elevate all the flavors. You can also experiment with sauces. Try adding chili paste for heat or a splash of lime juice for zing. These simple tweaks make a big difference! For the full recipe, check out the detailed instructions. {{image_4}} If you want to change the protein, try tempeh or seitan. Both are good choices. You can also use chickpeas for a plant-based option. They add protein and a nice texture. If you like eggs, add scrambled eggs for a different twist. Just cook them first and toss them in at the end. The beauty of stir-fry is in its flexibility. You can use any fresh veggies you like. Zucchini, mushrooms, or bell peppers work well. Try adding bok choy or baby corn for fun textures. You can also include leafy greens like spinach at the end. This way, they wilt but stay bright green. While soy sauce is a classic, you can mix it up. Try teriyaki sauce for a sweet touch. Or, use a spicy sauce like Sriracha for heat. Coconut aminos are a great soy-free option. If you want a creamy sauce, mix peanut butter with a bit of water and soy sauce. It adds a rich flavor that pairs well with the veggies. Check out the full recipe for tips on making this dish your own! After enjoying your vegetable stir-fry with tofu, store leftovers in an airtight container. Make sure to cool the dish to room temperature before sealing it. Leftovers stay fresh for up to three days in the fridge. This helps keep the flavors intact while preventing spoilage. To reheat, use a skillet over medium heat. Add a splash of water or broth to help steam the stir-fry. Stir it gently to heat evenly. You can also use a microwave. Heat in short intervals to avoid overcooking. This keeps the tofu and veggies nice and crisp. You can freeze your stir-fry, but it’s best to freeze without the tofu. Freeze the veggies in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. For tofu, freeze it separately. When ready, thaw in the fridge overnight. Then, stir-fry the veggies and tofu together. This method helps retain their taste and texture. For the full recipe, check the earlier section. The best type of tofu for stir-fry is firm or extra-firm tofu. This tofu holds its shape well during cooking. It also absorbs flavors nicely. Soft tofu may break apart in the pan. Firm tofu gives you a nice texture. Yes, you can easily make this recipe vegan. The ingredients listed are already plant-based. Just use soy sauce instead of any non-vegan sauces. Ensure your sesame oil is pure and vegan-friendly. This way, all can enjoy this tasty dish! To make the stir-fry sauce, mix soy sauce, sesame oil, and a bit of water. You can add garlic, ginger, or chili paste for extra flavor. Combine these in a bowl and stir well. Pour it over your stir-fried veggies and tofu during the last few minutes of cooking. You can serve this stir-fry with rice, quinoa, or noodles. Steamed rice or fried rice works great. You can also pair it with a side salad for added freshness. For a crunchy touch, add some toasted nuts on top! Check the full recipe for more ideas. This article covered everything you need for a great vegetable stir-fry with tofu. We explored the best ingredients, step-by-step instructions, and clever tips to enhance your dish. I shared ideas for variations and how to store leftovers. Remember, the right preparation can make tofu perfect. Add in your favorite veggies for flavor and fun. With this guide, you can enjoy tasty stir-fry meals at home. Don't hesitate to experiment and find your unique twist!

Vegetable Stir-Fry with Tofu

Discover the ultimate Vibrant Crunchy Vegetable Stir-Fry with Tofu recipe that's packed with flavor and nutrition! This easy-to-follow guide takes you from marinating the tofu to stir-frying a rainbow of fresh vegetables in just 30 minutes. Perfect for a quick weeknight dinner or a healthy meal prep option. Don't miss out on this delicious, colorful dish. Click to explore the full recipe and transform your dinner routine today!
Print Recipe Pin Recipe

Ingredients
  

1 block (14 oz) firm tofu, well-pressed and cubed

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon olive oil

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 cup broccoli florets

1 cup snap peas, trimmed

2 medium carrots, julienned

3 green onions, finely chopped

2 cloves garlic, minced

1 teaspoon fresh ginger, finely grated

1 tablespoon sesame seeds (toasted, if desired)

Salt and freshly ground black pepper to taste

Instructions
 

Start by pressing the tofu: wrap it in a clean kitchen towel and place a heavy object on top for about 15 minutes to eliminate excess moisture. Once pressed, cut the tofu into uniform cubes for even cooking.

    In a mixing bowl, gently toss the tofu cubes with 2 tablespoons of soy sauce, ensuring each piece is thoroughly coated. Allow the tofu to marinate for approximately 5 minutes.

      Heat a large skillet or wok over medium-high heat, adding the olive oil. Once hot, carefully add the marinated tofu cubes. Sauté them for about 8-10 minutes, turning occasionally, until they develop a golden-brown crust on all sides. Once cooked, transfer the tofu to a plate and set aside.

        In the same skillet, pour in the sesame oil, followed by the minced garlic and grated ginger. Stir-fry for about 30 seconds, allowing the aromatics to infuse the oil and release their delicious scents.

          Add the sliced red and yellow bell peppers, broccoli florets, snap peas, and julienned carrots to the skillet. Stir-fry for 5-7 minutes until the vegetables are bright and tender-crisp, ensuring they maintain their vibrant colors.

            Return the sautéed tofu to the skillet and gently combine it with the vegetables. Season the mixture with salt and freshly ground black pepper to taste, then fold in the chopped green onions.

              Continue cooking for an additional 2-3 minutes, stirring until everything is heated through and the flavors meld together beautifully.

                Remove the skillet from the heat and finish with a sprinkle of sesame seeds for a nutty crunch before serving.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve the colorful stir-fry in deep bowls, garnished with an extra sprinkle of sesame seeds and a few finely chopped green onions on top for an appealing look. Pair with fluffy steamed rice or nutty quinoa for a wholesome and satisfying meal.