Tofu Stir Fry – Simple Vegan Blog


Tofu stir fry, a quick recipe made in 20 minutes. It’s so flavorful, high in protein, and perfectly served with rice. The best dinner!

Photo of a plate of tofu stir fry

Tofu stir fry, a super healthy and incredibly delicious Chinese recipe. It’s so good, tasty, and savory, as well as very nutritious, and ready in 20 minutes. I love how all the flavors perfectly mix!

This takeout recipe is so healthy and easily customizable, yet one of the easiest and simplest ones to make. Conveniently made with a wok (it really is the best tool for this recipe), I assure you it’ll become a staple on your table. Hope you enjoy!

Photo of the ingredients needed to make this recipe

Ingredient notes

  • Firm tofu: firm or extra firm tofu work best for this recipe. Soft or silken tofu is not a good choice as it will fall apart easily.
  • Veggies: use any veggies you like or have on hand.
  • Brown sugar: any type of sugar will do, even maple syrup or agave syrup.
  • Cornstarch: feel free to use any other type of starch instead. You could also omit it, but your sauce will be more watery.
  • Cayenne flakes: omit this ingredient if you’re not into spicy food.

Dietary variations

  • Make it gluten-free: use tamari instead of soy sauce.
  • Make it soy-free: you could use seitan, chickpea tempeh, or even cooked or canned beans. Also, omit the soy sauce, add more vegetable stock or water instead, and salt to taste.
  • Make it oil-free: omit the oil and use some vegetable stock or water instead.
  • Make it sugar-free: omit the sugar if you want.

Pro tips

  • If you want to reduce the amount of sodium in the recipe, add less tamari or soy sauce and use water instead of vegetable stock. You could also make your own vegetable stock with no salt or buy a low-sodium one.
  • Use a wok frying pan if you have one, it’s the best tool to make a stir fry. I don’t have one, so I used a cast-iron skillet instead (any type of large skillet or frying pan will do though).
  • Feel free to use the veggies you have on hand, such as green onions, more red peppers, green beans, cabbage, shiitake mushrooms…
  • You can use any kind of sweetener or starch, as well as any type of oil.
  • If you don’t like spicy food, omit the cayenne.
Step-by-step photos of how to make this recipe

How to cook tofu stir fry

  • Cook the tofu cubes in a wok or skillet with a little bit of oil over medium-high heat until all the sides are golden brown. Remove the tofu from the skillet and set aside.
  • Add the veggies and sautée them over high heat with a little bit of oil for 2-3 minutes
  • Mix all the sauce ingredients in a bowl until well combined and set aside.
  • Add the tofu and the sauce to the skillet, stir, and cook for 1-2 minutes.
  • Serve your tofu stir fry immediately.

How to store

  • Fridge: keep the leftovers in an airtight container in the fridge for 5-7 days.
  • Freezer: you could also freeze it for up to 3 months, although the veggies might get a little soft when thaw. However, if you want to freeze it, I’d recommend you wait until it’s cool and then freeze it in individual portions so it’s easier to thaw. Thaw in the fridge overnight.
  • Reheat: ​​it can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little oil, water, or vegetable stock if needed.

How to serve tofu stir fry

Serve your tofu stir fry with white rice, brown rice, cauliflower rice, or even with some noodles for an extremely flavorful and nourishing easy dinner.

Looking for more vegan tofu recipes?

Close-up photo of a plate of tofu stir fry

Did you make this tofu stir fry recipe?

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Square photo of a plate of tofu stir fry

Tofu Stir Fry



  • Author:

    Iosune


  • Prep:

    10 mins


  • Cook:

    10 mins


  • Total:

    20 mins

  • 2-4 1x

  • Main Dish

  • Chinese

  • Vegan


Servings 2-4 1x


Scale


Tap or hover over number to scale servings

Tofu stir fry, a quick recipe made in 20 minutes. It’s so flavorful, high in protein, and perfectly served with rice. The best dinner!

Ingredients

For the tofu stir fry:

  • 14 oz firm tofu (400 g), drained and cubed
  • 1 cup of broccoli (100 g), chopped
  • 1 medium carrot, julienned
  • 1/2 red bell pepper, julienned
  • 1/2 red onion, julienned
  • 2 cloves of garlic, minced
  • 1-inch piece of ginger root (about 2.5 cm)

For the sauce:

  • 3/4 cup vegetable stock or water (190 ml)
  • 1/4 cup soy sauce or tamari (4 tbsp)
  • 2 tbsp brown sugar
  • 2 tsp cornstarch
  • 1/8 tsp cayenne flakes (optional)

Instructions

  1. Cook the tofu cubes in a wok or skillet with a little bit of oil, over medium-high heat until all the sides are golden brown. Remove the tofu from the skillet and set aside.
  2. Add the veggies and sautée them over high heat with a little bit of oil (optional) for 2-3 minutes, stirring frequently. If you don’t eat oil, just use a little bit of vegetable stock or water.
  3. Mix all the sauce ingredients in a bowl until well combined, and set aside.
  4. Add the tofu and the sauce to the skillet, stir and cook for 1-2 minutes or until the sauce thickens.
  5. Try the stir fry and add some salt if needed.
  6. Serve your tofu stir fry immediately over noodles, white or brown rice, or even cauliflower rice for a low-carb recipe. 
  7. Keep the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 3 months. Thaw in the fridge overnight. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little oil, water, or vegetable stock if needed.

Notes

  • If you want to reduce the amount of sodium in the recipe, add less tamari or soy sauce and use water instead of vegetable stock. You could also make your own vegetable stock with no salt or buy a low-sodium one.
  • Use a wok frying pan if you have one, it’s the best tool to make a stir fry. I don’t have one, so I use a cast-iron skillet instead (any type of skillet or frying pan will do though).
  • I used extra virgin olive oil to make my tofu stir fry, but you don’t need to. Cook the tofu with no oil and add some vegetable stock or water to cook the veggies if needed.
  • Feel free to use the veggies you have on hand.
  • You can use any kind of sweetener or starch, as well as any type of oil.
  • If you don’t like spicy food, omit the cayenne.
  • Firm tofu works best for this recipe. If you don’t eat soy, you could replace the tempeh with seitan or any other legume instead, and the tamari or soy sauce with coconut aminos.
  • Nutritional info has been calculated by using 2 tbsp of extra virgin olive oil.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 133
  • Sugar: 8.2 g
  • Sodium: 1144 mg
  • Fat: 4.3 g
  • Saturated Fat: 0.9 g
  • Carbohydrates: 15 g
  • Fiber: 2.8 g
  • Protein: 11.3 g

Curved “made this” textMADETHISRecipe?

Update Notes: This post was originally published in January of 2019, but was republished with new photos, step-by-step instructions, and tips in July of 2022.





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