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Vegetarian Stir-Fry with Tofu and Mixed Vegetables Recipe

Vegetarian Stir-Fry with Tofu and Mixed Vegetables Recipe

A quick, easy, and protein-packed stir-fry with crispy tofu, colorful vegetables, and a homemade stir-fry sauce—perfect for a healthy, balanced meal!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian, Vegan
Servings 4 servings

Equipment

  • Large skillet or wok
  • Mixing bowls

Ingredients
  

For the Crispy Tofu:

  • 1 block 14 oz firm or extra-firm tofu, pressed and cubed
  • 1 tbsp cornstarch for extra crispiness
  • 1 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp sesame oil or olive oil

For the Stir-Fry Vegetables:

  • 1 cup broccoli florets
  • 1 red bell pepper sliced
  • 1 carrot julienned
  • 1 small zucchini sliced
  • ½ cup snap peas or green beans
  • 2 garlic cloves minced
  • 1 tsp ginger grated

For the Stir-Fry Sauce:

  • 3 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp hoisin sauce optional, for extra flavor
  • 1 tbsp maple syrup or honey
  • 1 tsp rice vinegar
  • ½ ½ sesame oil
  • ½ ½ red pepper flakes optional
  • 1 tbsp cornstarch mixed with 2 tbsp water to thicken sauce

For Garnish (Optional):

  • Sesame seeds
  • Chopped green onions
  • Crushed peanuts or cashews

Instructions
 

Step 1: Prepare the Tofu

  • Press the tofu: Wrap the tofu block in a clean kitchen towel and press it under a heavy object for at least 10 minutes to remove excess moisture.
  • Cube and coat: Cut the tofu into bite-sized cubes and toss with cornstarch and soy sauce for a crispy texture.
  • Cook the tofu: Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes per side until golden and crispy. Remove and set aside.

Step 2: Stir-Fry the Vegetables

  • In the same pan, add 1 tbsp sesame oil and sauté garlic and ginger for 30 seconds until fragrant.
  • Add broccoli, bell pepper, carrot, zucchini, and snap peas. Stir-fry for 5-7 minutes, stirring occasionally, until tender but still crisp.

Step 3: Make the Stir-Fry Sauce

  • In a small bowl, whisk together soy sauce, hoisin sauce, maple syrup, rice vinegar, sesame oil, and red pepper flakes.
  • Stir in the cornstarch-water mixture to help thicken the sauce.

Step 4: Combine Everything

  • Return the crispy tofu to the pan with the vegetables.
  • Pour in the stir-fry sauce and toss everything together until well coated. Let cook for 2-3 minutes, stirring occasionally.

Step 5: Serve & Enjoy!

  • Serve hot over rice, quinoa, or noodles.
  • Garnish with sesame seeds, green onions, and crushed peanuts for extra flavor and crunch.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat.
  • Make it Gluten-Free: Use tamari instead of soy sauce.
  • Extra Protein: Add edamame or tempeh for more plant-based protein.