Tofu Stir Fry Veggies (Printable)
Crispy tofu and fresh vegetables tossed in a savory sauce for a nutritious, vibrant meal.
# What You'll Need:
→ Tofu
01 - 14 oz firm tofu, drained and cubed
02 - 2 tablespoons cornstarch
03 - 2 tablespoons vegetable oil
→ Vegetables
04 - 1 red bell pepper, sliced
05 - 1 yellow bell pepper, sliced
06 - 1 medium carrot, julienned
07 - 3.5 oz snap peas, trimmed
08 - 1 small broccoli crown, cut into florets
09 - 2 spring onions, sliced
10 - 2 cloves garlic, minced
11 - 1 teaspoon fresh ginger, grated
→ Stir Fry Sauce
12 - 3 tablespoons soy sauce
13 - 1 tablespoon hoisin sauce
14 - 1 tablespoon maple syrup or honey
15 - 2 teaspoons sesame oil
16 - 2 tablespoons water
17 - 1 teaspoon cornstarch
# Directions:
01 - Pat tofu dry with paper towels and toss with 2 tablespoons cornstarch until evenly coated.
02 - Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes and fry until golden and crispy on all sides, about 6 to 8 minutes. Remove tofu and set aside.
03 - Add remaining 1 tablespoon oil to the pan. Stir fry garlic, ginger, and spring onions for 1 minute until fragrant.
04 - Add bell peppers, carrot, snap peas, and broccoli. Stir fry 4 to 5 minutes until vegetables are just tender but still crisp.
05 - Whisk together soy sauce, hoisin sauce, maple syrup or honey, sesame oil, water, and 1 teaspoon cornstarch in a small bowl. Pour into the pan and stir to coat vegetables evenly.
06 - Return crispy tofu to the pan and gently toss to combine. Cook for 2 minutes until heated through and sauce thickens.
07 - Serve hot alone or accompanied by steamed rice or noodles as desired.
# Cooking Tips:
01 -
- Crispy tofu that actually tastes good—the secret is in the cornstarch coating and proper heat
- Comes together faster than takeout, and you know exactly what's going into it
- Works for everyone: vegetarian, vegan, dairy-free, and even gluten-free with one simple swap
- The vegetables stay perfectly tender-crisp, not mushy or raw
02 -
- Pressing your tofu is non-negotiable. The drier it is, the crispier it becomes. I learned this the hard way after making soggy tofu more than once.
- Don't skip the cornstarch coating on the tofu—it's what creates that restaurant-quality crispy exterior that changes people's minds about tofu.
- Once you add the sauce, don't stir too vigorously. Gentle folding preserves that crispy coating you worked hard to create.
03 -
- Prep everything before you start cooking. Once you begin, it moves fast. Having your vegetables cut, your sauce mixed, and your tofu ready means you're not scrambling mid-sizzle.
- If you're feeding a crowd or want leftovers, this doubles beautifully. Simply double all ingredients and use two pans so you don't overcrowd them.
- Leftover stir fry is excellent cold the next day straight from the refrigerator as a salad over greens, or reheated gently in a pan. The tofu stays crispy if you store it separately from the sauce.