I recently tried a vibrant Thai Tofu Stir Fry that truly impressed me with its crispy tofu and a colorful mix of red and yellow bell peppers, carrot, and snap peas. The sauce perfectly blends soy sauce, rice vinegar, ginger, and garlic, adding an intriguing twist to this plant-based classic.

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I recently tried out this recipe for my Tofu Veggie Stir Fry and it totally surprised me with its flavors. I started by pressing and cubing 14 oz of extra firm tofu, then tossing it in 2 tablespoons of cornstarch before frying in 2 tablespoons of vegetable oil until its edges got super crispy.

I then added a lively mix of veggies – red bell pepper, yellow bell pepper, a julienned carrot, some broccoli florets and sugar snap peas alongside thinly sliced onion, minced garlic, and a hint of grated fresh ginger. I couldn’t get enough of the tantalizing sauce made with 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, a teaspoon of chili garlic sauce, and a drizzle of toasted sesame oil, with a splash of water to adjust the consistency.

I love that this recipe brings in a bold Thai twist with vibrant veggies making it the perfect meatless stir fry for midweek meals.

Why I Like this Recipe

I like this recipe because the crispy tofu really gives it that amazing texture contrast with the tender veggies. I love how the sauce is a perfect mix of sweet, tangy, and a little spicy so its not too boring. I feel like its a pretty healthy meal with all the different vegetables and it doesn’t take forever to make. Also, it’s a versatile recipe because i can serve it with rice or noodles depending on what i’m in the mood for.

Ingredients

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Extra firm tofu provides protein and a firm texture that makes the dish hearty and nutritious.
Red and yellow bell peppers offer natural sweetness and lots of vitamin C plus a burst of color.
Garlic adds bold flavor and helpful antioxidants which can support your immune system.
Fresh ginger brings a tangy, spicy kick and helps processing food which is really nice.
Sugar snap peas contribute crunch, fiber and extra green freshness to your stir fry.

Ingredient Quantities

14 oz extra firm tofu (press and cube it)

2 tablespoons cornstarch (for a crispy coating)

2 tablespoons vegetable oil (for frying the tofu)

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 medium carrot, julienned

1 cup broccoli florets

1 cup sugar snap peas

1 small onion, thinly sliced

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

3 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons brown sugar

1 teaspoon chili garlic sauce

1 teaspoon toasted sesame oil

2 to 3 tablespoons water (to adjust sauce consistency)

Optional: Chopped fresh cilantro for garnish

How to Make this

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1. First, drain the extra firm tofu and press it for about 15 minutes then cut it into cubes and toss the pieces with the cornstarch until they are well coated.

2. Heat the vegetable oil in a large skillet over medium heat and fry the tofu cubes in batches until they get a nice golden crust, about 6-8 minutes total. Remove the tofu from the pan and set it aside.

3. In the same pan, add the sliced onion, minced garlic and grated ginger, stirring well for about 1-2 minutes until they become fragrant.

4. Now add the red and yellow bell peppers, julienned carrot, broccoli florets and sugar snap peas to the pan. Stir fry the veggies for 4-5 minutes until they are tender but still a bit crunchy.

5. While the vegetables are cooking, whisk together the soy sauce, rice vinegar, brown sugar, chili garlic sauce, toasted sesame oil and water in a small bowl.

6. Add the fried tofu back into the pan with the veggies, then pour the sauce over them all evenly.

7. Allow the stir fry to simmer on low heat for about 2-3 minutes so the sauce thickens a bit and coats all the ingredients well.

8. Give it a quick taste and if you feel like the sauce is too thick add a splash more water and adjust any seasoning if needed.

9. Turn off the heat and transfer the stir fry to a serving dish.

10. Garnish with freshly chopped cilantro if you like and serve immediately with steamed rice or noodles for a filling meal.

Equipment Needed

1. A tofu press or a heavy plate and some weights to press the tofu
2. A colander or strainer to rinse and drain the tofu
3. A sharp knife and a cutting board for cubing tofu and slicing veggies
4. Measuring cups and spoons to get the right sauce proportions
5. A large skillet for frying the tofu and stir frying the vegetables
6. A wooden spoon or spatula for stirring
7. A medium bowl and whisk for mixing the sauce
8. A serving dish for presenting the final meal

FAQ

How do I press and cube the tofu?

Pressing means you let the tofu drain excess water. Just wrap it in a clean towel and set a heavy pan on top for about 20 minutes before cutting it into cubes.

How do I get the tofu crispy?

After pressing, toss the tofu cubes lightly in cornstarch. This helps it get a nice crispy coating when you fry it in the vegetable oil.

What if my sauce turns out too thick or too runny?

You can adjust the thickness easily by adding 2 to 3 tablespoons of water depending on your preference. Add it bit by bit till you like the consistency.

Can I use other veggies than those listed?

Sure, you can swap out or add your fave veggies like zucchini or mushrooms. Just remember that different veggies might cook at different speeds so keep an eye on them.

How spicy can this stir fry get?

If you love spicy food, feel free to add a bit more chili garlic sauce or even some fresh chopped chili. If not, stick to the 1 teaspoon for a mild kick.

Tofu Veggie Stir Fry Recipe Substitutions and Variations

Instead of extra firm tofu, you can try using firm tofu or even tempeh if you want a different texture.
If you run out of cornstarch, arrowroot powder or potato starch will give you a similar crispiness.
Vegetable oil can be swapped with canola oil or sunflower oil if that’s what you have on hand.
For the soy sauce, tamari is a great gluten free option that tastes pretty similar.
Chili garlic sauce can be replaced with sriracha if you still crave that spicy kick.

Pro Tips

1. Make sure you press your tofu really well – if you can spare an extra few minutes, do it so your cubes come out super crispy when fried.
2. When frying the tofu, don’t crowd the pan. If you fry too many at once, they’ll end up soggy instead of golden brown.
3. Add the veggies in at the right times so most of them stay crunchy. I found adding the quicker cooking ones a little later helps keep the texture.
4. Taste your sauce before adding it all to the pan. You might wanna tweak the water or seasoning a tad depending on how thick or tangy you like it.

Tofu Veggie Stir Fry Recipe

Recipe by Pho Tsventsi

0.0 from 0 votes

Servings

servings

Calories

155

kcal

Equipment: 1. A tofu press or a heavy plate and some weights to press the tofu
2. A colander or strainer to rinse and drain the tofu
3. A sharp knife and a cutting board for cubing tofu and slicing veggies
4. Measuring cups and spoons to get the right sauce proportions
5. A large skillet for frying the tofu and stir frying the vegetables
6. A wooden spoon or spatula for stirring
7. A medium bowl and whisk for mixing the sauce
8. A serving dish for presenting the final meal

Ingredients

14 oz extra firm tofu (press and cube it)
2 tablespoons cornstarch (for a crispy coating)
2 tablespoons vegetable oil (for frying the tofu)
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium carrot, julienned
1 cup broccoli florets
1 cup sugar snap peas
1 small onion, thinly sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
1 teaspoon chili garlic sauce
1 teaspoon toasted sesame oil
2 to 3 tablespoons water (to adjust sauce consistency)
Optional: Chopped fresh cilantro for garnish

Directions

First, drain the extra firm tofu and press it for about 15 minutes then cut it into cubes and toss the pieces with the cornstarch until they are well coated.
Heat the vegetable oil in a large skillet over medium heat and fry the tofu cubes in batches until they get a nice golden crust, about 6-8 minutes total. Remove the tofu from the pan and set it aside.
In the same pan, add the sliced onion, minced garlic and grated ginger, stirring well for about 1-2 minutes until they become fragrant.
Now add the red and yellow bell peppers, julienned carrot, broccoli florets and sugar snap peas to the pan. Stir fry the veggies for 4-5 minutes until they are tender but still a bit crunchy.
While the vegetables are cooking, whisk together the soy sauce, rice vinegar, brown sugar, chili garlic sauce, toasted sesame oil and water in a small bowl.
Add the fried tofu back into the pan with the veggies, then pour the sauce over them all evenly.
Allow the stir fry to simmer on low heat for about 2-3 minutes so the sauce thickens a bit and coats all the ingredients well.
Give it a quick taste and if you feel like the sauce is too thick add a splash more water and adjust any seasoning if needed.
Turn off the heat and transfer the stir fry to a serving dish.
Garnish with freshly chopped cilantro if you like and serve immediately with steamed rice or noodles for a filling meal.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.