If you’re craving a quick, healthy, and delicious meal, my Stir-Fried Tofu with Vegetables is the way to go! 🥢🍚 It’s one of my go-to dishes for busy weeknights when I want something flavorful and satisfying, but I’m short on time. The crispy tofu, combined with a colorful mix of veggies, makes for a perfect meal that’s both nutritious and super tasty. Even my kids love it (they’re not always fans of tofu, but this dish has changed their minds)!

This stir-fry is totally customizable—you can use whatever veggies you have on hand, and the savory sauce brings everything together for the perfect bite. Plus, it’s a great vegetarian meal that’s full of plant-based protein and fiber.

Why You’ll Love Stir-Fried Tofu with Vegetables

This dish is loaded with fresh, crunchy vegetables like bell peppers, broccoli, and carrots, while the tofu adds a satisfying texture and a boost of plant protein. The sauce, made with soy sauce, garlic, and a touch of sesame oil, is simple yet full of flavor. It’s the kind of dish that’s not only good for you but also a crowd-pleaser, whether you’re serving it for a family dinner or meal prepping for the week.

What You’ll Need to Make Stir-Fried Tofu with Vegetables

1 block firm tofu, pressed and cubed
1 tablespoon vegetable oil (or sesame oil for extra flavor)
1 bell pepper, thinly sliced
1 small onion, sliced
1 carrot, julienned
1 cup broccoli florets
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon hoisin sauce (optional for sweetness)
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 teaspoon grated ginger
2 tablespoons sesame seeds (optional, for garnish)
Cooked rice, for serving

How to Make Stir-Fried Tofu with Vegetables

Prepare the tofu: Start by pressing the tofu to remove excess moisture. Wrap it in a clean kitchen towel or paper towels, place something heavy on top, and let it sit for about 10-15 minutes. Once pressed, cut the tofu into cubes.
Cook the tofu: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally until they are golden and crispy on all sides. Remove the tofu from the skillet and set it aside.
Stir-fry the vegetables: In the same skillet, add the sliced bell pepper, onion, carrot, and broccoli. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp. Add the garlic and cook for another minute, until fragrant.
Make the sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, rice vinegar, and grated ginger.
Combine the tofu and vegetables: Add the crispy tofu back into the skillet with the veggies. Pour the sauce over the tofu and vegetables, and toss everything to coat evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly and everything to heat through.
Serve: Serve the stir-fried tofu and vegetables over a bed of cooked rice, and sprinkle with sesame seeds if desired. Enjoy!

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Fun Variations

Feel free to swap out the vegetables depending on what you have! You can use snap peas, baby corn, or zucchini for a different twist. If you want to make it spicy, add some red pepper flakes or a drizzle of sriracha to the sauce. For a more substantial meal, you can toss in some cooked quinoa or noodles instead of rice.

How to Make It Healthier

This stir-fry is already pretty healthy, but if you want to make it even lighter, you can use less oil when cooking the tofu and vegetables. You can also reduce the soy sauce for a lower-sodium version and add more veggies for extra fiber. For a protein boost, try adding some edamame or chickpeas to the mix!

Ideal for Meal Prep or Quick Weeknight Dinners

This Stir-Fried Tofu with Vegetables is the perfect dish for meal prepping. It stores well in the fridge for up to 3 days, so you can make a big batch and have it ready for lunches or quick dinners. It’s also super easy to double or triple if you’re feeding a crowd or want leftovers for the week.

FAQs

Can I use tofu that’s not pressed?
I recommend pressing the tofu for the best texture, as it helps it get crispy when cooking. But if you’re in a rush, you can skip it—just keep in mind that the tofu might not crisp up as well.
Can I use a different protein instead of tofu?
Yes, you can use tempeh, seitan, or even chickpeas as a protein substitute. Each option will give the dish a different texture, but it will still be delicious!
Can I make this dish ahead of time?
Definitely! This stir-fry makes great leftovers. Just store it in an airtight container in the fridge, and it will last for up to 3 days. Reheat in the microwave or on the stove with a little extra soy sauce.
Can I add more sauce?
If you love saucy stir-fries, feel free to double the sauce ingredients to give it more flavor. Just be sure to adjust the seasoning to taste, especially if you add more soy sauce or hoisin.
How do I make this gluten-free?
To make this dish gluten-free, just use tamari instead of soy sauce and check that your hoisin sauce is gluten-free. You can also use gluten-free rice noodles instead of rice for a different texture!