Vegan Tofu Stir Fry Dinner Ready in 30 Minutes

Name: Vegan Tofu Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 14 ounces firm tofu (one pcaket); 2 tablespoons cornstarch; ½ teaspoon fine kosher salt; 2 tablespoons vegetable oil (for frying, or sesame oil); 1½ cups mushrooms (halved or quartered); ½ pound broccolini (broken into small florets); 1 red bell pepper (cut into sticks); 3-4 garlic cloves (minced); 1 teaspoon crushed red pepper flakes (or to taste); ¼ cup soy sauce; ¼ cup vegetable broth; 1 tablespoon ginger paste (or grated ginger); 1 tablespoon brown sugar; 1 tablespoon rice vinegar; Sesame seeds

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This crispy vegan Tofu Stir Fry is my go-to when I need a fast, flavorful, meat-free dinner. Golden-fried tofu cubes are tossed with a variety of vegetables and a glossy garlic-ginger soy sauce with a just-right sweet-savory kick.

Top view close up of a white square bowl with rice atop with tofy stir fry.

I sometimes make plant-based versions of meals the kids already like to balance things out with all the meat-heavy stuff. The way I make this recipe ensures the tofu crisps up so nicely, and the sauce clings to everything without being too heavy. It’s become a regular in our rotation because it’s easy, customizable, and nobody complains!

For more quick, plant-based Asian-inspired dishes, check out my Thai Peanut Salad, Vegetable Stir Fry, Teriyaki Tofu, and Honey Garlic Tofu.

Recipe Overview

Skill Level

Intermediate

Prep Time

15 mins

Cook Time

15 mins

Key Ingredients

Here’s everything you’ll need to make this crispy tofu stir fry. Full measurements and details are in the recipe card below.

Firm tofu: Press it well for a perfect, crispy bite that absorbs all the sauce flavors.
Cornstarch: The secret to getting the tofu extra golden and crunchy on the outside.
Vegetable oil: Or you can use sesame oil
Mushrooms: Halved or quartered; they bring a nice meaty texture and absorb the sauce beautifully.
Veggies: I used Broccolini and Red bell pepper
Garlic cloves: Fresh is best for that bold aromatic kick.
Crushed red pepper flakes: For a little heat without being overpowering.
Soy sauce: Low-sodium if you prefer; tamari is an easy gluten-free swap.
Vegetable broth: Keeps the sauce light and balanced.
Ginger paste: Use freshly grated ginger if you prefer, but ginger paste is my quick go-to for bright flavor.
Brown sugar: Light or dark both work; adds that subtle sweet balance to the savory sauce.

How to Make Tofu Stir Fry

Here’s how to get perfect results every time:

Step 1: Remove the tofu from the package and drain all the liquid. Fold the tofu in a paper towel and place it on a plate. Add a second plate on top to press down and help absorb as much liquid as possible. Allow it to sit like this for 15 minutes. Meanwhile, prepare the veggies and the sauce. In a small jug, whisk all the sauce ingredients and set them aside.

process shot to prep the veggies and cooking the tofu on a pan.

Step 2: After 15 minutes, remove the tofu from the paper towel and cut it into 1-inch cubes. Toss the tofu cubes in the cornstarch, ensuring they’re evenly coated on all sides. Heat half of the vegetable oil in a non-stick pan over medium-high heat. Fry the tofu in a single layer, until golden on all sides, around 5-7 minutes. Remove from the pan and set aside.

process shot to cook the veggies in a pan and adding broth over it.

Step 3: To the same pan, add the remaining tablespoon of oil; stir fry the mushrooms until they halve in size. Add in the veggies and continue to stir fry for 3-5 minutes. Add the garlic, and chili flakes and continue to cook for 1 minute, then stir in the sauce.

process shot to add the tofu in with the veggies and serving the stir fry in a bowl with rice.

Step 4: Remove from the heat and add the fried tofu.

Step 5: Serve warm over cooked rice and top with a generous sprinkle of sesame seeds.

A white square bowl being held containing tofu stir fry on top of white rice.

Variations & Tips

Make it spicier by adding more crushed red pepper flakes or adding a dash of sriracha to the sauce for extra heat without overpowering the other flavors.
Use shiitake or baby bella mushrooms for a deeper umami taste that complements the tofu.
Use super firm tofu straight from the package (no pressing needed) if you’re short on time. It will still crisp up nicely with the cornstarch coating.
Toss in some cooked rice noodles or soba at the end instead of serving over rice.
Garnish with chopped cashews or peanuts, along with the sesame seeds, for an added nutty crunch.

Common Questions

What’s the best tofu for stir fry if I can’t find firm?

Extra firm or super firm works even better for maximum crispiness and holding shape; if only soft is available, press it for longer (30+ minutes) to remove more water.

How do I store leftover tofu stir fry?

Keep leftovers in an airtight container in the fridge for up to 3-4 days. You can store the tofu and veggies together.

How do I reheat without making the tofu soggy?

Reheat in a hot skillet over medium heat, adding a splash of broth or water, and stir gently for 3-5 minutes, until warmed through. Avoid the microwave if possible, as it softens the crisp coating.

What other veggies can I use?

Any veggies you like will work here, like cauliflower, onions, zucchini, asparagus, snap peas, and so on.

Top view extreme close up of a white square bowl with rice atop with tofy stir fry.

Storing and Reheating

Storing: Place leftovers in a sealed container in the fridge for up to 3-4 days. You can freeze for up to 2 months.
Reheating: I find that the easiest and best way to reheat this meal is to use the microwave. You can also reheat in a skillet over medium heat, adding a splash of broth to revive crispness.