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a meal pre bowl or tofu stir fry cooked with veggies served with white rice.
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Vegan Tofu Stir Fry

Crispy tofu stir-fry with fresh vegetables, tossed in a savory homemade sauce. A quick, healthy dinner that’s perfect for busy weeknights.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Diet: Vegan
Skill Level: Intermediate
Servings: 4 Servings
Author: Rena Awada

Ingredients

Stir Fry:

  • 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

Sauce:

  • ¼ cup soy sauce
  • ¼ cup vegetable broth
  • 1 tablespoon ginger paste or grated ginger
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar

Optional

  • Sesame seeds

Instructions

  • Remove the 14 ounces firm 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.
    Tofu cut into uniform 1-inch cubes on a cutting board, next to prepared vegetables and soy sauce.
  • Meanwhile, prepare the veggies and the sauce. In a small jug, whisk all the sauce ingredients and set them aside. (Sauce ingredients: ¼ cup soy sauce, ¼ cup vegetable broth, 1 tablespoon ginger paste, 1 tablespoon brown sugar, and 1 tablespoon rice vinegar)
  • After 15 minutes, remove the tofu from the paper towel and cut it into 1-inch cubes. Toss the tofu cubes with the 2 tablespoons cornstarch, making sure they're evenly coated on all sides. Heat half of the 2 tablespoons 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.
    Tofu cubes frying in a hot non-stick pan with vegetable oil turning golden brown.
  • To the same pan, add the remaining tablespoon of oil; stir-fry the 1½ cups mushrooms until they halve in size. Add in the veggies ( ½ pound broccolini and 1 red bell pepper), sprinkle with ½ teaspoon fine kosher salt, and continue to stir-fry for 3-5 minutes. Add the 3-4 garlic cloves and 1 teaspoon crushed red pepper flakes, and cook for 1 minute more. Then stir in the sauce.
    Top view of frying pan with vegetables simmering, while the sauce is being poured in.
  • Remove from the heat and add the fried tofu.
    Top view of frying pan with vegetables and tofu cubes being fried together in stir fry sauce.
  • Serve warm over cooked rice and top with a generous sprinkle of Sesame seeds.
    Top view close up of a white square bowl with rice atop with tofy stir fry.

Notes

  • Press tofu at least 15 minutes (or up to 30) for maximum crispiness; longer pressing = better texture.
  • Use a large non-stick pan to avoid the tofu sticking together, and to get an even browning on it.
  • Taste the sauce before adding ingredients to it. Adjust brown sugar or rice vinegar for your preferred sweet-tang balance.
  • Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in a skillet over medium heat, adding a splash of broth to revive crispness.

Nutrition

Calories: 227kcal | Carbohydrates: 18g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 1194mg | Potassium: 231mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2112IU | Vitamin C: 92mg | Calcium: 179mg | Iron: 2mg