![- 1 block (14 oz) firm tofu, pressed and cubed - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup broccoli florets - 1 cup snap peas - 2 carrots, thinly sliced - 3 green onions, chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 3 tablespoons soy sauce (low sodium) - 1 tablespoon sesame oil - 1 tablespoon rice vinegar The main ingredients are key to a great stir fry. I always use firm tofu for the best texture. It holds up well when stir-fried. First, you need to press the tofu to remove moisture. This step helps in achieving a crispy exterior. I like to include colorful vegetables in my stir fry. The red and yellow bell peppers add sweetness and crunch. Broccoli and snap peas provide freshness. Carrots give a nice color and a bit of sweetness too. - Sesame seeds - Additional herbs After cooking, I often sprinkle sesame seeds on top. They add a nice crunch and flavor. You can also use fresh herbs, like cilantro or basil, for a pop of color and taste. - Wok or large pan - Knife and cutting board - Measuring cups and spoons A wok is my favorite tool for stir frying. It heats evenly and cooks food fast. If you don’t have one, a large pan works too. Always have a good knife and cutting board ready. They make prep easy. I recommend using measuring cups and spoons for accuracy. Follow the [Full Recipe], and you will have a tasty meal! To start, you need to press the tofu. This removes excess moisture. Place the tofu block on a plate. Put a heavy object on top for about 15 minutes. After pressing, cut the tofu into 1-inch cubes. Next, toss the cubes in cornstarch. This helps create a crispy outer layer. Now, heat 1 tablespoon of vegetable oil in a large pan or wok. Use medium-high heat for best results. Once the oil is hot, carefully add the tofu cubes. Cook them until they turn golden brown, about 8 to 10 minutes. Make sure to turn them to cook all sides evenly. Once done, remove the tofu from the pan and set it aside. In the same pan, add the remaining tablespoon of oil. When the oil is hot, add minced garlic and grated ginger. Stir quickly to avoid burning. Then, add sliced bell peppers, broccoli florets, snap peas, and carrot slices. Stir-fry these vegetables for about 5 to 7 minutes. They should be tender but still crisp. Now, it’s time to bring everything together. Return the cooked tofu to the pan. Pour in the soy sauce, sesame oil, and rice vinegar. Toss everything gently to coat the ingredients well. Cook for an additional 2 to 3 minutes. Finally, add the chopped green onions and stir-fry for one more minute. Serve your dish hot, garnished with sesame seeds. For the full recipe, check out the Veggie Delight Tofu Stir Fry 🥦. To get the best tofu, start by pressing it. Place the block of tofu between two plates. Add a weight on top, like a can. Let it sit for about 15 minutes. This method removes extra water. After that, cut the tofu into 1-inch cubes. Coat these cubes in cornstarch. This helps them get crispy. For added flavor, marinate the tofu in soy sauce for 10 minutes before cooking. This gives it a tasty kick. For a great stir-fry, pick fresh vegetables. Bell peppers, broccoli, and snap peas work well. Carrots add crunch and color. You can also use seasonal veggies. In spring, try asparagus. In summer, add zucchini. Choose what looks fresh at the market. The more colors you have, the better your dish will look and taste. High heat is key when stir-frying. It lets the food cook fast and keeps it crisp. Heat your pan or wok before adding oil. Once hot, add the tofu or veggies. Stir often to cook evenly. If things stick, don't worry. Just keep stirring, and they'll release. This method helps keep all the flavors locked in. {{image_2}} You can switch up the protein in your stir fry. If you want a plant-based option, try tempeh or seitan. Both give a hearty texture. Tempeh has a nutty flavor, while seitan is chewy and absorbs sauces well. If you prefer tofu, you can use different types. Extra-firm tofu offers a denser bite, while silken tofu gives a soft texture. Each type changes the dish's feel and taste. The sauce can make or break your stir fry. You can add spicy elements like chili sauce for heat. A little goes a long way, so start small and taste as you go. You can also experiment with different soy sauce types. For example, tamari is gluten-free and adds depth. You might even try sweet soy sauce for a twist. Each change can create a new flavor experience. Feel free to get creative with vegetables. You can mix different combinations based on what you have. Try adding bok choy, zucchini, or mushrooms. Each vegetable adds its unique flavor and texture. For a refreshing twist, use citrus. A squeeze of lime or lemon brightens the dish. It balances the savory sauce and adds a zesty touch. These variations keep your vegetable stir fry fun and exciting! To keep your vegetable stir fry with tofu fresh, store leftovers in the fridge. Place the stir fry in an airtight container. This helps prevent moisture loss and keeps the flavors intact. You can use glass or plastic containers. Make sure they seal well. When reheating, I recommend using a pan over medium heat. This method helps maintain texture. Stir occasionally to heat evenly. You can also use the microwave. Heat on medium power for about 2-3 minutes. Stir halfway through to ensure it warms evenly. Yes, you can freeze stir fry. To do this, let it cool completely before packing. Use freezer-safe bags or containers. Squeeze out any air to avoid freezer burn. To thaw, place it in the fridge overnight. You can also use the microwave on low power for quick defrosting. For stir fry, firm or extra-firm tofu works best. These types hold their shape well. Silken tofu is too soft and will break apart. Firm tofu has a nice texture. Extra-firm tofu gives a crunchier bite. Both options are great for soaking up flavor. Yes, you can add other proteins. Chicken, shrimp, or beef mix well with the veggies. Cook them first, then add the vegetables. You can also use tempeh or seitan for a plant-based option. These choices provide extra protein and flavor. This recipe is already vegan if you use plant-based sauces. Check the soy sauce and rice vinegar labels to ensure they are vegan. You can also add more veggies or nuts for added nutrition. The mix of flavors will still be delicious and fulfilling. You can serve this stir fry with rice or quinoa. Both options soak up the sauce well. You can also pair it with a fresh salad or spring rolls. For a heartier meal, try it with steamed dumplings. These sides will balance out the flavors and make a complete meal. This blog post gave you a clear guide to making vegetable stir fry with tofu. We covered key ingredients, including firm tofu and fresh vegetables. You learned handy tips for cooking and storage. Variations allow you to customize this dish with different proteins and sauces. Remember, stir-frying is an art that thrives on high heat and quick movements. With practice, you will create tasty meals that everyone loves. Enjoy experimenting with flavors and enjoy your cooking!](https://foodishtalk.com/wp-content/uploads/2025/05/678c071b-34d4-4281-ab83-ccf3a9950f44.webp)
Ingredients
Method
Start by pressing the tofu for about 15 minutes to remove excess moisture. Once pressed, cut it into 1-inch cubes and toss them in cornstarch until evenly coated.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.
In the same pan, add the remaining tablespoon of oil. Once hot, add the minced garlic and grated ginger, stirring quickly to avoid burning.
Add the sliced bell peppers, broccoli florets, snap peas, and carrot slices. Stir-fry the vegetables for about 5-7 minutes until they start to become tender yet still crisp.
Return the cooked tofu to the pan and pour in the soy sauce, sesame oil, and rice vinegar. Toss everything together gently to ensure all ingredients are well-coated in the sauce. Cook for an additional 2-3 minutes.
Add the chopped green onions and stir-fry for a minute longer. Remove from heat.
Serve the stir fry hot, garnished with sesame seeds on top.
Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4