Quick Veggie & Tofu Stir Fry

Whenever I need a quick dinner that's packed with vegetables but still feels satisfying, this tofu stir fry is one of my favorite meals to make. Everything cooks in one pan, the tofu turns beautifully crispy, and the homemade stir-fry sauce coats every bite with sweet, savory, and slightly tangy flavor. I usually serve it over rice, but ramen noodles are another family favorite when we want something extra comforting.

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Key Ingredient Tips

Garnishes - I never skip the green onions, sesame seeds, and a squeeze of fresh lime juice. They add freshness, crunch, and brighten up the whole dish just before serving.
Extra-firm tofu - This is the only type I use for stir fries because it gets beautifully crispy on the outside while staying tender and "meaty" in the middle. If you have a few extra minutes, press the tofu first-it really helps it brown better. I don't recommend silken or soft tofu here since they're too delicate for stir-frying.
Vegetables - I love the combination of snow peas, broccoli, bell peppers, onion, and shimeji mushrooms because they add plenty of color, texture, and crunch. One of my favorite things about this recipe is how flexible it is, so feel free to swap in whatever vegetables you already have in the fridge.
Homemade stir-fry sauce - I almost always make the sauce from scratch because it only takes a couple of minutes and tastes so much better than most bottled sauces. If you're in a hurry, though, your favorite store-bought stir-fry sauce works just fine.
Sesame oil - Don't use all of it during cooking! I like saving a small drizzle for the very end because it gives the finished stir fry the best fresh sesame flavor.

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📋 You can find the full ingredient list in the Recipe Card below the article.

How To Make Tofu Stir Fry

Cook the tofu - Press the tofu to remove as much moisture as possible, then cut it into bite-sized cubes. Heat a little oil in a large skillet or wok over medium-high heat and cook the tofu until it's golden and crispy on all sides. If you already have a favorite crispy tofu recipe, feel free to use that instead.
Mix the sauce - While the tofu cooks, whisk together all of the stir-fry sauce ingredients in a small bowl and set aside.
Cook the vegetables - Add a little olive oil to a large skillet or wok over medium-high heat. Sauté the onion for 1-2 minutes until it begins to soften. Stir in the garlic and mushrooms and cook for another 2-3 minutes.

pan fried tofu cubes with cornstarch and soy marinade

Add the remaining vegetables - Toss in the broccoli, snow peas, and bell pepper. Season lightly with salt and black pepper, then stir-fry for 3-4 minutes until the vegetables are crisp-tender. I like keeping them slightly crunchy because they add the best texture to the finished stir fry.

Finish the stir fry - Return the crispy tofu to the pan and pour in the sauce. Stir everything together and cook for another 1-2 minutes, or until the sauce thickens and coats the tofu and vegetables.

onions and garlic frying ina pan for stir fry

Serve - Finish with a squeeze of fresh lime juice, then sprinkle with sliced green onions and sesame seeds. I usually serve this over steamed rice, but it's just as delicious with noodles or quinoa.

Julia's Best Tips

Don't overcrowd the pan - Cook the tofu in a single layer so it browns instead of steaming. If needed, cook it in batches.
Keep the vegetables crisp - Stir-fry over medium-high heat and avoid overcooking. I like the vegetables to stay slightly crisp because they add the best texture to every bite.
Use whatever vegetables you have - This recipe is very forgiving. I've made it with carrots, snap peas, baby corn, cabbage, zucchini, asparagus, and even leftover roasted vegetables.
We love to serve this with julienned pickled daikon radishes.

Storing Leftovers

To Store. Store leftover tofu stir fry in an airtight container in the refrigerator for 2-3 days. I like using glass meal prep containers because they keep everything fresh and make quick lunches so easy.
To Reheat. Reheat gently in a skillet over medium heat until warmed through, or microwave individual portions in short intervals. The tofu won't be quite as crispy after soaking up the sauce, but it's still incredibly flavorful. I actually think the sauce tastes even better the next day!

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Recipe Card

Julia

Quick Tofu Stir Fry With Vegetables

5 from 17 votes

Enjoy a crunchy and flavorful bowl of tofu veggie stir fry as an easy midweek meal! The pungent Thai flavors in this dish, together with the assortment of veggies and crispy tofu fried in a thick sauce, is mouth-watering!

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Prep Time 25

Cook Time 20

Total Time 45

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Calories: 228

Ingredients Method Nutrition Notes

Ingredients

Tofu Veggie Stir Fry

1 recipe crispy pan fried tofu or 1 block tofu
½ cup snow peas fresh or frozen
½ cup broccoli florets
2-3 tablespoon olive oil
½ of a medium brown onion cubed
2 medium to large garlic cloves minced
½ of a bell pepper tricolor or red and yellow mix
1 pinch of salt
8 oz Shimeji mushrooms
Black pepper to taste
Scallions for serving
Sesame seeds for serving
Lime wedges for serving

Stir Fry Sauce

3 tablespoon room temp water
3 tablespoon low sodium gluten free soy sauce
1 tablespoon maple syrup
2 teaspoon white rice vinegar
2 teaspoon sesame oil toasted
1 tablespoon cornstarch

Method

Press the tofu, then cut it into bite-sized cubes. Cook in a lightly oiled skillet over medium-high heat until golden and crispy on all sides. Transfer to a plate. You can also use my Tofu recipe with or without sauce.
1 recipe crispy pan fried tofu
Whisk together all of the stir-fry sauce ingredients in a small bowl and set aside.
3 tablespoon room temp water, 3 tablespoon low sodium gluten free soy sauce, 1 tablespoon maple syrup, 2 teaspoon sesame oil, 1 tablespoon cornstarch, 2 teaspoon white rice vinegar
Heat olive oil in a large skillet or wok over medium-high heat. Sauté the onion for 1-2 minutes, then add the garlic and mushrooms. Cook for another 2-3 minutes.
2-3 tablespoon olive oil, ½ of a medium brown onion, 2 medium to large garlic cloves, ½ of a bell pepper, 8 oz Shimeji mushrooms
Add the broccoli, snow peas, and bell pepper. Season lightly with salt and black pepper and stir-fry for 3-4 minutes until crisp-tender.
½ cup snow peas, ½ cup broccoli florets, 1 pinch of salt, Black pepper to taste
Return the tofu to the pan and pour in the stir-fry sauce. Toss everything together and cook for 1-2 minutes, or until the sauce thickens and evenly coats the tofu and vegetables.
Lime wedges for serving
Finish with fresh lime juice, sliced green onions, and sesame seeds. Serve immediately over rice, noodles, or quinoa.
Scallions for serving, Sesame seeds for serving

Nutrition

Calories: 228kcalCarbohydrates: 18gProtein: 12gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 461mgPotassium: 344mgFiber: 4gSugar: 7gVitamin A: 670IUVitamin C: 38mgCalcium: 152mgIron: 2mg

Notes

Extra-firm tofu gives the crispiest texture. Firm tofu works too, but avoid soft or silken tofu.
Press the tofu before cooking for the best texture and crispier edges.
Use any vegetables you have - Carrots, snap peas, baby corn, cabbage, zucchini, asparagus, and mushrooms all work well.
Double the sauce if serving with noodles so everything stays well coated.
Finish with sesame oil - A small drizzle just before serving adds the best flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The tofu softens slightly, but the flavors are even better the next day.
Make it spicy by adding sriracha, chili garlic sauce, or a pinch of red pepper flakes.

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Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

Tofu Stir Fry: FAQs

Do I have to press the tofu?

I highly recommend it. Pressing removes excess moisture, which helps the tofu brown better and absorb more flavor. If you're short on time, even 10-15 minutes makes a noticeable difference.

Can I meal prep this recipe?

Yes! Store leftovers in the fridge for up to 3 days. The tofu softens slightly as it absorbs the sauce, but the flavors are even better the next day.

Can I use different vegetables?

Yes! This is one of my favorite clean-out-the-fridge dinners. Broccoli, carrots, snap peas, zucchini, mushrooms, cabbage, asparagus, and baby corn all work well.

Can I add noodles?

Absolutely! I often serve this stir fry with ramen or rice noodles. If you do, I recommend doubling the sauce so everything is well coated.

What's the best tofu for stir fry?

Extra-firm tofu is my favorite because it holds its shape well and gets the crispiest edges. Firm tofu also works, but I don't recommend soft or silken tofu for this recipe.