Tofu Stir-Fry

Why You’ll Love Tofu Stir-Fry Recipe

This recipe is easy enough for busy nights but still delivers big flavor. The tofu turns crisp on the outside while staying tender inside, and the sauce brings together soy sauce, sesame oil, and brown sugar for a balanced finish. It is also flexible, so you can swap in different vegetables depending on what is in your fridge.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the tofu:

• Kosher salt

• 1 (14-ounce) block extra-firm tofu, fresh or frozen and defrosted

• 1 tablespoon reduced-sodium soy sauce

• 1 tablespoon toasted sesame oil

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons cornstarch

For the stir-fry:

• 3 tablespoons extra-virgin olive oil, divided

• Kosher salt

• Freshly ground black pepper

• 3 garlic cloves, finely chopped

• 1 tablespoon grated peeled ginger

• 1 small head broccoli, cut into florets

• 1 red bell pepper, seeds and ribs removed, thinly sliced

• 2 small carrots, peeled and sliced

• 2 scallions, thinly sliced

• 8 ounces string beans, trimmed

For the sauce:

• 1/4 cup water

• 2 tablespoons reduced-sodium soy sauce

• 2 tablespoons packed light brown sugar

• 2 teaspoons cornstarch

• 2 teaspoons toasted sesame oil

Directions

1. Bring a medium pot of salted water to a boil. Simmer the tofu for 2 minutes. If using frozen tofu, cook until fully defrosted.

2. Drain the tofu in a paper towel-lined colander. Once cool enough to handle, gently squeeze and pat dry to remove excess moisture.

3. Cut the tofu into bite-sized pieces and place in a medium bowl. Add the soy sauce, sesame oil, and black pepper, then stir until absorbed. Add the cornstarch and toss to coat.

4. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the tofu and cook, turning occasionally, until golden on all sides, about 7 to 8 minutes. Season with salt and pepper, then transfer to a plate.

5. In the same skillet, heat the remaining 1 tablespoon oil. Add the garlic and ginger and cook for about 1 minute, until fragrant.

6. Add the broccoli, bell pepper, carrots, scallions, and string beans. Cook, tossing occasionally, until the vegetables are tender-crisp, about 8 to 10 minutes. Season with salt and pepper.

7. In a small bowl, stir together the water, soy sauce, brown sugar, cornstarch, and sesame oil.

8. Return the tofu to the skillet and pour in the sauce. Cook, stirring, until the sauce thickens slightly and coats the tofu and vegetables, about 2 minutes.

9. Serve hot, ideally over rice.

Servings and timing

This recipe makes 4 servings. Prep time is 20 minutes, and total time is 50 minutes.

Variations

• Swap the vegetables with cauliflower, bok choy, onions, celery, or thinly sliced potatoes.

• Use super-firm tofu if you want an even sturdier texture.

• Add a little chili garlic sauce or red pepper flakes for heat.

• Serve it with noodles instead of rice for a different twist.

• Top with sesame seeds or extra scallions for more flavor and texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat the stir-fry in a lightly oiled skillet over medium heat, tossing often until warmed through. The tofu stays edible in the microwave, but the skillet does a better job of keeping the exterior from turning soft.

FAQs

What type of tofu works best for tofu stir-fry?

Extra-firm tofu works best because it holds its shape well and crisps nicely in the pan.

Do I have to freeze the tofu first?

No, but freezing and defrosting it can improve the texture and help it absorb more flavor.

Why do you simmer the tofu before stir-frying?

A quick simmer helps the tofu become sturdier and easier to handle while cooking.

How do I make the tofu extra crispy?

Dry it well, coat it with cornstarch, and give it enough space in the pan so it can brown instead of steam.

Can I use different vegetables?

Yes, this recipe is very flexible, and many crisp vegetables work well.

Is this recipe vegetarian?

Yes, this tofu stir-fry is a vegetarian main dish.

Can I make it vegan?

Yes. Based on the ingredient list, it is already vegan as written.

What should I serve with tofu stir-fry?

Rice is the classic choice, but noodles or even quinoa also work well.

Can I make it ahead of time?

You can prep the vegetables and sauce ahead, and you can also cook the full dish in advance for short-term leftovers.

How do I keep the vegetables from getting mushy?

Cook them over fairly high heat and stop when they are tender-crisp rather than fully soft.

Conclusion

This tofu stir-fry is the kind of recipe that earns a regular spot in your dinner rotation. It is simple, flavorful, and packed with texture, from the crisp tofu to the tender-crisp vegetables and glossy sauce. Whether you follow it exactly or use it as a base for your own version, it is a reliable and delicious meal for any night of the week.