ObiHomemade Tofu Stir Fry You Want to Have Daily
There’s no stir fry recipe in my opinion that is better than tofu stir fry, especially one that is mad with my own special twist. Don’t worry you’ll find out the twist in the recipe.
Most people love stir fry dishes, whether they’re vegan or non-vegans, that is why stir fries are some of the most popular dishes consumed globally, but they’re mostly animal based which we don’t want over here. Developing a rich vegan stir fry recipe that’ll be a complete replacement for non-vegan ones seemed impossible until it’s actually done and this even turns out to feel much better.
In this guide I’ll share the steps to make vegan tofu stir fry that my family and even my non-vegan friends love and look forward to. It doesn’t require more than the usual set of ingredients, but what is different is the steps and timing to ensure the most amount of flavor is extracted from the ingredients. This results in a rich enjoyable meal you’ll never forget.
My simple and quick vegan tofu stir fry recipe is below.
Homemade Tofu Stir Fry Recipe
Equipment
- Large nonstick skillet or wok
- Cutting board
- Knife
- Mixing bowl
- Small bowl for sauce
- Paper towels for pressing tofu
Ingredients
For the Stir Fry
- 14 oz firm or extra-firm tofu pressed and cubed
- 2 tbsp vegetable oil or sesame oil
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 cup broccoli florets
- 1 medium carrot sliced
- 1 cup snap peas
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 green onions chopped
- Sesame seeds this is optional for garnish
For the Sauce
- 3 tbsp soy sauce or tamari for gluten-free
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or agave
- 1 tbsp hoisin sauce vegan
- 1 tsp sriracha or chili paste optional, for heat
- 1/4 cup vegetable broth or water
- 2 tsp cornstarch to thicken
Instructions
Prepare the Tofu
- Press tofu for 10 to 15 minutes to remove extra moisture.
- Cut into bite-sized cubes.
- Heat 1 tablespoon oil in a skillet over medium-high heat.
- Add tofu cubes and pan-fry 6 to 8 minutes until golden on all sides.
- Remove from the pan and set aside.
Make the Sauce
In a small bowl, whisk together:
- soy sauce
- rice vinegar
- maple syrup
- hoisin
- sriracha (if using)
- vegetable broth
- cornstarch
Set aside.
Cook the Vegetables
- In the same skillet, add 1 tablespoon oil.
- Add garlic and ginger; cook 30 seconds until fragrant.
- Add bell peppers, broccoli, carrot, and snap peas.
- Stir-fry for 4 to 5 minutes until vegetables are crisp-tender.
Combine
- Add tofu back to the skillet.
- Pour in the sauce.
- Cook 2 to 3 minutes until the sauce thickens and coats everything.
- Turn off heat and stir in green onions.
Serve
- Serve hot over rice, noodles, or quinoa.
- Sprinkle sesame seeds on top if desired.
Nutrition
Obi
