Homemade Tofu Stir Fry Recipe
I made this easy-to-follow tofu stir fry recipe for you to be able to make the best stir fry recipes ever.
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
Calories: 310kcal
Tried this recipe?Let us know how it was!