This tofu stir fry makes the perfect weeknight meal! It’s vegan, super easy to make, packed with flavor and protein, and it comes together in just 30 minutes.
Why This Recipe Works
This stir fry is so much healthier than the ones you can get at the restaurant. It’s made with fresh vegetables like broccoli, carrots, bell pepper, and zucchini.
Red onion, garlic, and ginger that are sautéd in sesame oil provide this recipe with lots of flavor.
Soy sauce, sesame oil, and paprika powder serve as a simple and quick marinade for the tofu. Corn starch is the secret ingredient for crispy tofu. Just cover the tofu in corn starch and cook it until crispy and golden.
The sauce couldn’t be much easier. You only need two minutes to make it!
What Goes Into This Recipe
- Tofu – use extra-firm tofu.
- Soy Sauce – for a gluten-free version replace it with tamari.
- Cashews – unsalted and unroasted.
- Green Beans – I used fresh beans but you could also use frozen beans. Let them defrost on the counter for at least an hour.
Pressing The Tofu
Before you start with this recipe, press the excess water out of the tofu. This way the tofu will get crispier.
You can either do this by using a tofu press for about 30 minutes or by placing the tofu between two sheets of paper towels and two plates. Then place a heavy object (a large can or a stack of cookbooks) on top of the plate.
If you’re short on time, you could also skip this step. The tofu won’t be as crispy but still super delicious!
How to Make This Recipe
1. Step: Cut the red bell pepper and the red onion into thin strips, the zucchini into half moons, and the carrots into slices. Cut off both ends of the green beans. Finely chop the garlic and the ginger. Cut the broccoli into small florets.
2. Step: Cut the tofu into cubes.
3. Step: Add the soy sauce sauce, the sesame oil, and the paprika powder to the tofu cubes.
4. Step: Stir carefully so all of the tofu cubes are covered in the marinade.
5. Step: Add the corn starch to the tofu. It will help to make the tofu super crispy.
6. Step: Stir carefully so all of the tofu cubes are covered.
7. Step: Heat some oil in a large pan. Add the tofu.
8. Step: Cook the tofu for 6-8 minutes until golden and crispy. Stir every few minutes. Place into a bowl and set aside.
9. Step: In the same pan heat some sesame oil and cook the onion for 2-3 minutes or until translucent.
10. Step: Add the garlic and the ginger and cook for another minute.
11. Step: Add the vegetables and cook for 10-12 minutes.
12. Step: Make the sauce: Place all of the ingredients in a small bowl and stir well.
13. Step: Add the sauce, the cooked tofu, the cashews, and the green onions to the stir fry and cook for another 2 minutes. Serve over brown rice.
Recipe Notes
- I usually serve this stir fry over brown rice, but it works also well with rice noodles if you prefer stir fried noodles.
- To make the stir fry a bit spicy, I added red pepper flakes. If you’re a fan of spicy food, you could also add sambal oelek (fresh chili paste).
- To cook the tofu cubes, I used olive oil. Make sure to cook them on high heat so they become golden and crispy.
FAQs:
Could I Also Use Different Vegetables?
Yes, this recipe is super versatile and it’s basically a clean-out-the-fridge recipe. So you could use any vegetables you have on hand.
Bok choy, spinach, or green asparagus also works really well. Besides, you could also use green or yellow bell peppers. Baby corn pieces are also great.
If you decide to use spinach, reduce the cooking time as it will wilt rather quickly.
How Long Does The Stir Fry Last?
Stored in an airtight container in the fridge, the stir fry will last up to 5 days.
Related Tofu Recipes:
- Teriyaki Tofu
- General Tso Tofu
- Yaki Udon
- Air Fryer Tofu
- Tofu Marinade
- Baked Tofu Sticks
- The 20 Best Tofu Recipes
I LOVE TO HEAR FROM YOU!
I hope you like this tofu stir fry as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Tofu Stir Fry
Ingredients
For the tofu:
- 14 oz extra-firm tofu
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon paprika powder
- 3 tablespoons corn starch
For the stir-fry:
- 3 cloves of garlic, minced
- 1 teaspoon ginger, minced
- 1 red onion
- 2 cups fresh green beans
- 1 red bell pepper
- 1 cup broccoli florets
- 2 carrots
- 1 zucchini
- 3 green onions, cut into rings
- 1/4 cup cashews
For the sauce:
- 1/4 cup vegetable broth
- 4 tablespoons soy sauce
- 2 teaspoons sesame oil
- juice of 1/2 lime
- 1 teaspoon brown sugar
- 2 teaspoons corn starch
- red pepper flakes
Instructions
- Cut the red bell pepper and the red onion into thin strips, the zucchini into half moons, and the carrots into slices. Cut off both ends of the green beans and cut them into halves. Finely chop the garlic and the ginger. Cut the broccoli into small florets.
- Cut the tofu into cubes. Add the soy sauce sauce, the sesame oil, and the paprika powder to the tofu cubes.
- Stir carefully so all of the tofu cubes are covered in the marinade.
- Add the corn starch to the tofu. It will help to make the tofu super crispy.
- Stir carefully so all of the tofu cubes are covered. Heat some oil in a large pan.
- Cook the tofu for 6-8 minutes until golden and crispy. Stir every few minutes. Place into a bowl and set aside.
- In the same pan heat some sesame oil and cook the onion for 2-3 minutes or until translucent.
- Add the garlic and the ginger and cook for another minute.
- Add the vegetables and cook for 10-12 minutes.
- Make the sauce: Place all of the ingredients in a small bowl and stir well.
- Add the sauce, the cooked tofu, the cashews, and the green onions to the stir fry and cook for another 2 minutes. Serve over brown rice.
Notes
- I usually serve this stir fry over brown rice, but it works also well with rice noodles if you prefer stir fried noodles.
- To make the stir fry a bit spicy, I added red pepper flakes. If you're a fan of spicy food, you could also add sambal oelek (fresh chili paste).
- To cook the tofu cubes, I used olive oil. Make sure to cook them on high heat so they become golden and crispy.
- Stored in an airtight container in the fridge, the stir fry will last up to 5 days.
- For a gluten-free version replace the soy sauce with tamari.
I made this last night and it was very tasty. We are not vegan but we do enjoy vegan dishes, I like making tofu and look for different flavors. I did not have the green beans, cashews or green onions this time. We like spice and did add red pepper flakes & chili sauce. It was very tasty. I look forward to trying your other recipes. Thank you Sina.
I made this for dinner tonight and it was delicious! My husband & I recently started a vegan diet and this was our first time using tofu in a stir fry. Sooo good! I substituted snow peas and shiitake mushrooms for the green beans and zucchini. We’ll definitely make this again.
This is an excellent recipe. However, as I mentioned in a previous comment, the ingredients list needs to be edited to add the red onion. I shop daily, and don’t have things like red onion readily at hand. I shop using the ingredient list and it is annoying to have to go to the store for a red onion!
I’ve been cooking for a friend who had surgery. She’s vegan. I am not. But I will have to say that this tofu stirfry was sublime. My friend said she swooned; “It was one of the best things I’ve eaten in years!,” iAnd both I and my husband loved it. I’ll be making it again for my own family. In fact I can see that it may become one of our dinner staples.