When you need a quick and easy meatless meal for dinner, Tofu Stir Fry checks all the boxes!

Bowl of stir fry with vegetables and tofu over rice.

It’s a hearty and savory dish, loaded with mixed veggies and crispy tofu. You’ll love the 5-minute homemade stir fry sauce, and the fact that this vegan dinner is ready in under 30 minutes. And even though broccoli and tofu are the stars of this show, it’s also super customizable. I like to think of stir fries as the perfect clean-out-the-fridge meal!

Helpful Equipment

When it comes to equipment, a large skillet will work just fine for making stir fry at home. However, if you do have a wok, it’s the perfect time to use it!

This 12.5 inch wok is the perfect size for combining all the tofu, veggies, and sauce while cooking everything evenly.

Ingredient Spotlight

It’s true, the veggies you use in this recipe can be totally mixed and matched for what you have on hand. Just take a look at our mixed vegetable stir fry for more ideas and cook time.

Bowls of red bell pepper, broccoli, cubed tofu, stir fry sauce, and diced carrots.

The following are the basic combinations I use with tofu. They’re accessible, provide lots of texture, and keep it easy yet delicious!

  • Extra Firm Tofu is key! Look for the vacuum-sealed pack; it has less water, making it easier to stir-fry because it will hold its shape. It doesn’t necessarily absorb more if marinaded, but it gets a crisp exterior that is then coated in the stir-fry sauce. Win, win!
  • Broccoli is the main star veg. It’s hearty and the florets soak up the sauce beautifully.
  • Additional veggies I like to use include carrots and bell peppers. Easy, peasy!

This recipe doesn’t include onions, because sometimes our tummies can’t handle them. If you love onions, saute thinly sliced yellow onion with the broccoli!

Use tamari to make this recipe gluten-free. It’s also vegan, just be sure to check your specific ingredients for any dietary needs.

How to Make Tofu Stir Fry

The most important thing to remember when making stir fry at home is to not overcook the vegetables. You want them to remain tender-crisp. No soggy vegetables!

Press the Tofu

Before pan-frying tofu, it’s important to press any excess water from it, especially if it has been packaged in water. If you can find the vacuum-sealed pack of extra firm tofu, you’ll simply want to blot it with a paper towel to ensure it’s dry.

If your tofu has been packaged in water, place it on a paper towel-lined plate or cutting board. With additional paper towels on top, it’s helpful to place a cast iron skillet or something else heavy from your kitchen to help press out the water. Change out the paper towels as needed.

Slice and Cook Tofu

Once it’s pressed, it’s time to cut the tofu into cubes. This may vary depending on the size of the block you get (usually 10 or 14 ounces) and how large of tofu pieces you want.

I recommend slicing the block into “sticks”, and then again cutting each stick into cubes. I prefer about 1/2 inch cubes because they blend in with the stir fry vegetables nicely.

Once it has been diced, toss with cornstarch, salt, and pepper. The cornstarch helps get a nice crispy crust on the tofu pieces.

Cook the coated tofu in hot oil in your skillet or wok. Let the first side crisp up nice and golden brown before you stir the pieces. Continue cooking on each side until they’re crisp, then remove them from the pan.

Cook the Veggies

Add the broccoli and carrots to the skillet. Cook them first because they are heartier and take longer to become tender. Then, add diced bell pepper and garlic, if using extra (who doesn’t want to use extra?!).

Add the stir-fry sauce to the pan, along with the tofu, stirring to combine. Cook the veggies and tofu with the sauce until it has thickened and the veggies are perfectly tender-crisp!

Side view of stir fry with chopsticks.

Serving Suggestions

I highly recommend serving tofu stir fry with fluffy white rice, brown rice, or even quinoa. A grain helps to soak up the sauce and adds additional substance. Feeling in the mood for noodles? Toss in rice or ramen noodles before serving. Be sure to check out our noodle stir fry for tips.

As always, I also love a garnish of sliced green onions, cilantro, or sesame seeds.

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

Side view of bowl of tofu stir fry with fork and rice.
5 (4 ratings)

Get the Recipe Tofu Stir Fry with Broccoli

Crispy tofu paired with broccoli florets, diced carrot, and bell pepper are tossed in a homemade stir-fry sauce. It's a hearty vegetarian dinner ready in under 30 minutes!

Ingredients

Stir Fry Sauce

Tofu Stir Fry

Equipment

Instructions
 

  • The Sauce: whisk together the stir fry sauce ingredients and set aside.
    ½ cup soy sauce, ½ cup vegetable stock*, 1 teaspoon sesame oil, 1/2 tablespoon rice vinegar, 2 cloves garlic, 1-2 teaspoons ginger, 1 tablespoon sugar or honey, 1 tablespoon cornstarch, Pinch red pepper flakes
  • Press tofu between paper towels to release excess water. Continue until most of the water is released. Cut the pressed tofu into 1/2 to 1 inch cubes, depending on your preferences. Toss with cornstarch, salt, and pepper until coated.
    10-14 ounces extra firm tofu, 1 ½ Tablespoons cornstarch, ½ teaspoon kosher salt, freshly ground black pepper
  • In a wok or large saute pan, heat oil over medium-high heat. Add tofu in an even layer and cook for 2-3 minutes until the first side is golden brown, stir and continue cooking until all sides are golden brown and crisp. Remove from pan and set aside.
    2-3 Tablespoons neutral oil
  • Add the broccoli and carrots to the skillet. Cook for 3-4 minutes, then add the bell pepper and garlic (if using extra). Cook for 2 minutes, then stir in the stir-fry sauce. Add the tofu back to the pan and simmer for another 2-3 minutes until the sauce has thickened slightly and the veggies are tender.
    3 cups broccoli florets, 1 cup carrots, 1 red bell pepper, 2 cloves garlic, 1 cup stir fry sauce*
  • Serve with rice or noodles if preferred, and garnish with green onions, cilantro, or lime.

Notes

  • Storage: place leftovers in an airtight container in the fridge for up to 4 days or freeze in a freezer-safe container for up to 2 months.  
  • *Sauce: the sauce makes approximately 1 1/4 cups; if you prefer a less saucy stir fry, add about 1 cup of the sauce and continue adding more until the desired amount is reached.
    • To make the sauce even thicker, add an additional 1/2 tablespoon of cornstarch.
    • Use stock with no added salt.
    • See the stir fry sauce post for additional recipe tips.
Calories: 248kcal, Carbohydrates: 26g, Protein: 17g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Sodium: 5360mg, Potassium: 692mg, Fiber: 4g, Sugar: 11g, Vitamin A: 6765IU, Vitamin C: 102mg, Calcium: 90mg, Iron: 4mg
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!