This vegan stir-fry is full of colorful vegetables like bell peppers, broccoli, and carrots, all cooked with crispy tofu. It’s quick to make and perfect for a healthy, filling meal.
I like how it tastes fresh and bright—plus, I can use whatever veggies I have in the fridge. Sometimes I sneak in a splash of soy sauce just for that extra punch!
For extra flavor, serve it over rice or noodles. It’s a great way to get lots of veggies in one bite without any fuss. Healthy and fun to make!
Ingredients & Substitutions
Firm Tofu: I recommend pressing the tofu to remove excess water for a better texture and crispiness. Use extra-firm or pressed tofu for best results. As a substitute, tempeh can add a similar protein boost with a different flavor.
Vegetables (e.g., bell peppers, broccoli, carrots): Fresh, colorful vegetables add crunch and sweetness. Feel free to swap in snap peas or mushrooms. Use whatever you have on hand; just aim for consistent sizes for even cooking.
Soy Sauce: It brings salty, umami flavor. Light soy sauce works well, but coconut aminos make a soy-free option. For a deeper flavor, a splash of miso paste can enhance the dish.
Garlic & Ginger: Fresh garlic and ginger provide brightness and spice. Keep minced garlic and grated ginger handy. If out of fresh, garlic and ginger powders can work, but fresh offers a brighter taste.
Cooking Oil (e.g., sesame or vegetable oil): Use a neutral or sesame oil for stir-frying. Sesame adds a nutty flavor. For a milder taste, vegetable oil is fine. Just avoid butter or olive oil for the best stir-fry results.
How do I stir-fry tofu and vegetables without overcooking them?
Use high heat and quick cooking to keep everything crisp and fresh. Preheat your pan properly before adding ingredients. Work in batches if needed to avoid overcrowding, which causes steaming instead of sautéing.
- Step 1: Heat oil until shimmering, but not smoking. Proper heat helps prevent sticking and overcooking.
- Step 2: Cook tofu first until golden and crispy, then remove from pan. This gives it texture and flavor before adding other ingredients.
- Step 3: Stir-fry vegetables quickly, stirring constantly, just until tender-crisp. Remove promptly to prevent sogginess.
- Step 4: Combine everything at the end, toss to coat, and serve hot for the freshest crunch and flavor.
How to Make Vegan Stir-Fry with Tofu and Vegetables?
Ingredients You’ll Need:
For the Stir-Fry:
- 1 block (14 oz) firm tofu, pressed and cubed
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup sliced carrots
- 3 tablespoons soy sauce or tamari
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch (optional, for thickening)
- 3 tablespoons water or vegetable broth
How Much Time Will You Need?
Prep time: 15 minutes. Cooking time: 15 minutes. Total time: 30 minutes.
Step-by-Step Instructions:
1. Prepare the tofu
Press the tofu to remove excess water. Cut into cubes and set aside.
2. Make the sauce
Mix soy sauce, water or broth, and cornstarch (if using). Set aside.
3. Cook the tofu
Heat 1 tablespoon of oil in a large skillet or wok. Fry tofu until golden brown, about 5-7 minutes. Remove and set aside.
4. Stir-fry the vegetables
Add remaining oil to the pan. Sauté garlic and ginger for 30 seconds. Add broccoli, bell peppers, and carrots. Cook 5-7 minutes until tender-crisp.
5. Combine and finish
Return cooked tofu to the pan. Pour in the sauce. Toss everything and cook 2-3 minutes until thickened. Serve hot over rice or noodles.
