Stir-Fried Veggies With Tofu

4.91 from 40 votes

Quick and easy tofu vegetable stir-fry is loaded with flavor, plant-based protein, and easy to customize with your favorite vegetables. Perfect for busy weeknights!

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch

Cuisine: Asian

Diet: Vegan

Servings: servings

Calories: 288kcal

Author: Jake

Equipment

Ingredients

¼ cup of soy sauce
1 tablespoon of sherry or red wine vinegar
1 teaspoon of rice vinegar
2 teaspoons of cornstarch
1 tablespoon of sugar
½ teaspoon of red pepper flakes (this provides medium heat. Adjust accordingly. chili paste or hot sauce also works)
2 tablespoons of vegetable oil divided
1 block of tofu pressed and cubed
1 shallot sliced (you can also use a small onion)
2 garlic cloves sliced
½ pound of snow peas or snap peas
½ cup of sliced mushrooms
1 tablespoon of sesame seeds (raw or toasted)
Cooked rice for serving (optional)

Instructions

Add the soy sauce, both kinds of vinegar, cornstarch, sugar, and red pepper flakes to a bowl and whisk together.
Heat 1 tablespoon of oil on medium-high heat and cook the tofu until all the sides are golden brown. Remove and set aside.
Reduce the heat to medium, add the other tablespoon of oil, and saute the shallots and garlic for about a minute. Add the snow peas, mushrooms, and sesame seeds and stir frequently until the peas turn nice and green.
Add the tofu and sauce mixture and cook until the sauce begins to thicken, about a minute.
Optionally serve over rice.

Video

Notes

For the crispiest tofu: Leave it to sear untouched on each side before flipping. For extra crispness, toss it in a little cornstarch first.

Chop veggies evenly: So they cook evenly. Depending on what veggies you use, add them incrementally (i.e., harder veggies like broccoli and carrot take longer than softer veggies).

Adjust taste: Tweak the ingredients to make the sauce sweeter, tangier, saltier, spicier, etc.

Adjust the texture: Cook the veggies for less/more time to your preferred texture (crunchy, tender-crisp, or more tender). For the most tender veg, add a splash of liquid and cook with a lid.

Nutrition