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- 1 block (14 oz) firm tofu, drained and cubed - 2 tablespoons sesame oil - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup snap peas, trimmed - 1 carrot, julienned - 3 green onions, chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 3 tablespoons soy sauce (low sodium) - 1 tablespoon rice vinegar - 1 teaspoon chili flakes (optional) - Salt and pepper to taste - Sesame seeds for garnish To create a great vegetable stir fry, you need fresh and colorful ingredients. Start with firm tofu. It holds its shape well during cooking. Fresh vegetables add flavor and nutrition. I love using broccoli, bell peppers, snap peas, and carrots. These veggies bring a mix of color and crunch to the dish. Next, you need cooking oil. Sesame oil adds a lovely nutty taste. It also helps to fry the tofu and vegetables. Seasonings and sauces are key for flavor. Soy sauce provides saltiness, while rice vinegar adds some tang. You might want chili flakes for a kick. Before you cook, gather all these ingredients. Having everything ready makes cooking faster and easier. This way, you can focus on enjoying the process and creating a tasty meal. You can find the full recipe at the end of this section for detailed steps. Pressing and Cubing Tofu To start, you need to press the tofu. This step helps remove extra water. Wrap the tofu in a clean kitchen towel. Place a heavy object on top. Leave it for about 15 minutes. After pressing, cut the tofu into 1-inch cubes. This size helps it cook evenly and brown nicely. Cooking Tofu Until Golden Next, heat 1 tablespoon of sesame oil in a large skillet or wok. Use medium-high heat for the best results. Add the cubed tofu to the skillet. Cook until it turns a lovely golden brown. This should take about 10 minutes. Stir occasionally to avoid sticking. Once done, remove the tofu and set it aside. Stir-Frying Vegetables In the same skillet, add another tablespoon of sesame oil. Next, add minced garlic and grated ginger. Sauté for about 30 seconds until it smells great. Then, add the broccoli, bell peppers, snap peas, and carrot. Stir-fry these for about 5-7 minutes. You want them tender but still crisp. Combining All Ingredients Now, return the cooked tofu to the skillet. Pour in the soy sauce and rice vinegar. If you like a little heat, add chili flakes. Toss everything together well. Cook for an additional 2-3 minutes to heat it all through. Finally, season with salt and pepper to taste. Stir in the chopped green onions just before serving. For more details, check the Full Recipe. When you pick tofu, you will see two types: firm and extra firm. Firm tofu is great for stir fry. It holds its shape and absorbs flavors well. Extra firm tofu has less water. It provides a chewier texture, perfect for grilling or frying. For this recipe, use firm tofu. It works best in our colorful vegetable stir fry. Want crispy tofu? Here are some tips. First, press the tofu. This removes excess water. Wrap it in a towel, then place something heavy on top. Let it sit for about 15 minutes. Second, cook it in hot sesame oil. This gives it a lovely golden crust. Don’t overcrowd the pan. Cook in batches if needed. This ensures each piece becomes crispy. This stir fry pairs well with rice or noodles. White rice is a classic choice. It soaks up the flavors nicely. You can also use brown rice for a healthier option. If you love noodles, try soba or rice noodles. They add a different texture. Serve your stir fry hot and sprinkle sesame seeds on top for a lovely finish. Want more ideas? Check out the Full Recipe for other serving tips! {{image_2}} You can change the veggies in your stir fry. Use seasonal options for the best taste. In spring, try asparagus and snap peas. In summer, add zucchini and bell peppers. Fall brings butternut squash and Brussels sprouts. In winter, use sturdy greens like kale or bok choy. Mix and match to keep it fresh. If you want a different protein, try tempeh or seitan. Tempeh has a nutty taste and a firm texture. It cooks well and absorbs flavors. Seitan is also great. It has a chewy texture that mimics meat. Both options work well in this recipe, just like tofu. You can adjust the heat and sweetness to fit your taste. For spice, add more chili flakes or some sriracha. If you like it sweet, drizzle some honey or maple syrup. You can balance flavors easily. Experiment to find your perfect blend. Enjoy making this dish your own! To keep your vegetable stir fry fresh, store it in an airtight container. Let the dish cool to room temperature. Once cooled, cover it tightly and place it in the fridge. It’s best to eat leftovers within three days for the best taste. To reheat, use a skillet for the best texture. Heat the skillet over medium heat. Add a splash of water or a little oil to prevent sticking. Stir the mix gently until it's warmed through. You can also use a microwave, but this may make the tofu softer. Heat in short bursts and stir in between to keep everything even. You can freeze stir fry, but tofu may change texture. To freeze, place the stir fry in a freezer-safe bag. Squeeze out as much air as possible. Label the bag with the date. It can last up to three months. To thaw, move it to the fridge overnight. Reheat it in a skillet for the best results. Vegetable stir fry with tofu lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. This dish holds up well because the veggies stay crunchy. If you notice any off smells or changes in color, it’s best to throw it out. Yes, you can make this recipe ahead of time. Prepare the stir fry, then cool it quickly. Store it in the fridge in an airtight container. You can also chop the veggies and press the tofu the day before. When you are ready to eat, just heat it in a pan or microwave. The basic version of vegetable stir fry with tofu can be gluten-free. Use gluten-free soy sauce or tamari instead of regular soy sauce. Always check labels to ensure your ingredients are gluten-free. By making these swaps, you can enjoy this tasty dish without worries. In this blog post, we covered how to make a delicious vegetable stir fry with tofu. We discussed the key ingredients, step-by-step cooking methods, and helpful tips for the best flavor and texture. You learned how to select the right tofu, enhance your dish, and explore various options for ingredients. Enjoy experimenting with different veggies and flavors. This easy recipe is both nutritious and versatile. Whether you enjoy it right away or save it for later, stir fry can always impress!

Vegetable Stir Fry with Tofu

Discover the vibrant flavors of our Colorful Vegetable Stir Fry with Tofu! This quick and healthy recipe showcases fresh veggies like broccoli, bell peppers, and snap peas, perfectly paired with protein-rich tofu. With just a few easy steps, you can whip up a delicious, wholesome dish in 30 minutes. Ready to spice up your meal rotation? Click through to get the full recipe and bring some color to your table!
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Ingredients
  

1 block (14 oz) firm tofu, drained and cubed

2 tablespoons sesame oil

2 cups broccoli florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup snap peas, trimmed

1 carrot, julienned

3 green onions, chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

3 tablespoons soy sauce (low sodium)

1 tablespoon rice vinegar

1 teaspoon chili flakes (optional)

Salt and pepper to taste

Sesame seeds for garnish

Instructions
 

Begin by pressing the tofu to remove excess moisture. To do this, wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 15 minutes.

    Once pressed, cut the tofu into 1-inch cubes. In a large non-stick skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.

      Add the cubed tofu to the skillet and cook until golden brown on all sides, about 10 minutes. Stir occasionally to prevent sticking. Once done, remove the tofu from the skillet and set aside.

        In the same skillet, add the remaining tablespoon of sesame oil. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.

          Add the broccoli, bell peppers, snap peas, and carrot to the skillet. Stir-fry the vegetables for about 5-7 minutes or until they are tender but still crisp.

            Return the cooked tofu to the skillet and add the soy sauce, rice vinegar, and chili flakes if using. Toss everything together and cook for an additional 2-3 minutes to heat through.

              Season with salt and pepper to taste. Stir in chopped green onions just before serving.

                Serve the stir fry hot, garnished with a sprinkle of sesame seeds on top.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4