I prepared a vibrant dish bursting with color and crunch. In my Thai Tofu Stir Fry, extra-firm tofu mingles with red and yellow bell peppers, broccoli, and snap peas in a delightful sauce of soy, ginger, and garlic. I love experiencing the lively textures and tangy balance of flavors with every bite.

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I recently discovered a new spin on my weeknight dinner routine when I made this crunchy and flavorful tofu veggie stir fry. I start with 14 oz of extra-firm tofu, pressed, cubed, and tossed with 2 tablespoons of cornstarch to give it that perfect crisp.

I then stir in thinly sliced red onion, red and yellow bell peppers, a cup of broccoli florets, snap peas and a large carrot julienned for a nice crunch. The sauce is a mix of 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 teaspoon chili garlic sauce, 1 tablespoon lime juice, and 1 teaspoon sesame oil combined with a little water or veggie broth.

I also love adding some minced garlic, grated ginger and one or two Thai red chilies to kick up the heat. This dish perfectly mixes Thai flavors with a fresh, easy veggie stir fry vibe that I think you’ll enjoy.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, I like how the tofu turns out super crispy on the outside, which gives it this awesome texture contrast with the crunchy veggies. Second, I appreciate the sauce – its mix of sweet, sour and just a hint of heat totally hits the spot for me. Third, I love that it’s quick and easy to make on a busy weeknight, without sacrificing on flavor at all. And finally, I love that it’s hearty and healthy, making me feel good without feeling like I’m missing out on something indulgent.

I luv this tofu veggie stir fry because it’s a tasty and satisfying meal that reminds me of home cookin’ even when things are hectic. The veggies keep a little crunch which makes every bite interesting, and the sauce, when everything melds together, is just mouth-watering. I know it sounds simple, but seriously, every time I make it I end up feelin’ like I mastered somethin awesome in the kitchen.

Ingredients

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Tofu: equally high in protein and fibre, gives texture and soaks up flavors real fast.
Red bell pepper: crunchy, vitamin-rich, brings a pop of sweetness and vibrant color to dish.
Broccoli: filling with vitamins and minerals, it’s a healthy green boost in every bite.
Garlic and ginger: add spicy aroma, making the dish irresistibly flavorful and a bit zesty.
Soy sauce: infuses a salty umami flavor enriching the stir fry completely.
Rice vinegar and lime juice: deliver tangy notes that balance the sweetness and heat perfectly.
Snap peas and carrot: offer crisp texture and natural sweetness while adding extra fibre.
Combined, these ingredients form a colorful, healthy, and balanced meal for any night.

Ingredient Quantities

14 oz extra-firm tofu, pressed and cubed

2 tablespoons cornstarch

2 tablespoons vegetable oil (divided)

1 small red onion, thinly sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup broccoli florets

1 cup snap peas

1 large carrot, julienned

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

1-2 Thai red chilies, minced (optional for extra heat)

3 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon brown sugar

1 teaspoon chili garlic sauce

1 tablespoon lime juice

1 teaspoon sesame oil

1/3 cup water (or vegetable broth)

Salt and pepper to taste

Chopped green onions or cilantro for garnish (optional)

How to Make this

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1. Start by pressing your 14 oz extra-firm tofu to remove excess water then cut it into cubes and toss it with 2 tablespoons of cornstarch until it’s lightly coated.

2. In a large wok or skillet heat 1 tablespoon of vegetable oil over medium-high heat and fry the tofu cubes until they turn golden and crispy, about 6 to 8 minutes; then remove them from the pan.

3. Add the remaining 1 tablespoon of vegetable oil to the pan and toss in the thinly sliced red onion, red bell pepper, yellow bell pepper, broccoli florets, snap peas, and julienned carrot.

4. Stir fry the veggies for about 3 to 4 minutes, letting them get a bit soft but still crunchy.

5. Mix in the 3 minced garlic cloves, 1 tablespoon grated ginger, and the minced Thai red chilies if you’re using them for extra heat and cook for about a minute until they smell fragrant.

6. In a small bowl, combine 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 teaspoon chili garlic sauce, 1 tablespoon lime juice, 1 teaspoon sesame oil and 1/3 cup water or vegetable broth; stir until the sugar is mostly dissolved.

7. Pour the sauce mixture over the vegetables and bring it to a simmer, letting it bubble gently for about 2 minutes so the flavors start to come together.

8. Add the fried tofu back into the pan and gently stir everything so the tofu gets coated evenly with the sauce and veggies.

9. Continue cooking everything together for another 2 minutes to make sure all the flavors meld together nicely.

10. Taste the stir fry and season with salt and pepper if needed then garnish with chopped green onions or cilantro if you like before serving it hot over rice or noodles.

Equipment Needed

1. A tofu press or a heavy plate and paper towels to press the tofu
2. A sharp knife and a sturdy cutting board for chopping the veggies and tofu
3. A couple of mixing bowls for coating the tofu and mixing the sauce
4. Measuring spoons and a cup for accurate ingredient measurements
5. A large wok or a deep skillet for stir-frying the tofu and veggies
6. A spatula or tongs to stir and toss everything in the pan
7. A stove to cook everything over medium-high heat

FAQ

Q: What type of tofu should i use?

A: You should use extra-firm tofu, pressed and cubed so it gets nice and crispy when fried.

Q: Can i swap water for veggie broth?

A: Yeah, you can use veggie broth instead of water for more flavor in your sauce.

Q: Do i have to press the tofu?

A: Yes, pressing the tofu is really important; it gets rid of extra water, which helps it crisp up nice.

Q: Can i add other veggies?

A: Absolutely, feel free to mix in other veggies like zucchini or mushrooms if you like.

Q: How spicy is this dish?

A: The stir fry has a mild heat from the Thai red chilies, but you can adjust the amount if you want it spicier or milder.

Tofu Veggie Stir Fry Recipe Substitutions and Variations

Extra-firm tofu – you can swap it with firm tempeh if you’re lookin for a nuttier flavor.
Cornstarch – try using arrowroot powder instead if that’s what you have on hand.
Thai red chilies – if you don’t like too much heat, you can use a couple of finely chopped jalapeños.
Soy sauce – low-sodium tamari works just fine if you’re aiming for a gluten-free option.
Vegetable broth – you can simply use water with a pinch of salt if you dont have broth available.

Pro Tips

1. Make sure you really press the tofu till it’s dry enough; if it stays wet the cornstarch wont make it crisp when you fry it.
2. When stir fryin the veggies, dont overcrowd the pan so they keep their crunch instead of turnin mushy.
3. Add garlic and ginger really close to the end of cooking the veggies because they burn fast and that can make the dish taste bitter.
4. Taste your sauce before you mix in the tofu, you might wanna adjust the chili or brown sugar to suit your own heat or sweetness level.