A quick and healthy tofu stirfry with crispy tofu, vibrant veggies, and a bold sesame-soy sauce. Perfect for busy weeknights and meal prep.

Scale

14 oz extra-firm tofu

2 tbsp low-sodium soy sauce

1 tbsp toasted sesame oil

1 tbsp cornstarch

3 cups mixed vegetables (broccoli, bell pepper, carrots, snow peas)

2 garlic cloves, minced

1 inch ginger, minced

1 tbsp rice vinegar

1 tsp chili garlic sauce (optional)

Press tofu for at least 15 minutes and chop into cubes.

Toss cubes with cornstarch and a pinch of salt.

Heat oil in a skillet over medium-high heat and cook tofu until golden on all sides, about 6–8 minutes. Remove tofu.

Add garlic and ginger to the pan. Stir for 30 seconds.

Toss in vegetables and sauté 3–4 minutes until just tender.

Return tofu to pan and add soy sauce, vinegar, and any optional sauces.

Toss everything together and cook 1–2 more minutes until well combined and glossy. Serve hot.

For crisp tofu, make sure it’s completely dry before cooking.

Add crushed peanuts or sesame seeds at the end for added crunch.

Store leftovers in airtight containers for up to 3 days.

Keywords: tofu stirfry, vegan stir fry, weeknight tofu recipe, crispy tofu stir fry