Fast, bold, and customizable, this tofu vegetable stir fry delivers crispy tofu, colorful veggies, and a punchy sauce—all in under 45 minutes.

Scale

1 block extra-firm tofu (pressed or frozen)

1 red bell pepper (or any color)

1 cup broccoli florets

1 carrot, julienned

2 cloves garlic, minced

1 tbsp minced ginger

3 tbsp soy sauce (or tamari for gluten-free)

1 tbsp maple syrup or honey

1 tbsp cornstarch

Oil for frying

1. Press tofu for 30 minutes or freeze overnight, then thaw.

2. Cut tofu into cubes and toss with cornstarch.

3. Heat oil in a wok over high heat and fry tofu until golden on all sides. Set aside.

4. Add bell peppers, carrots, and broccoli to the pan. Stir-fry for 5–7 minutes.

5. Add garlic and ginger, stir for 1 minute.

6. Return tofu to the pan. Add soy sauce and maple syrup.

7. Stir to coat and cook for 2 minutes until sauce thickens.

8. Serve hot over jasmine rice, noodles, or in a veggie bowl.

Use a tofu press or freeze tofu for optimal texture.

Substitute with snap peas, zucchini, or cauliflower.

Add Thai chili paste or kimchi for extra heat and depth.

Pairs well with other stir fry dishes or in Buddha bowls.

Leftovers reheat beautifully—perfect for meal prep.

Keywords: tofu stir fry, crispy tofu, vegan dinner, quick stir fry, plant-based meal