Vegetable and Tofu Stir Fry
Packed with vibrant colors and bold flavors, this Vegetable and Tofu Stir Fry is a quick, healthy, and satisfying meal that’s perfect for busy weeknights. Featuring golden-crisp extra-firm tofu, crunchy broccoli, snap peas, carrots, and bell peppers, all tossed in a savory, umami-rich sauce made with soy sauce, hoisin, and sesame oil, this dish proves that plant-based cooking can be both delicious and effortless. Fresh garlic and ginger add an aromatic punch, while a sprinkle of sesame seeds and green onions provides the perfect finishing touch. Ready in just 30 minutes and customizable with your favorite vegetables, this stir fry pairs beautifully with steamed rice or noodles, making it a go-to recipe for those craving a wholesome yet flavorful dinner.
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 2 cups broccoli florets
- 2 medium carrots
- 1 large red bell pepper
- 1 cup snap peas
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tsp sesame oil
- 1 tbsp ginger
- 3 large garlic cloves
- 1 tbsp cornstarch
- 2 tbsp water
- 2 tbsp vegetable oil
- 1 tbsp sesame seeds
- 2 stalks green onion
Instructions
Press the tofu to remove excess water. Cut it into 1-inch cubes and set aside.
Chop the broccoli into small florets, slice the carrots into thin rounds, and slice the red bell pepper into thin strips. Trim the snap peas if needed.
Mince the garlic and ginger. Thinly slice the green onions and set aside for garnish.
In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, cornstarch, and water to create the stir-fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook for 3–4 minutes on each side until golden brown. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the garlic and ginger, cooking for 30 seconds until fragrant.
Add the broccoli, carrots, red bell pepper, and snap peas to the skillet. Stir-fry for 5–7 minutes until the vegetables are tender but still crisp.
Return the tofu to the skillet and pour the stir-fry sauce over the mixture. Stir well to coat all ingredients in the sauce. Cook for 2–3 minutes until the sauce thickens.
Remove from heat and garnish with sesame seeds and sliced green onions.
Serve hot over steamed rice or noodles, if desired.
Nutrition Facts
Calories |
1250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2469 mg | 107% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 31.5 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3008 mg | 231% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2096 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
