Vegetable Stir Fry with Tofu
Bright, colorful, and bursting with flavor, this Vegetable Stir Fry with Tofu is a quick and satisfying dinner that’s as nutritious as it is delicious. Featuring perfectly crispy tofu, a medley of fresh vegetables like broccoli, red bell peppers, and snap peas, and a savory homemade stir fry sauce infused with garlic, ginger, and hoisin, this dish delivers restaurant-quality results in just 30 minutes. It's a vegan-friendly, protein-packed meal that's perfect served over steamed rice or noodles. Garnished with sesame seeds and green onions for added flair, this stir fry is an easy weeknight dinner or a standout addition to your meal prep routine. Try it for an irresistible combination of texture, flavor, and healthy ingredients!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 oz extra-firm tofu
- 2 tbsp cornstarch
- 3 tbsp soy sauce (low sodium)
- 1 tbsp sesame oil
- 2 tbsp canola or vegetable oil
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, thinly sliced
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 2 tbsp water
- 1 tbsp sesame seeds (optional, for garnish)
- 1 green onions, sliced (optional, for garnish)
Instructions
Press the tofu to remove excess moisture: Wrap the tofu block in a clean kitchen towel and place a heavy object on top for 15 minutes.
Cut the pressed tofu into bite-sized cubes.
In a small bowl, toss the tofu cubes with cornstarch until evenly coated.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of canola or vegetable oil.
Add the tofu pieces to the pan in a single layer and cook for 6–8 minutes, turning occasionally, until golden and crispy on all sides. Remove the tofu from the pan and set aside.
In the same pan, heat the remaining 1 tablespoon of canola or vegetable oil over medium-high heat.
Add the broccoli, red bell pepper, carrot, and snap peas to the pan. Stir fry the vegetables for 4–5 minutes, or until they are just tender but still crisp.
Add the minced garlic and ginger to the pan and stir fry for 1 minute, until fragrant.
In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, and water to make the stir fry sauce.
Pour the sauce over the vegetables and toss to coat evenly.
Add the crispy tofu back into the pan and gently mix it with the vegetables and sauce. Cook for another 2–3 minutes, until everything is heated through.
Remove the stir fry from heat and transfer to a serving dish.
Garnish with sesame seeds and green onions, if desired. Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2219 mg | 96% | |
| Total Carbohydrate | 91.3 g | 33% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 31.1 g | ||
| Protein | 88.8 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3409 mg | 262% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2002 mg | 43% | |
*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.
