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Quick & Easy Tofu Stir Fry with Vegetables

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A quick and easy tofu stir fry packed with colorful vegetables and a savory sauce, perfect for a healthy weeknight dinner.

Ingredients

Units Scale
  • 1 block (14 oz) firm tofu, drained and cubed
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup broccoli florets
  • 1 carrot, julienned
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
  • Cooked rice, for serving

Instructions

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the cubed tofu and cook until golden on all sides, about 6-8 minutes. Remove from the skillet and set aside.
  3. In the same skillet, add the remaining tablespoon of oil. Add garlic and ginger, sauté for 30 seconds.
  4. Add the bell peppers, broccoli, and carrot. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
  5. Return tofu to the skillet. Add soy sauce, hoisin sauce, and sesame oil. Stir to coat everything evenly.
  6. If using, stir in the cornstarch-water mixture and cook for 1-2 more minutes until the sauce thickens.
  7. Serve hot over cooked rice.

Notes

  • Press tofu before cooking to remove excess moisture for better texture.
  • Add chili flakes or sriracha for a spicy kick.
  • Use any combination of vegetables you have on hand.

Nutrition

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