Tofu Stir Fry

  • Author: Simple Vegan Blog
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2-4 1x
  • Category: Main dish
  • Cuisine: Vegan, Asian

Tofu stir fry, a quick and easy dinner recipe, made in about 20 minutes. It’s so flavorful, high-protein and much healthier than Chinese takeout.

Tofu Stir Fry
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for the tofu stir fry:

  • 14 oz firm tofu (400 g), drained and cubed
  • 1 cup of broccoli (100 g), chopped
  • 1 medium carrot, julienned
  • 1/2 red bell pepper, julienned
  • 1/2 red onion, julienned
  • 2 cloves of garlic, minced
  • 1-inch piece of ginger root (about 2.5 cm)

for the sauce:

  • 3/4 cup vegetable stock or water (190 ml)
  • 1/4 cup tamari or soy sauce (4 tbsp)
  • 2 tbsp cane, brown or coconut sugar
  • 2 tsp cornstarch
  • 1/8 tsp cayenne flakes (optional)


  1. Cook the tofu cubes in a skillet with a little bit of oil (optional), over medium-high heat until all the sides are golden brown. Remove the tofu from the skillet and set aside.
  2. Add the veggies and sautée them over high heat with a little bit of oil (optional) for 2-3 minutes, stirring frequently. If you don’t eat oil, just use a little bit of vegetable stock or water.
  3. Mix all the sauce ingredients in a bowl until well combined, and set aside.
  4. Add the tofu and the sauce to the skillet, stir and cook for 1-2 minutes or until the sauce thickens.
  5. Try the stir fry and add some salt if needed. Serve immediately (I added some sesame seeds on top) or keep leftovers in an airtight container in the fridge for 5-7 days.


  • Nutritional info has been calculated by using 2 tbsp of extra virgin olive oil.


  • Serving Size: 1/4 of the recipe
  • Calories: 133
  • Sugar: 8.2 g
  • Sodium: 1144 mg
  • Fat: 4.3 g
  • Saturated Fat: 0.9 g
  • Carbohydrates: 15 g
  • Fiber: 2.8 g
  • Protein: 11.3 g