Easy Tofu Stir Fry

4.85 from 26 votes

This easy tofu stir fry is so tasty, high in protein, and ready in just 20 minutes. Serve it over noodles or rice for a perfect quick dinner.

Prep Time10

Cook Time10

Total Time20

Course: Main Dish

Cuisine: Chinese

Diet: Vegan

Servings:

Calories: 245kcal

Author: Iosune

Mix all the sauce ingredients in a small container until well combined. Set aside.
Add 1 tablespoon of oil to a wok, a frying pan, or a skillet and when is hot, add the tofu cubes and cook over medium-high heat until all the sides are golden brown. Set aside.
Add the remaining tablespoon of oil and when it's hot, add the veggies and sautée over high heat for 2-3 minutes, stirring frequently.
Add the tofu and the sauce to the pan, stir and cook for 1-2 more minutes or until the sauce thickens, stirring frequently.
Try and add some salt if needed. Serve immediately over noodles or rice, or just by itself.

I've doubled the amount of broccoli, red bell pepper, carrot, and onion to improve the recipe, so keep that in mind if you prefer the original one.
I find the ratio of tofu and veggies is perfect now.

Substitutions:

Any type of sugar will do, even maple syrup or agave syrup.
Feel free to use any type of starch. You could also omit it, but your sauce will be more watery.
Use any veggies you have on hand, such as green onions, green beans, cabbage, bok choi, or shiitake mushrooms.
Make it gluten-free: use tamari instead of soy sauce.
Make it oil-free: use some vegetable stock or water instead of oil to sautée the veggies. The tofu can be cooked without oil in a non-stick pan.
Make it soy-free: use seitan, chickpea tempeh, or even cooked or canned beans instead of tofu, and omit the soy sauce.
Instead of soy sauce, you can use coconut aminos, which is soy-free, or more vegetable stock or water instead. In that case, you may need to add some salt to taste.
Make it sugar-free: omit the sugar if you want, but in this case, it's totally worth it.

Storage:

Refrigerator: store leftovers in an airtight container in the refrigerator for 5-7 days.
Freezer: store leftovers in an airtight container in the freezer for up to 3 months, although the veggies might get a little soft when thaw.
Thaw: transfer to the refrigerator to thaw overnight.
Reheat: it can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little oil, water, or vegetable stock if needed.