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    Home » All Recipes » Dinner

    Tofu Stir Fry

    October 7, 2020 By Melissa Huggins / 6 Comments

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    Jump to Recipe

    Skip the take-out and make this veggie-packed Tofu Stir Fry at home. It's easy, fun to make, and full of mouth-watering flavor! Plus, it comes together fast! 

    While bowl filled with stir fry. Chili flakes and sesame seeds on the side.

    Have you tried making your own stir fry before? If not, you will be pleasantly surprised at how easy it is. Also, it's completely customizable and much healthier than take-out. You get to control the ingredients and make it your own!

    I make this Tofu Stir Fry recipe at least once a week along with our favorite Asian Chopped Salad. They are both so easy to make and perfect for busy weeknights.

    What Does Stir Fry Mean?

    It's a cooking method where you quickly cook food over high heat while stirring rapidly. This method sears the food quickly and locks in flavor. So, the veggies stay crisp on the outside and are tender on the inside with a subtle smoky flavor.

    Is It Gluten-Free?

    Typically, most of the ingredients are gluten-free except for the sauce which is usually made with soy sauce. Most soy sauce brands contain wheat, but you can try a gluten-free variety instead.

    I prefer the flavor of tamari sauce over soy sauce so I tend to use that instead. Many tamari sauce brands are wheat-free, but make sure you check the packaging if you have gluten sensitivity.

    This recipe also calls for hoisin sauce which isn't always gluten-free, so check before you buy. This Hoisin Sauce brand is gluten-free and I saw it at my local grocery store.

    Ingredients You'll Need

    (full amounts and instructions in the recipe card below)

    • For the crispy tofu, you need cornstarch, salt, and oil.
    • To make the sauce, you'll need tamari, hoisin sauce, rice vinegar, toasted sesame oil, broth, garlic, ginger, and cornstarch.
    • For the rest, you'll need stir-fry noodles, oil, broccoli, red bell pepper, red onion, and crushed red pepper.
    Photo of all ingredients to make the recipe on white table.

    How To Make it

    Once you prep everything, the process goes pretty fast. Be prepared and have fun! 

    3 process photos of pressing tofu, tossing in cornstarch and frying in a pan.
    • Press the tofu for 20-30 minutes.
    • Cut the tofu into cubes and toss them in the cornstarch mixture.
    • Fry the cubes in oil until crispy and browned on all sides. Place cubes on a plate and wipe out the wok. 
    6 process photos of making sauce and cooking veggies in a pan.
    • (not pictured) Cook stir-fry noodles according to package directions.
    • Whisk the sauce ingredients to combine well.
    • Place wok back on stove and stir fry onions in oil over medium-high heat until slightly softened.
    • Sprinkle red pepper flakes if desired.
    • Add the peppers and broccoli. Stir fry until they are crisp-tender.
    • Add tofu, then pour the sauce into pan and cook until slightly thickened.
    • Add the noodles and gently toss to coat. Cook for 1-2 minutes to warm noodles. Remove from heat and serve.
    Close up view of stir fry in a white bowl. Topped with green onions, cilantro and lime.

    Tips And Tricks

    • Have all the ingredients prepped and near your cooking space before you start. Once the wok is heated, you need to keep all your attention there or ingredients can burn.
    • Cut ingredients uniform in size and according to instructions. Large pieces will take much longer to cook, so it's best to keep ingredients bite-sized or thin. This will ensure even cooking for each ingredient.
    • Choose an oil with a high smoke-point to avoid it burning. I like to use grapeseed oil, avocado oil, or sunflower oil for cooking at high temps.
    • Make sure your wok is heated over medium-high heat for a few minutes before adding the oil. Test by placing a few droplets of water in the wok - it should sizzle and evaporate quickly. Don't overheat the wok or it will burn the oil. If you see smoke then it's overheated and you need to start over.
    • Keep things moving in the wok to avoid uneven cooking or burning.
    • If the vegetables are sticking, splash a small amount of water, sherry, or broth in the pan.
    • Want more tips? Here's a great article on how to make a successful stir fry. 
    Close up view of fully cooked stir fry in a wok.

    More Weeknight Dinner Ideas To Try:

    • One-Pot Basil and Tomato Orzo 
    • Portobello Vegan Fajitas
    • Instant Pot Mushroom Risotto
    • Tofu Katsu Curry

    I Love To Hear From You

    If you make this Tofu Stir Fry Recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Recipe

    overhead view of tofu stir fry in a white bowl.
    Print Recipe Pin Recipe Rate this Recipe
    5 from 6 votes

    Tofu Stir Fry

    Skip the take-out and make your own Stir Fry at home. It's easy, fun to make, and full of mouth-watering flavor! Plus, it comes together fast!
    Prep Time20 minutes mins
    Cook Time20 minutes mins
    Total Time40 minutes mins
    Course: Entree
    Cuisine: Asian, Vegan
    Servings: 5 people
    Calories: 342kcal
    Author: Melissa Huggins

    Ingredients

    Crispy Tofu

    • 14 ounces extra firm tofu , pressed and cut into 1-inch cubes (*see note)
    • 2 tablespoons cornstarch
    • ½ teaspoon salt
    • 1 ½ tablespoons grapeseed oil (or any oil with high smoke point), more if needed

    Sauce

    • ¼ cup tamari sauce , low sodium. Sub soy sauce
    • 3 tablespoons hoisin sauce
    • 1-2 tablespoons rice vinegar
    • 1 tablespoon toasted sesame oil
    • ⅓ cup vegetable broth , low sodium
    • 2-3 cloves garlic , grated or minced
    • 1 tablespoon fresh grated ginger (sub with frozen, jarred or paste)
    • 1 tablespoon corn starch

    Stir Fry

    • 8 ounces stir fry noodles (sub with preferred noodles)
    • 2 tablespoons grapeseed oil (or any oil with high smoke point)
    • ½ medium red onion , sliced
    • 1 small head (3 cups) broccoli , cut into small florets (about 1.5")
    • 1 large red bell pepper , cut into thin strips
    • ½ teaspoon crushed red pepper flakes (*optional)

    Recommended Equipment

    • Wok or Large Pan
    Prevent your screen from going dark

    Instructions

    • In a large bowl, gently toss the tofu cubes with the corn starch and salt until all sides are coated. Also, prepare a paper towel-lined plate for when tofu is cooked and set aside.
    • Add all the sauce ingredients to a medium bowl and whisk to combine well. Taste and adjust flavor if needed. Set aside. 
    • Cook stir-fry noodles according to package directions. I usually reduce the cook time by 1-2 minutes for firmer noodles. Rinse with cold water and drain well. Drizzle with oil to prevent sticking. 
    • Heat up a Wok or Large Skillet over medium-high heat for 1-2 minutes. Once heated add oil and wait until it shimmers. Now add prepared tofu cubes and let them sit for 1-2 minutes to brown. Using tongs or sturdy spatula, flip to the other side to brown. Continue until all sides are crispy. Remove from heat and place tofu on the paper towel-lined plate. Wipe out wok.
    • Place the wok back on the stove over medium-high heat. Once heated, add the oil and wait for it to shimmer. Now add the onions and stir fry for 1-2 minutes until slightly softened. Add the optional red pepper flakes. 
    • Now add the peppers and broccoli. Stir fry for about 4-6 minutes until the veggies are crisp-tender. 
    • Turn heat down to medium and add the crispy tofu. Whisk the prepared sauce again and pour into the pan. Cook for 1-2 minutes until slightly thickened. Stir often. 
    • Add the noodles and gently toss to coat. Cook for 1-2 minutes to warm noodles. Remove from heat and serve. See notes for serving ideas. 

    Video

    Notes

    * PRESSING TOFU: wrap a block of tofu in a few paper towels and place it on a rimmed plate. Add a cast iron skillet on top (or something equally heavy) and let it drain for 20-30 minutes. Pat dry to remove excess moisture on the surface. You can also use a Tofu Press to make it even easier.
    * SERVING IDEAS: lime wedges, sriracha, sliced green onion, chopped cilantro, toasted peanuts. toasted sesame seeds.

    Nutrition

    Serving: 1bowl | Calories: 342kcal | Carbohydrates: 51g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 789mg | Potassium: 141mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1060IU | Vitamin C: 43.2mg | Calcium: 20mg | Iron: 0.8mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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    Comments

      5 from 6 votes (3 ratings without comment)

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      Recipe Rating




    1. Mary

      October 17, 2022 at 5:04 pm

      5 stars
      Oh so tasty! I have made many a stir fry in my 45 years of cooking, this one is perfect.

      Reply
      • Melissa Huggins

        October 20, 2022 at 9:51 am

        Oh my!That is such a nice feedback for this recipe Mary. Thank you so much. 🙂

        Reply
    2. Nicole Madsen

      February 26, 2022 at 8:33 pm

      5 stars
      Super good recipe! We loved the flavour of the sauce, and it was easy to make!

      Reply
      • Melissa Huggins

        March 03, 2022 at 10:03 am

        Thanks, Nicole! Love you feedback. 🙂

        Reply
    3. bruce Standen

      January 24, 2021 at 5:03 pm

      5 stars
      Another keeper. i also served the sticky sesame cauliflower as a side dish. Both were truly delicious & I'm looking forward to lunch on the leftovers. Thanks so much for providing alternatives for the 'normal" diet.

      Reply
      • Support @ Vegan Huggs

        January 29, 2021 at 9:03 am

        Hi Bruce! We're so glad that you loved both recipes! Thanks so much for stopping by 🙂

        Reply

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