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!
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 a 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, cornstarch.
- For the rest, you'll need stir-fry noodles, oil, broccoli, red bell pepper, red onion, and crushed red pepper.
How To Make it
Once you prep everything, the process goes pretty fast. Be prepared and have fun!
- 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.
- (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.
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.
More Weeknight Dinner Ideas To Try:
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.
Tofu Stir Fry
- 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
- 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)
- 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.
Useful Tools To make This Recipe
- Wok or Large Pan