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Skip the take-out and make Tofu Veggie Stir Fry at home. It’s easy, fun to make, and full of mouth-watering flavor!

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 a veggie stir fry recipe at least once a week along with our favorite Thai-Inspired Pineapple Fried Rice and Asian Chopped Salad. They are 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. Veggies stay crisp on the outside and are tender on the inside with a subtle smoky flavor.

IS STIR FRY 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.

HOW TO MAKE TOFU VEGGIE STIR FRY

(full ingredient amounts in recipe card below)

(not pictured) Cook stir-fry noodles according to package directions, but reduce the cook time by 1-2 minutes for firmer noodles. Drain well and drizzle with oil to prevent sticking.
Whisk the sauce ingredients together and set aside.
Toss the tofu cubes in corn starch/salt mixture to coat well.

Heat up a Wok or large skillet over medium-high heat. Once heated add oil and wait until it shimmers before adding tofu cubes (it should sizzle). Brown on all sides for 1-2 minutes each. Place on a paper towel-lined plate and wipe out wok.
Place 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 until slightly softened (add red pepper flakes if desired).

Add the peppers and broccoli. Stir fry until the veggies are crisp-tender (about 4-5 minutes).
Now add the crispy tofu.
Pour the sauce into the 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 FOR MAKING THE BEST TOFU VEGGIE STIR FRY

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.

Make sure to keep things moving in the wok during the cook time 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 for making a successful Veggie Stir Fry Recipe? Here’s a great article by The Spruce Eats you may like to check out.

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