This quick and easy vegan tofu stir-fry is satisfying, high in protein, and perfect for a delicious weeknight dinner.
I have to admit, I don’t really understand when people say they don’t like tofu. I DO understand that sometimes tofu isn’t cooked up in a delicious way though.
Cos here’s the thing: tofu doesn’t really taste like anything by itself, it has a firm chewy texture and the ability to wonderfully absorb flavors added to it.
So when it’s cooked up in a flavorful way, it can be the most delicious thing ever.
This tofu stir fry has lots of veggies and a fabulous sauce that makes that tofu come alive I tell you! If you haven’t been a tofu fan up to now, you might well change your mind right about now.
And for tofu fans, well you already know what I’m talking about and this tofu dish will be one to add to your repertoire of tofu faves!
And if you love a delicious stir fry then also check out our awesome vegan stir fry.
How To Make Tofu Stir Fry
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Start off by pressing the tofu for 15 minutes. We used our nifty little Tofu Press. I highly recommend you get one if you regularly make recipes with tofu.
If you don’t have a tofu press, you can press the tofu by stacking it on a plate, with another plate on top and then putting something heavy on top of that, like a heavy pot. The object is to get as much excess water out of the tofu in that 15 minutes as possible, so it’s as firm as it can be.
After pressing the tofu chop it up into neat little blocks and pan fry with olive oil until nicely browned.
Add the chopped vegetables and then the spices, soy sauce, hoisin sauce and maple syrup (a dream combination!) and fry until the tofu and veggies are nice and sticky and the vegetables are softened.
Serve with basmati rice or if you want to make it a little lighter then serve with cauliflower rice. Either way it’s totally divine.
The best tofu to use is definitely a firm or extra firm tofu. The firmer the better so that it will hold its shape perfectly while stir frying. Soft varieties of tofu like silken tofu will break up so won’t work at all in this dish.
Make sure to use a gluten free soy sauce (or switch it for tamari) and a gluten free hoisin sauce for this stir fry to be gluten free.
Storing and Freezing
Keep leftovers stored in the fridge for 3-4 days. You can reheat in the microwave or better yet, on the stovetop. Add a tablespoon of olive oil to the wok or pan, and when hot, add your tofu stir fry and fry it until heated through.
It’s not totally ideal for freezing as the veggies can get a little soft and mushy when reheated, and they’re supposed to be nice and firm! But you can freeze it if you don’t mind that too much. Let it thaw in the fridge and then reheat in the wok or pan.
More Tofu Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Tofu Stir Fry
- 16 ounces Extra Firm Tofu (450g)
- 1 Tablespoon Olive Oil
- 1 teaspoon Ground Ginger
- 1 teaspon Garlic Powder
- 1 teaspoon Onion Flakes or Onion Powder
- ⅛ teaspoon Cayenne Pepper
- 1 Tablespoon Soy Sauce
- 2 Tablespoons Hoisin Sauce
- 1 Tablespoon Maple Syrup
- 10 Pieces Baby Corn Chopped
- 1 Medium Carrot Chopped
- 1 Green Onion Chopped
- 1 Medium Green Bell Pepper Chopped
For Serving (Optional):
- Basmati Rice
- Fresh Basil
- Sliced Cucumber
- Fresh Lime
- Press the tofu for 15 minutes ideally using a tofu press, or by placing the tofu onto a plate, with another plate on top of it and then stacking something heavy on top, like a heavy pot. The object is to press as much water out of the tofu as possible, leaving it as firm as possible.
- While the tofu is pressing, prepare your vegetables by chopping the baby corn, the carrot, spring onion and green bell pepper.
- Slice the pressed tofu into cubes and then add to a frying pan with the olive oil and fry, gently turning over the tofu until it’s nicely browned.
- Add in all the chopped vegetables and fry for a minute, then add in all the spices, soy sauce, hoisin sauce and maple syrup. Keep frying and gently moving the vegetables and tofu around in the pan until the vegetables are slightly softened (but still a little crispy) and the veggies and tofu are nice and sticky from the sauce.
- Serve with basmati rice, fresh basil, sliced cucumber and fresh lime.
- Hoisin sauce: Check the hoisin sauce for vegan friendliness as not all brands are vegan.
- Gluten free: Use a gluten-free soy sauce and make sure your hoisin sauce is gluten free if you want this meal to be gluten-free.
- Storing: Keep leftovers stored in the fridge for 3-4 days.
- Nutritional information excludes rice.
Thank you, this was beautiful although we wanted more sauce with the rice as the soy etc was sucked up by the other ingredients!
What could I use instead of hoisin sauce?
Alison Andrews says
Anything salty/sweet like vegan barbecue sauce or something similar. Hoisin is a salty/sweet sauce so anything similar will be fine.
Love your recipes, but don’t you have a home made tofu recipe?
Alison Andrews says
Hi Samantha! Thank you! We don’t have a homemade tofu recipe but The Spruce Eats have what looks like a good instructional guide though. 🙂
Very nice stir fry 🙂
Anna Andrews says
A vegan meal of note – protein and vitamin rich delight!
Alison Andrews says
It definitely is! 🙂