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    Home » Entrees

    Tofu Stir Fry

    Published: Sep 21, 2019 Updated: Aug 27, 2021 by Alison Andrews This post may contain affiliate links

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    Tofu Stir Fry

    This quick and easy vegan tofu stir-fry is satisfying, high in protein, and perfect for a delicious weeknight dinner. 

    Tofu stir fry served over rice on a white plate with chopsticks.

    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.

    Tofu stir fry served over rice on a white plate.

    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.

    Step by step process photo collage of making a tofu stir fry.

    Recipe FAQ

    What kind of tofu is best for this stir fry?

    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. 

    How long does it keep?

    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.

    Can you freeze it?

    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. 

    Vegan tofu stir fry served over rice on a white plate with chopsticks.

    More Tofu Recipes

    1. Marinated Tofu
    2. General Tso’s Tofu
    3. Kung Pao Tofu
    4. Tofu Burger
    5. Tofu Scramble
    6. Tofu Satay
    Chopsticks lifting a piece of tofu from a tofu stir fry.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan tofu stir fry on a white plate with chopsticks.

    Tofu Stir Fry

    This quick and easy vegan tofu stir fry is satisfying, high in protein, and perfect for a delicious weeknight dinner.
    5 from 5 votes
    Print Pin Rate
    Course: Dinner, Entree, Gluten-Free, Savory
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 214kcal
    Author: Alison Andrews

    Ingredients

    • 16 ounces Extra Firm Tofu (450g)
    • 1 Tbsp Olive Oil
    • 1 tsp Ground Ginger
    • 1 tsp Garlic Powder
    • 1 tsp Onion Flakes or Onion Powder
    • ⅛ tsp Cayenne Pepper
    • 1 Tbsp Soy Sauce
    • 2 Tbsp Hoisin Sauce
    • 1 Tbsp Maple Syrup
    • 10 Baby Corn Chopped
    • 1 Medium Carrot Chopped
    • 1 Spring Onion Chopped
    • 1 Medium Green Bell Pepper Chopped

    For Serving (Optional):

    • Basmati Rice
    • Fresh Basil
    • Sliced Cucumber
    • Fresh Lime
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    Instructions

    • 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.

    Video

    Notes

    1. Use a gluten-free soy sauce if you want this meal to be gluten-free.
    2. Check the hoisin sauce for vegan friendliness as not all brands are vegan, and choose a gluten-free version if you want this meal to be gluten-free.
    3. Nutritional information is for the tofu stir fry only and does not include rice.

    Nutrition

    Serving: 1Serve | Calories: 214kcal | Carbohydrates: 15.4g | Protein: 15.5g | Fat: 10.6g | Saturated Fat: 1.8g | Sodium: 478mg | Fiber: 1.8g | Sugar: 7.9g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Imsen says

      February 06, 2022 at 1:26 pm

      Thank you, this was beautiful although we wanted more sauce with the rice as the soy etc was sucked up by the other ingredients!5 stars

      Reply
    2. Vivi says

      April 03, 2020 at 7:02 pm

      What could I use instead of hoisin sauce?

      Reply
      • Alison Andrews says

        April 04, 2020 at 12:16 pm

        Anything salty/sweet like vegan barbecue sauce or something similar. Hoisin is a salty/sweet sauce so anything similar will be fine.

        Reply
    3. Samantha says

      March 10, 2020 at 8:54 am

      Love your recipes, but don’t you have a home made tofu recipe?

      Reply
      • Alison Andrews says

        March 10, 2020 at 10:01 am

        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. 🙂

        Reply
    4. Jessica says

      May 07, 2019 at 10:40 am

      Very nice stir fry 🙂5 stars

      Reply
    5. Anna Andrews says

      June 06, 2018 at 7:13 am

      A vegan meal of note – protein and vitamin rich delight!5 stars

      Reply
      • Alison Andrews says

        June 08, 2018 at 3:19 pm

        It definitely is! 🙂

        Reply

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