Name: Tofu Stir Fry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2-4
Cuisine: Vegan
Ingredients: 16oz (~450g) Extra Firm Tofu; 1 Tbsp Olive Oil; 1 tsp Ginger Powder; 1 tsp Garlic Powder; 1 tsp Onion Flakes; 1/8 tsp Cayenne Pepper; 1 Tbsp Soy Sauce*; 2 Tbsp Hoisin Sauce*; 1 Tbsp Maple Syrup; 3.5oz (100g) Baby Corn (about 8-10 pieces, chopped); 1 Carrot (Chopped); 1 Spring Onion (Chopped); 1 Green Bell Pepper (Chopped); Fresh Lime; Fresh Basil; Sliced Cucumber

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Quick and easy veggie-packed tofu stir fry. This flavorful and satisfying meal is 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!

How To Make Tofu Stir Fry

We used firm tofu and pressed it for 15 minutes using our super nifty little Tofu Press. I highly recommend you get one if you are a regular with the 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 you chop it up into neat little blocks and then pan fry with some olive oil until nicely browned.

Add the chopped vegetables and then the spices, some 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 some basmati rice or if you want to make it a little lighter then serve with some cauliflower rice. Either way it’s totally divine!

What Kind of Tofu is Best for a Tofu 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 just break up completely so won’t work at all in this dish.

How Long Does Tofu Stir Fry Keep?

Keep leftovers in the fridge and they will keep perfectly for 3-4 days. You can reheat it in the microwave or better yet, in the frying pan on the stovetop. Just add a tablespoon of olive oil to the pan, reheat and then toss your stir fry in the pan until heated through.

Can You Freeze Tofu Stir Fry?

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 frying pan.

More Tofu Recipes!

Tofu Stir Fry

★★★★★

5 from 2 reviews

Author: Alison Andrews
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 minutes
Yield: 2-4

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Description

Quick and easy veggie-packed tofu stir fry. This flavorful and satisfying meal is high in protein and perfect for a delicious weeknight dinner.

Ingredients

16oz (~450g) Extra Firm Tofu
1 Tbsp Olive Oil
1 tsp Ginger Powder
1 tsp Garlic Powder
1 tsp Onion Flakes
1/8 tsp Cayenne Pepper
1 Tbsp Soy Sauce*
2 Tbsp Hoisin Sauce*
1 Tbsp Maple Syrup
3.5oz (100g) Baby Corn (about 8–10 pieces, chopped)
1 Carrot (Chopped)
1 Spring Onion (Chopped)
1 Green Bell Pepper (Chopped)

For Serving (Optional):

Fresh Lime
Fresh Basil
Sliced Cucumber

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 or cauliflower rice, fresh basil, sliced cucumber and fresh lime.