Our Easy Vegan Tofu Stir-Fry Recipe

Jess Miller

A vegan tofu stir-fry is one of our go-to meals when we don’t know what else to eat!

It’s packed with tofu, colorful vegetables, and a flavorful sauce, so it’s always super satisfying.

The tofu is coated in cornstarch and cooked until crisp, while the vegetables are quickly sautéed so they retain plenty of color and crunch.

This recipe is simple enough for a weeknight dinner but can also be adjusted with different vegetables, sauces, and serving options if you want something a little fancier!

We love this recipe because it’s great for using up all those leftovers in the fridge to avoid food waste.

Below, we’ll guide you through each step to create a vegan tofu stir-fry the whole family will devour!

Contents hide

1 What Makes Vegan Tofu Stir-Fry So Good?

2 Ingredients You’ll Need for Vegan Tofu Stir-Fry

2.1 For the Crispy Tofu

2.2 For the Stir-Fry Vegetables

2.3 For the Vegan Stir-Fry Sauce

2.4 For Serving

3 How to Make Vegan Tofu Stir-Fry Step by Step

4 Vegan Tofu Stir-Fry Variations to Try

5 How to Store Vegan Tofu Stir-Fry

6 Final Thoughts

7 Our Easy Vegan Tofu Stir-Fry Recipe

7.1 Ingredients

7.2 Directions

What Makes Vegan Tofu Stir-Fry So Good?

Tofu stir-fry brings different textures and flavors together in just one pan.

The crisp tofu provides a good base, while vegetables like broccoli, bell peppers, carrots, and snap peas bring the freshness and crunch.

And don’t forget the sauce! It brings the whole thing together. Soy sauce provides a delicious saltiness, rice vinegar adds a touch of acidity, and maple syrup balances them with a small dose of sweetness.

We like to use fresh garlic, ginger, and sesame oil to give the stir-fry a deeper flavor.

The recipe is also easy to adjust. You can use the vegetables listed here, substitute whatever is in season, or add mushrooms, zucchini, cabbage, green beans, or baby corn. Whatever you fancy, pop it in the pan!

Ingredients You’ll Need for Vegan Tofu Stir-Fry

The ingredients are familiar and easy to find, including fresh vegetables, firm tofu, pantry staples, and a simple homemade sauce.

For the Crispy Tofu

14 ounces extra-firm tofu
2 tablespoons cornstarch
1 tablespoon soy sauce or tamari
1 tablespoon neutral cooking oil
¼ teaspoon garlic powder
¼ teaspoon black pepper

For the Stir-Fry Vegetables

1 tablespoon neutral cooking oil
2 cups broccoli florets
1 red bell pepper, thinly sliced
1 large carrot, thinly sliced
1 cup snap peas
1 cup sliced mushrooms
3 green onions, sliced
1 teaspoon sesame seeds, optional

For the Vegan Stir-Fry Sauce

¼ cup soy sauce or tamari
2 tablespoons water
1 tablespoon rice vinegar
1 tablespoon maple syrup
1 teaspoon toasted sesame oil
2 garlic cloves, finely grated or minced
1 tablespoon grated fresh ginger
1 teaspoon cornstarch
½ teaspoon chili flakes or sriracha, optional

For Serving

Cooked white or brown rice
Rice noodles
Quinoa
Cauliflower rice
Sliced green onions
Sesame seeds
Fresh cilantro
Lime wedges
Chopped cashews or peanuts

How to Make Vegan Tofu Stir-Fry Step by Step

Vegan tofu stir-fry is actually super easy to make. Once the tofu, vegetables, and sauce are ready, it’ll be cooked and on the table before you know it.

Press and cut the tofu
Drain the tofu and wrap it in a clean kitchen towel or several layers of paper towels.
Place a heavy pan or a few cans on top and press the tofu for 20 to 30 minutes.
This removes excess moisture and helps the exterior become crisp during cooking.
Cut the pressed tofu into 1-inch cubes.
Coat the tofu
Place the tofu cubes in a large bowl.
Add the soy sauce, cornstarch, garlic powder, and black pepper.
Toss gently until every piece is evenly coated.
The cornstarch should form a thin layer rather than collecting in thick patches.
Mix the stir-fry sauce
Add the soy sauce, water, rice vinegar, maple syrup, sesame oil, garlic, ginger, cornstarch, and chili flakes to a small bowl.
Whisk until the cornstarch has dissolved completely.
Set the sauce aside and whisk it again just before adding it to the pan, as the cornstarch may settle at the bottom.
Cook the tofu
Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat.
Add the tofu in a single layer.
Cook for 8 to 10 minutes, turning every 2 to 3 minutes, until several sides are golden and crisp.
Transfer the tofu to a plate and set it aside.
Cook the firmer vegetables
Add the remaining tablespoon of oil to the same pan.
Add the broccoli and carrots and cook for 3 to 4 minutes, stirring frequently.
If the pan becomes dry, add 1 to 2 tablespoons of water and cover it for 1 minute to help the vegetables soften slightly.
Add the remaining vegetables
Add the bell pepper, snap peas, and mushrooms.
Cook for another 3 to 4 minutes, stirring often.
The vegetables should be hot and lightly browned while still retaining some crunch.
‌Add the tofu and sauce
Return the cooked tofu to the pan.
Whisk the sauce again, then pour it over the tofu and vegetables.
Stir gently so everything is coated.
Cook for 2 to 3 minutes, or until the sauce thickens and becomes glossy.
Garnish and serve
Remove the pan from the heat and stir in most of the sliced green onions.
Serve the stir-fry over rice, noodles, quinoa, or cauliflower rice.
Finish with sesame seeds, cilantro, lime wedges, or chopped nuts if desired.

Vegan Tofu Stir-Fry Variations to Try

Our basic recipe can be adjusted with different vegetables, sauces, and seasonings, depending on what everyone likes.

Here are some of our favorite ways to switch it up a little:

Spicy tofu stir-fry: Increase the chili flakes or add sriracha, sambal-style chili sauce, or thinly sliced fresh chili to the sauce.
Sweet and sour tofu stir-fry: Add pineapple chunks, extra rice vinegar, and a little more maple syrup for a tangier sauce.
Peanut tofu stir-fry: Whisk 2 tablespoons of smooth peanut butter into the sauce and add extra water until it reaches a pourable consistency.
Cashew tofu stir-fry: Add a handful of cashews during the final few minutes of cooking for extra crunch.
Mushroom tofu stir-fry: Increase the mushrooms and use a mixture of button, cremini, shiitake, or oyster mushrooms.
Broccoli tofu stir-fry: Double the broccoli and leave out some of the other vegetables for a simpler version.
Ginger garlic tofu stir-fry: Increase both the fresh ginger and garlic for a stronger aromatic flavor.
Teriyaki-style tofu stir-fry: Add extra maple syrup and ginger, then reduce the rice vinegar slightly for a sweeter sauce.
Noodle tofu stir-fry: Toss cooked rice noodles directly into the pan with the sauce, tofu, and vegetables.
Low-sodium tofu stir-fry: Use reduced-sodium soy sauce and increase the water, garlic, ginger, and rice vinegar to maintain plenty of flavor.

How to Store Vegan Tofu Stir-Fry

Leftovers are pretty unlikely, but if you have made too much, it’s great to enjoy for lunch the next day.

Allow the leftover tofu stir-fry to cool fully before transferring it to an airtight container and refrigerating it for up to 3 days.

The tofu will soften slightly as it sits in the sauce, but the dish will still retain plenty of flavor once reheated.

For the best results, store cooked rice or noodles separately. This prevents them from absorbing too much sauce and becoming overly soft.

Freezing is possible, but we don’t really recommend this, as some vegetables may soften after thawing and the tofu loses its gorgeous texture.

If you do want to freeze it, though, store the stir-fry in a freezer-safe container for up to 1 month and thaw it overnight in the refrigerator before reheating.

Final Thoughts

Vegan tofu stir-fry is an easy, colorful dish that comes together in less than half an hour.

You can adapt our recipe by experimenting with different vegetables, spice levels, sauces, and serving options, making it useful for busy dinners and for clearing out leftover produce.

Our top tip: Cook the tofu and vegetables separately at first, as this helps each ingredient retain its own texture before everything is coated in the sauce.

Once you are familiar with the basic method, this tofu stir-fry can become an easy recipe to return to whenever you need a quick, flexible, and flavor-packed plant-based meal.