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Tofu Stir Fry with Vegetables with a side bowl of rice

Tofu Vegetable Stir-fry

Tofu vegetable stir-fry is a vegan dish that is so easy to make, yet packed with flavor and nutrition. This dish typically features tofu and an array of colorful vegetables stir-fried together with a savory sauce. It is a versatile and customizable dish that can be served with rice, noodles, or on its own as a low-carb option such as quinoa. Perfect for a quick and healthy family weeknight meal.
Servings 4
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients
  

  • 16 ounces firm tofu
  • 1 1/2 tablespoons cornstarch (or arrowroot)
  • 1/2 cup water
  • 1/2 cup coconut aminos (gluten free), tamari, or soy sauce
  • 2 tablespoon maple syrup or agave
  • 2 tablespoons coconut vinegar or rice vinegar
  • 2 tablespoons vegetable oil or sesame oil
  • 1 1/2 cups broccoli florets
  • 1 carrot, diced
  • 1 red bell pepper, cut in bite sized pieces or sliced
  • 1 onion, chopped (red, yellow or white)
  • 1 cups green beans (optional)
  • 1 cup sliced mushrooms (optional)
  • 3 garlic cloves, minced
  • 2 tablespoon grated fresh ginger
  • salt and pepper to taste
  • 1 green onion stalk, sliced or sesame seeds for garnish (optional)
  • 1/4 teaspoon red pepper flakes (optional for heat)

Instructions
 

Cook the Tofu:

  • Drain the tofu and press it between paper towels to remove excess water. Cut the tofu into 1/2 inch cubes.
  • Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 5-6 minutes or until golden brown. Remove from the skillet with slotted spoon, and set aside.

Prepare the Sauce:

  • Mix cornstarch, water, maple syrup, vinegar and coconut aminos or soy sauce in a bowl or glass. Set this aside.

Cook the Vegetables:

  • In the same skillet, add the remaining 1 tbsp of vegetable oil. Sauté the onions and carrots for 2 minutes. Then add bell peppers, broccoli, green beans mushrooms, and saute for another 2 minutes, until vegetables have softened. Then add garlic and ginger and sauté another minute.

Combine and Serve:

  • Add cornstarch mixture to vegetables and lower tempature to medium heat and continue to stir as sauce thickens. Add the cooked tofu cubes back to the skillet and gently mix in with vegetables and sauce. Turn off heat and serve.
  • Serve over cooked rice, quinoa or noodles.