If you’re anything like me, evenings can get pretty hectic. After a long day, the last thing you want to do is spend hours in the kitchen. That’s why I’m excited to share my Quick & Easy Vegan Tofu Stir-Fry with you. It’s packed with protein, loaded with veggies, and ready in under 30 minutes. Trust me, this dish is a game-changer for those busy weeknights when you need something nutritious and delicious without the fuss.

Why You’ll Love This Recipe:

  • Fast & Simple: Ready in just half an hour!
  • Protein-Packed: Tofu provides a great plant-based protein boost.
  • Versatile: Use whatever veggies you have on hand.
  • Flavorful: A savory sauce that ties everything together perfectly.

Ingredients:

  • 14 oz (400g) firm tofu, drained and pressed
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil (like canola or sunflower)
  • 1 bell pepper, sliced thinly
  • 1 cup broccoli florets
  • 1 carrot, julienned
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 green onions, chopped
  • 1 tablespoon cornstarch (optional, for extra crispiness)
For the Sauce:
  • 3 tablespoons soy sauce (or tamari)
  • 2 tablespoons maple syrup or agave nectar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha (optional, for some heat)
  • 1 teaspoon sesame oil
  • 1 tablespoon water

Instructions:

  1. Prepare the Tofu:
    • Start by pressing your tofu to remove excess moisture. Wrap the tofu block in a clean towel and place a heavy object on top for about 15 minutes.
    • Once pressed, cut the tofu into bite-sized cubes. For extra crispiness, toss the tofu pieces in cornstarch until lightly coated.
  2. Make the Sauce:
    • In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sriracha (if using), sesame oil, and water. Set this aside—it’s the magic behind our flavorful stir-fry!
  3. Cook the Tofu:
    • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
    • Add the tofu cubes and cook until all sides are golden brown and crispy, about 5-7 minutes. Remove the tofu from the skillet and set aside.
  4. Sauté the Veggies:
    • In the same skillet, add the remaining 1 tablespoon of vegetable oil.
    • Toss in the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
    • Add the bell pepper, broccoli, and carrot. Stir-fry for about 5-6 minutes until the vegetables are tender-crisp.
  5. Combine Everything:
    • Return the crispy tofu to the skillet with the veggies.
    • Pour the prepared sauce over the top and gently toss everything together, ensuring the tofu and veggies are well-coated.
    • Let it cook for another 2-3 minutes, allowing the sauce to thicken slightly.
  6. Finish & Serve:
    • Sprinkle the chopped green onions over the stir-fry for a fresh burst of flavor.
    • Serve your delicious tofu stir-fry over steamed rice, quinoa, or your favorite noodles.

Tips for Success:

  • Pressing Tofu: Don’t skip pressing the tofu! It helps achieve that perfect crispy texture.
  • Veggie Flexibility: Feel free to swap in any veggies you love or have on hand—snap peas, mushrooms, or zucchini work wonderfully.
  • Make It Spicy: If you love heat, add a bit more sriracha or some crushed red pepper flakes to the sauce.
  • Meal Prep Friendly: This dish stores well in the fridge for up to 4 days, making it perfect for meal prepping.

I hope this Quick & Easy Vegan Tofu Stir-Fry becomes a staple in your recipe rotation just like it is in mine. It’s versatile, satisfying, and incredibly simple to whip up—perfect for those nights when time is of the essence. Give it a try and let me know how it turns out for you in the comments below. Happy cooking!

Quick & Easy Vegan Tofu Stir-Fry – Perfect for Busy Weeknights

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Calories 300 kcal

Ingredients
  

  • Tofu Stir-Fry: 14 oz 400g firm tofu, drained and pressed
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil canola or sunflower
  • 1 bell pepper thinly sliced
  • 1 cup broccoli florets
  • 1 carrot julienned
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 3 green onions chopped
  • 1 tablespoon cornstarch optional, for extra crispiness
  • For the Sauce:
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons maple syrup or agave nectar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha optional
  • 1 teaspoon sesame oil
  • 1 tablespoon water

Instructions
 

  • Prepare the Tofu:
  • Press the tofu for about 15 minutes to remove excess moisture.
  • Cut the tofu into bite-sized cubes. If desired, toss the tofu in cornstarch for extra crispiness.
  • Make the Sauce:
  • In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sriracha (if using), sesame oil, and water. Set aside.
  • Cook the Tofu:
  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  • Add the tofu cubes and cook until golden brown and crispy on all sides (about 5-7 minutes).
  • Remove the tofu from the skillet and set aside.
  • Sauté the Veggies:
  • In the same skillet, heat the remaining 1 tablespoon of vegetable oil.
  • Add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
  • Toss in the bell pepper, broccoli, and carrot. Stir-fry for about 5-6 minutes until the vegetables are tender-crisp.
  • Combine Everything:
  • Return the crispy tofu to the skillet.
  • Pour the sauce over the tofu and veggies, tossing gently to coat everything evenly.
  • Cook for another 2-3 minutes until the sauce thickens slightly.
  • Serve & Garnish:
  • Sprinkle chopped green onions over the stir-fry for extra flavor.
  • Serve hot over steamed rice, quinoa, or your favorite noodles.