Vegetables Stir-fry With Tofu Recipe

Press and cube tofu

Remove tofu from package, drain liquid and press between paper towels or a clean kitchen towel with a weighted cutting board or heavy pan for 15–20 minutes to extract excess water. After pressing, cut tofu into 1/2–3/4-inch cubes.

Marinate tofu

In a bowl, combine 2 tbsp soy sauce and 1 tsp rice vinegar. Gently toss the cubed tofu in the marinade to coat. Let sit 10 minutes while prepping vegetables.

Coat and pan-fry tofu

Toss the marinated tofu cubes with 1 tbsp cornstarch until lightly coated. Heat 2 tbsp vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Add tofu in a single layer (work in batches if necessary). Cook without moving 3–4 minutes until golden brown on one side, then flip and brown other sides, about 3–4 more minutes. Remove browned tofu to a plate and set aside.

Prepare aromatics

Heat a wok or large skillet over high heat until hot. Add 1 tbsp neutral oil (use part of the oil reserved from frying tofu if desired). Add minced garlic and minced ginger and the white part of the green onions. Stir-fry 20–30 seconds until fragrant but not browned.

Cook denser vegetables

Add the sliced carrots and broccoli florets. Stir-fry 2–3 minutes, tossing frequently. If the pan is very dry and vegetables are sticking, add 1–2 tbsp water or broth and cover briefly for 1 minute to create steam and speed tenderizing.

Add remaining vegetables

Add bell pepper, snap peas, and mushrooms. Continue stir-frying 2–3 minutes until vegetables are bright, crisp-tender and mushrooms are softened. Taste a piece of carrot/broccoli to confirm doneness—vegetables should still have some bite.

Combine sauce

While vegetables cook, whisk together 3 tbsp soy sauce, 1 tbsp oyster or mushroom sauce, 1 tsp sesame oil, 1 tsp hoisin, 1 tsp brown sugar, 1 tsp chili garlic sauce (if using), and 1 tbsp water or broth in a small bowl. In a separate small dish, dissolve 1 tsp cornstarch in 1 tsp water to make a slurry; add the slurry to the sauce and stir to combine.

Finish stir-fry with sauce and tofu

Return the browned tofu to the pan with the vegetables. Pour the prepared sauce over the tofu and vegetables. Toss constantly for 1–2 minutes as the sauce heats and thickens, coating all ingredients. If sauce becomes too thick, add 1–2 tbsp water or broth to reach desired consistency.

Turn off heat and stir in the green parts of the sliced green onions. Transfer the tofu and vegetable stir-fry over warm jasmine or brown rice (about 1 cup rice per serving if serving 4). Sprinkle with toasted sesame seeds and serve with lime wedges on the side for squeezing over if desired.