This Vegetarian Stir-Fry with Tofu and Mixed Vegetables is a quick, healthy, and flavorful dish perfect for a busy weeknight dinner. Crispy tofu is tossed with colorful stir-fried veggies and coated in a savory, homemade stir-fry sauce. Packed with plant-based protein, fiber, and vibrant flavors, this dish is both satisfying and nutritious! 🥦🥕🍜
Why You’ll Love This Recipe
✔ Quick & Easy – Ready in just 30 minutes!
✔ Protein-Packed – Tofu makes it a satisfying plant-based meal.
✔ Customizable – Use any vegetables you have on hand.
✔ Gluten-Free & Vegan-Friendly – Naturally dairy-free, with a gluten-free option!
What Makes This Stir-Fry Special?
This vegetarian stir-fry is a perfect balance of crispy tofu, fresh vegetables, and a savory, slightly sweet stir-fry sauce. It’s an easy, wholesome meal that’s light yet filling, and you can serve it with rice, noodles, or on its own.
Health Benefits:
- Tofu – A high-protein, plant-based meat alternative.
- Mixed Vegetables – Packed with vitamins, fiber, and antioxidants.
- Homemade Stir-Fry Sauce – Made with simple, natural ingredients for maximum flavor.
Fun Additions & Variations
🔥 Spicy Kick – Add Sriracha or red pepper flakes.
🍚 Serve with Carbs – Pair with rice, quinoa, or noodles.
🥜 Nutty Crunch – Top with chopped peanuts or cashews for texture.
Vegetarian Stir-Fry with Tofu and Mixed Vegetables Recipe
A quick, easy, and protein-packed stir-fry with crispy tofu, colorful vegetables, and a homemade stir-fry sauce—perfect for a healthy, balanced meal!
- Large skillet or wok
- Mixing bowls
For the Crispy Tofu:
- 1 block 14 oz firm or extra-firm tofu, pressed and cubed
- 1 tbsp cornstarch (for extra crispiness)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil or olive oil
For the Stir-Fry Vegetables:
- 1 cup broccoli florets
- 1 red bell pepper (sliced)
- 1 carrot (julienned)
- 1 small zucchini (sliced)
- ½ cup snap peas or green beans
- 2 garlic cloves (minced)
- 1 tsp ginger (grated)
For the Stir-Fry Sauce:
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp hoisin sauce (optional, for extra flavor)
- 1 tbsp maple syrup or honey
- 1 tsp rice vinegar
- ½ ½ sesame oil
- ½ ½ red pepper flakes (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water (to thicken sauce)
For Garnish (Optional):
- Sesame seeds
- Chopped green onions
- Crushed peanuts or cashews
Step 1: Prepare the Tofu
Press the tofu: Wrap the tofu block in a clean kitchen towel and press it under a heavy object for at least 10 minutes to remove excess moisture.
Cube and coat: Cut the tofu into bite-sized cubes and toss with cornstarch and soy sauce for a crispy texture.
Cook the tofu: Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes per side until golden and crispy. Remove and set aside.
Step 2: Stir-Fry the Vegetables
In the same pan, add 1 tbsp sesame oil and sauté garlic and ginger for 30 seconds until fragrant.
Add broccoli, bell pepper, carrot, zucchini, and snap peas. Stir-fry for 5-7 minutes, stirring occasionally, until tender but still crisp.
Step 3: Make the Stir-Fry Sauce
In a small bowl, whisk together soy sauce, hoisin sauce, maple syrup, rice vinegar, sesame oil, and red pepper flakes.
Stir in the cornstarch-water mixture to help thicken the sauce.
Step 4: Combine Everything
Return the crispy tofu to the pan with the vegetables.
Pour in the stir-fry sauce and toss everything together until well coated. Let cook for 2-3 minutes, stirring occasionally.
Step 5: Serve & Enjoy!
Serve hot over rice, quinoa, or noodles.
Garnish with sesame seeds, green onions, and crushed peanuts for extra flavor and crunch.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat.
- Make it Gluten-Free: Use tamari instead of soy sauce.
- Extra Protein: Add edamame or tempeh for more plant-based protein.
