Tofu Recipe For Vegetarian

ThisTofu and Veggie Stir Fry pairs chewy tofu and tender-crisp vegetables with an irresistible sweet ginger sauce for the perfect weeknight dinner. It’s great for meal prep, too!

Stir fries are the ultimate weeknight meal. When you’re tired after a long day at work, a stir fry requires minimal effort—and even better, you’ll have dinner done in minutes, too. They’re packed with flavour (

This Tofu and Veggie Stir Fry has the perfect balance of plant protein and vegetables, and you’ll love the way the soft, chewy tofu contrasts with the slightly crisp carrots and broccoli.

The Best Vegan Mapo Tofu (麻婆豆腐)

Oh, and if carrots and broccoli aren’t your thing? This recipe is easy to customize with your favourite veggies. Sliced bell peppers, mushrooms, snap peas or snow peas, thinly sliced onions, zucchini—it’s like a choose-your-own-adventure kind of stir fry!

But whatever you do, don’t skip that sauce. It’s sticky and sweet, with a lovely bit of warmth from the fresh ginger root.

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

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You can substitute ground ginger for ginger root in this recipe, but I don’t recommend it. Dried, ground ginger has a very different flavour profile than fresh ginger root. Fresh ginger is fragrant, subtly sweet, and has a complex, warm flavour that adds

If you do need to swap in ground ginger in this stir fry or any other recipe, 1/4 teaspoon of ground ginger is equivalent to 1 tablespoon of fresh ginger.

Cook the tofu. In a large skillet or wok set over medium-high heat, add both of the oils. Once they’re hot and shimmering, add the tofu and 2 tablespoons of the sauce; be careful when you do this, because there might be some spattering! Cook each side of the tofu for about 2 to 3 minutes, until all sides are crispy and lightly browned. Season with salt and pepper and transfer to a plate.

Vegan Tofu Recipes

Cook the veggies. Return the pan to the stovetop and add the broccoli and carrots; stir fry for about 2 minutes. Add a few tablespoons of water and cover the pan. Steam for about 2 minutes, then uncover and lower the heat to medium.

Finish. Add the tofu and sauce to the pan, then pour in the cornstarch slurry. Stir to coat; cook for another 2 to 3 minutes, or until the sauce thickens a bit. Remove from heat and garnish with sesame seeds and chopped scallions.

While this recipe is fairly straightforward, there are a few tricks and tips that can help make sure you get the perfect Tofu and Veggie Stir Fry!

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Want to make this Tofu and Veggie Stir Fry into a week of meal prep lunches? I suggest pairing the stir fry with quinoa fried rice, traditional rice, or cauliflower rice, but store them separately to keep the grains (or cauliflower) from getting soggy. In a separate little container, you can bring thinly sliced scallions, sesame seeds, or cashews to add as garnish after heating; this will add some texture to your stir fry.

Store leftover stir fry in an airtight container in the refrigerator for up to 4 days. It can be reheated in a skillet on the stovetop with a splash of oil, or in the microwave.

You can freeze this stir fry in an airtight container or freezer bag for up to 3 months, but the texture won’t be

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The same after freezing, thawing, and reheating; the veggies will be a little softer. I recommend letting the stir fry thaw in the refrigerator, then reheating in the microwave or on the stovetop.

Enjoy friends! If you make this vegan tofu and veggie stir fry recipe, please snap a photo and tag#onInstagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Here’s my favourite way to press tofu! Wrap the tofu in some paper towels, then with a kitchen towel around that. That way the kitchen towel is much easier to wash and doesn’t have pieces of tofu in it. Wrap it like a blanket around a baby. The tofu is now your food baby. Put a heavy pan on top, like a cast iron skillet. Then put two books in or on top of that. Balance it so it doesn’t fall off, and leave it to be pressed for about 30 minutes. The tofu should be smaller, and the kitchen towel should be wet with the water from the tofu. Now you can proceed and use this. This makes tofu absorb flavours so much better, and gives it an amazing texture too.

The 20 Best Tofu Recipes

To store: Store leftover stir fry in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. It can be reheated in a skillet on the stovetop with a splash of oil or in the microwave.

Calories: 177 kcal , Carbohydrates: 16.1 g , Protein: 12.1 g , Fat: 9.4 g , Fiber: 2.2 g , Sugar: 10 g

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.I am sharing one of my very favorite kinds of recipes today! It’s a clean-out-the-fridge, even-if you-can’t- cook-you-can-cook-this, HELP-me-so-hungry, easy, healthy dinner: Tofu Stir Fry! You can use any kind of vegetables you like, the “sauce” is only two ingredients, and the entire shebang is ready in less than 30.

Vegan Mapo Tofu

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This easy tofu stir fry came about in one of those classic Erin moves in which I tell myself I am cooking “just for fun!” and don’t need to worry about measurements or posting the recipe.

I make a recipe. We sit down to eat it. I fall madly in love and realize that I cannot in good faith go about the rest of my mortal existence without sharing the recipe with you.

Best Tofu Stir Fry Recipe

We usually make it with spinach—I have a habit of buying Costco-scale containers of with the best of salad intentions, only to have 40% of the box lingering in my fridge on the brink of extinction—but you can swap in any veggie you like.

Even if you think you don’t like tofu, I hope you’ll try this recipe (and Air Fryer Tofu, and Baked Tofu too!).

The tofu is firm and flavorful. The veggies are fresh and colorful. The flavors are salty, savory, and satisfying (just like in this Tofu Curry and Egg Roll in a Bowl).

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For those with dietary considerations, this tofu stir fry is vegan naturally and (if you use gluten free tamari in place of soy sauce) it’s gluten free as well. More stir fry for all!

I made this tofu stir fry immediately after we’d been out of town and all we had in the refrigerator was two blocks of tofu and the aforementioned container of on-the-brink spinach.

As it turns out, if you have tofu, a few veggies, a bottle of soy sauce, and a couple of garlic cloves rolling about in your pantry, you can turn it all into a dynamite dinner.

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Let’s talk about the essentials to make a healthy tofu stir fry. This recipe on the whole is very flexible. I only have a few non-negotiables, which, bossy lady that I am, I will make abundantly clear in the following bullets.

OK, now that we’re on the same page about what kind of tofu to use for tofu stir fry (EXTRA FIRM!), let’s discuss a few other key ingredients for the best-tasting tofu stir fry.

For vegetables like broccoli or red peppers that need longer than a minute or two to become crisp-tender, I recommend cooking the tofu first, removing it to a plate, then stir frying the vegetables separately. Stir everything together right at the end.

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Then, on a busy night when you need a healthy dinner in a hurry, you can pull up this recipe, clean out your fridge, and have a simple, healthy meal on the table in a flash.

How to make the best tofu stir fry. Crispy tofu and fresh vegetables like broccoli and spinach, sautéed in a quick and easy garlic sesame sauce.

Serving: 1 of 4, about 1 1/2 cups Calories: 297 kcal Carbohydrates: 12 g Protein: 22 g Fat: 17 g Saturated Fat: 2 g Fiber: 5 g Sugar: 1 g

Vegan Kung Pao Tofu (宫爆豆腐)

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!Tofu is a big part of a