I’m sharing my Thai Tofu Stir Fry, a quick midweek recipe that combines tofu, an assortment of vegetables, and a Thai-style sauce that comes together fast.
As a food blogger, I love how this Thai Tofu Stir Fry flips weeknight expectations. With extra firm tofu crisped until nearly shattering and a hit of garlic that wakes everything up, the bowl sings with punchy, almost rude flavors you’d expect at a street stall.
I usually keep the sauce simple but bold, and the contrast of textures keeps me going back for one more bite, even when I’m full. It’s the kind of Vegan Veggie Bowl that makes you forget you’re eating meatless, and yeah sometimes I eat it cold the next day, is that wrong?
Ingredients
- Tofu: packed with plant protein and calcium, soaks up sauce, stays chewy
- Broccoli: high in fiber and vitamin C, adds crunch and mild bitter note
- Red bell pepper: sweet, vitamin A and C rich, bright color and fresh crunch
- Garlic: pungent, boosts savory umami, may aid immunity, use chopped or smashed
- Soy sauce or tamari: salty, provides umami depth, contributes sodium so taste carefully
- Lime juice and rice vinegar: add tangy sour brightness, balances sweet and salty, wakes flavors
- Sesame oil: tiny amount gives nutty aroma, finish oil so powerful use sparingly
Ingredient Quantities
- 1 block (14 oz / 400 g) extra firm tofu
- 2 tablespoons neutral oil (vegetable, canola or peanut)
- 3 cloves of garlic
- 1 tablespoon fresh ginger
- 1 small yellow onion
- 1 red bell pepper
- 1 cup broccoli florets
- 1 medium carrot
- 1 cup snow peas or snap peas
- 2 green onions (scallions)
- 3 tablespoons soy sauce or tamari
- 1 tablespoon fish sauce (optional)
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon brown sugar or palm sugar
- 1 to 2 teaspoons chili garlic sauce or sambal oelek
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- Salt and black pepper
- Fresh cilantro or Thai basil for garnish (optional)
- Sesame seeds for garnish (optional)
- Jasmine rice or rice noodles for serving (optional)
How to Make this
1. Press the tofu for at least 15 minutes to remove excess water (wrap in kitchen towel, put a heavy pan or books on top), then cut into 1 inch cubes.
2. Make the sauce: whisk together soy sauce or tamari, hoisin, rice vinegar, lime juice, brown sugar, chili garlic sauce, fish sauce if using, and 2 tablespoons water. Taste and adjust sweet/salty/spicy.
3. Mix the 1 teaspoon cornstarch into the sauce if you want it thicker; if you prefer a tiny extra crisp on the tofu, rub a pinch of the cornstarch onto the tofu cubes before frying (there is so little cornstarch so choose one way or split it).
4. Heat 1 tablespoon neutral oil in a large nonstick or cast iron skillet or wok over medium high heat until shimmering. Add tofu in a single layer, dont crowd the pan, and brown on all sides, turning occasionally, about 8 to 10 minutes. Remove tofu to a plate.
5. Add the remaining 1 tablespoon oil to the same pan, lower heat to medium high and add sliced yellow onion, sliced carrot, and broccoli florets. Stir fry 3 to 4 minutes until they start to soften.
6. Add red bell pepper, snow peas, minced garlic and grated ginger; stir fry another 2 minutes, you want the veggies still crisp tender. Season lightly with salt and black pepper.
7. Return the tofu to the pan and pour the sauce over everything. Stir gently to combine and let the sauce bubble and thicken, about 1 to 2 minutes. If the sauce is too thick add a splash of water, too thin let it reduce a little longer.
8. Turn off the heat and stir in the 1 teaspoon sesame oil, then taste and finish with extra lime juice or soy if needed. Toss in sliced green onions.
9. Serve immediately over jasmine rice or rice noodles, garnish with chopped cilantro or Thai basil and sesame seeds. Enjoy the crunchy, punchy flavors while its hot.
Equipment Needed
1. Cutting board and a sharp chef’s knife, for cubing tofu and slicing veggies
2. Clean kitchen towel or paper towels plus a heavy pan or a stack of books to press the tofu (dont skip this)
3. Large nonstick skillet, cast iron pan or wok, for frying the tofu and stir frying the veg
4. Spatula or tongs, to turn the tofu and gently toss everything together
5. Mixing bowl and a whisk or fork, to mix the sauce and stir in the cornstarch if you want it thicker
6. Measuring spoons and measuring cups, for soy, hoisin, vinegar, sugar etc
7. Microplane or fine grater for ginger and a small knife for the garlic (you can use a garlic press if you prefer)
8. Small bowl or ramekin for the cornstarch slurry and a spoon for tasting/adjusting seasoning
9. Rice cooker or medium pot for jasmine rice or a pot for cooking noodles, plus serving bowls and chopsticks or forks
FAQ
Tofu Veggie Stir Fry Recipe Substitutions and Variations
- Tofu: tempeh for a nuttier, denser bite, seitan for a chewy, meat like texture, or thick mushrooms like king oyster or portobello if you want a meaty chew. Pan fry tempeh or mushrooms till crisp.
- Soy sauce or tamari: swap 1:1 with coconut aminos for lower sodium and gluten free, or use liquid aminos. They give similar salty umami.
- Fish sauce (optional): for a veg version try 1 tbsp soy sauce plus a squeeze of lime and a tiny pinch of miso or ground seaweed to copy that ocean flavor, or use mushroom soy sauce if you have it.
- Cornstarch: use arrowroot powder or tapioca starch as a 1:1 swap for a clear glossy sauce; if you only have all purpose flour use about twice as much and cook a bit longer to remove the raw taste.
Pro Tips
– Press tofu way longer than 15 minutes if you can, or freeze it overnight then thaw and squeeze out the water for a chewier, meatier bite. Pressing in stages with fresh towels gives way more crispiness than just one quick squeeze, trust me.
– For the crispiest tofu, dust the cubes lightly with cornstarch or potato starch right before they hit the hot oil, and dont crowd the pan. Let each side get a good brown crust before turning, you waste crispiness by fussing with them.
– Make the sauce ahead and taste it cold, then tweak for balance: more lime or vinegar if it feels flat, more sugar if its too sharp, more chili if you want heat. When you add the sauce to the pan, make sure it actually bubbles for a minute so the cornstarch can do its job and the flavors concentrate.
– Cut veggies to consistent sizes and cook on high heat so they stay crisp tender, and add garlic and ginger near the end so they dont burn and turn bitter. Finish off with fresh lime and herbs right at the end, that bright hit makes the whole dish pop.
Tofu Veggie Stir Fry Recipe
I’m sharing my Thai Tofu Stir Fry, a quick midweek recipe that combines tofu, an assortment of vegetables, and a Thai-style sauce that comes together fast.
4
servings
200
kcal
Equipment: 1. Cutting board and a sharp chef’s knife, for cubing tofu and slicing veggies
2. Clean kitchen towel or paper towels plus a heavy pan or a stack of books to press the tofu (dont skip this)
3. Large nonstick skillet, cast iron pan or wok, for frying the tofu and stir frying the veg
4. Spatula or tongs, to turn the tofu and gently toss everything together
5. Mixing bowl and a whisk or fork, to mix the sauce and stir in the cornstarch if you want it thicker
6. Measuring spoons and measuring cups, for soy, hoisin, vinegar, sugar etc
7. Microplane or fine grater for ginger and a small knife for the garlic (you can use a garlic press if you prefer)
8. Small bowl or ramekin for the cornstarch slurry and a spoon for tasting/adjusting seasoning
9. Rice cooker or medium pot for jasmine rice or a pot for cooking noodles, plus serving bowls and chopsticks or forks
Ingredients
1 block (14 oz / 400 g) extra firm tofu
2 tablespoons neutral oil (vegetable, canola or peanut)
3 cloves of garlic
1 tablespoon fresh ginger
1 small yellow onion
1 red bell pepper
1 cup broccoli florets
1 medium carrot
1 cup snow peas or snap peas
2 green onions (scallions)
3 tablespoons soy sauce or tamari
1 tablespoon fish sauce (optional)
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon lime juice
1 tablespoon brown sugar or palm sugar
1 to 2 teaspoons chili garlic sauce or sambal oelek
1 teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoons water
Salt and black pepper
Fresh cilantro or Thai basil for garnish (optional)
Sesame seeds for garnish (optional)
Jasmine rice or rice noodles for serving (optional)
Directions
- Press the tofu for at least 15 minutes to remove excess water (wrap in kitchen towel, put a heavy pan or books on top), then cut into 1 inch cubes.
- Make the sauce: whisk together soy sauce or tamari, hoisin, rice vinegar, lime juice, brown sugar, chili garlic sauce, fish sauce if using, and 2 tablespoons water. Taste and adjust sweet/salty/spicy.
- Mix the 1 teaspoon cornstarch into the sauce if you want it thicker; if you prefer a tiny extra crisp on the tofu, rub a pinch of the cornstarch onto the tofu cubes before frying (there is so little cornstarch so choose one way or split it).
- Heat 1 tablespoon neutral oil in a large nonstick or cast iron skillet or wok over medium high heat until shimmering. Add tofu in a single layer, dont crowd the pan, and brown on all sides, turning occasionally, about 8 to 10 minutes. Remove tofu to a plate.
- Add the remaining 1 tablespoon oil to the same pan, lower heat to medium high and add sliced yellow onion, sliced carrot, and broccoli florets. Stir fry 3 to 4 minutes until they start to soften.
- Add red bell pepper, snow peas, minced garlic and grated ginger; stir fry another 2 minutes, you want the veggies still crisp tender. Season lightly with salt and black pepper.
- Return the tofu to the pan and pour the sauce over everything. Stir gently to combine and let the sauce bubble and thicken, about 1 to 2 minutes. If the sauce is too thick add a splash of water, too thin let it reduce a little longer.
- Turn off the heat and stir in the 1 teaspoon sesame oil, then taste and finish with extra lime juice or soy if needed. Toss in sliced green onions.
- Serve immediately over jasmine rice or rice noodles, garnish with chopped cilantro or Thai basil and sesame seeds. Enjoy the crunchy, punchy flavors while its hot.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 260g
- Total number of serves: 4
- Calories: 200kcal
- Fat: 12g
- Saturated Fat: 1.8g
- Trans Fat: 0g
- Polyunsaturated: 4g
- Monounsaturated: 6g
- Cholesterol: 0mg
- Sodium: 1000mg
- Potassium: 275mg
- Carbohydrates: 20g
- Fiber: 5g
- Sugar: 5g
- Protein: 11g
- Vitamin A: 3500IU
- Vitamin C: 64mg
- Calcium: 175mg
- Iron: 2mg
