If you’re on the hunt for a vibrant, flavor-packed dinner that’s quick, wholesome, and endlessly adaptable, you’ve got to try this Tofu Stir Fry Recipe. I absolutely love how this dish combines crispy tofu, fresh veggies, and a saucy, aromatic glaze that’ll remind you of your favorite takeout—but better, because you made it! Stick with me here, and I’ll share some great tips to make sure your stir fry turns out perfectly every time.
Why You’ll Love This Recipe
- Crispy Tofu Every Time: Pressing and coating the tofu in cornstarch locks in that golden crunch that’s so satisfying.
- Flavor-Packed Sauce: A blend of hoisin, soy, ginger, and a pinch of Chinese five-spice brings layers of deep, umami-rich flavor.
- Customizable Veggies: Swap in whatever fresh veggies you have on hand and keep it seasonal and colorful.
- Fast and Flexible: Ready in about 40 minutes, it’s perfect for busy weeknights or last-minute guests.
Ingredients You’ll Need
This Tofu Stir Fry Recipe is all about balancing textures and bold flavors, so picking fresh, sturdy-from-the-stalk veggies and soaking your tofu’s full potential with seasoning is key. A quick tip: try to get extra-firm tofu that’s been frozen before—it changes the texture and helps you get crispier cubes.
- Neutral-flavored high-heat oil: Avocado oil is great for stir-frying because it handles high heat without breaking down.
- Extra-firm tofu: Pressing the tofu removes excess moisture, making it easier to fry crisp and hold together well.
- Kosher salt and white pepper: These basics season the tofu before frying, unlocking subtle savory notes.
- Garlic powder and Chinese five-spice powder: Garlic powder adds depth; five spice is optional but brings that amazing, warm complexity.
- Cornstarch or arrowroot powder: The secret to achieving a beautifully crisp crust on the tofu.
- Soy sauce or tamari: Use tamari for gluten-free options – it’s also your key savory base.
- Rice vinegar: Adds brightness and balances the sauce’s richness.
- Hoisin sauce: Sweet and tangy, it brings a thick, luscious texture to the stir fry.
- Shaoxing wine: Gives authentic depth; você can swap with dry sherry or mirin if needed.
- Organic brown sugar: Just enough sweetness to round out the sauce.
- Chili-garlic sauce or sambal oelek: Adjust the heat level to your liking – I usually add a bit more for a kick!
- Veggie broth or water: Keeps everything saucy without overpowering.
- Fresh ginger and garlic cloves: Chopped, not minced, so you get bursts of flavor without them burning.
- Your favorite veggies: Think crisp-tender carrots, broccoli florets, and bell peppers to keep every bite interesting.
- Black or white toasted sesame seeds: For that subtle nuttiness and pretty finishing touch.
- Toasted sesame oil: Added at the end, this oil gives an irresistible aroma and richness.
- Fresh cilantro: Its bright, herbaceous flavor lifts the whole dish.
- Cooked rice: Brown or white, it’s the perfect base to soak up all that saucy goodness.
Variations
This Tofu Stir Fry Recipe is wonderfully flexible. I like to mix things up depending on what’s in season or how much time I have. Feel free to tweak the veggies and sauce spice level to make this your own!
- Swap the Tofu: Once, I tried silken tofu lightly pressed and pan-fried gently—it turned out tasty but not as crispy; extra-firm truly works best here.
- Add Different Veggies: Spinach, snap peas, or baby corn all make great seasonal swaps, and sometimes I toss in some thinly sliced mushrooms for an earthy note.
- Make it Gluten-Free: Just use tamari instead of soy sauce and check that your hoisin is gluten-free—easy peasy.
- Spice it Up: Use extra chili-garlic sauce or add fresh sliced chilis if you love your stir fry with heat—that’s how my family likes it!
How to Make Tofu Stir Fry Recipe
Step 1: Press and Prep Your Tofu + Sauce
Start by draining your tofu—wrap it in a thin dish towel and put a heavy book or skillet on top for 10-15 minutes, flipping the towel halfway through. This gets rid of moisture that’ll otherwise steam the tofu instead of crisping it. While that’s pressing, whisk together your sauce ingredients in a bowl, and chop your garlic, ginger, and veggies so everything’s ready once you start cooking. This prep step is a game-changer; it really speeds things up and prevents the dreaded soggy stir fry.
Step 2: Cut and Coat the Tofu
Slice the pressed tofu into about ⅓ inch pieces—this size crisps nicely and holds up well in the stir fry. Toss the tofu gently with salt, white pepper, garlic powder, Chinese five-spice (if you’re using it), and cornstarch. Make sure each piece gets evenly coated for that irresistible golden crust.
Step 3: Fry the Tofu Until Golden and Crispy
Heat your wok or large skillet until you see a hint of smoke, then add most of your oil. Adding oil only once the pan is hot helps prevent sticking. Fry the tofu in batches if needed—crowding will steam it instead of crisp it. Cook each side until you see a gorgeous golden brown color, shaking or tossing gently so it cooks evenly. Transfer to paper towels to drain excess oil. It’s normal for your kitchen to get a bit steamy and smoky here, so some ventilation helps.
Step 4: Stir Fry Veggies, Aromatics, and Finish with Sauce
Return the wok to high heat, add remaining oil, then sauté garlic and ginger briefly until fragrant—less than a minute to avoid burning! Toss in your veggies starting with the sturdier ones like carrots and broccoli, then add softer items like bell peppers. Pour in your prepared sauce and stir fry it for a couple of minutes until it’s bubbling and coats the veggies beautifully. Toss in any quick-wilting greens at the end, then stir in a cornstarch slurry to thicken and give the sauce that perfect glossy finish.
Step 5: Combine and Serve
Turn off the heat, add the crispy tofu back in along with fresh cilantro, toasted sesame seeds, and sesame oil. Toss everything gently so the tofu soaks up those flavors without breaking apart. Serve immediately over your favorite steamed white or brown rice. Trust me—this is the kind of meal that brings everyone back for seconds.
Pro Tips for Making Tofu Stir Fry Recipe
- Freeze and Thaw Your Tofu: I discovered that freezing tofu changes its texture and helps it soak up sauces better, plus it crisps up more when fried.
- Don’t Skip Pressing: Pressing removes moisture that causes soggy tofu. I learned this the hard way during my first attempts!
- High Heat is Your Friend: Cooking on a hot pan makes the tofu golden and veggies crisp-tender instead of mushy.
- Cook Tofu in Batches: Crowding the pan ruins the crispiness; it might take a bit longer but is totally worth it.
How to Serve Tofu Stir Fry Recipe
Garnishes
I always sprinkle toasted sesame seeds on top for that lovely crunch and nutty pop, and fresh cilantro adds a bright, herbal lift that just breathes life into the whole dish. Sometimes I add thinly sliced scallions or a drizzle of extra sesame oil for extra aroma. These little touches elevate it from everyday stir fry to something special.
Side Dishes
While the stir fry shines brightly on its own with rice, I enjoy pairing it with a simple cucumber salad for crunch and acidity, or some steamed dumplings for a fun, more substantial meal. If you’re in the mood, a light miso soup on the side balances out the meal beautifully.
Creative Ways to Present
For a casual dinner party, I sometimes serve this in a big family-style bowl with steamed rice on the side and an extra bowl of chili-garlic sauce for dipping. Another favorite is plating the tofu stir fry over rice noodles for a twist that impresses guests looking for something fun and different.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, typically good for up to 3 days. The tofu will soften a bit, but reheating in a hot pan helps revive some crispness. Just be sure to keep the sauce separate if possible to avoid sogginess.
Freezing
Freezing cooked tofu stir fry isn’t my favorite because the veggies can get mushy on thawing, but if you want to, freeze the tofu and sauce separately from fresh veggies to maintain texture better. Thaw overnight in the fridge before reheating slowly.
Reheating
To bring leftovers back to life, I heat a drizzle of oil in a hot skillet and toss the tofu and sauce quickly. Adding fresh veggies or greens here can brighten it up. Avoid microwaving if you can—it tends to lose the crispness I love so much.
FAQs
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Can I use soft tofu in this Tofu Stir Fry Recipe?
Soft or silken tofu doesn’t work well for frying because it doesn’t hold its shape and won’t crisp up. For this recipe, always use extra-firm tofu, ideally one that’s been frozen and thawed to improve texture.
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What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry or mirin work as good substitutes in this recipe. Alternatively, you can omit it and increase the rice vinegar slightly for acidity.
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How do I make this Tofu Stir Fry Recipe gluten-free?
Simply swap the soy sauce for tamari and make sure your hoisin sauce is gluten-free. Double-check labels as some brands add wheat.
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Can I use different veggies?
Absolutely! Feel free to use whatever you have on hand or what’s in season. Just remember to add sturdier vegetables first so they cook through, followed by softer ones for perfect texture.
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How do I keep the tofu crispy when reheating?
Reheat tofu in a hot skillet with a little oil rather than the microwave. This method revives some of the crispiness and keeps your stir fry delicious.
Final Thoughts
This Tofu Stir Fry Recipe has become a go-to in my kitchen because it’s just so reliably tasty, easy to make, and versatile enough to keep me excited every time. Whether you’re new to cooking tofu or a seasoned plant-based pro, this dish lets you enjoy all those fantastic textures and bold flavors without fuss. Give it a try—you might just find yourself making it weekly like I do!
Print
Tofu Stir Fry Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings (with rice)
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
- Diet: Vegetarian
Description
This Tofu Stir Fry is a vibrant, flavorful dish inspired by Chinese cuisine featuring crispy, pan-fried tofu tossed in a savory and slightly spicy sauce, along with a colorful mix of vegetables. Perfectly balanced with a hint of heat and a glossy finish, it’s an easy and customizable meal served over white or brown rice.
Ingredients
For the Tofu
- 3 to 4 tablespoons neutral-flavored high-heat oil (such as avocado oil), divided
- 1 (14-ounce/400g) block extra-firm tofu (ideally, previously frozen and defrosted)
- ½ teaspoon kosher salt
- ½ teaspoon white pepper
- ½ teaspoon garlic powder
- Heaping ¼ teaspoon Chinese five spice powder (optional)
- 3 tablespoons cornstarch or arrowroot powder
For the Sauce
- 1 ½ tablespoons soy sauce (tamari for gluten free)
- 1 ½ tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons Shaoxing wine (Chinese cooking wine) (see note for substitutes)
- 1 tablespoon organic brown sugar
- 1 to 2 tablespoons chili-garlic sauce (or sambal oelek) (2 tablespoons for spicy)
- 3 tablespoons veggie broth or water
For the Stir Fry
- 2-inch piece ginger, finely chopped (not grated or minced)
- 4 garlic cloves, chopped (not minced)
- 14 to 16 oz vegetables of choice (e.g. broccoli, carrots, bell peppers, bok choy)
- 1 teaspoon cornstarch (or arrowroot powder) mixed with 1 tablespoon cold water
- 2 teaspoons black sesame seeds or toasted white sesame seeds
- 2 teaspoons toasted sesame oil
- ¾ cup (12g) cilantro leaves and tender stems, roughly chopped
- 3 to 4 cups cooked white or brown rice, for serving
Instructions
- Press the tofu: Drain tofu and wrap it in a thin dish towel. Place a heavy cookbook or skillet on top and press for 10-15 minutes to remove excess moisture, changing the towel halfway through. Meanwhile, prepare the sauce by stirring together all sauce ingredients in a bowl or measuring cup. Prep your vegetables and aromatics.
- Slice the tofu: Cut the tofu into four equal squares, then slice each square into strips about ⅓ inch (~1 cm) thick. Transfer the sliced tofu to a large bowl or shallow baking pan.
- Coat the tofu: In a small bowl, mix kosher salt, white pepper, garlic powder, Chinese five spice powder (if using), and cornstarch. Sprinkle half the mixture over the tofu, flip the tofu over, and sprinkle the remaining half. Toss gently by hand to evenly coat all sides.
- Fry the tofu: Line a cutting board or large plate with paper towels. Heat a flat-bottomed wok or large skillet over medium-high heat until it begins to lightly smoke. Add 3 tablespoons of oil and swirl the pan to coat. Carefully add some of the tofu (do in batches if needed). Cook for 3-5 minutes, shaking the pan every minute to fry evenly until the bottom is golden brown. Flip and cook another 2-4 minutes until golden but not burnt. Transfer the tofu to the paper towels to absorb excess oil. Wipe out the wok or pan before next step.
- Finish the stir fry: Return the wok to high heat until smoking, add remaining 1 tablespoon oil. Add chopped garlic and ginger and stir fry for 20-30 seconds, tossing frequently to avoid sticking. Add sturdier vegetables first (carrots, broccoli) and stir fry for 1-2 minutes. Next add softer vegetables (bell peppers) and stir fry 1-1.5 minutes. Pour in the prepared sauce and stir fry for 2½ minutes. Add tender leafy vegetables (such as bok choy leaves) and stir fry another 30 seconds until wilted.
- Thicken the sauce and combine: Mix 1 teaspoon cornstarch with 1 tablespoon cold water until smooth, then add to the pan. Stir continuously until the sauce thickens and becomes glossy, only a short time. Remove from heat and gently add fried tofu, chopped cilantro, sesame seeds, and toasted sesame oil. Toss everything to coat the tofu well in sauce and herbs.
- Serve: Spoon the tofu and vegetable stir fry over 3 to 4 cups of hot cooked white or brown rice. Enjoy immediately.
Notes
- This tofu stir fry delivers restaurant-quality flavors with its rich, savory sauce and balanced spiciness.
- For best tofu texture, use extra-firm tofu that has been frozen and thawed to improve firmness before pressing and frying.
- If you don’t have Shaoxing wine, Chinese cooking wine, substitute with dry sherry or omit it altogether.
- Customize with your favorite vegetables; some suggested combos include broccoli, carrots, bell peppers, snap peas, bok choy, or mushrooms.
- Use a flat-bottomed wok or heavy skillet for even heat; if you don’t have a wok, a non-stick pan or cast iron skillet works fine.
- Pressing the tofu well and frying in batches helps get a crisp exterior and prevents sogginess from overcrowding the pan.
Nutrition
- Serving Size: 1 serving
- Calories: 334 kcal
- Sugar: 8 g
- Sodium: 779 mg
- Fat: 21 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 0.2 mg
