Vegetable Tofu Stir-Fry

Vegetable Tofu Stir-Fry

Loaded with peppers, broccoli & snow peas, this vegetable tofu stir-fry is an easy vegan recipe that's filling and wholesome with brown rice.

Ingredients

  • package extra firm tofu
    14 oz
  • low-sodium soy sauce
    ⅓ c
  • water
    ¼ c
  • rice vinegar
    1 tbsp
  • maple syrup
    1 tbsp
  • sesame oil
    1 tbsp
  • garlic cloves

    minced

    2
  • minced fresh ginger
    1 tbsp
  • red pepper flakes
    ½ tsp
  • kosher salt
    ½ tsp
  • black pepper
    ¼ tsp
  • vegetable oil
    2 tbsp
  • scallions

    thinly sliced, green and white parts separated

    3
  • bell peppers

    diced into 1/2-inch pieces

    2
  • broccoli

    trimmed and cut into small florets

    1 lb
  • snow peas)

    (about 1 heaping cup

    4 oz
  • cooked brown rice
    1 c

Directions

  1. 1

    Pat the tofu with a paper towel. Wrap with a dry paper towel and place a heavy pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1/2-inch cubes.

  2. 2

    For the sauce, in a small bowl, stir together the soy sauce, water, rice vinegar, maple syrup, sesame oil, garlic, ginger, red pepper flakes, salt and pepper.

  3. 3

    Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the tofu and cook until lightly browned, about 1-2 minutes per side. Pour in 1/4 cup sauce and stir around the tofu letting the sauce bubble. Remove the tofu and set aside on a plate. Wipe out the skillet.

  4. 4

    Pour 1 tablespoon vegetable oil in the hot skillet, swirling it around. Sauté the white parts of the scallions for a minute to let them soften.

  5. 5

    Add the peppers, sautéing for 2 minutes. Next add the broccoli and continue cooking for 2 minutes before adding the snow peas. Sauté 1-2 minutes longer until the vegetables are cooked but still bright and crisp.

  6. 6

    Pour in the remaining sauce. Let it simmer for a minute before stirring in the rice and tofu and continue cooking until the rice is warmed and most of the sauce has been absorbed.

  7. 7

    Fold in the sliced green scallions before serving.

Vegetable Tofu Stir-Fry

Vegetable Tofu Stir-Fry

5.0(5)327 cal

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 5 ratings

lastingredient.com
5.0(5 reviews)
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About this Recipe

Craving a vibrant, wholesome meal that's bursting with flavor and genuinely satisfying? This Vegetable Tofu Stir-Fry is your answer for a quick and easy vegan dinner. It’s loaded with an array of colorful vegetables and protein-rich tofu, making it a truly hearty option.

What makes this Vegetable Tofu Stir-Fry truly shine is its perfect balance: crisp-tender vegetables like bell peppers, broccoli, and snow peas mingle with hearty extra firm tofu, all coated in a dynamic sauce. The savory blend of low-sodium soy sauce, fresh ginger, minced garlic, and a hint of sweetness from maple syrup creates an irresistible umami-rich experience that outshines typical takeout.

Prepare for a symphony of textures and flavors. You'll enjoy the satisfying chew of extra firm tofu alongside the vibrant crunch of fresh bell peppers, crisp broccoli florets, and tender-crisp snow peas. Each bite is coated in a rich, glossy sauce—savory with soy and sesame oil, bright with rice vinegar, and warmed by ginger, garlic, and a subtle kick from red pepper flakes. Served with fluffy brown rice, it’s a filling and wholesome vegan dish that feels both comforting and light, all while packing 327 calories per serving.

This tofu veggie stir-fry is wonderfully adaptable. Feel free to swap bell peppers for carrots or zucchini, or add mushrooms for an earthier note. If you’re out of maple syrup, a touch of agave nectar or brown sugar can work as a substitute in the sauce. For an extra pop of color and freshness, a sprinkle of toasted sesame seeds or chopped fresh cilantro before serving is always a good idea.

This satisfying tofu vegetable stir-fry makes for an ideal weeknight dinner, perfect when you need a wholesome, flavorful meal on the table efficiently. Serve it as is, or with an extra drizzle of sesame oil for an aromatic finish.

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