Vegan Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Tofu Stir-Fry
Enjoy a sizzling and vibrant stir-fry boasting crispy golden tofu cubes and crisp-tender veggies in a mouthwatering savory-sweet sauce. This quick, protein-packed meal beats takeout every time!
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
5 steps- 1
Prep Tofu: Ensure the tofu is well-pressed to remove excess moisture. Cut into 1-inch cubes.
- 2
Pan-Fry Tofu: Heat 1 tbsp cooking oil in a large wok or skillet over medium-high heat. Add tofu cubes in a single layer and pan-fry for 5-7 minutes, turning occasionally until all sides are golden brown and crispy. Remove tofu and set aside.
- 3
Stir-Fry Veggies: In the same pan, add the broccoli and red bell pepper. Stir-fry for 3-4 minutes until they are tender-crisp.
- 4
Make Sauce: Whisk together soy sauce, sesame oil, maple syrup, and the cornstarch slurry in a small bowl.
- 5
Combine and Thicken: Return the tofu to the pan. Pour the sauce over the tofu and veggies. Cook for 1-2 minutes, stirring constantly until the sauce thickens and coats everything evenly. Serve over rice.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
67/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving110
Calories
3 g
Protein
11 g
Carbs
7 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Stir-frying is a fast, high-heat technique born in Chinese kitchens where fuel was precious and a screaming-hot wok cooked food in minutes. Tofu, a soy curd with roots over two thousand years deep in China, became the natural protein for a meatless version because it drinks up whatever sauce surrounds it. The weeknight tofu stir-fry that travels through North American kitchens keeps that speed while leaning on a glossy soy-and-garlic sauce.
Listahan note
This version presses and sears the tofu first so it holds its shape and gets a chewy edge before the sauce ever touches it. It keeps the vegetable list flexible so you can stir-fry whatever is in the crisper drawer.
Technique cues
- Press the tofu for at least 20 minutes so it browns instead of steaming, since wet tofu never crisps no matter how hot the pan.
- Get the oil shimmering and add tofu in a single uncrowded layer, then leave it undisturbed for two minutes so a crust forms before you flip.
- Add the sauce only in the final minute and let it bubble hard for thirty seconds so the cornstarch thickens into a glaze that coats rather than pools.
Kitchen flow
- Parallel prep
- While the tofu presses, whisk the sauce and chop all the vegetables so the actual cooking is a fast five-minute push.
- Make-ahead
- Press and cube the tofu and mix the sauce a day ahead; both keep well refrigerated and shave the stir-fry down to minutes.
- Leftover move
- Fold cold leftovers into fresh rice with a beaten splash of soy and reheat hard for a quick fried-rice plate.
- Cleanup rhythm
- Deglaze the still-hot pan with a splash of water right after plating so the sticky glaze lifts off instead of baking on.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
extra-firm tofu
the protein
Purpose: Extra-firm holds together through searing and tossing where softer tofu would crumble.
Handling: Press out moisture, then cube into one-inch pieces for maximum browned surface.
Adaptation: Tempeh or seitan stand in well; use chickpeas for a soy-free version.
soy sauce
salty umami base
Purpose: It provides the deep savory backbone that defines the sauce and seasons the tofu at the same time.
Handling: Whisk into the sauce mix rather than adding straight to the pan so it disperses evenly.
Adaptation: Tamari keeps the dish gluten-free; coconut aminos make it soy-free and slightly sweeter.
fresh ginger
aromatic spark
Purpose: Ginger adds the warm, peppery bite that lifts the whole stir-fry above plain soy and garlic.
Handling: Peel and finely mince or grate so it melts into the sauce.
Adaptation: A half teaspoon of ground ginger works in a pinch, though it loses the fresh brightness.
cornstarch
glaze thickener
Purpose: A slurry of cornstarch turns the thin sauce into a clingy glaze in seconds over high heat.
Handling: Dissolve fully in cold water or sauce before it hits the hot pan to avoid lumps.
Adaptation: Arrowroot or potato starch thicken the same way for a corn-free kitchen.
mixed vegetables (bell pepper, broccoli, snap peas)
crunch and color
Purpose: A mix of quick-cooking vegetables keeps the texture lively and the bowl colorful.
Handling: Cut everything to a uniform size so it all cooks in the same brief window.
Adaptation: Use any sturdy vegetables on hand; carrots, mushrooms, and bok choy all work.
Technique notes
- Toss the pressed tofu cubes in a light dusting of cornstarch before searing for an extra-crisp shell that holds the glaze.
- Cook the vegetables in batches if your pan is small, because crowding drops the heat and steams everything soft.
- Add a teaspoon of toasted sesame oil off the heat at the very end, since its aroma fades if you cook it.
Ingredient swaps
- Gluten-free direction
- Swap soy sauce for tamari and serve over rice or rice noodles to keep the whole plate gluten-free.
- Soy-free option
- Use chickpeas in place of tofu and coconut aminos in place of soy sauce for a fully soy-free stir-fry.
- Spicy direction
- Stir a spoonful of chili-garlic sauce or a pinch of red pepper flakes into the sauce for heat.
Serve alongside
- Steamed jasmine rice
- Garlic sesame noodles
- Smashed cucumber salad
- Vegetable spring rolls
- Jasmine green tea
- Cold lychee soda
- Cucumber-mint water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store cooled leftovers in an airtight container in the fridge for up to four days. Reheat in a hot skillet rather than the microwave to keep the tofu from going soft. This dish does not freeze well because the vegetables turn watery on thaw.
Equipment
- Wok or large heavy skillet
- Tofu press or clean kitchen towel
- Sharp chef's knife
- Small whisk for the sauce
Make this household-aware
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Plan it in Listahan
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