Name: Stir Fry Tofu with Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 tbsp sesame oil (divided (1 tsp for the sauce, then divide the rest in half)); 3 tbsp soy sauce; 3 tbsp mirin; ½ tsp gochugaru; 350 grams extra firm tofu (pressed beforehand); 1 head broccoli (cut into florets); 227 grams sliced mushrooms; 1 cup frozen edamame; cooked rice to serve, or your grain of choice

Jump to Recipe - Print Recipe

This simple Stir Fry Tofu with Vegetables is packed with flavour and the perfect plant-based dinner or meal prep.

Overhead image of a bowl of Stir Fry Tofu with Vegetables.

I’m all about delicious crispy tofu and this recipe hits the spot. While H isn’t a fan of skipping the meat, I like to make vegetable packed meals, especially after we eat fast food (I love a thicccc burger) and this is one of those recipes that he’s a fan of.

Why You’ll Love This Recipe

The crisp of the tofu gives you a satisfying bite.
It’s got a kick to it thanks to the Korean chili pepper powder (gochugaru)
It meal preps wonderfully.
It’s quite versatile as you can add additional protein to it. I’ve added ground beef to this as well and it always comes out wonderfully.

What You’ll Need to Make this Vegetable Stir Fry with Tofu

sesame oil
soy sauce
mirin
gochugaru
extra firm tofu: Be sure to press it first. Here’s how I press tofu without a tofu press.
broccoli florets
sliced mushrooms
edamame: I use mine straight from frozen.
optional: rice to serve

How to Make Stir Fry Tofu with Vegetables

instructional photos of how to cut tofu cubes

Slice your pressed extra firm tofu into bite sized pieces. I like to cut my blocks into 3 sheets before cutting each sheet into 8 squares.
In a small measuring cup or bowl, whisk to combine soy sauce, mirin, 1 tsp sesame oil, 2 tbsp water, and the gochugaru and set aside.

instructional photos of cooking tofu, stir frying vegetables, combining with sauce.

In a large non-stick pan or wok, add in 1 tbsp of sesame oil on medium heat and place your tofu in a single layer. Allow for one side to crisp up, around 3-4 minutes depending on the size of your tofu, or until golden brown before flipping it.
Let the other side crisp up as well before setting aside the tofu.
To the same pan, add more sesame oil to it and add the vegetables and stir fry for 2 minutes.
Add the tofu back in the pan and add the soy sauce mix to the pan. Continue to stir fry for 3-4 minutes. The sauce should cook down and thicken a bit and coat your ingredients.
When done, portion them out into containers or enjoy immediately.

overhead image of stir fry vegetables and tofu in a meal prep container.

Storage Tips

Meal Prep: Allow the food to cool and then pack everything into airtight containers and store in the fridge for up to 4 days.

More Tips and Notes

This Stir Fry Tofu with Vegetables and be made with other vegetables such as cauliflower, peas, onions, etc.
You can also stir fry ground beef and add it to the dish as well.
To make this even spicier, you can add some gochujang to the sauce as well, you’ll just need a bit more water to thin it out.
If you prefer a different flavour profile, you can use teryaki instead. I love a good teriyaki tofu.
The thinner you cut your tofu, the crispier it’ll be. Thicker cubes will have a softer center.
I’ve added lentils to this before and it absorbs the sauce and flavours SO well. I highly recommend it!

overhead close up of crispy tofu with stir fry vegetables

Stir Fry Tofu with Vegetables

This simple Stir Fry Tofu with Vegetables is packed with flavour and the perfect plant-based dinner or meal prep.

5 from 1 vote

Print Rate

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Servings: servings

Ingredients

3 tbsp sesame oil, divided (1 tsp for the sauce, then divide the rest in half)
3 tbsp soy sauce
3 tbsp mirin
½ tsp gochugaru
350 grams extra firm tofu, pressed beforehand
1 head broccoli, cut into florets
227 grams sliced mushrooms
1 cup frozen edamame
cooked rice to serve, or your grain of choice

Instructions

Slice your pressed extra firm tofu into bite sized pieces. I like to cut my blocks into 3 sheets before cutting each sheet into 8 squares.
In a small measuring cup or bowl, whisk to combine soy sauce, mirin, 1 tsp sesame oil, 2 tbsp water, and the gochugaru and set aside.
In a large non-stick pan or wok, add in 1 tbsp of sesame oil on medium heat and place your tofu in a single layer. Allow for one side to crisp up, around 3-4 minutes depending on the size of your tofu, or until golden brown before flipping it.
Let the other side crisp up as well before setting aside the tofu.
To the same pan, add more sesame oil to it and add the vegetables and stir fry for 2 minutes.
Add the tofu back in the pan and add the soy sauce mix to the pan. Continue to stir fry for 3-4 minutes. The sauce should cook down and thicken a bit and coat your ingredients.
Enjoy immediately with some rice or grain of choice or portion it out for meal prepping.

Notes

Calories do not include rice.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition

Authour: Carmy

Course: Main Course

Cuisine: Asian

More Tofu Recipes

Other places to connect with me
@carmyshungry on Instagram
Facebook
Shop my Amazon faves
Email: [email protected]