Tofu Stir Fry
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Crispy golden tofu and crisp-tender vegetables in a savory garlic-ginger sauce. A satisfying, protein-packed vegan dinner that comes together in about 30 minutes.
By Mia HartwellUpdated October 29, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Crispy tofu and crisp-tender veggies in 30 minutes
- 20g of plant protein per serving
- Vegan and better than takeout
- A glossy garlic-ginger sauce
Tofu Stir Fry
35 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 320kcal
- Protein
- 20g
- Carbs
- 24g
- Fat
- 16g
- Fiber
- 5g
- Sugar
- 9g
Step-by-Step Instructions
- 1
Toss the pressed, cubed tofu with the 2 tbsp cornstarch. Heat 2 tbsp oil in a skillet over medium-high and cook the tofu 8-10 minutes, turning, until golden and crisp on all sides. Remove.
- 2
Whisk the soy sauce, broth, and maple syrup; mix the remaining cornstarch with water separately.
- 3
Add the remaining oil and the broccoli with a splash of water; cover and steam 2 minutes, then stir-fry with the peppers 2-3 minutes until crisp-tender.
- 4
Add the garlic and ginger and cook 30 seconds, then pour in the sauce and the cornstarch slurry.
- 5
Return the tofu and toss until glossy and thickened, about 1 minute.
- 6
Serve over rice.
Pro Tips for the Best Results
- Press the tofu to remove water, then coat with cornstarch — this is the secret to crispy tofu.
- Get the tofu fully golden and crisp before removing it; don't rush this step.
- Add the tofu back at the very end so it stays crisp in the sauce.
- Keep the heat high so the vegetables stay crisp-tender.
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How to Cook Tofu Stir Fry
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Crisp the tofu first
Press the tofu to remove water, coat the cubes in cornstarch, and cook them until golden and crisp on all sides before anything else. Wet tofu steams instead of crisping, and the cornstarch is what creates that crackly exterior.
Cook the vegetables
A brief covered steam softens the broccoli's interior while a quick high-heat stir-fry keeps the vegetables bright and crisp-tender. Bloom the garlic and ginger for just 30 seconds so they don't burn.
Sauce and combine
Add the sauce and cornstarch slurry to thicken it into a glossy glaze, then return the crispy tofu at the very end and toss just to coat. Adding it last keeps the tofu crisp rather than soggy. Serve over rice.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a hot skillet to re-crisp the tofu. Store separately from the rice.
Serving Suggestions
This tofu stir fry pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Why won't my tofu get crispy?+
It needs to be pressed dry, coated in cornstarch, and given enough time to brown on each side over good heat without crowding the pan.
Is it vegan?+
Yes — tofu, vegetables, soy sauce, and maple syrup are all plant-based.
Can I use other vegetables?+
Snap peas, carrots, mushrooms, or bok choy all work; add denser ones earlier.
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