Tofu Stir Fry

This tofu stir fry is my go-to when I want something bold, saucy, and full of flavor—but still plant-based and homemade. It’s one of those dishes that checks all the boxes: crispy tofu, punchy sauce, fresh veggies, and just the right amount of heat. Whether it’s a weeknight dinner or a lazy Sunday meal prep, this one never lets me down.

What Makes This Stir Fry Hit the Spot

I know, stir fry isn’t exactly a new concept. But this one’s got a few tricks that take it to the next level.

First, we’re not dealing with plain old soft tofu here. Freezing and then thawing it changes everything. It turns chewy, spongy (in the best way), and fries up with a golden crust that soaks up the sauce beautifully. If you’ve ever had tofu that felt mushy or bland, this method will change your mind.

Second, the sauce. I’m talking rich, salty, slightly sweet, with a tangy bite and a slow-building heat. Just six ingredients, but together they pack a serious punch. You’ll want to drizzle it over everything.

And finally, it’s endlessly flexible. Use whatever veggies you’ve got lying around. Prefer noodles over rice? Go for it. Need it extra spicy? Just bump up the chili. It’s the kind of recipe that fits your mood.

Let’s Talk Tofu and Sauce

Why Frozen Tofu Works So Well

If you’ve never frozen your tofu before, now’s the time. Here’s what happens:

• The texture changes—freezing makes it more porous, like a sponge, so it soaks up marinades and sauces better.
• It crisps up more easily when pan-fried.
• It chews more like meat, which makes it a great plant-based protein for people used to heartier textures.

I usually keep an extra block in the freezer just in case. It’s one of those habits that makes weeknight meals faster without sacrificing flavor.

The Sauce That Brings It All Together

This sauce takes about two minutes to stir together, and honestly, it tastes like something you’d get at your favorite Chinese takeout spot:

• Soy sauce for that deep umami kick
• Hoisin for sweet-salty depth
• Shaoxing wine (or mirin) adds complexity
• Rice vinegar for balance
• Chili-garlic sauce for heat
• Brown sugar to mellow everything out

Once it hits the hot wok, it thickens just enough to cling to every piece of tofu and veg. I usually double the sauce and keep extra in the fridge for quick weeknight dinners.

What You’ll Need (And What You Can Swap)

• Extra-firm tofu – Freeze and thaw it for the best texture. It holds up to frying and soaks up the sauce beautifully.
• Cornstarch + spices – For a crispy coating. I mix white pepper and Chinese five spice into the starch, which gives the tofu a subtle warm kick.
• Vegetables – Bell peppers, bok choy, carrots, broccoli, mushrooms… whatever you’ve got. I keep it to two veggies max so things don’t get overcrowded.
• Aromatics – Fresh garlic and ginger bring everything to life.
• Soy sauce, hoisin, vinegar, Shaoxing wine, chili garlic sauce – All easy to find at Asian markets or online. You can sub with mirin or dry sherry if needed.

How I Make It (Step-by-Step, the Way I Do at Home)

1. Press the tofu. I wrap it in a kitchen towel, place it on a plate, and stack a cast iron pan on top. If I’m short on time, I skip the press and just squeeze it gently with paper towels. No one’s judging.
2. Slice and coat. I slice the tofu into bite-sized squares, then toss it in a cornstarch mix with five spice and white pepper. Use your hands—it’s quicker and coats better than a spoon.
3. Fry until golden. Use a hot wok or non-stick pan. Don’t stir too soon—let the tofu sit for a few minutes on each side so it crisps up properly.
4. Cook the veggies. After removing the tofu, I add garlic, ginger, and whatever veg I’m using. Start with the hard ones (like carrots or broccoli), then toss in the softer ones later.
5. Add the sauce. Pour in the sauce and stir-fry everything until glossy and fragrant. If I’m using something delicate like bok choy or spinach, I add it last so it wilts but doesn’t get soggy.
6. Finish with flair. Off the heat, I toss the tofu back in, along with a drizzle of sesame oil, some toasted sesame seeds, and chopped cilantro if I’ve got it.

Serve it over hot rice or noodles and you’re good to go.

Handy Tips From My Kitchen

• Don’t skip sesame oil. That final drizzle adds a toasted nuttiness that makes the dish feel complete.
• Use a wok if you can. It heats quickly and gives that signature stir fry char. If not, a large nonstick skillet works fine.
• Prep in advance. On Sundays, I press tofu and chop veggies so I can throw everything together in 15 minutes midweek.
• Double the tofu and sauce. Trust me, you’ll want leftovers. The crispy tofu holds up well and makes a killer lunch the next day.

My Go-To Veggies (And How I Prep Them)

Here are some combos I rotate through:

• Bell peppers + mushrooms – Sweet and earthy
• Broccoli + carrots – Classic and hearty
• Bok choy + snap peas – Light and fresh

Vegetable prep tips:

• Carrots: Use a mandoline for thin strips or julienne them.
• Broccoli: Cut small or blanch briefly.
• Green beans: Trim and halve.
• Baby bok choy: Chop the stems and leafy parts separately.
• Mushrooms: Tear or slice them—don’t overcrowd the pan or they’ll steam.

Add firmer veggies earlier in the cooking process, and quick-cooking greens just at the end. That way, nothing overcooks or turns to mush.

Questions You Might Have

Can I make this without a wok?
Absolutely. A large non-stick pan works just fine. Just make sure it’s hot enough before adding your tofu.

What if I can’t find Chinese five spice?
Skip it. You’ll still have great flavor from the garlic, soy, hoisin, and sesame oil.

Is there a gluten-free version?
Yes! Use tamari or coconut aminos instead of soy sauce, and double-check your hoisin and vinegar are gluten free.

Can I use tempeh instead of tofu?
Totally. Just slice it thin and pan-fry it until golden before tossing it in.

Yield: 4

Tofu Stir Fry

Print

This tofu stir fry is one of those satisfying meals that hits all the right notes—crispy tofu, vibrant veggies, a rich, savory sauce with just the right kick of spice. It’s cozy, fast enough for weeknights, and endlessly flexible depending on what’s in your fridge.

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 40 minutes

Ingredients

For the tofu:

• 1 (14 oz) block extra-firm tofu, preferably previously frozen and thawed
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon white pepper
• Heaping ¼ teaspoon Chinese five spice powder (optional, but adds great depth)
• 3 tablespoons cornstarch or arrowroot powder
• 3 tablespoons high-heat neutral oil (such as avocado oil)

For the sauce:

• 1 ½ tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons hoisin sauce
• 2 tablespoons Shaoxing wine (or dry sherry or mirin)
• 1 ½ tablespoons rice vinegar
• 1 tablespoon brown sugar
• 1 to 2 tablespoons chili garlic sauce or sambal oelek
• 3 tablespoons vegetable broth or water

Veggies and aromatics:

• 4 garlic cloves, finely chopped
• 2-inch piece of fresh ginger, finely chopped
• 14 to 16 oz mixed vegetables of choice (e.g., bell pepper, bok choy, broccoli, carrots)

To finish:

• 1 tablespoon cold water + 1 teaspoon cornstarch, mixed into a slurry
• 2 teaspoons toasted sesame oil
• 2 teaspoons sesame seeds (black or white)
• ¾ cup chopped fresh cilantro
• Cooked white or brown rice, for serving (about 3 to 4 cups)

Instructions

1. Start by pressing the tofu. Wrap it in a clean dish towel and set something heavy on top—like a skillet or cookbook. Let it press for about 10 to 15 minutes, flipping the towel once halfway through to absorb more moisture.
2. While the tofu is pressing, whisk together all the sauce ingredients in a small bowl and prep your vegetables and aromatics.
3. Once pressed, slice the tofu into bite-sized squares. Place them in a shallow dish and gently toss with salt, white pepper, garlic powder, five spice, and cornstarch until evenly coated on all sides.
4. Heat a flat-bottomed wok or large nonstick pan over medium-high until lightly smoking. Add the oil and swirl to coat the pan. Carefully add the tofu pieces in a single layer and cook without moving for 3 to 5 minutes until the bottoms are golden. Flip and continue cooking another 2 to 4 minutes until evenly crisped. Transfer the tofu to a plate lined with paper towels and wipe out the pan.
5. Return the wok to the heat and add a little more oil. Toss in the chopped garlic and ginger, stir-frying just until fragrant—about 30 seconds.
6. Add your prepped vegetables. Start with sturdier ones like broccoli or carrots and stir-fry for a minute or two, then add softer vegetables like bell pepper or bok choy. Keep things moving in the pan.
7. Pour in the sauce and let everything bubble together for about 2½ minutes. Stir in any quick-cooking greens or leafy bits at the end and cook just until wilted.
8. Mix the cornstarch slurry and stir it into the pan. The sauce will thicken up almost immediately into a glossy coating. Remove from heat and add back the crispy tofu, sesame oil, sesame seeds, and cilantro. Toss gently to coat everything in that rich, flavorful sauce.
9. Serve hot over warm rice, and enjoy every saucy, savory bite.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 718Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 1320mgCarbohydrates 137gFiber 49gSugar 47gProtein 33g

Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts

This tofu stir fry has become one of those comfort meals I always crave—especially on busy nights when I want something fast but full of flavor. It’s saucy, crisp, customizable, and honestly better than takeout because you know exactly what’s going in it.

Whether you’re feeding vegans, meat-eaters, or picky kids (yes, I’ve tested it on all three), it holds up. Make it your own and don’t be surprised if it lands in your weekly dinner rotation.

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