Elevate your dinner with this vibrant veggie tofu stir-fry, bursting with colorful vegetables and packed with flavor! This easy-to-follow recipe combines crispy baked tofu with fresh bell peppers, broccoli, and a delicious homemade sauce to create a dish that's both healthy and satisfying. Ready in just 35 minutes, it’s perfect for any weeknight meal. Click through to explore this mouthwatering recipe and bring some color to your table!
1 block (14 oz) firm tofu, pressed and cubed
2 tablespoons cornstarch
2 tablespoons vegetable oil, divided
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 cup broccoli florets
1 medium carrot, julienned
1 cup snap peas, trimmed
3 green onions, chopped, white and green parts separated
3 cloves garlic, minced
1-inch piece fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon chili paste (adjust to taste)
Salt and pepper to taste
Sesame seeds, for garnish
![- 1 block (14 oz) firm tofu, pressed and cubed - 2 tablespoons cornstarch - 2 tablespoons vegetable oil, divided - 1 red bell pepper, sliced into strips - 1 yellow bell pepper, sliced into strips - 1 cup broccoli florets - 1 medium carrot, julienned - 1 cup snap peas, trimmed - 3 green onions, chopped, white and green parts separated - 3 cloves garlic, minced - 1-inch piece fresh ginger, grated - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1 teaspoon chili paste (adjust to taste) - Salt and pepper to taste - Sesame seeds - Green onions Cooking starts with the right ingredients. Firm tofu gives a nice texture. Use fresh vegetables for color and crunch. I love using red and yellow bell peppers, broccoli, carrot, and snap peas. They add a lot of flavor. For seasoning, I always use soy sauce, sesame oil, and rice vinegar. They bring everything together. Chili paste adds spice, but you can adjust it to your taste. Don't forget the garnishes! Sesame seeds and chopped green onions make the dish pop. They add flavor and a nice crunch. For the full recipe, you can check the section above. Start by pressing the tofu to remove extra water. Wrap the block of tofu in a clean towel. Lay something heavy on top for about 15 minutes. This step helps the tofu absorb flavors better. After pressing, cut the tofu into small cubes. Place them in a bowl and sprinkle cornstarch over the cubes. Toss gently until every piece is covered. This coating makes the tofu crispy when baked. Next, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Spread the cornstarch-coated tofu cubes on the sheet in a single layer. Drizzle a little vegetable oil on top. Bake for 25 minutes, flipping the cubes halfway through. This will give you golden, crispy tofu. While the tofu bakes, heat the remaining vegetable oil in a large wok or skillet over medium-high heat. When the oil gets hot and shimmery, add minced garlic and grated ginger. Sauté for about 30 seconds, stirring to keep from burning. The aroma will fill your kitchen! Now, add the sliced bell peppers, broccoli, julienned carrot, and snap peas. Stir-fry these colorful veggies for 5 to 7 minutes. You want them tender yet still bright and crunchy. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and chili paste. This sauce brings everything together. Pour it over the stir-fried veggies and mix well. Cook for an extra 2 minutes to let the flavors blend. Now, check your tofu; it should be crispy and ready. Carefully add the baked tofu to the wok. Toss gently to coat the tofu in the sauce. Season with salt and pepper to taste. Remove the stir-fry from the heat. Transfer it to a serving dish. For a pop of color, sprinkle chopped green onions and sesame seeds on top. To make your dish even more appealing, serve it in individual bowls or on a large platter. A drizzle of chili paste and some extra sesame seeds will make it look fantastic. Pair it with jasmine rice or quinoa for a healthy and complete meal. For the full recipe, check the details above. To get crispy tofu, start by pressing it. This step removes extra water. Use a clean towel to wrap the tofu and apply gentle pressure. Next, cut the tofu into cubes. Toss these cubes with cornstarch. This coating makes a golden crust. Bake the tofu at 400°F (200°C) for about 25 minutes. Flip it halfway through for even crispiness. For bright colors and crunch, don’t overcook your veggies. Start with hot oil in your pan. Add minced garlic and grated ginger first. Sauté them for just 30 seconds. Then, add your veggies. Stir-fry them for 5 to 7 minutes. Keep them moving in the pan. This method keeps them tender-crisp and colorful. You can make the stir-fry sauce your own. Start with soy sauce, sesame oil, and rice vinegar. Add chili paste for heat if you like. Mix these in a bowl before adding to the pan. Taste the sauce as you go. Adjust it with more soy sauce or vinegar to fit your taste. This way, each stir-fry can be unique and flavorful. [Full Recipe] {{image_4}} You can add different proteins to your stir-fry. Chicken and shrimp are great choices. To use chicken, slice it thinly and cook it first. For shrimp, add them right after the garlic and ginger. Cook until they turn pink. These proteins mix well with the tofu and add more flavor. Feel free to swap in seasonal vegetables for variety. Try zucchini, mushrooms, or asparagus for a fresh twist. You can also use leafy greens like spinach or bok choy. Just add them toward the end so they stay bright and tender. This keeps your dish colorful and packed with nutrients. Adjust the spice level to suit your taste. If you love heat, add more chili paste or fresh peppers. For a milder dish, reduce the chili paste. You can also try adding sriracha or crushed red pepper flakes. This way, everyone can enjoy their perfect heat level in the stir-fry. For the full recipe of Vegetable Stir-Fry with Tofu, check the earlier sections. To keep your vegetable stir-fry fresh, refrigerate it right away. Use an airtight container. Place it in the fridge within two hours of cooking. This helps prevent bacteria growth. Your stir-fry will last for about 3-4 days. Make sure to cool it down before sealing. When you reheat, you want to keep your stir-fry tasty and fresh. The best method is using a skillet. Heat it on medium. Add a splash of water or broth to keep it moist. Stir often for even heating. You can also use a microwave. Cover it with a lid or a damp paper towel. Heat in short bursts, stirring in between. This helps keep the texture nice. If you want to save your stir-fry for later, freezing is a great choice. Let it cool completely first. Divide it into portions using freezer-safe bags or containers. Squeeze out as much air as possible. Label each bag with the date. It can stay in the freezer for up to 3 months. To eat, just thaw overnight in the fridge before reheating. Enjoy the full flavor of your vegetable stir-fry with tofu later! To make this dish, follow these steps: 1. Prep the Tofu: First, press the tofu to remove moisture. Cut it into cubes and coat with cornstarch. 2. Bake Tofu: Preheat your oven to 400°F (200°C). Spread the tofu on a baking sheet and drizzle with oil. Bake for 25 minutes. Flip halfway for even cooking. 3. Stir-Fry Veggies: Heat oil in a large wok. Sauté garlic and ginger for 30 seconds. Add bell peppers, broccoli, carrot, and snap peas. Cook for 5-7 minutes. 4. Combine Flavors: Mix soy sauce, sesame oil, rice vinegar, and chili paste in a bowl. Pour this over the veggies and cook for 2 more minutes. 5. Finish with Tofu: Add the baked tofu to the wok. Toss everything together and season with salt and pepper. 6. Garnish and Serve: Transfer to a serving dish. Top with green onions and sesame seeds. Enjoy! Yes, you can use various types of tofu. Here are some options: - Silken Tofu: Great for soups, but too soft for stir-frying. - Soft Tofu: Can work if you gently handle it. Use it in softer dishes. - Firm Tofu: This is the best choice. It holds shape and gets crispy. - Extra-Firm Tofu: Very sturdy, perfect for frying and grilling. You have many tasty options for sides: - Jasmine Rice: A classic choice, it absorbs the sauce well. - Quinoa: A healthy alternative, it adds protein and fiber. - Noodles: Try rice noodles or soba for a fun twist. - Salad: A fresh green salad can add crunch and balance. Yes, it is great for meal prep. Here are some tips: - Cook in Batches: Make a larger batch to enjoy throughout the week. - Store Separately: Keep tofu and veggies in different containers to maintain texture. - Reheat Properly: Use a skillet to reheat, which helps keep the tofu crispy. To make this dish gluten-free: - Use Gluten-Free Soy Sauce: Regular soy sauce contains gluten. Look for tamari as a safe option. - Check Other Ingredients: Ensure that your rice vinegar and chili paste are gluten-free too. - Avoid Wheat Noodles: If adding noodles, choose gluten-free varieties. This blog post shared a simple recipe for a tasty vegetable stir-fry with tofu. You learned about key ingredients, easy steps, and helpful tips. I covered how to get crispy tofu and keep veggies bright. You can also add your own twists, like extra proteins or different spice levels. In the end, this dish is quick, fun, and perfect for any meal. Enjoy your stir-fry with friends and family!](https://blissfulmeal.com/wp-content/uploads/2025/06/395eeb4e-630b-491b-8724-8aa7d768f05c-300x300.webp)