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Tofu Stir-Fry with Vegetables

This tofu stir-fry is a quick, healthy, and flavour-packed meal perfectfor busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • 400 g firm tofu pressed and cubed
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 cup broccoli florets
  • 1 carrot thinly sliced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 3 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon sesame oil
  • 2 tablespoons water
  • Cooked rice or noodles for serving
  • Sesame seeds and green onions optional, for garnish

Method
 

  1. Toss the tofu cubes with cornstarch until evenly coated.
  2. Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add tofu and cook until golden and crispy on all sides. Remove and set aside.
  3. In the same pan, add remaining oil. Sauté garlic and ginger for about 30 seconds until fragrant.
  4. Add bell peppers, broccoli, and carrot. Stir-fry for 4–5 minutes until vegetables are tender-crisp.
  5. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, maple syrup, sesame oil, and water.
  6. Return tofu to the pan and pour in the sauce. Toss everything together and cook for 2–3 minutes until the sauce thickens and coats the tofu and vegetables.
  7. Remove from heat and garnish with sesame seeds and green onions if desired.
  8. Serve hot over rice or noodles.

Notes

Chef’s Tips
  • Press tofu well to remove excess moisture for the best crispy texture.
  • Don’t overcrowd the pan when cooking tofu—this helps it crisp up instead of steaming.
  • Swap vegetables based on what you have, like snap peas, mushrooms, or zucchini.
  • Add chili flakes or sriracha for a spicy kick.
  • Use a wok if possible for authentic stir-fry flavor and even heat distribution.