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Flavorful recipe for Tofu Stir-Fry with veggies!  A simple, vegan stir fry that 100 % made from scratch, easy, fast and delicious! 

Tofu Stir-Fry

  • Author: Sylvia Fountaine
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 1x
  • Category: Main, stir fry, vegan
  • Method: stir fry
  • Cuisine: Chinese
  • Diet: Vegan


Flavorful recipe for Tofu Stir-Fry with veggies!  A simple, vegan stir fry that 100 % made from scratch, easy, fast and delicious!


Units Scale
  • 23 tablespoons high-heat oil, divided (avocado, peanut, coconut)
  • 1216 ounces extra firm or firm tofu- patted dry, cut into 3/4 inch cubes
  • 1 cup onion- diced
  • 4 garlic cloves- rough chopped
  • 34 cups veggies- broccoli, broccolini, mushrooms, red bell pepper, match stick carrots, green beans, asparagus, etc.
  • 45 chilies de arbol (dried red chilies)
  • Optional Garnishes: Scallions, Peanut Chili Crunch, crushed peanuts or toasted cashews or almonds crispy shallots, sesame seeds

Stir Fry Sauce:


  1. Prep the veggies, cutting them small so they cook quickly.
  2. Mix the stir-fry sauce ingredients together in a bowl
  3. In a wok or cast iron skillet, heat the oil over medium-high heat. When hot, season the oil with a generous 5 finger pinch of salt and fresh cracked pepper.
  4. Add tofu (or chicken or shrimp) and brown all sides flipping and turning until most sides are golden and crispy, about 5-6 minutes. If it is sticking, make sure the pan is well oiled, and let it develop a little golden crust before flipping. When it gets this “crust” it will naturally release itself from the pan- if it’s sticking, you may be flipping it prematurely. Set the tofu (or chicken or shrimp) aside.
  5. Add a little more oil to the wok and heat over medium heat. When hot, add onion and garlic, stirring constantly until golden and fragrant, about 2 minutes. Add veggies. Continue stirring, turning heat to medium, stirring often until just tender. ( You can always add a splash of water, broth to help steam a bit, cooking this off.) Add dried chilies, and saute for 1 minute.
  6. Pour in the stirfry sauce, and cook for 30 seconds. Add teh crispy tofu, give a few stirs, coating all. Taste for salt, add more if necessary. Divide among two bowls.
  7. Garnish as you please- see options.
  8. Serve over rice, noodles, or on its own.


  1. Feel free to sub-thinly sliced chicken breast for the tofu. Cook it first according to the tofu directions, seasoning the oil first with salt and pepper. You can find sweetened black vinegar and crispy shallots at the Asian Market.


  • Serving Size: 1 cup ( not over rice)
  • Calories: 265
  • Sugar: 13.9 g
  • Sodium: 364.1 mg
  • Fat: 13.3 g
  • Saturated Fat: 6.5 g
  • Carbohydrates: 27.6 g
  • Fiber: 5.4 g
  • Protein: 13.8 g
  • Cholesterol: 0 mg

Keywords: tofu stir fry, vegetable stir-fry vegan stir-fry, broccoli stir-fry, tofu stir-fry, broccoli and tofu recipes, vegan broccoli recipes, broccolini recipes, tofu broccoli,