Save to Pinterest This colorful vegetable stir-fry with tofu is my go-to for busy weeknights when I want something fresh and satisfying without a lot of fuss. Packed with crunchy spring vegetables and a tangy sauce, it is one of those quick meals that always makes me feel nourished.
When I first started making stir-fries, I was amazed at how simple it was to bring takeout flavors home. My partner requests this dish whenever we need something fast but full of flavor.
Ingredients
- Firm tofu: Sliced into cubes gives structure and protein and holds up well in the pan. Choose a tofu that is not too watery and gently press to remove extra moisture.
- Broccoli florets: Add a satisfying bite and loads of fiber. Look for deep green crowns with tightly bunched florets.
- Red bell pepper: Brings vibrant color and subtle sweetness. Select a pepper that feels firm and heavy for its size.
- Snap peas: Offer fresh crunch and a faint sweet note. Fresh snap peas should be bright green with no wilting.
- Soy sauce: Gives depth and a savory punch to the sauce. Opt for low sodium if you prefer a lighter touch.
- Sesame oil: Creates aroma and silky richness to the finish. Toasted sesame oil adds extra fragrance but use fresh for the best result.
- Honey or maple syrup: Provides balance and a glazy finish. Maple syrup keeps this vegan if you prefer.
- Garlic: Minced for aromatic sharp flavor that infuses the oil. Fresh cloves are best but jarred is fine in a pinch.
- Ginger: Grated for brightness and subtle heat. Select a plump piece with smooth skin for the best flavor.
Instructions
- Press and Brown the Tofu
- Start by draining the tofu and patting it dry with a clean towel to remove excess water. Cube it into even pieces. Heat a large nonstick skillet or wok over medium heat and add a drizzle of neutral oil. Once the pan is hot nestle in the tofu cubes in a single layer and let them cook undisturbed for a few minutes per side until golden and crisp. Take your time with this step for the best texture. Remove tofu once browned and set aside.
- Sauté the Aromatics
- With the same pan reduce heat slightly and swirl in sesame oil. Add the minced garlic and grated ginger and cook for about a minute stirring constantly until fragrant but not browned. This forms the base of your sauce.
- Cook the Vegetables
- Add the broccoli florets, sliced red bell pepper, and snap peas directly to the pan. Stir-fry for three to five minutes keeping the veggies moving often so they stay bright and crisp. You want them cooked but not soft so a little bite remains.
- Bring It Together
- Return the crispy tofu to the pan with the veggies. Pour in the soy sauce and drizzle over the honey or maple syrup. Toss everything gently but thoroughly to coat in the glossy sauce and let it warm through for another minute.
- Finish and Serve
- Taste and adjust the seasoning if needed. Serve the stir-fry hot over steamed rice. For a fresh touch add a sprinkle of green onions or toasted sesame seeds if you like.
Save to Pinterest Broccoli is always my favorite part in this stir-fry. I love how it soaks up the sauce and adds a little heft to each bite. This is a dinner I always make when my family comes to visit because everyone can personalize their bowl with different toppings.
Storage Tips
This stir-fry stays fresh for up to three days in a sealed container in the fridge. I usually reheat leftovers in a skillet with a splash of water to revive the sauce and restore some crispness to the veggies. Avoid microwaving too long so the vegetables do not overcook.
Ingredient Substitutions
You can swap out the veggies for whatever you have. Carrots zucchini or green beans all work well. You could use coconut aminos instead of soy sauce or agave syrup instead of honey or maple. Extra firm tofu helps the cubes hold their shape best but tempeh is a great substitute for something heartier.
Serving Suggestions
I almost always serve this stir-fry over warm jasmine or brown rice. For a lighter meal spoon it over cooked quinoa or even cauliflower rice. Double the sauce if you love a saucier dish and scatter fresh herbs like cilantro or Thai basil on top for extra color and freshness.
Cultural Notes
Stir-frying is a classic technique in Asian home cooking for a reason. It is fast hot and brings out the natural texture and color of vegetables. This dish is especially fitting in spring when broccoli and snap peas are in season and at their sweetest.
Seasonal Adaptations
In summer try adding zucchini or yellow squash for a tender bite. Sprinkle in chili flakes in fall for a little heat and extra warmth. Winter cabbage or carrots give a heartier texture and keep things colorful.
Success Stories
A friend of mine started making this when she went vegetarian and now makes it every week. For busy families this recipe is such a great way to get more veggies into meals. I get messages all the time from readers who say their picky kids happily eat the rainbow with this dish.
Freezer Meal Conversion
For freezer prep cool the finished stir-fry completely then pack in single serve freezer containers. Thaw fully in the fridge overnight and reheat gently in a skillet for best results. The tofu will be a little softer after freezing but the flavors still shine.
Save to Pinterest This is a healthy and versatile stir-fry you can turn to any time. It is sure to brighten up your week with color and flavor.
Common Recipe Questions
- → How do I make tofu crispy for stir-fry?
Pat tofu dry, cut into cubes, and sauté in oil until golden on all sides for a crispy texture.
- → Can I substitute other vegetables?
Yes, you can use carrots, zucchini, mushrooms, or any seasonal vegetables you like.
- → What’s the best oil for stir-frying?
Sesame oil adds rich flavor, but you can also use vegetable or peanut oil for high-heat cooking.
- → Is it possible to make this dish gluten-free?
Use tamari or a certified gluten-free soy sauce to keep the dish gluten-free.
- → How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.