Dinner

Crispy Tofu and Vegetable Stir-Fry with Savory Sauce Recipe

ByMaya bella December 5, 2025December 5, 2025

Introduction

This tofu and vegetable stir-fry is crispy on the outside, tender on the inside, and coated in a flavorful sauce that’s so good you’ll want to drink it. It’s a quick, healthy meal perfect for any weeknight dinner.

A white oval plate holds a colorful stir-fry dish with two small mounds of white rice placed at the back. The stir-fry has visible large chunks of golden-brown tofu mixed with sautéed vegetables, including green bell peppers, sliced white onions, light brown mushrooms, and bright red tomato pieces, all coated lightly with sauce. The plate is on a surface with a white marbled texture. In the background, there is a white bowl with a light salad of lettuce, purple cabbage, and shredded carrots, and a small cup with dark sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 block firm tofu (14 oz)
3 cups mixed vegetables (broccoli, carrots, snap peas)
2 cloves garlic, minced
1 tbsp ginger, grated
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
2 tbsp vegetable oil
1 tbsp cornstarch
2 green onions, sliced

Instructions

Step 1: Press the tofu by wrapping it in paper towels and placing something heavy on top for about 15 minutes to squeeze out excess water.
Step 2: While the tofu is pressing, mix the soy sauce, rice vinegar, brown sugar, and cornstarch in a small bowl to create the sauce.
Step 3: Cut the pressed tofu into 1-inch cubes and season with a pinch of salt.
Step 4: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden and crispy on all sides, about 5-7 minutes. Remove tofu and set aside.
Step 5: In the same pan, add the remaining oil, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
Step 6: Add the mixed vegetables and stir-fry for 3-4 minutes until they are crisp-tender.
Step 7: Return the tofu to the pan and pour in the sauce. Stir to combine and cook for 2 more minutes until the sauce thickens and coats everything.
Step 8: Sprinkle sliced green onions on top before serving for added freshness and color.

Tips & Variations

Pressing the tofu well is key to achieving a crispy texture—don’t skip this step.
Swap mixed vegetables for your favorites, such as bell peppers or mushrooms, depending on what’s in season.
For extra heat, add a pinch of red pepper flakes or a splash of chili sauce to the stir-fry.
Use tamari instead of soy sauce for a gluten-free option.

Storage

Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overheating to keep the tofu crispy.

How to Serve

The dish shows a white oval plate with two neat white rice balls at the back. In front of the rice, there is a colorful mix of cooked vegetables and tofu cubes. The vegetables include sliced onions, mushrooms, green bell peppers, and red tomato pieces, all lightly glazed with a shiny sauce. The tofu cubes are golden brown on the outside. Each vegetable and tofu piece is clearly visible, giving a fresh look. In the background, a white bowl filled with light green salad and some dressing on top can be seen, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft tofu instead of firm tofu?

Firm tofu is best for stir-frying because it holds its shape and crisps up nicely. Soft tofu is more delicate and may break apart during cooking.

How do I make this dish vegan and gluten-free?

This recipe is already vegan. To make it gluten-free, use tamari or a gluten-free soy sauce substitute and check that all other ingredients are gluten-free.