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Tofu Stir Fry is a quick and flavourful recipe that combines crispy tofu, fresh veggies, and a savoury sauce for an easy weeknight meal. This dish tastes like it came straight from your favorite Chinese restaurant, but it’s even better because you made it at home!
For more stir fry recipes, try my Beef Stir Fry and Ramen Stir Fry next.
The Best Tofu Stir Fry Recipe
Believe it or not, I was a vegetarian at one time, and I’ve made tofu in a million ways. It’s so versatile and quite easily takes on the flavour and taste of whatever you prepare it in. I know some don’t like tofu because of the texture, but it’s possible (I’m actually 90% sure) that it may not have been prepared well.
There is a technique to prepare tofu, especially for first timers, that will not have you second guessing whether you like it, or not – are you interested? Let’s continue!
If you’re looking for a meatless dinner that’s packed with flavour, this easy tofu stir fry recipe is the answer. Crispy tofu soaks up the savoury ginger garlic sauce, while a mix of fresh vegetables adds the perfect bite. It’s loaded with plant-based protein and easy to customize.
You can switch up the veggies or tweak the sauce to suit your taste. Whether you’re a tofu lover or just tofu-curious, this dish proves that a simple stir fry can be just as satisfying as any takeout order.
How do you prep tofu for stir-fry?
To prep tofu for stir-fry, start by pressing it to remove excess moisture. Slice the extra-firm tofu into three slabs, then use a lint-free paper towel or clean dishcloth to press out any remaining liquid, placing a heavy object on top for at least 30 minutes. Once pressed, cut the tofu into cubes and toss them with soy sauce and cornstarch (or nutritional yeast) for a crispier texture. Bake at 425°F until golden brown and crispy, then it’s ready to be added to your stir-fry.
Should you marinate tofu before frying?
Marinating tofu before frying adds flavour, but in this recipe, we skip that step to keep it crispy. Tossing the tofu with soy sauce and cornstarch before baking enhances texture, allowing it to absorb the ginger garlic sauce later. This way, every bite is sweet, savoury, and perfectly seasoned.
Ingredients
Tofu
- Extra-firm tofu: Holds its shape well and crisps up nicely when baked, making it perfect for stir-fry. Find it refrigerated in your local grocery store, stored in a seal package in water.
- Soy sauce or tamari: Adds umami and a salty depth to the tofu. Tamari is a great gluten-free option.
- Cornstarch or nutritional yeast: Helps create a crispy coating on the tofu when baked. Cornstarch gives a light crunch, while nutritional yeast adds a subtle savoury flavour.
Ginger Garlic Sauce
- Honey: Balances the savoury elements with a touch of sweetness.
- Low-sodium soy sauce: Provides salty, umami-rich flavour without overpowering the dish.
- Garlic and ginger, minced: The key aromatics that bring bold, punchy flavour to the sauce.
Stir-Fry Vegetables
- Broccoli, carrots, and sweet onion: A mix of textures and flavours, from crisp and fresh to slightly sweet when cooked.
- Cooking oil and sesame oil: A combination that ensures a good stir-fry sear while adding a hint of nuttiness.
- Salt and pepper: Enhances all the flavours without overpowering the dish.
Garnish
- Green onions: A fresh, slightly sharp contrast to the savoury sauce.
- Toasted sesame seeds: Adds a subtle crunch and nutty flavour to finish the dish.
How to Make Tofu Stir Fry
How to Press Tofu
I start by slicing the tofu into three slabs, then press out as much moisture as possible using a clean dish towel or paper towel. To get the best results, I place something heavy, like a skillet, on top and let it sit for at least 30 minutes, swapping out the towel if it gets too wet. Removing excess moisture helps the tofu crisp up nicely in the oven.
The Secret to Crispy Tofu
Once the tofu is pressed, I cut it into cubes.
Then I toss it with soy sauce and cornstarch (or nutritional yeast) for extra crispiness.
Then, I spread it on a baking sheet and bake at 425°F for about 30 minutes, flipping halfway through.
The result is golden, crispy tofu that holds up perfectly in the stir-fry.
Prepare Stir Fry Sauce
While the tofu bakes, I like to mix up the sauce so it’s ready to go. In a small bowl, I whisk together the soy sauce, water, maple syrup (or sugar), grated ginger, minced garlic, and cornstarch. This keeps things smooth when it’s time to add it to the stir fry, and the cornstarch helps thicken everything up nicely.
How to Stir-Fry Tofu
I heat a mix of cooking oil and sesame oil in a large pan over medium-high heat, then add the broccoli, carrots, and onions.
After a few minutes, when the veggies are slightly tender, I toss in the baked tofu and pour in the ginger garlic sauce.
A quick stir to coat everything, and after a couple more minutes, it’s ready to serve.
Finishing Touches
Once off the heat, I sprinkle on some toasted sesame seeds and sliced green onions for extra flavour and crunch. This stir fry pairs perfectly with fresh rice, soaking up all that sweet and savoury sauce. It’s a simple, satisfying meal that’s easy to make any night of the week.
Recipe Tips
- Use extra-firm tofu for the best texture. Softer tofu will fall apart during cooking, while extra-firm holds its shape and crisps up well in the oven.
- Press your tofu in advance for convenience. I like to press mine a few days ahead and store it in an airtight container in the fridge. This not only saves time but also helps the tofu absorb flavors better when cooking.
- Press out all excess moisture before baking. The drier the tofu, the crispier it gets. Skipping this step can leave you with a soggy stir fry instead of golden, crispy tofu.
- A wok is the best tool for stir-frying. Its high sides and even heat distribution make it easier to toss the veggies and tofu quickly without overcrowding the pan. If you don’t have one, use the largest pan you own to give everything enough space to cook properly.
- Flip the tofu halfway through baking. This ensures it crisps up evenly on all sides, giving you that perfect golden brown exterior.
- Adjust the sauce to your taste. If you like it sweeter, add a bit more honey. For more savoury depth, increase the soy sauce slightly.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. The tofu will soften as it sits, but the flavours will deepen.
To reheat, warm everything in a pan over medium heat with a splash of water or extra sauce to keep it from drying out. Avoid microwaving if possible, as it can make the tofu rubbery. If you want to crisp up the tofu again, reheat it separately in the oven at 375°F for 10 minutes before tossing it back into the stir fry.Why isn’t my tofu getting crispy?
Frequently Asked Questions (FAQs)
Yes, you can use frozen and thawed tofu, but it will have a different texture. Freezing makes tofu more porous, allowing it to soak up more sauce, but it won’t get as crispy when baked. If you go this route, be sure to press out all the extra moisture to prevent it from becoming too soft in the stir fry.
Make sure you’re using extra-firm tofu and pressing out as much moisture as possible before baking. Also, don’t overcrowd the baking sheet. Spreading the tofu out ensures it crisps up instead of steaming.
Absolutely! This recipe is easy to customize, so feel free to swap in bell peppers, snap peas, mushrooms, or whatever veggies you have on hand. Just be mindful of cooking times. Softer veggies may need less time, while denser ones may take longer to soften.
More Meatless Recipes
- Coconut Curry Lentil Stew
- Vegan Crispy Tofu Quinoa Bowl
- Jamaican Pumpkin Soup
- Bruschetta Pasta Salad
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Garlic Ginger Tofu Stir Fry
Ingredients
Tofu
- 1 block extra-firm tofu, pressed
- 1 tbsp soy sauce or tamari
- 2 tbsp cornstarch or nutritional yeast
Ginger Garlic Sauce
- ¼ cup honey
- ¼ cup low-sodium soy sauce
- 4 cloves garlic, minced
- 1 tsp ginger, minced
Stir Fry
- ½ large head broccoli, stem removed and chopped
- 1 large carrot, peeled and julienned
- ½ large sweet onion, sliced
- 2 tsp cooking oil
- 1 tsp sesame oil
- Pinch of salt and pepper
- Garnish
- Green onions, finely sliced
- Toasted sesame seeds
Instructions
- Preheat the oven to 425°F (218°C). Remove the tofu from its packaging and discard any liquid. Slice it lengthwise into three slabs, then press using a lint-free paper towel or clean dishcloth to remove excess moisture. Place a heavy object, like a skillet, on top and let it press for at least 30 minutes, replacing the towel if soaked.
- Cut the pressed tofu into cubes and transfer to a mixing bowl. Add 1 tablespoon of soy sauce (or tamari) and 2 tablespoons of cornstarch (or nutritional yeast). Toss to coat evenly, then spread the tofu on a baking sheet. Bake for 30 minutes, flipping halfway through, until golden brown and crispy. Set aside.
- In a small bowl, whisk together ¼ cup soy sauce, 2 tablespoons water, 1 tablespoon maple syrup (or sugar), 1 teaspoon grated ginger, 1 teaspoon minced garlic, and 1 teaspoon cornstarch. Set aside. (Complete this step while baking the tofu.)
- Heat the cooking oil and sesame oil in a large pan or wok over medium-high heat. Add the broccoli, carrots, and onion, tossing frequently for 2–4 minutes until slightly tender.
- Add the baked tofu and the ginger garlic sauce to the pan. Stir to coat evenly, cooking for another 2–3 minutes until everything is well combined and heated through.
- Remove from heat and garnish with sliced green onions and toasted sesame seeds. Serve hot with fresh rice. Enjoy!
