Aerial shot of white marble bowl with vegan tofu stir fry on dark wooden table, with napkin under bowl and chopsticks at the side. 2 small bowls of condiments in background.
Print Recipe
5 from 1 vote

Vegan Tofu Stir Fry With Veggies

This healthy tofu stir fry is ready in 30 minutes. Perfect for a no-fuss weeknight dinner! This stir fry is naturally vegan, vegetarian, and gluten-free!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Chinese
Servings: 4 adults
Calories: 219kcal
Author: Hina Gujral

Equipment

Ingredients

  • 200 gram fresh tofu, cut into cubes
  • 1/2 Cup roughly chopped red onion
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • 1 chopped red chilli
  • 1 tablespoon chopped celery stalk
  • 5 - 6 green beans, cut into half lengthwise
  • 1/2 Cup broccoli florets
  • 1/2 Cup red bell pepper diced
  • 1/2 Cup zucchini cut into cubes
  • 1/2 Cup yellow bell pepper cut into cubes
  • 4 tablespoon sesame oil or olive oil
  • 1 tablespoon rice vinegar or white vinegar
  • 1 tablespoon dark soy sauce
  • 1 tablespoon chilli garlic sauce or Sriracha sauce
  • Salt and black pepper to taste
  • 1/2 Cup vegetable stock or broth

Ingredients For Garnish:

  • 1 teaspoon sesame seeds
  • 2 tablespoon spring onion greens

Instructions

  • Prepare Tofu:
  • Firmly press the tofu with a paper towel to drain all the moisture/water. Make sure tofu is completely dry. Then cut into cubes.
  • Combine salt, black pepper, half a tablespoon soy sauce, and tofu in a bowl. Mix nicely.
  • Heat 2 tablespoon oil in a non-stick pan. Fry the tofu cubes till crisp from both sides. Transfer to a plate lined with an oil absorbing paper. Set it aside.

Prepare Stir Fry:

  • In a Chinese wok heat remaining oil and swirl to coat the wok with oil.
  • Add ginger, garlic, red chili, celery stalk, and red onion. Stir fry for 10 - 20 seconds to release the aroma of herbs.
  • Then add veggies one by one and stir-fry on high heat. Cook for 5 -7 minutes, stirring the skillet. When the vegetables have a shining layer and softened a bit, add the sauces and the stock. Stir to combine.
  • Add the crispy tofu cubes. Mix. Cook the stir-fry for 3 – 5 minutes or till the sauce thickens a bit. When veggies are cooked to your preferred doneness, remove from heat.
  • If you prefer, add spring onion greens and sesame seeds for garnishing.
  • Tofu Veggie Stir Fry tastes best with steamed jasmine rice or chilli garlic noodles.

Notes

  • Make sure tofu is completely dry before frying. Else, it might not turn crispy and stick to the pan. 
  • Do not cook the vegetables for too long. They will lose the color and crunch. 
  • To thicken the sauce, you can use cornflour or any other gluten-free thickening agent as well. 
  • Instead of tofu you can use paneer (cottage cheese), shrimps, boneless chicken, or fish. 
 

Nutrition

Serving: 1serving | Calories: 219kcal | Carbohydrates: 12g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Sodium: 591mg | Potassium: 262mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1026IU | Vitamin C: 92mg | Calcium: 87mg | Iron: 1mg