Quick Tofu Stir-Fry for Simple Weeknight Meals

A Tofu Stir Fry recipe that’s fast, simple, and flavorful—perfect for weeknights. Swap in whatever vegetables you have on hand and adjust the sauce to your taste for a versatile, satisfying vegan meal. Ready in about 30 minutes, this dish is packed with colorful vegetables and provides a complete plant protein.

I make this simple tofu and vegetable stir fry often because it’s quick, healthy, and delicious. From prepping the homemade stir-fry sauce to finishing the pan, the whole meal takes under 30 minutes. It’s also a great way to use up leftover produce.

Feel free to swap the vegetables for your favorites. A go-to combination is bok choy, Chinese broccoli, shallots, carrots, and zucchini—though almost any mix works well.

For the tofu, I prefer boiling rather than pressing or air frying. Boiling in salted water removes some excess moisture while keeping the tofu tender and slightly silky. If you prefer a crispy texture, you can use air-fried or pan-fried tofu instead.

Want more tofu ideas? Try a roundup of the best tofu recipes or other Asian-inspired tofu dishes.

The Best Tofu for Stir Fry

Tofu ranges from silken to super-firm based on water content. For stir fries, a firmer texture is usually preferable because it holds up to cooking and provides a satisfying bite. You can press tofu or choose extra-firm or firm varieties, but another easy method is to briefly boil cubed tofu in salted water. Boiling reduces excess moisture while keeping the cubes tender and slightly silky.

Extra-firm or firm tofu works well for this method. Super-firm tofu can be used if you want a chewier, more meat-like texture.

Other Ingredients

Kosher salt: Season the boiling water to lightly season the tofu. You can reduce or omit salt to control sodium.

Stir-fry sauce: A simple homemade stir-fry sauce made from pantry staples tastes best, but a store-bought sauce works too. Mix it in advance so it’s ready when the vegetables are cooked.

Vegetables: Start with onion, sweet bell peppers, shiitake mushrooms, and broccoli. You can substitute or add zucchini, carrots, bok choy, cabbage, or other produce.

Oil: Use a high smoke-point oil like avocado, coconut, or canola oil. Avoid olive oil for high-heat stir-frying, as it can burn and introduce off flavors.

Rice or grain: Serve over steamed brown rice, jasmine rice, or cauliflower rice for a lower-carb option.

How to Cook Tofu for Stir Fry

Boiling tofu is quick and straightforward. Follow these steps:

1. Boil water. Fill a 2-quart saucepan with water and stir in 2 tablespoons kosher salt. Bring to a rolling boil.
2. Add tofu. Gently add cubed tofu, stir, and boil for 1 minute.
3. Drain. Remove from heat and transfer tofu to a paper towel–lined plate or a colander to drain.

Boiling seasons the tofu lightly; reduce or skip the salt if you want lower sodium.

How to Make Tofu Stir Fry

• Prepare tofu and vegetables. Cube and boil the tofu, and prep all vegetables while the tofu drains.

• Make the sauce. Whisk or shake the stir-fry sauce until smooth and set aside.

• Stir-fry onions and peppers. Heat 1 tablespoon oil in a skillet or wok over medium-high heat. Add onions and peppers and sauté until they start to soften and get light char marks, about 2 minutes.

• Add mushrooms and broccoli. Stir in sliced mushrooms and chopped broccoli, reduce heat to medium, cover, and steam until broccoli is bright green and fork-tender, about 5 minutes. If you lack a lid, add 1/2 cup water and cook uncovered until mostly evaporated.

• Add tofu and sauce. Once vegetables are cooked, add the drained tofu and the stir-fry sauce. Stir and simmer about 3 minutes until the sauce thickens and everything is glossy and tender.

• Serve. Spoon the stir fry over steamed brown rice and garnish with sliced green onions.

Jenné’s Recipe Pro-Tips

• Prep ahead: Chop vegetables and mix the sauce before heating the pan so the cooking moves quickly.
• Steaming options: If your skillet has no lid, add a splash of water (about 1/2 cup) to steam the broccoli and mushrooms until tender.
• Adjust cooking time: Cook vegetables longer if you prefer them softer, stirring regularly.
• Re-mix the sauce: If the sauce settles, shake or whisk it before adding to redistribute any cornstarch.
• Simmer until thickened: Finish the dish when the sauce has thickened and the vegetables are bright and tender.

Serving Suggestions

Serve the tofu stir fry over brown rice, jasmine rice, or cauliflower rice. Garnish with green onions, cilantro, peanuts, or slivered almonds. Add sriracha or another hot sauce if you like extra heat.

Storage Directions

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freeze: The stir fry can be frozen, though vegetable textures may change. Cool to room temperature, transfer to a freezer-safe container, and freeze up to 2 months. Thaw in the refrigerator overnight.
• Reheat: Reheat gently in the microwave for 1–2 minutes or warm in a skillet with a tablespoon of oil over medium-low heat for 3–4 minutes.

More Asian-Inspired Vegan Dinners

• Thai-style sweet potato noodles with creamy almond sauce
• Thai pumpkin curry
• Gochujang buttered noodles
• Crispy orange cauliflower