This tofu stir fry with vegetables is everything you want it to be: sweet, salty, spicy, and savory. It's a perfect vegan/plant-based meal when you want to make something special, but it's easy enough for anyone to make.

Tofu stir fry with vegetables in white bowl on wood table with chopsticks.

I have to admit... I have never been a big fan of tofu. There's something about the texture that can get weird for me. But I will say this... I have also had delicious tofu before. So you can rest assured that if I'm sharing a tofu recipe with you, it is going to be delicious!

Why This Recipe Works

Balanced Flavors: Sweet, salty, spicy, and savory elements come together perfectly.
Great Texture: Properly pressed and baked tofu ensures a firm and satisfying bite. The three-step process (pressing, baking, marinating) ensures delicious, non-mushy tofu.
Nutrient-Dense, Healthy Ingredients: Packed with fresh vegetables and protein-rich tofu. Offers a healthy mix of proteins, vitamins, and minerals.
Easy to Make: Simple steps with minimal cooking time make it accessible for all.
Homemade Peanut Sauce: A rich and flavorful sauce that elevates the dish.
Versatile: Can be served with rice, noodles, or on its own.

My Favorite Tofu Stir Fry Ever. For Real.

The secret to this dish, IMO, is preparing the tofu—which is obviously the star. The process has three steps, but it's SO worth it once you take your first bite! There's actual texture, not just a soft, mushy piece of soy. And the caramelized glaze can be eaten alone by the spoonful! Just make sure you use a good nonstick pan because it might stick while cooking.

Ingredients for Tofu Stir Fry with Vegetables

14 oz. extra firm tofu: Provides a great source of plant-based protein.
1 Tbsp. sesame oil: Adds a nutty flavor and helps in sautéing.
¼ cup soy sauce: Brings in the essential umami taste.
3 Tbsp. molasses: Adds warmth, sweetness, and depth to the sauce.
2 Tbsp. peanut butter: Provides creaminess and rich peanut flavor.
2 Tbsp. lime juice: Adds a tangy twist that balances the sweetness.
1 Tbsp. Sriracha: For a spicy kick.
1 lb. fresh broccoli florets: A healthy green veggie rich in vitamins.
2 red bell peppers, thinly sliced: Adds color and sweetness.
3 medium carrots, peeled, thinly sliced: Adds crunch and natural sweetness.
¼ cup chopped peanuts (for garnish): Adds a crunchy texture and extra flavor.

How to Make Tofu Stir Fry with Vegetables

Pressing tofu in a tofu press on a gray plate on wood table. — **Prepare the Tofu:** Press the tofu using a tofu press to remove excess liquid. No tofu press? See the expert tips below for an alternative.

Tofu cut into small cubes on a wooden cutting board. — Cut the pressed tofu into small cubes (about 100 pieces).

Small cubes of uncooked tofu on a baking sheet lined with parchment paper. — Spread the tofu cubes evenly on the lined baking sheet and bake for 25 minutes...

Small cubes of cooked tofu on a baking sheet lined with parchment paper. — ...until puffy and slightly crispy on the edges.

Two-part image showing ingredients for sauce in large mixing bowl on top, and whisked together on bottom. — **Make the Sauce:** In a medium bowl, whisk together sesame oil, soy sauce, molasses, peanut butter, lime juice, and Sriracha until well incorporated. Set aside.

Small cubes of tofu marinating in sauce in a large mixing bowl, — **Marinate the Tofu:** Once baked, add the tofu to the sauce and let marinate for 5-10 minutes, stirring occasionally.

Small cubes of tofu caramelizing in electric skillet. — **Cook the Tofu:** Heat a large, **nonstick** skillet over medium heat. Once hot, add the marinated tofu and about 3 tablespoons of the marinade. Cook for about 5 minutes until browned and caramelized, stirring frequently. Remove from the pan and set aside.

Broccoli and carrots sauteing in electric skillet. — **Cook the Vegetables:** In the same skillet, add the remaining marinade, broccoli, and carrots. Cover and cook for about 4-5 minutes until the carrots are slightly tender, stirring occasionally.

Broccoli, carrots, and peppers sauteing in electric skillet with peanut sauce. — Remove the lid, increase heat to medium-high, and add the red bell peppers. Cook for 1-2 minutes more, stirring frequently, then remove from heat.

And This Is the Amazing Result

Tofu stir fry with vegetables in white bowl on white table with chopsticks.

Expert Tips

Use a Tofu Press: For best results, use a tofu press to remove excess liquid. If you don't have one, wrap tofu in several paper towels and set a plate on top to press out excess liquid.
Use a Nonstick Pan: Ensure your pan is nonstick to prevent sticking and make cleaning easier.
Uniform Cutting: Cut tofu and vegetables uniformly for even cooking.
High Heat: Once in the skillet, cook on high heat to achieve a good caramelization on the tofu.
Serving Suggestions: Serve over rice, quinoa, or noodles for a complete meal.
Adjust the Spice Level: Add more or less Sriracha to adjust the heat.
Peanut Allergy Modification: Substitute peanut butter with almond or sunflower seed butter and skip the peanut garnish.
Extra Veggies: Feel free to add other vegetables like snap peas, mushrooms, or baby corn.

FAQs

Can I use a different protein? Yes, you can substitute tofu with tempeh, seitan, or even chicken if not vegan.

Is there a substitute for molasses? You can use honey or maple syrup as alternatives.

How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.

★ Did you make this Tofu Stir Fry with Vegetables?

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Comments

Katie

January 27, 2018 at 5:57 pm

Great recipe! Love the peanut sauce!

Reply
Ken

February 20, 2018 at 7:48 pm

Made this by using 1/3rd C soy sauce in the sauce recipe and dropping baby corn, two red peppers, sliced Julianne, an onion, sliced carrots, and the sauce in an instant pot for 5 minutes, then adding the baked tofu after the timer went off and a rapid depressurization, and it came out great. Quite a treat!

Reply
Jane

January 17, 2019 at 8:01 pm

I could not find the second place to add the sesame oil so I omitted it. However, this recipe is sooo delicious. I just got my instant pot, so I made a couple of things, & I didn't think about this dish. When I got it out of the fridge and ate it I was wowed. My eldest really liked if, & he's not usually into my food. Thank you.

Reply
Ann

April 08, 2019 at 8:01 pm

Seriously yummy!!

Reply
Betsy

July 08, 2019 at 9:57 pm

Loved it! Added to our repertoire .

Reply