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Tofu stir fry
Tara

The Best Vegan Tofu and Veggies Stir Fry

This is the best vegan tofu and veggies stir fry! My family loves this recipe and we make it on a weekly basis. It's full of healthy and colorful vegetables, high protein tofu and the sauce is sweet, salty and umami. It comes together in about half an hour so it's the perfect weeknight meal!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method

Ingredients
  

Sauce ingredients
  • 1/4 cup hoisin sauce (59 ml)
  • 1/4 cup mirin (Japanese rice wine for cooking) (59 ml)
  • 1/4 cup water (59 ml)
  • 3 Tbsp soy sauce, tamari or shoyu (45 ml)
  • 2 Tbsp agave nectar (30 ml)
Tofu and veggies ingredients
  • 1 Tbsp vegetable oil (or hot water if oil-free) (15 ml)
  • 14 oz extra-firm tofu, cubed (the size sold in the tubs at the store)
  • 4-5 cups broccoli, cut into small florets (approx. 1 large broccoli bunch)
  • 1 red bell pepper, sliced ¼ inch thick
  • 2 medium-sized carrots, peeled and sliced into coins
  • 1/2 head of small purple or green cabbage, shredded
  • 4 cloves garlic, minced
  • Cooked rice, other grain or Asian noodles
Garnishes (optional, but very tasty)
  • Handful of sliced chives
  • Toasted almond slivers
  • Toasted sesame seeds

Equipment

  • 1 Large cast iron or large non-stick skillet
  • 1 Medium sized stainless steel pan
  • 1 Measuring cup
  • 1 Whisk
  • 1 Large wooden spoon

Method
 

  1. Preheat a cast-iron pan or large non-stick skillet over high heat. Mix together all of the sauce ingredients in a measuring cup and set aside.
    ** Have a large bowl or baking pan near the stove to hold the ingredients as the finish cooking.**
  2. Once the pan is hot, apply a small drizzle of vegetable oil. Add the cubed tofu and sprinkle with a little salt. Cook for 6-7 minutes, tossing often until the tofu is golden brown on most sides.
  3. Transfer the tofu to the baking pan or bowl and proceed with the broccoli, bell pepper and carrots. Add a small amount of oil or hot water to the hot pan, toss in the vegetables and cook until the broccoli, bell pepper and carrots are charred and colorful, about 5 minutes. Cover the pan between tosses so that it cooks faster. Once cooked, transfer the vegetables to the pan with the tofu.
  4. Now, proceed with the cabbage. Add a little hot water and cook for about 3 minutes, covered. Transfer the cooked cabbage to the pan with the tofu and veggies.
  5. Now, let’s cook the sauce. Add the minced garlic to the hot pan and sauté until fragrant (1 minute). Add a little hot water if needed so the garlic doesn’t stick to the pan. Add the sauce and mix together until heated through and bubbly, about 2 minutes.
  6. Add all the cooked veggies and tofu back to the pan and toss to coat. Taste for seasoning.
    Serve over rice, another cooked grain or asian noodles. We typically serve the stir fry with white jasmine rice or Asian noodles, such as rice noodles or our favorite, sweet potato noodles. Add the garnishes of choice and enjoy!