Tofu Stir Fry Recipe
Every bite of this tofu stir fry is saucy, savory, and satisfying—perfect for a quick weeknight meal or plant-based dinner treat. Tofu Stir Fry is bold, balanced, and endlessly versatile.
Layered with spicy-sweet depth and fragrant garlic and ginger, this dish captures your favorite takeout flavors—no delivery required. Pair it with fluffy rice and dinner is done.
What’s Inside: Key Ingredients in This Flavorful Tofu Stir Fry
- Extra-firm tofu – The star of the show, offering a crispy-on-the-outside, tender-on-the-inside texture when pan-fried and tossed in sauce.
- Fresh ginger and garlic – This aromatic duo infuses the oil with flavor from the start, adding depth and bite.
- Mixed vegetables – Whether it’s bell peppers, bok choy, broccoli, or carrots, the veggies bring crunch, color, and nutritional value.
- Soy sauce and hoisin – These create a rich, umami base for the sauce, striking that craveable salty-sweet balance.
- Shaoxing wine – A splash of this Chinese cooking wine lends complexity; dry sherry or mirin also work well.
- Chili garlic sauce – Adds customizable heat and tang that gives the stir fry its subtle kick.
- Cornstarch – Key for crisping the tofu and thickening the glossy, sticky sauce at the end.
- Toasted sesame oil – Finishes the dish with nutty warmth that ties all the flavors together.
How to Make It Happen: Tofu Stir Fry in Simple Steps
Begin by pressing and drying the tofu for that perfect golden-brown sear. While that rests, mix up your sauce and prep your vegetables.
Once seasoned and coated in cornstarch, pan-fry the tofu until crispy. Work in batches if needed, then set it aside while you stir-fry the aromatics and vegetables.
Add the sauce, toss everything together, and let the cornstarch slurry work its magic to thicken the glaze. Finish with sesame oil, cilantro, and sesame seeds, then reunite with the tofu.
Serve over rice and dig in while it’s hot and glossy.
Tips and Tweaks: Stir Fry Success Every Time
For tofu with a meatier bite, freeze it ahead of time and defrost before cooking—this transforms the texture into something heartier and more sponge-like, perfect for soaking up sauce. Be sure to pat it dry thoroughly to ensure crisping rather than steaming in the pan.
Don’t overcrowd your wok or pan when frying the tofu—if needed, work in two batches to give each cube the space to crisp. When it comes to vegetables, go for a mix of sturdy and tender ones, adding them in stages to cook each to perfection.
Customize the heat by adjusting the chili garlic sauce to your liking. Want it extra fiery? Go for two full tablespoons. Prefer mild? Start with one and taste as you go.
A splash of toasted sesame oil at the end is non-negotiable—it brings aromatic richness that makes the whole dish pop.
Save It for Later: How to Store Leftover Tofu Stir Fry
Leftover tofu stir fry stores beautifully for quick lunches or dinners. Let everything cool completely before sealing it in an airtight container. It keeps well in the fridge for up to 4 days.
For best reheating, warm it in a skillet over medium heat with a splash of water or broth to loosen the sauce and keep it glossy. Microwaving works too, though the tofu may lose some of its crisp edges.
You can also freeze this dish, though the vegetables may soften further upon thawing. Reheat directly from frozen in a pan, stirring gently to re-crisp the tofu and revive the sauce.
Tofu Stir Fry Recipe
Ingredients
- 2 teaspoons black sesame seeds or toasted white sesame seeds
- 1 14-ounce / 400g block extra-firm tofu, preferably frozen and thawed
- ½ teaspoon white pepper
- 2 tablespoons Shaoxing wine or substitute
- 2- inch piece ginger finely chopped
- ½ teaspoon garlic powder
- 3 tablespoons cornstarch or arrowroot powder
- ¾ cup 12g cilantro leaves and tender stems, roughly chopped
- 3 to 4 tablespoons neutral high-heat oil such as avocado oil, divided
- 1 ½ tablespoons soy sauce or tamari for gluten-free
- 2 teaspoons toasted sesame oil
- 14 to 16 oz assorted vegetables approx. 3.5 to 4 cups, sliced or chopped
- 1 tablespoon organic brown sugar
- 2 tablespoons hoisin sauce
- 3 to 4 cups cooked white or brown rice for serving
- ½ teaspoon kosher salt
- 1 tablespoon cornstarch or arrowroot mixed with 1 tablespoon cold water
- 4 garlic cloves chopped
- 1 to 2 tablespoons chili-garlic sauce or sambal oelek
- 1 heaping ¼ teaspoon Chinese five spice powder optional
- 3 tablespoons vegetable broth or water
- 1 ½ tablespoons rice vinegar
Instructions
- Drain the tofu and enclose it in a clean dish towel, pressing it under a heavy object for 10 to 15 minutes, changing the towel halfway through. While pressing, mix all sauce components in a bowl or measuring cup and prepare the vegetables and aromatics.
- Cut the tofu into four even slabs, then rotate and slice each into ⅓-inch wide cubes. Place tofu pieces in a large mixing bowl.
- Combine salt, white pepper, garlic powder, five spice powder (if using), and cornstarch in a small bowl. Evenly sprinkle half the mixture over the tofu, gently flip, and coat with the remaining mixture using your hands.
- Set a paper towel-lined surface nearby. Heat a flat-bottomed wok over medium-high until it begins to smoke lightly. Add 3 tablespoons oil, swirling to coat the pan. Add the tofu in a single layer and cook for 3 to 5 minutes, shaking the pan periodically until the underside is golden. Flip and continue frying for another 2 to 4 minutes until browned but not burnt. Transfer tofu to the prepared surface to drain. Wipe the wok clean.
- If working in batches due to wok size, repeat frying with remaining tofu.
- Return wok to high heat until smoking again, then pour in the remaining tablespoon of oil. Add chopped garlic and ginger, stir-frying for 20 to 30 seconds to release their aroma.
- Introduce the vegetables to the wok, beginning with firm ones like carrots or broccoli, cooking for 1 to 2 minutes. Follow with softer vegetables, such as bell peppers, and cook an additional 1 to 1.5 minutes. Pour in the pre-mixed sauce and stir fry for 2 ½ minutes. Add any leafy vegetables like bok choy at the end, stir-frying for an extra 30 seconds until wilted.
- Stir together the cornstarch and water mixture, add it to the wok, and stir until the sauce thickens and glistens.
- Remove from heat. Add tofu back into the wok along with chopped cilantro, sesame seeds, and sesame oil. Toss thoroughly to coat all ingredients.
- Serve hot over cooked rice.
