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Vegan Tofu Stir Fry Recipe – Asian fried tofu with vegetables, cashews, scallions, and basmati rice! A healthy, protein-rich, and quick Asian main dish!
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Stir Fry is a very popular Asian dish. The Stir Fry Method means nothing more than fast and furiously fried over high heat, preferably in a wok or large skillet. Therefore, Stir Fry’s are super flexible and can be prepared with almost any vegetable combined with protein, such as tofu.
Since the vegetables are fried quickly over high heat, they retain many nutrients and a crunchy bite. Don’t like your veggies almost raw? Just stir-fry them for a little longer until your liked softness. 😉
With Veggies & Tofu
Stir Fry comes in a lot of different varieties. I like the tofu veggie stir fry combination with lots of ginger and fresh lemongrass the best. Broccoli, carrots, and bell peppers are my go-to veggies, but feel free to modify this to your liking.
Tofu Stir Fry Marinade
Tofu provides a good amount of protein, making this recipe an excellent choice for a healthy and balanced lunch or dinner. Of course, for more flavorful Stir Fry dishes, you should always marinate the tofu first. But don’t worry, it doesn’t have to be complicated. A little soy sauce and sesame oil are all you need.
Tofu Stir Fry Sauce
The Stir Fry Sauce is super easy to whip up in no time. You need:
- Brown Sugar
- Soy Sauce → or tamari for gluten-free
- Vegetarian Mushroom Stir-Fry Sauce
- Lime Juice
- Cornstarch → to thicken the sauce slightly
Such a versatile sauce that can be used for lots of Asian Stir Fry dishes.
Mushroom Sauce is the vegetarian alternative to the oyster sauce and very popular for seasoning any Asian meal. It consists mainly of soy sauce and mushroom extract, which makes for an exquisite flavor. You can buy it in every Asian grocery store. 😉
How To Cook Tofu Stir Fry
Read through this visual step-by-step guide with lots of extra tips.
Ingredients you need:
- Rice: Cook the rice according to the package instructions. → I only cook my rice in a rice cooker! Makes truly the best rice!
- How To Stir Fry Tofu: Cover the tofu in a paper towel and press to remove excess water (or use a tofu press). Cut the tofu into cubes and toss it with soy sauce and sesame oil in a small bowl or Tupperware.
- Heat a skillet with 1 tbsp oil and fry tofu for 5 minutes, flipping occasionally. Set aside.
- In the same skillet, add 1 tbsp oil, ginger, and lemongrass, sauté for 2 minutes. Add broccoli, carrot, and bell pepper and stir-fry for 5 minutes over medium-high heat.
- Mix all ingredients for the sauce in a small bowl and add it with the tofu to the skillet.
- Cook for another few minutes until the sauce has slightly thickened. Stir in cashew nuts and scallion.
- Serve with basmati rice, and feel free to top with sliced chili pepper and sesame seeds!
Recipe FAQ & Tips
Can I keep leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot over medium heat or in the microwave.
Which tofu to use? Make sure to go for extra firm tofu! It keeps its texture better and soaks up more marinade than any other tofu variation.
Can I use other vegetables to make this recipe? Sure, it’s highly adaptable. Use your favorite veggies such as zucchini, mushrooms, bok choy.
What is Mushroom Sauce? Mushroom sauce is the vegetarian pendant to Auster sauce and can be bought in any Asian grocery store (often called “Vegetarian Mushroom Stir-Fry Sauce, Vegetarian Stir-Fry Sauce, or Mushroom Soy Sauce“)
How can I substitute Mushroom Sauce? Substitute with 1 tbsp of soy sauce and 1 tbsp of sweet soy sauce. Or use 2 tbsp vegetable broth or 1 tbsp soy sauce instead.
More Vegan Tofu Recipes You’ll Love
- Black Pepper Tofu and Green Beans Stir-Fry
- Orange Tofu (Vegan Orange Chicken)
- Sweet and Sour Tofu
- Vegetarian Pad Thai with Tofu
- Tofu Banh Mi Sandwich
- Vegan Dumplings with Tofu (Gyoza)
- Vegan Pho – Vietnamese Noodle Soup with Tofu
- Vegan Thai Green Curry with Tofu
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📖 Recipe
Tofu Stir Fry
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Ingredients
- â…” cup (130 g) basmati rice
Tofu
- 7 oz (200 g) extra firm tofu
- ½ tbsp soy sauce
- 1 tsp sesame oil
Tofu Stir-Fry
- 1 tbsp oil
- 2 tbsp ginger minced
- 2 stalks lemongrass minced
- 1 cup (180 g) broccoli florets roughly chopped
- 1 carrot in thin slices
- 1 red bell pepper sliced
- 2 scallion sliced
- ¼ cup (40 g) cashew nuts roughly chopped → optional: toast them for 5 minutes in a skillet without oil
Stir-Fry Sauce
- 1 tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp vegatarian mushroom stir-fry sauce see notes for substitution
- 1 lime only juice
- 1 tsp cornstarch
Instructions
- Rice: Cook the rice according to the package instructions. → I only cook my rice in a rice cooker! Makes truly the best rice!
- Tofu: Cover the tofu in a paper towel and press to remove excess water (or use a tofu press). Slice in cubes and toss it with soy sauce and sesame oil in a small bowl or tupperware.
- Heat a skillet with 1 tbsp oil and fry tofu for 5 minutes, flipping occasionally. Set aside.
- Stir-Fry: In the same skillet, add 1 tbsp oil, ginger, and lemongrass, sauté for 2 minutes. Add broccoli, carrot, and bell pepper and stir-fry for 5 minutes over medium-high heat.
- Mix all ingredients for the sauce in a small bowl and add it with the tofu to the skillet. Cook for another few minutes until the sauce has slightly thickened. Stir in cashew nuts and scallion.
- Serve with basmati rice and feel free to top with sliced chili pepper and sesame seeds!
Notes
- Leftovers can be stored for up to 3 days stored in an airtight container in the refrigerator.
- Reheat in a pot over medium heat or in the microwave.
- Vegetables: This recipe is highly adaptable. Use your favorite veggies such as zucchini, mushrooms, bok choy.
- Mushroom sauce is the vegetarian pendant to Oyster sauce and can be bought in any Asian grocery store (often called “Mushroom Vegetarian Stir-Fry Sauce, Vegetarian Stir-Fry Sauce, or Mushroom Soy Sauce“) Substitute with 1 tbsp of soy sauce and 1 tbsp of sweet soy sauce. Or use 2 tbsp vegetable broth or 1 tbsp soy sauce instead.
