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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!

tofu stir fry on a plate next to chopsticks
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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. 😉

tofu veggie stir fry on a blue plate

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.

two plates of tofu vegetable stir fry

Tofu Stir Fry Sauce

The Stir Fry Sauce is super easy to whip up in no time. You need:

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:

ingredients for tofu stir fry
  • 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.
Tofu Stir Fry Recipe Step 1-2
  • 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.
Tofu Stir Fry Recipe Step 3-4
  • Mix all ingredients for the sauce in a small bowl and add it with the tofu to the skillet.
Tofu Stir Fry Recipe Step 5
  • Cook for another few minutes until the sauce has slightly thickened. Stir in cashew nuts and scallion.
Tofu Stir Fry Recipe Step 6-7
  • Serve with basmati rice, and feel free to top with sliced chili pepper and sesame seeds!
Tofu Stir Fry Recipe Step 8

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

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📖 Recipe

tofu stir fry on a plate next to chopsticks

Tofu Stir Fry

Vegan Tofu Stir Fry Recipe – Asian fried tofu with vegetables, cashews, scallions, and basmati rice! A healthy, protein-rich, and quick Asian main dish!
Author : Aline Cueni
5 from 1 vote

Click on the stars to leave a vote!

Prep Time :10 minutes
Cook Time :20 minutes
Total Time :30 minutes
Servings : 2
Calories : 580kcal

Ingredients
 

Tofu

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

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.

Nutrition

Calories: 580kcal | Carbohydrates: 84g | Protein: 22g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 2374mg | Potassium: 996mg | Fiber: 6g | Sugar: 14g | Vitamin A: 7379IU | Vitamin C: 131mg | Calcium: 133mg | Iron: 6mg
Did you make this recipe?Let me know by leaving a recipe rating below, or by tagging @aline_made on Instagram. I love seeing your beautiful creations!

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