Tofu Stir Fry

3 from 1 reviews

Tofu and vegetable stirfry is a quick healthy weeknight meal


  • 816 ounces firm tofu (not silken)
  • 2 tablespoons high-heat oil like peanut or canola
  • 3 cups or more chopped vegetables
  • Dense: carrots, potatoes, beets, sweet potatoes, winter squash
  • Medium: onion, summer squash, broccoli, celery, green beans
  • Soft: greens, spinach, asparagus
  • 2 cloves garlic, minced
  • 2 teaspoons soy sauce, plus more for serving
  • pinch or two red pepper flakes if you like


  1. Slice the tofu into 1/3- 1/2 inch thick slices and press between clean tea towels for at least 5 minutes, up to 30 minutes.
  2. Heat your oil over high for a minute until it shimmers.
  3. Put in your tofu in a single layer and step the hell off. It will get you. If you have a splatter screen, now is the time to use it.
  4. Fry on high for 3-4 minutes until you can see the crispy brownness start to creep up the sides of your tofu slices. Flip carefully and cook another 3 minutes until the other side is golden. Remove from skillet to drain on a paper towel.
  5. Throw in your hard vegetables and stir for 2 minutes. Push to the side.
  6. Add medium vegetables and stir another 2-3 minutes until they are almost done.
  7. Add the softies. Stir it around.
  8. Add your tofu, garlic and soy sauce.
  9. Toss quickly for another 2 minutes until everything is done. The End!

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