If you’re craving a dish that’s bursting with taste, textures, and all the good vibes of a home-cooked meal, you have to try this Flavorful Tofu Stir Fry Recipe. I absolutely love how this turns out every time—crispy tofu with a sauce that dances between savory, sweet, and a hint of heat. Plus, it’s super customizable so you can make it your own. Trust me, once you nail this, tofu stir fry will become a go-to in your kitchen!
Why You’ll Love This Recipe
- Crispy on the outside, tender inside: Pressing and coating the tofu with cornstarch is my little secret to that perfect texture you’ll crave.
- Sauce with layers of flavor: The combo of soy, hoisin, rice vinegar, and a touch of Chinese five-spice creates such depth—it’s like eating comfort food with a gourmet twist.
- Customizable and versatile: You can toss in almost any veggies you like, making it a fresh, colorful, and nutritious meal every time.
- Quick and approachable: This is a perfect weekday meal that doesn’t skimp on flavor.
Ingredients You’ll Need
Choosing the right tofu and fresh veggies makes all the difference in this Flavorful Tofu Stir Fry Recipe. Also, having your sauce components ready beforehand helps everything come together smoothly.
- Neutral-flavored high-heat oil: I like avocado oil here because it handles the heat without smoking too much.
- Extra-firm tofu: Freezing it beforehand and then thawing helps improve the texture—trust me, it won’t be mushy!
- Kosher salt, white pepper, garlic powder, Chinese five-spice: These seasonings add a subtle warmth and complexity without overpowering the tofu.
- Cornstarch or arrowroot powder: Coating the tofu allows you to get that irresistible crispiness.
- Soy sauce, rice vinegar, hoisin sauce: The core of the sauce, balancing salty, tangy, and sweet notes perfectly.
- Shaoxing wine: This adds authentic depth; if you don’t have it, dry sherry or mirin are good swaps.
- Organic brown sugar: Just a hint to round out the sauce’s flavors.
- Chili-garlic sauce or sambal oelek: You decide how spicy you want to go here—two tablespoons really wake the dish up!
- Vegetable broth or water: Keeps the sauce saucy without diluting flavor.
- Fresh ginger and garlic: Voice your kitchen’s soul in every stir fry!
- Assorted vegetables: Broccoli, bell peppers, carrots—choose your favorites for texture and color.
- Sesame seeds and toasted sesame oil: For that finishing nutty, aromatic touch.
- Fresh cilantro: I always add it at the end for a fresh, herbal brightness that balances the richness.
- Cooked white or brown rice: Because stir fry without rice just wouldn’t feel complete.
Variations
I love making this recipe my own depending on what’s in the fridge. You can easily swap veggies or amp up the heat to fit your mood or dietary needs.
- Vegetable swaps: I once added snap peas and shiitake mushrooms which gave a wonderful earthiness—feel free to get creative!
- Protein variations: For a non-tofu version, adding thin slices of chicken or shrimp works great, though the cooking time will differ.
- Heat level: Love spice? Double the chili-garlic sauce or add fresh sliced chilies for a fiery kick that my family can’t get enough of.
- Gluten-free: Just switch soy sauce for tamari, and you’re good to go without sacrificing flavor.
How to Make Flavorful Tofu Stir Fry Recipe
Step 1: Press and prep the tofu
First things first: draining your tofu well is key. I usually wrap it in a thin kitchen towel and then place a heavy skillet or cookbook on top to press out extra moisture—about 10 to 15 minutes is perfect. This step helps the tofu get crispy instead of soggy. While the tofu presses, mix your sauce ingredients in a bowl and chop your veggies and aromatics. Having everything ready will save you scrambling later.
Step 2: Slice and coat the tofu
Cut the pressed tofu into neat squares about a third of an inch thick. I find slicing each block into four squares, and then cutting each square into smaller cubes works well for even frying. Then toss the tofu cubes with a mix of salt, white pepper, garlic powder, Chinese five-spice (if you’re using it), and cornstarch. This coating is what gives your tofu that irresistible golden crust.
Step 3: Fry the tofu to golden perfection
Heat your wok or large skillet over medium-high heat until you see faint smoke—this means it’s hot enough for that nice sear. Add three tablespoons of oil, swirling to coat the pan. Work in batches if needed so tofu pieces aren’t overcrowded. Let the tofu sizzle undisturbed for about 3 to 5 minutes until you see a golden crust form, then give it a gentle shake or flip. Repeat on all sides—this is what makes it crispy without burning. Transfer cooked tofu to paper towels to drain excess oil, and wipe your pan clean.
Step 4: Stir fry the aromatics and veggies
Back to the wok! Heat the remaining oil until it’s smoking hot. Toss in ginger and garlic, stirring quickly for about 20 to 30 seconds to release those fragrant aromas. Then add your sturdier veggies first—think carrots or broccoli—for 1 to 2 minutes, followed by softer veggies like bell peppers, cooking for another 1 to 1.5 minutes. This layering helps keep everything crisp yet tender.
Step 5: Add sauce and finish it off
Pour in your pre-mixed sauce and stir fry everything for about 2.5 minutes to let all those flavors mingle and thicken slightly. Add any delicate greens (like bok choy leaves) at the end and wilt them for 30 seconds. To get that glossy sauce finish, stir your cornstarch slurry (cornstarch mixed with cold water) into the wok; it’ll thicken quickly. Then take the pan off the heat and gently fold in the fried tofu, fresh cilantro, sesame seeds, and toasted sesame oil. Give it one last toss—beautiful!
Serve hot over fluffy white or brown rice for a complete, satisfying meal.
Pro Tips for Making Flavorful Tofu Stir Fry Recipe
- Press your tofu thoroughly: I discovered pressing tofu longer (around 15 minutes) really improves crispiness—don’t rush this!
- Heat your pan properly: Adding tofu to a hot wok with shimmering oil prevents sticking and helps build that golden crust faster.
- Cook veggies in stages: Harder veggies always before softer ones; this prevents overcooked mush and keeps vibrant colors intact.
- Avoid overcrowding the pan: Fry tofu in batches if necessary—crowding cools the pan and results in soggy tofu.
How to Serve Flavorful Tofu Stir Fry Recipe
Garnishes
I always finish this dish with a sprinkle of toasted sesame seeds and a drizzle of toasted sesame oil—it adds that irresistible nuttiness. Fresh cilantro on top gives it a bright, herbaceous punch that contrasts beautifully with the savory sauce. Sometimes, I’ll add chopped scallions or even a wedge of lime on the side for added zing.
Side Dishes
This stir fry goes perfectly alongside steamed jasmine rice or brown rice if you want a nuttier bite. For extra crunch, I sometimes serve it with simple cucumber salad dressed in rice vinegar and toasted sesame oil. And if you’re feeling indulgent, crispy spring rolls make a great pairing!
Creative Ways to Present
For special occasions, I like to plate the stir fry in a large family-style bowl topped generously with sesame seeds and fresh herbs, surrounded by colorful vegetable spirals or edible flowers. Another fun idea is serving it in lettuce cups for a hands-on experience that’s light and fresh. It’s always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I store leftover tofu stir fry in an airtight container in the fridge for up to 3 days. I find that keeping the tofu separate from the veggies and sauce helps maintain texture, but if you don’t mind it mixing, it still tastes delicious the next day.
Freezing
Freezing is possible, but I prefer freezing the tofu alone rather than the whole stir fry to prevent sogginess. When reheated, frozen cooked tofu develops a meaty texture you might enjoy even more! Just thaw overnight in the fridge before using.
Reheating
I usually reheat on the stovetop in a skillet over medium heat, stirring gently to keep tofu crispy and veggies warm. Microwaving is quicker but can soften textures; a quick stir-fry refresh in a hot pan works best to revive that freshly cooked taste.
FAQs
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Can I use soft or silken tofu for this stir fry?
For this particular stir fry, extra-firm tofu is best because it holds its shape and crisps up nicely. Soft or silken tofu tends to fall apart during cooking and won’t achieve the same texture that makes this dish so enjoyable.
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What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine on hand, dry sherry or mirin are good alternatives. They provide a similar depth without altering the flavor drastically. You can also skip it, but the sauce might lose a bit of its authentic complexity.
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How do I prevent soggy tofu in stir fry?
Pressing your tofu well to remove excess moisture, coating it evenly with cornstarch, and frying it in a very hot pan without overcrowding are the keys to achieving crispy tofu that isn’t soggy.
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Can I make this recipe gluten-free?
Absolutely! Just substitute regular soy sauce with gluten-free tamari and make sure the hoisin sauce you use is gluten-free as well. The rest of the ingredients are naturally gluten-free.
Final Thoughts
This Flavorful Tofu Stir Fry Recipe has become one of my kitchen staples because it hits all the right notes—crispy, saucy, spicy, and so satisfying. I started making this when I wanted a quick, plant-based dish that didn’t compromise on taste, and now my whole family goes crazy for it. You’ll find it’s surprisingly forgiving and a great way to use up vegetables. Give it a whirl and watch your tofu game reach the next level!
Print
Flavorful Tofu Stir Fry Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings (includes rice)
- Category: Stir Fry
- Method: Frying
- Cuisine: Chinese
- Diet: Gluten Free
Description
This Tofu Stir Fry recipe is a delicious and vibrant dish that combines crispy, golden tofu with a savory, slightly spicy sauce and your choice of fresh vegetables. Perfectly seasoned with Chinese five-spice and complemented by a rich umami sauce, this dish is quick to prepare and ideal for a satisfying weeknight dinner. It’s served over fluffy white or brown rice, making it a wholesome and gluten-free meal option.
Ingredients
For the Tofu:
- 3 to 4 tablespoons neutral-flavored high-heat oil (such as avocado oil, divided)
- 1 (14-ounce/400g) block extra-firm tofu (ideally, previously frozen and defrosted)
- ½ teaspoon kosher salt
- ½ teaspoon white pepper
- ½ teaspoon garlic powder
- Heaping 1/4 teaspoon Chinese five-spice powder (optional but amazing!)
- 3 tablespoons cornstarch or arrowroot powder
For the Sauce:
- 1 ½ tablespoons soy sauce (tamari for gluten-free)
- 1 ½ tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons Shaoxing wine (Chinese cooking wine) (see Note 3 for substitutes)
- 1 tablespoon organic brown sugar (see Note 3)
- 1 to 2 tablespoons chili-garlic sauce (or sambal oelek) (2 for spicy!)
- 3 tablespoons vegetable broth or water
For the Stir Fry:
- 2-inch piece ginger (finely chopped, not grated or minced)
- 4 garlic cloves (chopped, not minced)
- 14 to 16 oz vegetables of choice (see Note 4)
- 1 teaspoon cornstarch (or arrowroot powder) mixed with 1 tablespoon cold water
- 2 teaspoons black sesame seeds or toasted white sesame seeds
- 2 teaspoons toasted sesame oil
- ¾ cup (12g) cilantro leaves and tender stems, roughly chopped
- 3 to 4 cups cooked white or brown rice (for serving)
Instructions
- Press the Tofu: Drain the tofu and wrap it in a thin dish towel. Place a heavy object such as a cookbook or skillet on top to press out excess moisture. Let it press for 10-15 minutes, changing the towel halfway through to ensure thorough pressing. While pressing, prepare the sauce by mixing all sauce ingredients in a bowl, and chop your vegetables and aromatics.
- Slice the Tofu: Cut the pressed tofu block into four equal squares. Then slice each square lengthwise into approximately ⅓-inch (~1 cm) thick pieces. Transfer the sliced tofu to a large bowl or shallow baking pan.
- Coat the Tofu: In a small bowl, mix together the kosher salt, white pepper, garlic powder, Chinese five-spice powder (if using), and cornstarch. Sprinkle half of this seasoning mixture over the tofu slices, gently flip them over, and coat the other side with the remaining mixture. Toss gently with your hands to ensure even coating.
- Fry the Tofu: Line a cutting board or large plate with paper towels for draining excess oil. Heat a flat-bottomed wok or large non-stick skillet over medium-high heat until it begins to smoke lightly. Add 3 tablespoons of oil and swirl to coat the pan evenly, including the sides. Carefully add the tofu in a single layer. Cook for 3 to 5 minutes, shaking or stirring the pan every minute to prevent sticking and promote even browning. Flip and stir the tofu, cooking for an additional 2 to 4 minutes until golden brown but not burnt. Reduce heat if tofu starts to char. Remove tofu and place on the paper towel-lined surface to drain excess oil. Wipe out the pan.
- Stir Fry Aromatics and Vegetables: Return the wok to high heat until smoking, then add the remaining 1 tablespoon oil. Add chopped garlic and ginger and stir-fry for 20 to 30 seconds, tossing constantly to prevent sticking. Add sturdier vegetables like carrots or broccoli first and stir fry for 1 to 2 minutes, then add softer vegetables like bell peppers and continue to stir fry for another 1 to 1.5 minutes.
- Add the Sauce and Finish Cooking: Pour in the prepared sauce and stir fry for 2 ½ minutes to allow the flavors to meld and the vegetables to cook through. Add any tender vegetables (such as bok choy leaves) and stir fry for an additional 30 seconds until just wilted.
- Thicken the Sauce and Combine: Stir the cornstarch and cold water mixture until smooth, then add to the wok. Stir continuously until the sauce thickens and becomes glossy. Turn off heat and gently fold in the fried tofu, chopped cilantro, sesame seeds, and toasted sesame oil. Toss everything together to coat the tofu evenly.
- Serve: Serve the tofu stir fry hot over cooked white or brown rice. Enjoy immediately.
Notes
- This tofu stir fry delivers restaurant-quality flavors with ease and is fully customizable with your favorite vegetables.
- Use previously frozen and thawed tofu if possible; it improves texture by making the tofu firmer and chewier.
- If you don’t have Shaoxing wine, substitute with dry sherry or omit and add a teaspoon of rice vinegar plus a teaspoon of water for balance.
- Suggested vegetables include broccoli, carrots, bell peppers, snap peas, bok choy, mushrooms, and baby corn. Adjust cooking times based on the firmness of vegetables to maintain crispness.
- To prevent smoke while frying, ensure your oil has a high smoke point and ventilate your kitchen well.
- Frying tofu in batches helps achieve even crispiness without overcrowding the pan.
Nutrition
- Serving Size: 1 serving
- Calories: 334 kcal
- Sugar: 8 g
- Sodium: 779 mg
- Fat: 21 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 0.2 mg
