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Go-To Tofu Stir Fry

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A quick and healthy plant-based stir fry featuring crispy tofu, fresh vegetables, and a savory miso-soy sauce. Perfect for weeknights, meal prep, and customizable with your favorite veggies.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stir Fry
  • Cuisine: Asian-Inspired
  • Diet: Vegan

Ingredients

¼ cup soy sauce

6 tablespoons water

1 tablespoon rice vinegar

2 tablespoons sugar

1 tablespoon yellow or white miso paste

2 teaspoons cornstarch

¼ teaspoon garlic powder

1 1/2 pounds fresh broccoli (about 3 large heads or 6 heaping cups florets)

1 red bell pepper (or half red and half orange)

4 ounces shiitake mushrooms (optional)

2 green onions

1 tablespoon grated fresh ginger

14 ounces firm or extra firm tofu

3 tablespoons sesame oil, divided

Kosher salt, to taste

Sesame seeds, for garnish

Instructions

  1. If serving with rice, start cooking it first.
  2. Whisk together soy sauce, water, rice vinegar, sugar, miso paste, cornstarch, and garlic powder in a medium bowl. Set aside.
  3. Chop broccoli into florets, slice the bell pepper, slice shiitake mushrooms if using, thinly slice the green onions, and grate the ginger.
  4. Cut tofu into 1-inch bite-sized squares and pat dry with a towel.
  5. Heat 2 tablespoons sesame oil in a large nonstick pan over medium-high heat. Add tofu and a few pinches of kosher salt. Cook 5–6 minutes until golden on the bottom, then flip and cook another 5–6 minutes. Remove from pan and set aside.
  6. Add the remaining 1 tablespoon sesame oil to the pan. Stir fry the broccoli, bell pepper, and mushrooms with a pinch of salt for 6–7 minutes, until starting to brown. Add 1 tablespoon water in the last minute to steam.
  7. Reduce heat to low. Add green onion and ginger, cooking 1 minute.
  8. Turn off the heat. Return tofu to the pan, pour in the sauce, and stir until it thickens.
  9. Garnish with sesame seeds and serve immediately.

Notes

  • Swap broccoli for snap peas, carrots, or zucchini.
  • Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
  • Add extra protein with edamame or tempeh.
  • Spice it up with chili flakes or sriracha in the sauce.
  • Replace miso with peanut butter for a different flavor twist.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in a skillet with a splash of water to loosen sauce.
  • Pat tofu dry and avoid overcrowding the pan to keep it crispy.

Nutrition

Find it online: https://cheftinaskitchen.com/go-to-tofu-stir-fry/