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Vegetable tofu stir-fry in a skillet.
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5 from 5 votes

Vegetable Tofu Stir-Fry

Loaded with peppers, broccoli & snow peas, this vegetable tofu stir-fry is an easy vegan recipe that's filling and wholesome with brown rice.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Main Dishes
Cuisine: Asian
Servings: 4
Author: Paige Adams

Ingredients

For tofu

  • 14 ounce package extra firm tofu

For sauce

  • 1/3 cup low-sodium soy sauce
  • 1/4 cup water
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon sesame oil
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For stir-fry

  • 2 tablespoons vegetable oil
  • 3 scallions, thinly sliced, green and white parts separated
  • 2 bell peppers, diced into 1/2-inch pieces
  • 1 pound broccoli, trimmed and cut into small florets
  • 4 ounces snow peas (about 1 heaping cup)
  • 1-1/2 cups cooked brown rice

Instructions

  • Pat the tofu with a paper towel. Wrap with a dry paper towel and place a heavy pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1/2-inch cubes.
  • For the sauce, in a small bowl, stir together the soy sauce, water, rice vinegar, maple syrup, sesame oil, garlic, ginger, red pepper flakes, salt and pepper.
  • Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the tofu and cook until lightly browned, about 1-2 minutes per side. Pour in 1/4 cup sauce and stir around the tofu letting the sauce bubble. Remove the tofu and set aside on a plate. Wipe out the skillet.
  • Pour 1 tablespoon vegetable oil in the hot skillet, swirling it around. Sauté the white parts of the scallions for a minute to let them soften.
  • Add the peppers, sautéing for 2 minutes. Next add the broccoli and continue cooking for 2 minutes before adding the snow peas. Sauté 1-2 minutes longer until the vegetables are cooked but still bright and crisp.
  • Pour in the remaining sauce. Let it simmer for a minute before stirring in the rice and tofu and continue cooking until the rice is warmed and most of the sauce has been absorbed.
  • Fold in the sliced green scallions before serving.

Notes

Fresh vegetables are best for this recipe and not frozen.
Store leftovers in an airtight container the refrigerator up to 4 days. Warm them in the microwave or in a skillet over low heat with a little oil. You can also eat them cold.
If you want to use a protein other than tofu, such as chicken or shrimp, sauté it in the skillet first. Then set it aside on a plate, wipe out the skillet and cook the recipe as written.

Nutrition

Calories: 327kcal | Carbohydrates: 39g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Sodium: 1167mg | Potassium: 882mg | Fiber: 7g | Sugar: 10g | Vitamin A: 3042IU | Vitamin C: 197mg | Calcium: 131mg | Iron: 4mg