Vegan Tofu & Vegetable Stir-Fry

Total time30 min

Prep time15 min

Cook time15 min

This weeknight dinner is the kind of meal that proves plant-based eating never has to feel like a compromise. Crispy golden tofu, vibrant broccoli, sweet red bell pepper, and tender carrot all come together in a glossy, savory sauce built from soy sauce, rice vinegar, maple syrup, and a touch of toasted sesame oil — every ingredient pulling serious flavor weight. The trick to getting that satisfying, restaurant-style sear on the tofu is pressing it well and letting it sit undisturbed in the hot pan, which gives you those irresistible golden edges without any fuss. A cornstarch-thickened sauce clings to everything beautifully, so each bite of rice is coated in that punchy, slightly sweet, ginger-forward glaze. The whole thing comes together in one skillet, making cleanup as easy as the cooking. It serves four, so it's perfect for a family dinner or for meal-prepping lunches that actually taste good reheated.

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Ingredients

4 servings

For the stir-fry

1 block (14 oz) extra-firm tofu, pressed and cut into ¾-inch cubes
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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3 tbsp neutral oil (such as avocado oil or canola oil), divided
1 red bell pepper, thinly sliced
2 cups broccoli florets
1 medium carrot, thinly sliced on the diagonal
3 cloves garlic, minced
1 tbsp fresh ginger, grated

For the sauce

3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
1 tsp toasted sesame oil
1 tsp cornstarch
¼ tsp red pepper flakes (optional)

For serving

2 cups cooked white or brown rice, for serving
2 tsp sesame seeds, for serving (optional)
2 green onions, thinly sliced, for serving (optional)

Instructions

1
In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, toasted sesame oil, cornstarch, and red pepper flakes (if using) until the cornstarch is fully dissolved. Set aside.
2
Heat 2 tbsp of the neutral oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the tofu cubes in a single layer and cook undisturbed for 3–4 minutes, until the undersides are golden and crisp. Flip and cook for another 2–3 minutes, until golden on the second side. Transfer the tofu to a plate and set aside.

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