Vegan Tofu Stir fry
Vegan Tofu Stir Fry is a dish reliant on the fresh ingredients you put into it. This recipe is all about ginger and garlic. There are few smells better than diced ginger and garlic hitting a hot oiled pan, and the taste they lend to tofu is amazing. A mixture of mushrooms, broccoli, bok choy and bell pepper give this dish an ideal mix of colors and textures. Serve over rice or noodles.
Servings Prep Time
2Servings 40Minutes
Cook Time Passive Time
12Minutes 15Minutes
Servings Prep Time
2Servings 40Minutes
Cook Time Passive Time
12Minutes 15Minutes
The Tofu
  1. Drain your tofu and pat dry with paper towels and firm even pressure. Set aside to rest for 10-15 minutes.
  2. Delicately cut your tofu into 1 inch cubes and place them on a parchment lined baking sheet.
  3. Bake for 40 minutes at 400 degrees, flipping the tofu half way through.
The Stir Fry
  1. Mix together the hoisin, vegetable stock, and soy sauce in a bowl and set aside for later use.
  2. Over medium high heat, preferably in a wok but a normal skillet will do, toss the onion and carrot in oil. Stir or toss consistently for even cooking for 2-3 minutes or until you can easily break an onion with a wooden spoon.
  3. Add the bell pepper and continue to stir for another 2 minutes.
  4. Add the mushroom and the broccoli. Continue to stir. If mixture seems too dry add a bit more oil.
  5. After another minute or so, add the garlic and ginger and toss the wok or skillet thoroughly for even distribution. Cook for about another 2 minutes while constantly stirring.
  6. Add the sauce you set aside from before. Coating the contents of the pan as evenly as possible. Allow to simmer for about 30 seconds.
  7. Add the tofu and bok choy and stir until liquid begins to reduce. Remove from heat and serve over your favorite rice or soba noodles with siracha.
Recipe Notes

The key with cooking stir fry is a keeping the contents of your pan or wok moving constantly to prevent burning and sticking. If any component burns, the whole dish will be ruined so you want to cut your ingredients before you begin to cook, as well as gameplan which veggies need to be dropped into the pan first. The vegetables that take the longest to cook need to be added earlier.

Almost any vegetables can be used. Choices beyond the ones I’ve used include eggplant, snow peas, green beans, chopped asparagus, kale, and chard. Tomatoes, zucchini, and squash are also great options for a stir fry. As always, be creative and cook with ingredients you already enjoy eating.