If you are looking for a vibrant and nourishing way to enjoy a plant-based meal, this Tofu with Vegetables Recipe is a true winner. It combines crispy, golden tofu cubes coated with a delicate cornstarch crust along with a colorful medley of fresh vegetables, all glazed in a luscious, slightly sweet hoisin sauce blend. This dish perfectly balances textures and flavors, creating a satisfying and wholesome experience that feels homemade yet effortlessly impressive. Whether you’re cooking for a busy weeknight or a cozy weekend dinner, this recipe brings joy to the table in every bite.
Ingredients You’ll Need
Simple, fresh, and thoughtfully chosen ingredients are the heart of this Tofu with Vegetables Recipe. Each one plays a key role in elevating taste, texture, and brilliance on your plate, making the preparation both easy and rewarding.
- Firm tofu (14 ounces): Pressing it removes excess moisture to achieve the perfect crispy texture when cooked.
- Cornstarch (2 tablespoons): Creates a light, golden coating that crisps the tofu beautifully.
- Soy sauce (2 tablespoons plus more for serving): Adds savory depth and umami flavor, binding all ingredients together.
- Sesame oil (1 tablespoon): Infuses a delicate nutty aroma that complements the vegetables wonderfully.
- Vegetable oil (1 tablespoon): Provides the neutral frying medium ideal for crisping tofu.
- Red bell pepper, sliced: Offers sweetness and bright, eye-catching color.
- Broccoli florets (1 cup): Adds a satisfying crunch and vibrant green hues.
- Snap peas or green beans (1 cup): Bring fresh, crisp texture and subtle sweetness.
- Carrot, julienned (1 medium): Introduces a subtle earthiness and cheerful orange contrast.
- Garlic cloves, minced (2): Delivers robust, fragrant flavor with every bite.
- Fresh ginger, grated (1 teaspoon): Adds a zesty warmth that enlivens the entire dish.
- Hoisin sauce (2 tablespoons): Creates a luscious, sweet-savory glaze that ties everything together.
- Rice vinegar (1 tablespoon): Brightens the flavor with a gentle acidic kick.
- Honey or maple syrup (1 teaspoon): Provides a hint of natural sweetness for balance.
- Sesame seeds and chopped green onions: Perfect garnishes to add texture and a fresh finish.
How to Make Tofu with Vegetables Recipe
Step 1: Prepare and Coat the Tofu
Start by cutting your pressed firm tofu into 1-inch cubes. This size strikes a wonderful balance between bite-sized and substantial. Toss the cubes gently yet thoroughly with cornstarch and one tablespoon of soy sauce. This coating is essential because it crisps up beautifully when sautéed, giving the tofu a lovely golden crust that contrasts with its tender interior.
Step 2: Crisp the Tofu
Heat the vegetable oil in a large nonstick skillet or wok over medium-high heat. The right temperature is key here—hot enough to sizzle but not so hot that it burns. Add the tofu cubes and cook them for about 6 to 8 minutes, turning occasionally so each side develops that irresistible golden-brown crisp. Once done, remove the tofu and set it aside. Don’t skip this step because the crispy tofu is the star texture of the dish.
Step 3: Stir-Fry the Vegetables
In the same pan, add the sesame oil, which brings a subtle nutty layer of flavor. Toss in your minced garlic and freshly grated ginger first to release their aromatic oils—it only takes about 30 seconds. Add all the vegetables—the sliced red bell pepper, broccoli florets, snap peas or green beans, and julienned carrot. Stir-fry everything together for 4 to 5 minutes until the vegetables are crisp-tender, meaning they retain a bit of bite and their vibrant colors, which makes the dish exciting and fresh.
Step 4: Make and Add the Sauce
While your veggies are cooking, whisk together the hoisin sauce, rice vinegar, honey or maple syrup, and the remaining tablespoon of soy sauce in a small bowl. This sauce is the magical coating that brings harmony by adding sweetness, acidity, and savory notes. Pour the sauce over the vegetables in the pan, then return the crispy tofu cubes. Toss everything gently yet thoroughly to coat each piece in the sauce. Let it cook together for another 1 to 2 minutes so that all flavors meld perfectly and the dish is heated through.
How to Serve Tofu with Vegetables Recipe
Garnishes
Finishing touches make a meal memorable. Sprinkle toasted sesame seeds and chopped green onions over your tofu and vegetables just before serving. These add a wonderful textural contrast and a fresh burst of color that make your plate look inviting and appetizing. They also amplify the flavor profile with a subtle nuttiness and mild oniony freshness.
Side Dishes
This Tofu with Vegetables Recipe truly shines when served over steamed rice or your favorite noodles. Jasmine or brown rice soak up the luscious sauce, turning every bite into a comforting experience. Alternatively, try quinoa or cauliflower rice for a low-carb option that still compliments the stir-fry magnificently. Each pairing offers its own delightful twist to the meal.
Creative Ways to Present
For a fun and casual presentation, serve your tofu and vegetables in a warm tortilla or lettuce cups for a fresh, handheld feast. You can also layer the stir-fry in bowls with layers of grains topped with avocado slices and a drizzle of spicy mayo or sriracha for a fusion flair. The vibrant colors and textures invite you to dig in with your eyes first and then your appetite.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. The tofu may soften slightly but will still taste delicious, especially if given a quick reheat that restores some crispness.
Freezing
While the vegetables’ texture may change after freezing and thawing, you can freeze the cooked tofu cubes separately if you want to prep ahead. Freeze them spread out on a tray before transferring to a bag to prevent clumping. Frozen tofu can last about a month. When ready to use, thaw overnight in the fridge and then re-crisp in a skillet.
Reheating
For the best texture when reheating, use a skillet over medium heat rather than the microwave. This helps to maintain some crispness in your tofu and prevents the vegetables from getting mushy. Heat gently, stirring occasionally, until warmed through and delicious once again.
FAQs
Can I use soft tofu instead of firm tofu?
Firm tofu is ideal for this Tofu with Vegetables Recipe because it holds its shape and crisps up nicely. Soft or silken tofu is too delicate and will likely break apart during cooking, resulting in a very different texture.
Is there a gluten-free version of this recipe?
Absolutely! Substitute tamari for soy sauce and ensure your hoisin sauce is gluten-free or make your own version. This will keep the flavors intact while making the dish safe for gluten-sensitive diners.
What vegetables can I swap in or add?
You can customize the recipe with zucchini, mushrooms, baby corn, or even bok choy. The key is to keep a balance of textures and colors, choosing vegetables that cook quickly and retain some bite.
How can I make this recipe spicier?
Add a splash of chili garlic sauce or sprinkle some crushed red pepper flakes while you stir-fry the vegetables. You can also dip or drizzle sriracha over your finished dish for an extra kick.
Can I prepare any parts of this recipe in advance?
Yes! You can press and cube the tofu ahead of time, and even chop the vegetables. Keeping these prep steps done in advance makes cooking the dish quick and stress-free, perfect for busy weeknights.
Final Thoughts
There is something truly comforting about this Tofu with Vegetables Recipe. It is simple enough for everyday meals yet special enough to serve to guests. Crispy tofu meets tender vegetables, dressed in a sauce bursting with flavor, creating a vibrant, healthy dish that feels like a warm hug on a plate. I can’t wait for you to try it and make it your own; it might just become your go-to for delicious plant-based dinners!
Print
Tofu with Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian-Inspired
- Diet: Vegan
Description
A flavorful and healthy vegan tofu stir-fry featuring crispy tofu cubes and vibrant vegetables tossed in a savory hoisin-ginger sauce. Perfect for a quick weeknight dinner served over rice or noodles.
Ingredients
For the Tofu
- 14 ounces firm tofu, drained and pressed
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce (divided)
- 1 tablespoon vegetable oil
For the Vegetables
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas or green beans
- 1 medium carrot, julienned
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
For the Sauce and Garnish
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Prepare the tofu: Cut the pressed tofu into 1-inch cubes. In a bowl, toss the tofu cubes with cornstarch and 1 tablespoon of soy sauce until they are evenly coated. This helps create a crispy texture when cooked.
- Cook the tofu: Heat the vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the coated tofu cubes and cook for 6–8 minutes, turning occasionally to brown all sides evenly until golden and crispy. Remove the tofu from the skillet and set aside.
- Stir-fry the vegetables: In the same skillet, heat the sesame oil. Add minced garlic, grated ginger, and all the sliced vegetables including red bell pepper, broccoli, snap peas or green beans, and julienned carrot. Stir-fry for 4–5 minutes until the vegetables are crisp-tender but still vibrant.
- Prepare and add the sauce: In a small bowl, whisk together hoisin sauce, rice vinegar, honey (or maple syrup), and the remaining 1 tablespoon of soy sauce. Return the crispy tofu to the skillet, pour the sauce over everything, and toss to coat the tofu and vegetables evenly. Cook for an additional 1–2 minutes until heated through and the sauce slightly thickens.
- Serve and garnish: Serve the tofu and vegetable stir-fry hot over cooked rice or noodles. Garnish with sesame seeds and chopped green onions to add a nutty flavor and fresh color.
Notes
- To make this dish gluten-free, use tamari instead of soy sauce and ensure the hoisin sauce is labeled gluten-free.
- Feel free to swap in your favorite vegetables such as zucchini, mushrooms, or baby corn based on what you have available.
- Pressing the tofu well is key to achieving maximum crispiness.
- For a spicier version, add red pepper flakes or a dash of sriracha to the sauce.
