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This Vegetable Stir Fry is made with sautéed broccoli and peppers and mixed with a Ginger Peanut Sauce for a delicious, hearty, and healthy tofu dinner recipe.
This Tofu Stir Fry was originally published for Vegan Mofo in 2014. For the entire month of September, I went through the alphabet creating recipes that highlighted an ingredient for each letter. It was 26 recipes in 30 days. I have no idea how I managed that.
This particular recipe was the second one I posted that month – B for Broccoli. Six years later it continues to be a go-to vegetable stir fry recipe.
And I think you’ll see why. This vegetable stir fry is awesome. It’s made with Ginger Peanut Baked Tofu and sautéed broccoli and peppers, all covered in my Thai Peanut Sauce for a wholesome and delicious vegan and gluten-free meal. Better yet, it’s made with just 10 ingredients.
Let’s take a closer look at my go-to tofu stir fry.
Recommended Ingredients & Equipment
I love a good tofu stir fry. They are easy to make, they are wildly versatile, and they are good for you. Stir fries are typically packed with veggies, protein, and healthy fats and are easily made vegan and gluten-free. It is a meal even the most novice of cooks can master and make 100% delicious!
Here is everything you need.
Ingredients & Substitutions
- Rice – You can use brown or white rice. Just note that brown rice takes about twice as long to cook. You can also serve this meal over cauliflower rice for a keto-friendly stir fry.
- Oil – Use a high heat oil such as coconut, peanut, or sesame.
- Red Onion
- Bell Pepper – I prefer red bell pepper as they are slightly sweeter and less bitter than green but any color will work.
- Broccoli – You could also use broccolini, bok choy, or snap peas.
- Extra Firm Tofu – Look for high-protein extra-firm tofu. This particular tofu does not need to be pressed. If you can only find water-packed tofu, make sure to thoroughly press out the water with a tofu press. Softer tofu will crumble and not give you the same chewy texture. If you don’t like tofu, try this recipe with tempeh or soy curls instead.
- Thai Peanut Sauce – You can use homemade or store bought peanut sauce. I highly recommend my homemade recipe which calls for peanut butter, sesame oil, soy sauce, rice vinegar, fresh ginger, maple syrup, lime, cayenne pepper, and water.
- Toppings – I like to top my stir fries with green onions, cilantro, and toasted peanuts.
Check out the full list of my recommended kitchen tools and gadgets.
How to make Tofu Stir Fry
As I said, making a vegetable stir fry recipe is very straight forward. It’s a matter of cooking your rice, sautéing your vegetables, and slathering it all in a rich and creamy sauce.
Let’s break this down.
Step One – Cook the Rice
I recommend brown rice because it has more protein and is much lower on the glycemic index than white rice. Brown rice also has great benefits such as being anti-inflammatory and high in important minerals such as magnesium and manganese. For these reasons (and more), I almost always choose brown rice.
Step Two – Bake the Tofu
To start, make a 2x batch of the Thai Peanut Sauce. If you would rather use store bought sauce, that’s no problem. You want about 1 cup of peanut sauce total for this vegan stir fry recipe.
Now, we can cut the tofu into 1/2″ cubes. Place the cubed tofu in a bowl and toss with about 1/4 cup of the peanut sauce. Once the tofu is fully coated, place it in a single layer on a baking sheet and bake for about 20 minutes, flipping once, until the tofu has a nice and crispy outside.
Step Three – Sauté the Vegetables
With the tofu in the oven, it’s time to take sauté the vegetables.
Add peanut oil or sesame oil to a large skillet and place over medium heat. Once the oil is hot, add the onions and sauté them until they are translucent and fragrant. This takes about 5 minutes. Once they have filled your house with the sweet aroma of onions, add the broccoli and bell peppers and sauté for another 5 minutes, until the vegetables are tender.
Pour the remaining peanut sauce over the vegetables and remove from heat.
Step Four – Assemble and Serve
Now it’s time to put our vegetable stir fry together. Evenly divide the rice between four plates. Add sautéed veggies and baked peanut tofu. Top with peanuts, green onions, and fresh cilantro and serve!
Serving and Storing Tofu Stir Fry
Serving – For best results, eat this stir fry shortly after it’s made. Serve this tofu stir fry over rice, noodles, quinoa, cauliflower rice, or omit the grain all together for a low-carb vegan meal.
Storing – Store leftovers in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.
Frequently Asked Questions
The recipe is not gluten-free because it contains soy sauce. However, you can easily make this recipe gluten-free by using Tamari – a wheat-free alternative to soy sauce. For a grain-free option, consider swapping out the rice with cauliflower rice.
More Vegan Stir Fry Recipes
- Udon Noodle Stir Fry with Sweet Ginger Sauce
- 20-Minute Kung Pao Tofu
- Korean BBQ Bowls
- Vegan Peanut Noodles
- Crispy Tofu with Peanut Sauce
Tofu Stir Fry with Broccoli and Bell Peppers
- Cook the rice according to package instructions. While the rice is cooking, prepare the rest of the stir-fry.
- Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
- Make the Thai Peanut Sauce and set aside. Cut the tofu into 1/2" cubes and place in a shallow dish. Pour 1/4 cup of the Thai Peanut Sauce over tofu, stirring to coat.
- Transfer the tofu to the prepared baking sheet and bake for 20 minutes, flipping after 10 minutes.
- Heat peanut oil in a cast iron skillet over medium heat. Add onions and saute for 5 minutes, until translucent. Add bell peppers and broccoli and continue cooking for an additional 5 minutes, until vegetables are tender. Stir in the remaining peanut sauce and remove from heat
- To serve, evenly divide the rice onto 4 plates. Add stir-fried broccoli and peppers and baked tofu. Top with green onions, cilantro, and peanuts. Serve immediately.