Tofu Stir Fry

This 30-minute tofu stir fry features chewy tofu and veggies in a deliciously umami, slightly spice vegan stir fry sauce.

Jump to:

• Can you stir fry tofu?
• Which tofu is best for stir fry?
• Do you have to press tofu?
• How do I prep tofu for stir fry?
• What’s the best way to stir fry tofu?
• What veggies for tofu stir fry?
• Vegan stir fry sauce
• What is vegetarian oyster sauce?
• Ingredients
• How to make tofu stir fry
• Variations and substitutions
• FAQs
• Make ahead and storage tips
• How to serve tofu stir fry
• Tofu stir fry

Can you stir fry tofu?

Yes! tofu is great for stir fry and make for a hearty, satisfying, protein-rich vegan or vegetarian stir fry.

Tofu stir fry is great for a quick weeknight meal since it takes less than 30 minutes to make!

Furthermore, tofu’s neutral flavor means that it takes on the flavor of whatever sauce you use and can be combined with any number of vegetables.

For this recipe I used roasted cauliflower as the vegetable but you can swap that out for your favorite vegetables or whatever you have on hand in your fridge for a completely different meal each time you make it.

Which tofu is best for stir fry?

There are several different types of tofu and I go over them in depth (with recipes for each type) in this tofu for beginners article.

The best kind of tofu for high heat frying is extra-firm tofu. 

Extra-firm tofu has a dense texture that most resembles meat and can be stir fried to a crispy, golden brown finish.

Soft or silken tofu falls apart very easily and doesn’t get a crispy exterior. Stir frying soft tofu is expert level stuff.

Personally, my favorite flavor of tofu is smoked tofu and is the kind I use most often in my recipes such as these tofu crumbles and this tofu chili.

Smoked tofu adds an extra layer of savoriness and smokiness that makes this tofu stir fry extra delicious!

You can find smoked tofu in most large supermarkets.

However, it is a bit more expensive and if you are not able to find it, you can substitute it for plain extra-firm tofu in this recipe.

(Most of the flavor comes from the vegan stir fry sauce anyway).

Do you have to press tofu?

No! I have not pressed my tofu for years and it comes out perfectly each time!

Extra-firm tofu does not retain much water and it already has the texture that you want.

There is no need to press it in an effort to compact it further.

I have also noticed that people in my cheap vegan food community have also come around to this fact recently.

Don’t waste your time pressing your tofu for 15 to 30 minutes. 

It’ll be fine, I promise.

How do I prep tofu for stir fry?

Just drain off the water from the package and give it a couple firm squeezes between your hands over the sink.

Another common misconception is that tofu needs to be marinated.

I have seen people test this hypothesis and report that the difference between marinated and un-marinated tofu is negligible.

Again, just like pressing tofu, it’s a waste of time.

Tofu benefits from a killer sticky sauce - that’s where most of the flavor comes from (and this recipe’s vegan stir fry sauce is amazing!).

You can chop your tofu into squares but I like to break it into bite-sized pieces with my hands.

Breaking it up this way creates and uneven surface where the sauce can get stuck in the nooks and crannies.

Optional in your tofu prep is to coat it in cornstarch.

I frequently do this like in my lemon tofu and maple chili tofu recipes. 

Today’s recipe doesn’t call for it because I just felt like a softer tofu experience but if you prefer a more chewy texture, feel free to toss the tofu in a couple tablespoons of cornstarch before frying it.

What’s the best way to stir fry tofu?

The best way to stir fry tofu is by itself. 

I like to do it first before the vegetables.

Tofu fries best over high heat and you want it to retain it’s crispy outside so it’s best to remove it to a plate before adding any vegetables.

Use a wok or a large skillet and heat a couple tablespoons of high-heat oil. 

Add the tofu in a single layer and allow to fry until golden brown on the first side, then toss it to fry on the other side.

Remove it to a plate and then proceed to stir fry your chosen vegetables. Add it back in to reheat, then pour in your stir fry sauce to finish.

What veggies for tofu stir fry?

You can use any vegetable that is normally good for stir fry:

Bell peppers, broccoli, cauliflower, carrots, snow peas, snap peas, boy choy, baby corn, mushrooms, green beans, water chestnuts, cabbage, bean sprouts, and zucchini are popular options.

As mentioned, fry your tofu first, then remove it to a plate. 

Then stir fry your veggies, starting from the harder, denser ones that need more time. 

Add the softer, quicker cooking ones last.

Vegan stir fry sauce

The key to a good stir fry is the sauce.

There are lots of different ways to make vegan stir fry sauce but I think I’ve come up with the best!

My sauce uses vegetable stock, vegan oyster sauce (more on that in a minute), maple syrup, sesame oil, rice vinegar, sambal, and soy sauce.

It’s the perfect balance of savory, sweet, spicy and it’s oh so umami!

You might want to mix up a big jar of it and keep it in your fridge!

What is vegetarian oyster sauce?

The key ingredient in this vegan stir fry sauce is a product called vegetarian oyster sauce.

Vegetarian oyster sauce is a thick, sticky, savory and umami sauce that works well as a vegan substitute to typical oyster sauce.

It is generally made from mushrooms and is alternatively labeled as mushroom vegetarian stir fry sauce, vegetarian oyster flavored sauce, vegan oyster flavored sauce.

The vegetarian oyster sauce that I have is made by the brand Lee Kum Kee. 

It’s probably the most widely available vegan oyster sauce and on the website you can find points of sale in your region.

Other options for vegetarian oyster sauce can be found on Amazon, at Sprouts supermarket, Kikkoman vegetarian oyster sauce, or Wa Ja Shan vegetarian mushroom oyster sauce.

If you’re someone who makes a lot of stir fry, it’s worth it to track down some vegetarian oyster sauce to whip up quick and easy stir fry sauces.

Ingredients

Unlike similar tofu stir fry recipe, I try to keep my recipes simple with a short list of ingredients. 

Tofu and cauliflower are cheap and the rest are condiments that go a long way once you have them.

Tofu: You will need extra-firm tofu. I strongly recommend smoked tofu - it’s so delicious and combines well with the vegetarian oyster sauce, but I have also made this recipe with plain tofu and it is still delicious.

Cauliflower: More or less half a large head of cauliflower, broken into bite-sized florets. 

Vegetable stock: The base of the stir fry sauce is vegetable broth. Use your favorite brand or homemade.

Vegetarian oyster sauce: There is a detailed explanation of what this is and where to buy it in the previous section. I use this very often is so many recipes so it is a very useful ingredient to track down.

Maple syrup: Maple syrup adds sweetness to balance out the saltiness of the oyster sauce but it does not taste like maple. I prefer this sweetener to brown sugar because it adds an extra depth of flavor but you can substitute sugar or agave syrup.

Vinegar: Again, to balance out the saltiness of the oyster sauce, a touch of vinegar is used. I like the lightness of rice vinegar but other types of light vinegar will work.

Sesame oil: A touch of toasted sesame oil adds savoriness and a hint of nuttiness. 

Hot sauce: I like a touch of spice but you can leave it out if you don’t. I have made this recipe with both sambal and sriracha and they both work.

Soy sauce: I use a regular light Chinese soy sauce to add more umami and savoriness. Japanese style Kikkomman, gluten-free tamari or coconut aminos will work too.

Cornstarch: A little bit of cornstarch is added to the sauce to help it thicken and cling to the tofu.

Ginger & garlic: These aromatics add to the Asian flavor profile. I have also made this sauce without them and its still delicious.

Oil: To fry the tofu and roast the cauliflower, you’ll need some oil. High heat oil like sunflower, canola, vegetable to avocado oil to stir fry the tofu. The cauliflower can be roasted in olive oil if you prefer.

How to make tofu stir fry

This tofu stir fry is a quick 30-minute recipe that’s super easy to make. You’ll want to add it to your weeknight dinner rotation!

Prep: Prep the cauliflower by cutting the head in half.

Use half the cauliflower and break the florets into bite-sized pieces. Place them on a baking tray.

Remove the tofu from its package and drain off the excess water.

Give the tofu block a couple good squeezes between your hands over the sink to remove excess moisture.

Use your hands to tear the tofu into bite-sized pieces over a bowl.

Peel and finely mince the ginger and garlic.

Roast: Drizzle a bit of oil over the cauliflower and toss to coat.

Roast the cauliflower in a 400 F / 200 C oven for 20 - 25 minutes until tender and beginning to brown.

You can give it a toss halfway through.

Stir fry: Heat 2 tablespoons of neutral oil in a wok or large skillet over medium-high heat.

Add the tofu in a single layer and allow it to fry until golden brown on the first side, then stir and flip to fry on another side.

Flip as many times as necessary until the tofu is golden brown on most sides.

Reduce the heat to medium-low.

Push the tofu pieces to the sides of the pan and add the ginger and garlic into the middle of the pan.

You may need to drizzle a touch of oil over it to get it frying.

Stir the ginger and garlic continuously until soft and fragrant - about 30 seconds.

Sauce: While the tofu is frying, combine all the ingredients for the stir fry sauce in a bowl.

Stir the sauce well to dissolve the cornstarch.

Add the cauliflower into the pan and mix everything together.

Pour in the sauce and cook until it thickens and coats the ingredients - about 3 - 5 minutes.

Garnish as desired and serve with rice.

Variations and substitutions

Vegetables: Feel free to swap out the cauliflower for different vegetables. If they are softer vegetables, you can stir fry them directly in the pan instead of roasting. I would remove the tofu and set it aside while stir frying the veggies.

Vegetarian oyster sauce: I know people are going to ask what can be substituted for this ingredient. I don’t know. It’s a key ingredient in this vegan stir fry sauce so if you don’t have it, I would recommend choosing another recipe to cook from.

Garnishes: Serve the tofu stir fry as-is or choose from these possible garnishes: green onions, sesame seeds, cilantro, chopped peanuts, an extra drizzle of toasted sesame oil, or a squeeze of lime juice.

Hot sauce: I like sambal but sriracha, chili crisp, or red pepper flakes work too.

FAQs

Make ahead and storage tips

This stir fry sauce can be made ahead, as well as doubled, and kept in the fridge for a week until needed.

Leftover tofu stir fry can be refrigerated for up to 4 days. 

Keep in mind that it’s best served freshly cooked as the tofu will lose its crisp. It’s still tasty, but the texture will change slightly

Tofu stir fry can be reheated in the microwave or in a pan over medium heat on the stove.

Tofu stir fry can be frozen for up to 3 months but the texture of the cauliflower will change upon reheating and become softer and more mushy.

The tofu itself will hold up well in the freezer so you can leave out the vegetables and add them fresh later.

How to serve tofu stir fry

Stir fry is best served with rice. White rice or brown rice are both good.

You could also substitute the rice for something less traditional such as quinoa, farro or barley.

For extra veggies, steam some bok choy or spinach, make a cucumber salad or some zucchini noodles as a side dish.

Garnish your tofu stir fry with chopped scallions, cilantro, sesame seeds or chopped peanuts.